Lemon-Garlic Shrimp & Vegetables

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Here’s a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa.

Lemon-Garlic Shrimp & Vegetables
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 4 teaspoons extra-virgin olive oil, divided

  • 2 large red bell peppers, diced

  • 2 pounds asparagus, trimmed and cut into 1-inch lengths

  • 2 teaspoons freshly grated lemon zest

  • 1/2 teaspoon salt, divided

  • 5 cloves garlic, minced

  • 1 pound raw shrimp, (26-30 per pound), peeled and deveined

  • 1 cup reduced-sodium chicken broth

  • 1 teaspoon cornstarch

  • 2 tablespoons lemon juice

  • 2 tablespoons chopped fresh parsley

Directions
  1. 4 servings

  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.

  3. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.


Nutritional Facts

Servings
4
Per serving
Calories
227
Carbohydrates
14g
Fat
7g
Saturated Fat
1g
Monounsaturated Fat
4g
Protein
28g
Cholesterol
172mg
Dietary Fiber
4g
Potassium
721mg
Sodium
618mg
Added Sugars
0g
Exchanges
2 vegetable
3 lean meat
1 fat
Carbohydrate Servings
1
Vitamin C (210% daily value)
Vitamin A (80% dv)
Folate (53% dv)
Iron (25% dv)
Potassium (19% dv)

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