Lemon and Garlic Shrimp and Vegetables

Lemon and Garlic Shrimp and Vegetables

Ingredients:

• 4 teaspoons extra virgin olive oil, divided
• 2 large red bell peppers, diced
• 2 pounds asparagus, trimmed and cut into 1-inch pieces
• 2 teaspoons freshly grated lemon zest
• 1/2 teaspoon salt, divided
• 5 cloves garlic minced
• 1 pound raw shrimp (26–30 shrimp per pound), peeled and deveined
• 1 cup reduced-sodium chicken broth
• 1 teaspoon cornstarch
• 2 tablespoons lemon juice
• 2 tablespoons chopped parsley

Preparation:

1. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add bell peppers, asparagus, lemon zest, and 1/4 teaspoon salt and cook, stirring occasionally, until vegetables are just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
2. Add the remaining 2 teaspoons of oil and garlic to the skillet and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute.
3. Whisk broth and cornstarch in a small bowl until smooth, and add to the skillet 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.
4. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Makes 4 servings.

Cook Time: 10 mins
Total Time: 10 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 226
Total Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 174 mg
Sodium: 514 mg
Total Carbohydrate: 14 g
Dietary Fiber: 4 g
Protein: 28 g