Healthy Recipes
Lemon Garlic Shrimp and Vegetables
Mar
INGREDIENTS:
4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
1 kilo asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt, divided
5 cloves garlic, minced
½ kilo raw shrimp, peeled and de-veined
1 cup reduced-sodium chicken broth
1 teaspoon corn starch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
INSTRUCTIONS:
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
2. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes.
3. Transfer the vegetables to a bowl; cover to keep warm.
4. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds.
5. Add shrimp and cook, stirring, for 1 minute.
6. Whisk broth and corn starch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt.
7. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more.
8. Remove from the heat. Stir in lemon juice and parsley.
9. Serve the shrimp and sauce over the vegetables.
NUTRITIONAL INFORMATION:
Per serving:
