When you're short on time and need a quick dinner, this healthy and delicious shrimp dish is the perfect option. Red pepper and asparagus not only give this dish its colorful appearance but they also provide important nutrients, including heart-healthy lycopene and folic acid. You can use frozen shrimp if you can't get to the store to buy fresh. Serve with a complete protein like quinoa or a healthy whole grain like whole-wheat couscous and you've got a balanced meal.
Lemon-Garlic Shrimp and Vegetables
- 4 teaspoons extra-virgin olive oil, divided
- 2 large organic 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 garlic cloves, 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 parsley, chopped
- 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.
- 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.
- 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.
- Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Makes 4 servings.
Number of Servings: 4
Amount Per Serving
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
Recipe reprinted with the permission of EatingWell.com.