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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 251.1
  • Total Fat: 2.9 g
  • Cholesterol: 165.8 mg
  • Sodium: 209.5 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 11.8 g
  • Protein: 27.6 g

View full nutritional breakdown of Shrimp and Asparagus calories by ingredient
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Shrimp and Asparagus

Submitted by: AUTHENTICMOM

Introduction

Jillian Michaels Jillian Michaels
Number of Servings: 4

Ingredients

    2 cups (1 inch) sliced asparagus (about .5 pound)
    .75 pound medium shrimp, peeled and deveined
    .5 tsp freshly ground black pepper
    1 tsp vegetable oil
    2 cups torn spinach
    1 (19 ounce) can cannelilini beans, drained andrinsed
    .5 cup chopped Vidalia onion
    1 garlic clove, minced
    .25 cup fat free low sodium chicken broth
    1 tbsp chopped fresh parsley
    2 tbsp fresh lemon juice
    1 tbsp cider vinegar

Directions

serves 4; 1.75 cups
1. Steam asparagus, covered, 3 minutes. Drain and rinse with cold water.
2. Sprinkle shrimp with .125 tsp pepper. Heat oil in a medium non stick skillet over medium-high heat. Add shrimp; saute 4 minutes. Remove from pan; place in a large bowl. Add aspragus, spinach, and beans to shrimp; toss well.
3. Place onion and garlic in skillet on medium heat; cook 3 minutes or until soft, stirring frequently. Remove from heat; add remaining pepper, broth, and the remaining ingredients. Drizzle the dressing over the salad; toss to coat. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user AER1977.






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