Lemon Garlic Shrimp with Veggies
- Minutes to Cook:
- Number of Servings: 4
Ingredients
cooking spray2 large bell peppers, any color (I used red and yellow) diced1 lb asparagus, trimmed, diced into 1-2 inch pieces (after trimming yield was 11 oz, as reflected in nutritional info)1 cup frozen cauliflower, thawed2 tsp lemon zest ( I used all the zest from 1 large lemon)1/2 tsp. salt, divided1 lb raw shrimp, peeled and deveined3 tsp cornstarch1 cup chicken broth (non-reduced sodium)1 tbsp fresh lemon juice (again, I used the whole lemon)
Coat a skillet with cooking spray and heat on medium. Add asparagus, peppers, cauliflower, lemon zest, and 1/4 tsp. salt. Cook, stirring occasionally until vegetables just begin to soften, 5-7 minutes. Remove to bowl and cover. Add garlic and remaining 1/4 tsp. salt to skillet and sweat 1 minute. Add shrimp and cook 1-2 minutes more. Whisk cornstarch into chicken broth until smooth, then pour over shrimp. Cook and stir until thick and shrimp is pink and just cooked through, 2-3 minutes more. Remove from heat and stir in lemon juice. Serve over veggies. (I mixed everything together and served it that way. Mixed, it made 6 cups total, so 1.5 cups per serving)
Number of Servings: 4
Recipe submitted by SparkPeople user NATBAER.
Number of Servings: 4
Recipe submitted by SparkPeople user NATBAER.
Nutritional Info Amount Per Serving
- Calories: 142.7
- Total Fat: 1.6 g
- Cholesterol: 165.0 mg
- Sodium: 709.9 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 4.0 g
- Protein: 21.8 g
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