Lemon Garlic Shrimp with Veggies

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Lemon Garlic Shrimp with Veggies calories by ingredient

Introduction

This is a recipe in Jillian Michael's Master Your Metabolism book. It calls for 2 lbs of asparagus, but I only had 1, so I used some frozen cauliflower instead. I really liked this recipe, though I do not think it needs the added salt, or you could use reduced sodium broth instead of the regular it calls for. I also had to use more than 1 tsp of cornstarch to get it thick. This is a recipe in Jillian Michael's Master Your Metabolism book. It calls for 2 lbs of asparagus, but I only had 1, so I used some frozen cauliflower instead. I really liked this recipe, though I do not think it needs the added salt, or you could use reduced sodium broth instead of the regular it calls for. I also had to use more than 1 tsp of cornstarch to get it thick.

Minutes to Cook: 15

Number of Servings: 4

Ingredients

cooking spray

2 large bell peppers, any color (I used red and yellow) diced

1 lb asparagus, trimmed, diced into 1-2 inch pieces (after

trimming yield was 11 oz, as reflected in nutritional info)

1 cup frozen cauliflower, thawed

2 tsp lemon zest ( I used all the zest from 1 large lemon)

1/2 tsp. salt, divided

1 lb raw shrimp, peeled and deveined

3 tsp cornstarch

1 cup chicken broth (non-reduced sodium)

1 tbsp fresh lemon juice (again, I used the whole lemon)

Directions

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.