Jillian Michaels Lemon Garlic Shrimp With Veggies

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 188.4
  • Total Fat: 2.5 g
  • Cholesterol: 158.0 mg
  • Sodium: 642.9 mg
  • Total Carbs: 16.3 g
  • Dietary Fiber: 5.5 g
  • Protein: 26.7 g

View full nutritional breakdown of Jillian Michaels Lemon Garlic Shrimp With Veggies calories by ingredient
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Number of Servings: 4


    Nonstick cooking spray
    1 lrg red bell pepper, diced
    1 lrg green bell pepper, diced
    2 pnds of asparagus, timmed and cut into 1-2 inc lengths
    2 tsp minced lemon zest
    1/2 tsp salt
    6 cloves garlic, minced
    1 pnd raw shrimp, peeled and deveined
    1 tsp cornstarch
    1 cup non-reduced sodium chicken broth
    1 tbsp fresh lemon juice
    2 Tbsp chopped parsley


Coat a medium skillet with nonstick cooking spray and heat over medium. Add bell peppers, asparagus, lemon zest and 1/4 tsp salt. Stir occasionally. When the vegetables just begin to soften transfer to a bowl and cover.
Add remaining 1/4 tsp salt to skillet with garlic and sweat for 1 min. Add shrimp and cook for another 1-2 mins.
Whisk cornstarch and broth in a separate bowl until smooth, then add to the pan along with a dash of salt. Cook, stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2-3 mins. Remove from heat and stir in lemon juice. Serve shrimp over vegetables and garnish with parsley.

Number of Servings: 4.4

Recipe submitted by SparkPeople user MGUKERT.

TAGS:  Fish | Dinner | Fish Dinner |

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