Lemon-Garlic Shrimp and Vegetables
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 210.1
- Total Fat: 6.6 g
- Cholesterol: 221.6 mg
- Sodium: 942.7 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.1 g
- Protein: 27.8 g
View full nutritional breakdown of Lemon-Garlic Shrimp and Vegetables calories by ingredient
Number of Servings: 4
Ingredients
-
*4 tsp Extra-Virgin olive Oil
*2 Large Red Bell Peppers, diced
*2 lbs Asparagus, trimmed and cut into 1-inch lengths
*2 teaspoons freshly greated lemon zest
*1/2 teaspoon salt, divided
*5 cloves garlic, minced
*1 lb raw Shrimp, (26-30 per lb), peeled and deveined
*1 cup reduced -sodium chicken broth
*1 tsp cornstarch
*2 tbsp Lemon Juice
*2 tbsp chopped fresh parsley
Directions
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occationally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
Add the remaining 2 teaspoons oil and garlic to the pan 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 pan 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.
Number of Servings: 4
Recipe submitted by SparkPeople user GLAZEDICE.
Add the remaining 2 teaspoons oil and garlic to the pan 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 pan 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.
Number of Servings: 4
Recipe submitted by SparkPeople user GLAZEDICE.
Member Ratings For This Recipe
-
MOZART13
-
CD1772548