Lemon-Garlic Shrimp and Vegetables

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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
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Number of Servings: 4


    *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


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.

TAGS:  Fish | Dinner | Fish Dinner |

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