Lemon-garlic shrimp and vegetables

Recipe Information

Ingredients

• 4 teaspoons extra-virgin olive oil, divided

• 2 large red bell peppers, diced

• 2 pounds asparagus, trimmed and cut into 1-inch lengths

• 2 teaspoons freshly grated lemon zest

• 1/2 teaspoon salt, divided

• 5 cloves garlic, minced

• 1 pound raw shrimp (26-30 per pound), peeled and deveined

• 1 cup reduced-sodium chicken broth

• 1 teaspoon cornstarch

• 2 tablespoons lemon juice

• 2 tablespoons fresh parsley, chopped

Directions

• Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add the bell peppers, asparagus, lemon zest, and 1/4 teaspoon of salt, and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.

• Add the remaining 2 teaspoons of oil and garlic to the pan, and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute.

• Whisk the broth and cornstarch in a small bowl until smooth, and add to the pan along with the remaining 1/4 teaspoon of salt.

• While stirring, cook until the sauce has thickened slightly and the shrimp are pink and cooked through, about 2 minutes more. Remove from the heat.

• Stir in the lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Nutrition (per serving)

• Calories: 227 cal

• Total fat: 7g

• Saturated fat: 1g

• Monounsaturated fat: 4g

• Cholesterol: 174mg

• Sodium: 514mg

• Potassium: 670mg

• Carbohydrate: 14g

• Fiber: 4g

• Protein: 28g