Lemon-Garlic Shrimp & Vegetables

Lemon-Garlic Shrimp & Vegetables

Here's a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa.

From EatingWell: March/April 2008
Yield: 4 servings
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

  1. 4 teaspoons extra-virgin olive oil, divided
  2. 2 large red bell peppers, diced
  3. 2 pounds asparagus, trimmed and cut into 1-inch lengths
  4. 2 teaspoons freshly grated lemon zest
  5. 1/2 teaspoon salt, divided
  6. 5 cloves garlic, minced
  7. 1 pound raw shrimp, (26-30 per pound), peeled and deveined
  8. 1 cup reduced-sodium chicken broth
  9. 1 teaspoon cornstarch
  10. 2 tablespoons lemon juice
  11. 2 tablespoons chopped fresh parsley

Preparation

  1. 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 occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
  2. 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.

Nutrition

Nutrition Per Serving: 227 calories; 7 g fat (1 g sat, 4 g mono); 174 mg cholesterol; 14 g carbohydrates; 28 g protein; 4 g fiber; 514 mg sodium; 670 mg potassium.

Nutrition Bonus: Vitamin C (210% daily value), Vitamin A (80% dv), Folate (53% dv), Iron (25% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat, 1 fat