2 lbs. asparagus, trimmed and cut into 1 inch lengths
2 tsp lemon zest, freshly grated
1/2 tsp salt
5 cloves garlic, minced
1 lb. raw shrimp, peeled and deveined (about 26 - 30 pieces)
1 cup reduced-sodium chicken broth
1 tsp cornstarch
2 Tblsp lemon juice
2 Tblsp fresh parsley, chopped
Instructions
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, stiring occasionally, until just begining 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 shrimp 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 heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Serving
Suggestions
Calories - 227, Carbohydrates - 14 g, Protein - 28 g, Fiber - 4 g Yeild - 4 servings
Originally Submitted
3/12/2014
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