Dinner Dishes

Whats for dinner? Lemon-Garlic Shrimp & Vegetables Dinner Recipe

Written by CyberSasu

I made this for me and Joe. (The kids went to their grandmas for the night) It only makes enough for two so I make it when its just us. Also I served this with a side salad and carrots 😉

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,= 10 tsps minced
1 pound raw shrimp, (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoon lemon juice
2 tablespoon chopped fresh parsley

Step 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.

Step 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.

Per serving
Calories: 226
Carbohydrates: 14g
Fat: 7g
Protein: 28g
Dietary Fiber: 4g
Saturated Fat: 1g
Monounsaturated Fat: 4g
Cholesterol: 174mg
Potassium: 670mg
Sodium: 514mg
Exchanges: 2 vegetable, 3 lean meat, 1 fat
Carbohydrate Servings: 1

About the author


Leave a Comment