Lemon-Garlic Shrimp & Vegetables

Lemon-Garlic Shrimp & Vegetables

Lemon-Garlic Shrimp & Vegetables

Here is a healthy twist on shrimp shrimp. We leave the butter and load the plate of red peppers and asparagus for a refreshing springtime meal. Served with quinoa.

ingredients

2 pounds of asparagus, trimmed and cut into 1 inch lengths

2 teaspoons freshly grated lemon zest

½ teaspoon salt, divided

5 chopped garlic cloves

1 pound of raw shrimp, (26-30 per pound), peeled and deveined1 cup of reduced sodium chicken broth1 teaspoon cornstarch2 tablespoons lemon juice

2 tablespoons chopped fresh parsley

preparation

1- Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add the peppers, asparagus, lemon zest and 1/4 teaspoon of salt and cook, stirring occasionally, until they begin to soften, about 6 minutes. Transfer the vegetables to a container; Cover to stay warm.

2 - Add the remaining 2 teaspoons of oil and garlic to the pot and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and cook, stirring, for 1 minute. Beat the broth and cornstarch in a small bowl until smooth and add to the pan with the remaining ¼ teaspoon of salt. Cook, stirring until the sauce thickens a little and the shrimps are pink and cool, about 2 minutes longer. Remove from fire. Add lemon juice and parsley. Serve shrimp and sauce on vegetables.