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Lemon Garlic Shrimp With Vegetables
Nonstick cooking spray
1 large red bell pepper, diced
1 large green pepper, diced
2 lbs asparagus, trimmed and cut into 1-to 2-inch lengths
2 teaspoons minced lemon zest
1/2 teaspoon salt
6 cloves garlic, minced
1 lb raw shrimp, peeled and deveined
1 teaspoon cornstarch
1 cup non-reduced sodium chicken broth
1 tablespoon fresh lemon juice
Coat a medium skillet with non-stick cooking spray, and heat over medium. Add the bell peppers, asparagus, lemon zest, and 1/4 teaspoon salt. Stir occasionally. When the veggies just begin to soften, transfer to a bowl and cover.
Add remaining 1/4 teaspoon salt to the skillet with the garlic, and sweat about 1 minute. Add the shrimp and cook for another 1 to 2 minutes.
Wisk the cornstarch and broth in a separate bowl until smooth, then add to the pan along with a dash of salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 to 3 minutes. Remove from the heat and stir in the lemon juice.
Serve the shrimp over the veggies and garnish with parsley.
Per Serving -
Calories: 187.2; Cholesterol: 172.4; Fat: 4.8g; Saturated Fat: 0.8g; Calories from Fat: 16.5; Trans-Fat: 0g; Protein: 25.7g; Carbohydrates: 10.9; Sodium: 176.8mg; Fiber: 3.2g; Sugars: 3.4g