Lemon Garlic Shrimp Vegetables Recipes

LEMON-GARLIC SHRIMP & VEGETABLES

Lemon-Garlic Shrimp & Vegetables image

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.

Categories Dinner

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 teaspoons extra-virgin olive oil
2 large red bell peppers
2 pounds asparagus
2 teaspoons lemon zest
1/2 teaspoon salt
5 cloves garlic
1 pound raw shrimp
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons fresh parsley

Steps:

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.
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 Facts : Calories 7 g calories, SaturatedFat 1 g, Cholesterol 172 mg, Carbohydrate 14 g, Protein 28 g, Sodium 618 mg, Sugar 5 g

LEMON-GARLIC SHRIMP & VEGETABLES

Lemon-Garlic Shrimp & Vegetables image

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.

Provided by EatingWell Test Kitchen

Categories Low-Calorie Shrimp Recipes

Time 35m

Number Of Ingredients 11

Ingredients

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
½ teaspoon salt, divided
5 cloves garlic, minced
1 pound raw shrimp, (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley

Steps:

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.
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 Facts : Calories 181.7 calories, Carbohydrate 12.2 g, Cholesterol 142.9 mg, Fat 6.3 g, Fiber 4.1 g, Protein 19.8 g, SaturatedFat 1 g, Sodium 1091.3 mg, Sugar 5.1 g

LEMON-GARLIC SHRIMP & VEGETABLES

Lemon-Garlic Shrimp & Vegetables image

From the Cookbook Eating Well 500 Calorie Dinners. A refreshingly healthy twist to "Shrimp Scampi." My family loved this dish served with Quinoa. Note: the prep time can be cut down if you use peeled/deveined shrimp.

Provided by Amber Dawn

Categories Healthy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

Heat 2 tsp oil in a large nonstick skillet over medium-high heat.
Add bell peppers, asparagus, lemon zest and 1/4 tsp salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes.
Transfer the vegetables to a bowl; cover to keep warm.
Add the remaining oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds.
Add shrimp and cook, stirring for one minute.
Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 tsp 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 over the vegetables.

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