Lemon-garlic Shrimp & Vegetables


  • 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, 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


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, Whole-wheat Couscous Or Linguine.

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