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lemon garlic shrimp vegetables


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.


# # # # # # # # # # # # # # # # #


  • Carbohydrates: 252.3
  • Fats: 11.0
  • Dietary Fiber: 27.0
  • Minerals: 21.0
  • Proteins: 61.0
  • Vitamins: 6.0
  • Water: 6.0


  1. Heat 2 tsp oil in a large nonstick skillet over medium-high heat
  2. Add bell peppers
  3. Asparagus
  4. Lemon zest and 1 / 4 tsp salt and cook
  5. Stirring occasionally
  6. Until just beginning to soften
  7. About 6 minutes
  8. Transfer the vegetables to a bowl
  9. Cover to keep warm
  10. Add the remaining oil and garlic to the pan and cook
  11. Stirring
  12. Until fragrant
  13. About 30 seconds
  14. Add shrimp and cook
  15. Stirring for one minute
  16. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1 / 4 tsp salt
  17. Cook
  18. Stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through
  19. About 2 minutes more
  20. Remove from heat
  21. Stir in lemon juice and parsley
  22. Serve the shrimp over the vegetables

Step 11

Total Time in Minute 30

Ingredients Count 11

cooking lemon garlic shrimp   vegetables

See More Relate Photo


Extra virgin olive oil

Red bell peppers


Lemon zest


Garlic cloves

Raw shrimp

Reduced-sodium chicken broth


Fresh lemon juice


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