Lemon-Garlic Shrimp & Vegetables

Lemon-Garlic Shrimp & Vegetables

34 Reviews
From: EatingWell Magazine, March/April 2008

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


  • Active

  • Ready In

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and ¼ teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
  2. 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 ¼ 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 information

  • Serving size: 3 oz. shrimp, 1½ cups vegetables & 3 Tbsp. sauce
  • Per serving: 182 calories; 6 g fat(1 g sat); 4 g fiber; 12 g carbohydrates; 20 g protein; 232 mcg folate; 143 mg cholesterol; 5 g sugars; 0 g added sugars; 4,055 IU vitamin A; 120 mg vitamin C; 97 mg calcium; 2 mg iron; 1,091 mg sodium; 622 mg potassium
  • Nutrition Bonus: Vitamin C (200% daily value), Vitamin A (81% dv), Folate (58% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 lean meat, 1 fat

Reviews 34

April 14, 2019
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By: Katherine Rickard
This was very good, just make sure to use fresh asparagus and not frozen.
February 25, 2019
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By: Megan Ramsey
I made some changes - skipped the lemon as my daughter can't have citrus, used home made chicken stock, added some extra cornstarch based on previous reviews, tossed it with spaghettini and grated some parmesan on top - It was delicious! My 3 year old even devoured it. Will definitely make it again!
September 08, 2018
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By: RaisinHell91
This came out pretty good but only because I made several changes. Otherwise, it would have been bland. I added black pepper, red pepper flake, and a tablespoon of butter to the sauce. I ended up taking the shrimp out to continue reducing the sauce without overcooking the shrimp, and I still wasn't able to get it as thick as I would have liked, but at least the flavor was good.
July 12, 2018
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By: Olivia
Not sure what I did wrong but the sauce never thickened even when I added more cornstarch. Even if that had worked out the taste was very bland to me. I made Skillet Gnocchi with Shrimp and Asparagus on here that's similar and loved it. Looked pretty similar but now I see a few differences. Might just stick with that.
June 10, 2017
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By: Miranda Coronado
I love the simplicity of the dish! I made a couple minor changes I used cilantro fresh out of the garden and a mix of vegetables. We truly enjoyed the meal on this warm night and will use it again!!
April 21, 2017
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By: rlocati1
Very easy and so pretty as well with the red pepper and asparagus. I did as written except no oil used low sodium Imagine Brand no chicken broth to saute. Did a spritz of olive oil to shrimp. Will make again, and it is going in a "favorites" file. Served over Spaghetti squash.
November 17, 2013
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By: lb
Not a fan of red peppers, so I substituted with sliced grape tomatoes and avocado. Cooked asparagus a min or two, then added tomato and avocado as not to make soggy. Added minced ginger, cayenne pepper for a kick, and fresh basil instead of parsley to sauce. Took shrimp out and cooked sauce down to thicken. Was a huge success in our house! Pros: Good basic recipe Cons: Took longer to prep than expected
June 03, 2013
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By: EatingWell User
Best of the best. Followed recipe until the sauce. Substituted cornstarch with arrowroot, added Thai basil, Tsp of butter, chives, lemongrass and ginger. Took shrimp out as to not overcook and OMG! Off the charts. Beyond 5 stars. Pros: quick & easy...low in fat...high in taste!
May 01, 2013
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By: EatingWell User
I've made this twice now and both times it has been a big hit with the whole family. The only change was that I doubled the cornstarch for a bit more thickness to the sauce. The recipe makes plenty of leftovers for lunch the next day as well. Pros: Easy, healthy, delicious Cons: NULL
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