Lemon-Garlic Shrimp & Vegetables

Lemon-Garlic Shrimp & Vegetables

28 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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  • 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

Preparation

  • Active

  • Ready In

  1. 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.
  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 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 information

  • Serving size: 3 oz. shrimp, 11/2 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; 4055 IU vitamin A; 120 mg vitamin C; 97 mg calcium; 2 mg iron; 1091 mg sodium; 622 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetable, 3 lean meat, 1 fat

Reviews 28

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
April 12, 2013
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By: EatingWell User
Delish I was in a cooking rut and stumbled upon this gem. So good. I substituted grape tomatoes and corn for red peppers since I'm not a pepper fan. Also used farro as a side instead of quinoa because my husband isn't a fan of the quinoa. Very light, quick and delicious meal that even my 3 year old enjoyed. Regarding the sauce, it is very runny but I removed the shrimp and let it simmer a bit more until the liquid was further reduced. It was perfect. Pros: quick, easy, yummy
April 03, 2013
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By: EatingWell User
Wonderful Dinner! Made this for dinner last night and was very impressed! This might be the perfect quick dinner. I followed the recipe exactly and thought it is perfect as is. The sauce is like velvet and this recipe makes plenty of it to cover your rice/pasta/quinoa, etc. Pros: Easy, healthy, delicious Cons: NULL
October 19, 2012
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By: EatingWell User
Definately a keeper! Loved this recipe. Very tasty, very easy, although it took more than one set of hands - maybe if you were better prepared than we were... we paired with parmesan couscous and it was wonderful. Pros: Easy to make, tastes great. Cons: You'll need a helper.
September 14, 2012
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By: EatingWell User
Refreshing.... I followed the directions pretty much to the tee with the recipe.. It turned out great. Had great flavor, the sauce was like melted butter...... I made the Quinoa too and used chicken stock instead of plain water. Next time we are going to omit the peppers, as my family is not really fond of them, but the asparagus was great. I did adjust the cooking times for the veggies and the shrimp a bit, but that is really the only changes I made.
August 31, 2012
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By: EatingWell User
flavorful, easy, fast, no big cleanup! Instead of plain regular shrimp, I used the Margaritaville brand Caribbean Jerk flavored shrimp (2 sm. boxes= 20 oz. total for recipe). I added a small container of fresh mushrooms, then over angel hair. Wonderful with the caribbean flair and kick of added flavor! Pros: A definite re-make for sure. A lot!! Cons: none
August 28, 2012
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By: EatingWell User
Suprisingly tasty... This is definitely on my 'must cook again list'. I coupled this with a serving of quinoa that I heated through with a touch of chicken stock (the same as I used in the shrimp recipe). I didn't thicken the dish with the corn starch but used less stock instead so it had a light broth rather than a 'sauce' this went well with the quinoa - also I seasoned it with salt right at the end but used less than the recipe states as the vegetables I used were so fresh and sweet tasting. Very simple and quick to make but very tasty. Pros: Fresh tasting, great textures, quick and simple to prepare