Lemon-Garlic Shrimp & Vegetables

March/April 2008

Your rating: None Average: 4.1 (373 votes)

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.

"Very fast and easy recipe. Instead of quinoa, I used brown rice. It tasted delicious!! I may have used a little too much corn starch on accident. So I had to thin the sauce a bit with more broth. It was an easy fix and turned out great!!...
Lemon-Garlic Shrimp & Vegetables

30 Reviews for Lemon-Garlic Shrimp & Vegetables

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.

Fresh tasting, great textures, quick and simple to prepare
Corn & squash instead of bell peppers - delish!

Yummy if you add fresh corn! I substituted 2 ears of fresh shucked corn (microwaved 5" prior) and summer squash for the bell peppers, and it was delicious. Didn't serve over a starch, but with crusty bread. The sauce didn't thicken, but that kept it light. Definitely recommend using broth so that you have plenty of sauce. Really great summer dish.

Summer vegetables at their best;
fast, easy, fresh flavors

Followed the recipe, except I used just one red pepper. This is a great fast, healthy weeknight supper. I served with angel hair which was yummy with the sauce.

easy and delicious

Served this at a small luncheon, and everyone wanted the recipe! I will definitely be making this again. Loved it.

simple to prepare; beautiful to look at; healthy; refreshing
Delicious and fresh

This dish was fairly easy to assemble, especially because my husband peeled and deveined the shrimp and my 11 year old son helped me chop up the veggies. The dish turned out really good except that the sauce was a little runny, so next time I will add more corn starch. I won't use another thickener because my hubby and son are both gluten intolerant, but you could try different thickeners if you choose.
I didn't use low sodium broth, but i actually used organic better than bouillon, so the addition of extra salt wasn't really necessary. I also made an organic boxed risotto, which went great, but there was enough sauce that plain rice would've worked just fine. That's what I'll do next time, in fact.
The lemon and garlic were a great combination in this dish and it was really refreshing. My kids don't like red peppers, so I only used one, and for 5 of us, there could've been more shrimp. We still got about 5-7 shrimp per person, but I will probably use more next time.
I will certainly make this dish again, it was delicious!

Healthy and tasty,

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