LIVE
Rating: 4.38 stars
34 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2008

Gallery

Read the full recipe after the video.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 Facts

182 calories; protein 19.8g; carbohydrates 12.2g; dietary fiber 4.1g; sugars 5.1g; fat 6.3g; saturated fat 1g; cholesterol 142.9mg; vitamin a iu 4055IU; vitamin c 120.3mg; folate 232.1mcg; calcium 97.3mg; iron 1.8mg; magnesium 52.6mg; potassium 622.5mg; sodium 1091.3mg; thiamin 0.3mg.
Advertisement

Reviews (13)

Read More Reviews
34 Ratings
  • 5 star values: 21
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
10/30/2011
The flavor was great but for some reason the sauce never thickened. Read More
Rating: 5 stars
04/03/2013
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 Read More
Rating: 5 stars
10/30/2011
Food was yummy but I wouldnt take the timeline in this recipe seriously. 1 min for the shrimp is a little to short or 6 min for the vegetables. You just need to watch it. It took about 10 min for the vegetables and about 3 for the shrimp. I also substituted cornstarch with all purpose organic flower. I used about 3 teaspoons and I think that I could have put even more because the sauce was so thin. Overall a great recipe. Read More
Advertisement
Rating: 5 stars
10/30/2011
I made this last night and it was great! I substituted grape tomatoes and mushrooms for the red bell peppers but other than that made it exactly as stated (1/2 portion). The sauce definitely took more than 2 minutes to thicken but once it did it was fabulous. Yum!!! Read More
Rating: 5 stars
10/29/2011
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!! It's only my hubby and I so used 2 red peppers 1 lb. of shrimp and 1 lb. of asparagus. Very easy recipe to make your own! Read More
Rating: 5 stars
10/29/2011
Delicious with red quinoa. Great as leftovers too. Read More
Advertisement
Rating: 3 stars
09/08/2018
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. Read More
Rating: 2 stars
10/29/2011
Meh I would not make this again. Nothing horrible about it lots of great ingredients but together no big deal. It would have been better if everything was marinated and then grilled. Read More
Rating: 5 stars
02/26/2019
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! Read More