Rating: 4 stars
17 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 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.

Source: EatingWell Magazine, March/April 2008


Read the full recipe after the video.


Ingredient Checklist


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.

  • 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

3 oz. shrimp, 11/2 cups vegetables & 3 Tbsp. sauce
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.

2 vegetable, 3 lean meat, 1 fat