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Lemon Garlic Shrimp and Vegetables

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This lemon garlic shrimp and vegetables recipe cooks asparagus and red peppers first, then finishes shrimp in a light garlic, broth, lemon, and parsley sauce. Serve it over rice for a clean, bright dinner.

Ingredients

  • 4 teaspoons extravirgin olive oil, divided
  • 2 large red bell peppers, diced
  • 2 pounds fresh asparagus, trimmed and cut into 1inch lengths
  • 2 teaspoons freshly grated lemon zest
  • 1/2 teaspoon salt, divided
  • 5 cloves garlic, minced
  • 1 pound raw shrimp, peeled and deveined
  • 1 cup reducedsodium chicken broth
  • 1 teaspoon cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • Cooked rice, for serving

Instructions

1. Heat 2 teaspoons olive oil in a large skillet.
2. Add the diced red bell peppers.
3. Add the asparagus.
4. Add lemon zest and 1/4 teaspoon salt.
5. Cook, stirring, for 6 minutes.
6. Transfer the vegetables to a bowl and cover to keep warm.
7. Add the remaining olive oil to the skillet.
8. Add the garlic and cook briefly.
9. Add the shrimp.
10. Whisk the chicken broth and cornstarch together.
11. Pour the broth mixture into the skillet.
12. Add the remaining salt.
13. Cook for 2 minutes, until the sauce thickens lightly and the shrimp turn pink.
14. Stir in lemon juice and parsley.
15. Serve the shrimp and sauce over the vegetables with rice.

Notes

Cut the asparagus into even pieces so it cooks at the same pace.
Stir the cornstarch into the broth before adding it to the pan.
Remove the shrimp from heat once they are pink and curled.

Find it online: https://www.wellnesswarrior.org/lemon-garlic-shrimp-vegetables/