Recipe by Amber Dawn
From the Cookbook Eating Well 500 Calorie Dinners. A refreshingly healthy twist to "Shrimp Scampi." My family loved this dish served with Quinoa. Note: the prep time can be cut down if you use peeled/deveined shrimp.
Top Review by cariannhillsgrove
I saw this and had to save it to make. It was every bit as good as I knew it would be by looking at the ingredients. This is a great alternative to other fattening dishes for shrimp, and I love that it is low in fat and calories! Don't overcook the shrimp. Served it up with brown rice pouring some of the sauce over the top, and we enjoyed it very much!
- 4 teaspoons extra virgin olive oil, divided
- 2 large red bell peppers, diced
- 2 lbs asparagus, trimmed and cut into 1-inch lengths
- 2 teaspoons lemon zest, freshly grated
- 1⁄2 teaspoon salt, divided
- 5 garlic cloves, minced
- 1 lb raw shrimp, peeled and deveined (26 - 30 per pound)
- 1 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons fresh lemon juice
- 2 tablespoons freshly chopped parsley
Directions See How It's Made
- Heat 2 tsp oil in a large nonstick skillet over medium-high heat.
- Add bell peppers, asparagus, lemon zest and 1/4 tsp 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 oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds.
- Add shrimp and cook, stirring for one minute.
- Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 tsp salt. Cook, stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from heat.
- Stir in lemon juice and parsley. Serve the shrimp over the vegetables.