|Preparation Time||35 Minutes|
|Cook Time||35 Minutes|
|Total Time||70 Minutes|
|Diet||Diabetes Meal Plan; Heart Healthy; Low Carb; High Protein|
4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt, divided
5 cloves garlic, minced
1 pound raw shrimp (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped
Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add the bell peppers, asparagus, lemon zest, and 1/4 teaspoon of 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 of oil and garlic to the pan, and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute.
Whisk the broth and cornstarch in a small bowl until smooth, and add to the pan along with the remaining 1/4 teaspoon of salt.
While stirring, cook until the sauce has thickened slightly and the shrimp are pink and cooked through, about 2 minutes more. Remove from the heat.
Stir in the lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Calories: 227 cal
Saturated fat: 1g
Monounsaturated fat: 4g