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Home > Lemon-garlic shrimp and vegetables

Lemon-garlic shrimp and vegetables

Recipe Information

Servings 4
Preparation Time 35 Minutes
Cook Time 35 Minutes
Total Time 70 Minutes
Difficulty Intermediate
Main Ingredient Shrimp
Category Seafood
Meal Lunch; Dinner
Type Main Dish
Cook Method Saut�ing
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.


Nutrition (per serving)

  • Calories: 227 cal

  • Fat: 7g

  • Saturated fat: 1g

  • Monounsaturated fat: 4g

  • Cholesterol: 174mg

  • Sodium: 514mg

  • Potassium: 670mg

  • Carbohydrate: 14g

  • Fiber: 4g

  • Protein: 28g