Recipe of the Week: Lemon-Garlic Shrimp

Shrimp is an awesome food for several reasons:

It’s basically 100% protein.
It has mild buttery taste with a hint of sweetness that compliments many types of dishes.
It’s a concentrated source of the antioxidant astaxanthin.
It’s a source of omega-3 fatty acids. 4 ounces contains around 350 milligrams of omega-3s.

This quick-and-easy recipe is from my cookbook, The Shredded Chef, and it’s simple but delicious. 

This recipe makes 4 servings, which is perfect for cooking larger batches of food that you can refrigerate the leftovers of, and enjoy several times throughout the week.

 

Servings

4

Calories Per Serving

205

Protein Per Serving

6 grams

Carbohydrates Per Serving

30 grams

Fat Per Serving

4 grams

 

Ingredients

1 pound raw shrimp

2 red bell peppers, seeded and diced

2 pounds asparagus, cut into 1-inch pieces

2 teaspoons lemon zest

1/2 teaspoon salt

2 teaspoons extra-virgin olive oil

5 cloves garlic, minced

1 cup low-sodium chicken broth

1 teaspoon cornstarch

2 tablespoons lemon juice

2 tablespoons fresh parsley, chopped

 

Instructions

Coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the bell peppers, asparagus, lemon zest, and 1/4 teaspoon of the salt. Sauté until vegetables begin to soften, about 6 minutes. Transfer vegetables to a bowl, cover, and set aside.

Add the oil and garlic to the pan and sauté for 30 seconds. Stir in the shrimp. In a small bowl, add the broth and cornstarch and whisk to combine. Pour in the broth mixture and remaining 1/4 teaspoon of salt and stir.

Cook, stirring frequently, until the sauce thickens and the shrimp are pink and cooked through, about 2-3 minutes. Remove from the heat, add the lemon juice and parsley, mix together, and serve the shrimp over the vegetables.

 

What You Get to Eat