Open Arms of Minnesota

Weekly Recipe #165: Lemon Garlic Shrimp with Vegetables

Photo Credit – MissMessie/Flickr

By Libby Pike, VA Medical Center Dietetic Intern

My favorite part of spring is finally spending time outside, taking walks or riding my bike. I love watching the flowers blossom and the blades of grass sprout up from the still cold ground, as the world comes to life again after the winter. Celebrate spring and bring life to your meals with this lemon-garlic shrimp and vegetables recipe!

This light and refreshing dish is a low-fat, nutrient-packed meal that would pair perfectly with quinoa or brown rice. Asparagus is full of vitamins that have an anti-inflammatory effect on your body and the red peppers add color and provide ample vitamin C and vitamin A for vision health. The shrimp provide a boost of vitamins like vitamin B12, selenium, phosphorus and protein, but should be consumed in moderation as they are high in cholesterol.

Lemon-Garlic Shrimp & Vegetables

Adapted from

(Serves 4)


  • 4 tsp. extra-virgin olive oil, divided
  • 2 large red bell peppers, diced
  • 2 lbs. asparagus, trimmed and cut into 1-inch lengths
  • 2 tsp. freshly grated lemon zest
  • 5 cloves garlic, minced
  • 1 lb. cooked shrimp, (26-30 per pound)
  • 1 cup reduced-sodium chicken broth
  • 1 tsp. cornstarch
  • Dash of salt
  • Juice from 1 lemon
  • 2 tbsp. chopped fresh parsley


  1. Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus and lemon zest. Cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
  2. Add the remaining 2 teaspoons of oil and garlic to the pan. Cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute.
  3. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with a dash of salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are just cooked through, about 2 minutes more. Remove from the heat.
  4. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

More from Open Arms

Bake Sale Graphic

Great Minnesota Bake Sale 2024

OPEN ARMS LAUNCHES INAUGURAL “GREAT MINNESOTA BAKE SALE” FOR IMMEDIATE RELEASE Contact: Ethan Armstrong [email protected] Cell: 320-815-2351 Minneapolis, MN, [7 June 2024] – Open Arms of Minnesota is thrilled to announce the launch of the first-ever Great Minnesota Bake Sale, set to take place

Read More »
Prida cap

Pride 2024

HAPPY PRIDE FROM OPEN ARMS! June is here, ushering in Pride Month—a time of great significance for Open Arms and our entire community. Our journey began nearly 40 years ago during the HIV/AIDS crisis, and with the support of a passionate and committed community,

Read More »

Thank You Graduating Cristo Rey Student Interns

Cristo Rey Students Wrap Up Internship With Open Arms Congrats to Cristo Rey student interns, Betsabe and Kai, who will graduate from high school this spring! Cristo Rey, a Catholic coeducational high school located in the Phillips neighborhood, developed an internship program with Open

Read More »
End Of Year Giving Graphic

Your Gift Will Help Us Serve More Clients!

Together we can continue to meet the increased demand for medically tailored meals with your support! We hope you think of us as you consider your year-end giving. Your donation is a gift of care, compassion, and encouragement!