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 Eatingwell.com
- 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
- 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.
- 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.
- 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.
- Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.