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Lemon-Garlic Shrimp & Vegetables

Lemon-Garlic Shrimp & Vegetables
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Here’s a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus for a refreshing spring meal. Serve with quinoa.

Prep: 35 minutes | Total Time: 35 minutes
  • 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
    lemon zest, freshly grated
  • 1/2 teaspoon
  • 5 cloves
    garlic, minced
  • 1 pound
    raw shrimp, (26-30 per pound), peeled and deveined
  • 1 cup
    reduced-sodium chicken broth
  • 1 teaspoon
  • 2 tablespoons
    lemon juice
  • 2 tablespoons
    fresh parsley, chopped
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and 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 oil and garlic to the pan and 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 the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and 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.


Nutritional Information

Makes: 4 servings
  • Calories227
  • Cholesterol172 mg
  • Carbohydrates14 g
    • Dietary fiber4 g
  • Protein28 g
  • Sodium618 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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