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    Lemon-Garlic Shrimp & Vegetables

    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.


    • 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 salt
    • 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


    Step 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.
    Step 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.

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