Healthy Shrimp Salad

LEMON-GARLIC SHRIMP WITH ASPARAGUS

SERVES 4 

PREP TIME 10 MINUTES | COOKING TIME 10 MINUTES

255 CALORIES | 30 GRAMS PROTEIN | 17 GRAMS CARBOHYDRATES | 8 GRAMS FAT

Ingredients

2.red bell peppers, seeded and chopped
2.pounds asparagus, trimmed and cut into 1-inch pieces
2.teaspoons lemon zest
1/2.teaspoon salt, divided
2.teaspoons extra-virgin olive oil
5.cloves garlic, peeled and minced
1.pound raw large shrimp, shelled and deveined
1.cup low-sodium chicken broth
1.teaspoon cornstarch
2.tablespoons lemon juice
2.tablespoons chopped fresh parsley

Method

1 Coat a large nonstick skillet with cooking spray and warm over
medium-high heat. Add bell peppers, asparagus, lemon zest, and ¼
teaspoon salt. Sauté until vegetables begin to soften, about 6
minutes. Transfer vegetables to a bowl, cover, and reserve.
2 Add oil and garlic to the pan and sauté for 30 seconds. Stir
in shrimp. In a small bowl, combine broth and cornstarch with a
whisk. Into the pan, stir in the broth mixture and the remaining
¼ teaspoon salt.
3 Cook, stirring frequently, until sauce thickens and shrimp are
pink and cooked through, about 2 to 3 minutes. Remove the pan
from the heat, adding lemon juice and parsley. Mix and serve the
shrimp over the reserved vegetables.