Lemon garlic shrimp recipe

19 Jun

The other night I made this recipe from fitnessmagazine.com for friends.  It was so amazing and I cannot believe it was low in fat content and healthy!

Lemon-Garlic Shrimp & Vegetables

 
Ingredients
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  freshly grated lemon zest
1/2 teaspoon  salt, divided
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  chopped fresh parsley
Directions
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.
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