Recipe of the Week: Lemon-Garlic Shrimp
Shrimp is an awesome food for several reasons:
- It’s basically 100% protein.
- It has mild buttery taste with a hint of sweetness that compliments many types of dishes.
- It’s a concentrated source of the antioxidant astaxanthin.
- It’s a source of omega-3 fatty acids. 4 ounces contains around 350 milligrams of omega-3s.
This quick-and-easy recipe is from my cookbook, The Shredded Chef, and it’s simple but delicious.
This recipe makes 4 servings, which is perfect for cooking larger batches of food that you can refrigerate the leftovers of, and enjoy several times throughout the week.
Calories Per Serving
Protein Per Serving
Carbohydrates Per Serving
Fat Per Serving
1 pound raw shrimp
2 red bell peppers, seeded and diced
2 pounds asparagus, cut into 1-inch pieces
2 teaspoons lemon zest
1/2 teaspoon salt
2 teaspoons extra-virgin olive oil
5 cloves garlic, minced
1 cup low-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped
Coat a large nonstick skillet with cooking spray and place over medium-high heat. Add the bell peppers, asparagus, lemon zest, and 1/4 teaspoon of the salt. Sauté until vegetables begin to soften, about 6 minutes. Transfer vegetables to a bowl, cover, and set aside.
Add the oil and garlic to the pan and sauté for 30 seconds. Stir in the shrimp. In a small bowl, add the broth and cornstarch and whisk to combine. Pour in the broth mixture and remaining 1/4 teaspoon of salt and stir.
Cook, stirring frequently, until the sauce thickens and the shrimp are pink and cooked through, about 2-3 minutes. Remove from the heat, add the lemon juice and parsley, mix together, and serve the shrimp over the vegetables.
What You Get to Eat
What did you think of this week’s recipe? Let me know in the comments below!
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