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This quick and easy to make savory dish, has a blend of succulent shrimp and crisp vegetables.

Ingredients (4 servings)

  • Cooking spray
  • 2 teaspoons extra-virgin olive oil
  • 1 large red bell pepper, diced (6 ounces total)
  • 1 pound asparagus, trimmed and cut into 1-inch lengths
  • 1/2 teaspoon salt, divided
  • 5 cloves garlic, minced
  • 2 teaspoons freshly grated lemon zest
  • 1 pound raw shrimp, (26-30 per pound), peeled and deveined, tails removed if desired
  • 1 cup reduced-sodium chicken or vegetable broth
  • pinch cayenne pepper (optional)
  • 4 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley


  • Coat a large nonstick skillet with cooking spray and heat over medium-high. Add bell peppers, asparagus, and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl.
  • Add the 2 teaspoons oil, garlic, and lemon zest to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Add broth to the pan along with the remaining 1/4 teaspoon salt and cayenne pepper, if using. Cook, stirring, until the broth has reduced slightly and the shrimp are pink and just cooked through, about 2 minutes more. Add vegetables back to pan and heat through. Stir in lemon juice and parsley, mix well.

Units per serving:

  • Protein: 4
  • Carbohydrate: 1

Nutrition facts per serving:

  • 170 Calories
  • 3g Fat
  • 28g Protein
  • 9g Net Carbs

Original recipe from Eating Well. A healthy adaptation by Greenlite Medicine.

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