Zesty Lemon-Garlic Shrimp with Vibrant Vegetables
This delightful dish offers a zesty, citrus twist on classic shrimp scampi, combining succulent shrimp with an array of colorful vegetables for a meal that's both visually appealing and deliciously nutritious. Perfectly complemented by the tangy zest of lemon and the aromatic richness of garlic, this dish is light yet satisfying. Paired beautifully with protein-rich quinoa, this meal is both quick to prepare and full of flavor, making it an ideal choice for a healthy weeknight dinner.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
extra virgin olive oil
4 teaspoons (divided)
red bell peppers
2 large (diced)
asparagus
2 lbs (trimmed and cut into 1-inch lengths)
lemon zest
2 teaspoons (freshly grated)
salt
1/2 teaspoon (divided)
garlic cloves
5 (minced)
raw shrimp
1 lb (peeled and deveined (26 - 30 per pound))
reduced-sodium chicken broth
1 cup (none)
cornstarch
1 teaspoon (none)
fresh lemon juice
2 tablespoons (none)
freshly chopped parsley
2 tablespoons (none)
Instructions
1
Begin by heating 2 teaspoons of extra virgin olive oil in a large nonstick skillet over medium-high heat.
2
Add the diced red bell peppers, asparagus pieces, freshly grated lemon zest, and 1/4 teaspoon of salt to the skillet. Cook, stirring occasionally, until the vegetables start to soften, approximately 6 minutes.
3
Transfer the cooked vegetables to a bowl and cover them to ensure they remain warm.
4
In the same skillet, add the remaining 2 teaspoons of olive oil and minced garlic. Cook, stirring constantly, until the garlic is fragrant, about 30 seconds.
5
Add the peeled and deveined shrimp to the skillet, cooking while stirring for about one minute to begin pinking the shrimp.
6
In a small bowl, whisk together the reduced-sodium chicken broth and cornstarch until smooth. Pour this mixture into the skillet along with the remaining 1/4 teaspoon of salt.
7
Continue cooking, stirring frequently, until the sauce thickens slightly and the shrimp are fully cooked and pink, roughly 2 more minutes. Remove the skillet from heat.
8
Stir in the fresh lemon juice and chopped parsley, allowing the flavors to meld.
9
Serve the cooked shrimp with sauce over the reserved warm vegetables for a delightful presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Zesty Lemon-Garlic Shrimp with Vibrant Vegetables.
What are the primary vegetables in this dish?
The main vegetables are red bell peppers and asparagus.
How many servings does this recipe yield?
This recipe makes 4 servings.
What size should the shrimp be?
The recipe recommends raw shrimp that are 26 to 30 per pound.
How much garlic is needed?
You will need 5 minced garlic cloves.
What type of oil is used for cooking?
Extra virgin olive oil is used, totaling 4 teaspoons.
How long do you cook the vegetables?
The peppers and asparagus should be cooked for approximately 6 minutes until they start to soften.
What is used to thicken the lemon-garlic sauce?
A mixture of one cup reduced-sodium chicken broth and one teaspoon of cornstarch is used to thicken the sauce.
When do you add the fresh lemon juice and parsley?
Stir them in at the end, after removing the skillet from the heat.
How much lemon zest is required?
The recipe calls for 2 teaspoons of freshly grated lemon zest.
What is a recommended side dish for this meal?
The recipe suggests pairing this dish with protein-rich quinoa.
How much salt is used in the entire recipe?
A total of 1/2 teaspoon of salt is used, divided into two portions.
How should the asparagus be prepared?
The asparagus should be trimmed and cut into 1-inch lengths.
What is the first step in the instructions?
Begin by heating 2 teaspoons of extra virgin olive oil in a large nonstick skillet over medium-high heat.
How long should the garlic be sautéed?
The garlic should be stirred constantly and cooked for about 30 seconds until fragrant.
How do you know when the shrimp are done?
The shrimp are fully cooked when they are pink and the sauce has thickened slightly.
Is the chicken broth regular or low sodium?
The recipe specifically calls for reduced-sodium chicken broth.
How many red bell peppers are used?
Two large red bell peppers are needed.
What is the total ingredient count?
There are 11 ingredients in this recipe.
Is this recipe suitable for a quick dinner?
Yes, it is described as an ideal choice for a healthy and quick weeknight dinner.
Should the shrimp be peeled before cooking?
Yes, the shrimp should be peeled and deveined.
What is the purpose of removing the vegetables from the pan?
The vegetables are transferred to a bowl and covered to remain warm while the shrimp and sauce are prepared.
How much lemon juice is used?
Two tablespoons of fresh lemon juice are added at the end.
What type of skillet is recommended?
A large nonstick skillet is recommended.
How much parsley is needed?
Two tablespoons of freshly chopped parsley are used.
What are the tags associated with this recipe?
Tags include shrimp, vegetables, healthy, low-calorie, quick, easy, lemon-garlic, dinner, seafood, asparagus, and light.
Does this recipe use fresh or dried herbs?
The recipe calls for fresh lemon juice, fresh lemon zest, and freshly chopped parsley.
What is the total amount of extra virgin olive oil?
The recipe uses 4 teaspoons in total, divided into two 2-teaspoon applications.
How long does it take to cook the shrimp after adding the sauce?
It takes roughly 2 more minutes for the sauce to thicken and the shrimp to finish cooking.
How is the dish served?
The cooked shrimp and sauce are served over the reserved warm vegetables.