Have I mentioned that I really like shrimp? Well, I do…and thank goodness for that! Since we are pretty limited on what we can eat on this detox diet, it helps that we love fish, shrimp, and chicken. I actually know quite a few people that don’t like fish…that is so strange to me.
Anywho…this shrimp dish is delightfully easy to prepare, and the veggies add a lot of flavor and color to the dish. I didn’t end up preparing a starch/grain to go with it, but a heaping bowl of the shrimp & veggies was plenty to fill me up at lunch time.
Lemony, Garlicky Shrimp & Veggies
Source: Eating Well
- 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
- 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.
- 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.
AND only 227 calories per serving!! Bonus!!