Lemon-Garlic Shrimp and Vegetables

Whitney and I tried this recipe the other night from Eating Well, billed as "a healthy twist on shrimp scampi". It was a delicious, colorful, and healthy dinner!

4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
2 pounds asparagus, trimmed and cut into 1-inch lengths (We substituted green beans)
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.

A beautifully colorful dish!

Served with some icky barley


  1. This meal looked delicious. I said I would try barley (from another post) but I haven't yet, so Patrick, I will. Then I will know if it is good or icky!

  2. I'm sure Patrick would love to share some of his extra barley from the pantry with you...

  3. Icky barley. :) wonderful. I might have to make this one for Stephen.

  4. Icky barley. :) wonderful. I might have to make this one for Stephen.