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Meyer Lemon Garlic Shrimp and Asparagus
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Meyer Lemon-Garlic Shrimp & Asparagus

A versatile side dish or full meal for any event. Makes a great dinner on a busy weeknight.
Course Main Dish
Cuisine American
Keyword easy weeknight dinners
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 199kcal

Ingredients

  • 1 pounds shrimp peeled and deveined
  • 2 teaspoons extra-virgin olive oil
  • 2 red bell peppers chopped
  • 3 tablespoons garlic minced, divided
  • ¼ cup onion chopped
  • 2 pounds asparagus trimmed and cut into 1-inch pieces
  • 4 tablespoons lemon juice
  • 1 ½ cups chicken broth
  • 1 ¼ teaspoons cornstarch
  • salt & pepper to taste

Instructions

  • Heat the olive oil, in a large skillet over medium heat. Once heated, add the peppers, 1 1/2 tablespoons of garlic, onions and asparagus, stirring occasionally about 5 minutes or until it the vegetables are just starting to get soft. I try not to let them get too soft, because the little bit of crisp is actually really nice in each bite.
  • Remove the vegetables from the heat, and set them aside on a plate. Cover to keep warm.
  • In the skillet, add the remaining garlic and the lemon juice and heat for about 1 minute, stirring frequently. Add the shrimp. Cook for about 2 minutes, stirring frequently.
  • Add the chicken broth and stir. Then add the cornstarch and stir and cook until thickened, about 3-4 minutes or so.
  • Serve this with brown rice, pasta or quinoa.
  • Pile a plate with 1/2 cup of brown rice. Dish the veggies evenly over each plate. Spoon the shrimp and sauce over the entire thing. Mix together and enjoy!

Nutrition

Calories: 199kcal | Carbohydrates: 17g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 184mg | Sodium: 470mg | Potassium: 953mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3581IU | Vitamin C: 97mg | Calcium: 149mg | Iron: 6mg