Lemon-Garlic Shrimp & Vegetables Recipe

Name: Lemon-Garlic Shrimp & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons extra virgin olive oil, divided; 2 large red bell peppers, diced; 2 lbs asparagus, trimmed and cut into 1-inch lengths; 2 teaspoons lemon zest, freshly grated; 1/2 teaspoon salt, divided; 5 garlic cloves, minced; 1 lb raw shrimp, peeled and deveined (26 - 30 per pound); 1 cup reduced-sodium chicken broth; 1 teaspoon cornstarch; 2 tablespoons fresh lemon juice; 2 tablespoons freshly chopped parsley

Servings: persons

4 teaspoons extra virgin olive oil, divided
2 large red bell peppers, diced
2 lbs asparagus, trimmed and cut into 1-inch lengths
2 teaspoons lemon zest, freshly grated
1/2 teaspoon salt, divided
5 garlic cloves, minced
1 lb raw shrimp, peeled and deveined (26 - 30 per pound)
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons fresh lemon juice
2 tablespoons freshly chopped parsley

1
Heat 2 tsp oil in a large nonstick skillet over medium-high heat.
2
Add bell peppers, asparagus, lemon zest and 1/4 tsp salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes.
3
Transfer the vegetables to a bowl; cover to keep warm.
4
Add the remaining oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds.
5
Add shrimp and cook, stirring for one minute.
6
Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 tsp salt. Cook, stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from heat.
7
Stir in lemon juice and parsley. Serve the shrimp over the vegetables.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 teaspoons extra virgin olive oil, divided, 2 large red bell peppers, diced, 2 lbs asparagus, trimmed and cut into 1-inch lengths, 2 teaspoons lemon zest, freshly grated, and more.

Yes, Lemon-Garlic Shrimp & Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon-Garlic Shrimp & Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions