Lemon-Garlic Shrimp with Asparagus
Michael Matthews adapted by JojoM
A light, protein-packed shrimp and asparagus dish brightened with lemon and garlic. Ready in just 20 minutes.
Lemon-Garlic Shrimp with Asparagus
Michael Matthews adapted by JojoMA light, protein-packed shrimp and asparagus dish brightened with lemon and garlic. Ready in just 20 minutes.
Chef's Tips
Be careful not to overcook the shrimp; they turn rubbery quickly.
Add a pinch of chili flakes for a spicy kick.
Tools Used
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Main Ingredients
Instructions
Cooking Instructions
- 1
Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
- 2
Add bell peppers, asparagus, lemon zest, and 1/4 teaspoon salt. Sauté until the vegetables begin to soften, about 6 minutes. Transfer vegetables to a bowl, cover, and reserve.
- 3
Add olive oil and garlic to the pan. Sauté for 30 seconds, then stir in the shrimp.
- 4
In a small bowl, whisk together chicken broth and cornstarch.
- 5
Stir the broth mixture and remaining 1/4 teaspoon salt into the pan.
- 6
Cook, stirring frequently, until the sauce thickens and the shrimp are pink and cooked through, about 2–3 minutes.
- 7
Remove the pan from the heat. Add lemon juice and chopped parsley.
- 8
Mix well and serve the shrimp over the reserved vegetables.
Nutrition Facts
Serving Size: 1 portion (about 300g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
