Healthy Eating Lemon Garlic Shrimp And Vegetables

Trying to eat healthy is something most people like to do, though some shy away because they are worried about giving up flavor. When we eat healthy we do not have to give up tasty foods especially when we eat seafood. This article give the recipe for Healthy Eating Lemon Garlic Shrimp And Vegetables that tastes good and is good for you. Also there is an attached video. Don’t forget to keep checking back for more updates and recipes.

Big Daddys Seafood Market Healthy Eating Lemon Garlic Shrimp And Vegetables
Big Daddys Seafood Market Healthy Eating Lemon Garlic Shrimp And Vegetables


Healthy Eating Recipe: Lemon-Garlic Shrimp & Vegetables

One of my favorite dishes is shrimp scampi. Here we will be taking a look at a healthy variation of this dish. Eating healthy does not have to taste bad. When you eliminate the butter and substitute vegetables and seasonings you can have a meal that is easy to create, tastes good and is healthy for you. You can serve over linguine, whole wheat couscous or quinoa.

What You Will Need:

4 full teaspoons of extra virgin olive oil, split up

2 Nice large bell peppers, I prefer red, diced

2 lbs of asparagus. Cut into 1 inch lengths

2 teaspoons of freshly grated lemon

One half a teaspoon of salt, divided

5 whole cloves of garlic minced up

1 lb of uncooked shrimp count of 26 – 30 per lb. Devein and peeled

1 cup reduced-sodium chicken broth

1 teaspoon cornstarch

2 tablespoons lemon juice

2 tablespoons chopped fresh parsley

What To Do:

1. Heat 2 teaspoons of oil inside a large sized non-stick skillet or pan using medium to high heat. Add the 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.

2. Add your remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for about a 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.


Resources: Shrimp & Vegetables

American Heart Association Longevity – The Best Type Of Fish





Originally posted 2020-03-03 07:53:59.

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