Lemon Shrimp with Vegetables

Happy weekend!

We have definitely savored our Saturday after a very busy week, including a little sleeping in, some time in the gym and a late afternoon visit to Arclight Cinemas in La Jolla to see “The Way, Way Back.” Such a great feel-good flick, and the experience was fantastic! From the self-serve ticket kiosks and incredible food and beverage menu to the small theaters with comfortable seating and extra leg room, we’ll definitely be back.

Arclight is an anchor at Westfield UTC mall.
Arclight is an anchor at Westfield UTC mall.

A hectic workweek called for quick and healthy meals, including a Lemon Shrimp with Vegetables recipe from Eating Well that we modified a bit, and paired with a fast-cooking couscous and steamed broccoli.

Lemon Shrimp with Vegetables and Couscous

Ingredients

4 teaspoons  extra-virgin olive oil, divided
2   large red bell peppers, diced
2 pounds  asparagus, trimmed and cut into 1-inch lengths
2 teaspoons  freshly grated lemon zest
1/2 teaspoon  salt, divided
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
Preparation
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. During this process, begin cooking the couscous per package instructions.
Prepping the bell pepper and asparagus before you go to work helps speed up the cooking process later.
Prepping the bell pepper and asparagus before you go to work helps speed up the cooking process later.
2. 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.
Voila: A healthy and easy-to-make dinner!
Voila: A healthy and easy-to-make dinner!

This makes about 2 dinner-size portions. Since the choice of side dishes can vary (you might not like couscous OR broccoli!), here is the nutritional breakdown for the Lemon Shrimp and Vegetables.

Calories: 226

Fat: 7 g

Protein: 28 g

Carbohydrates: 15 g

Enjoy the rest of the weekend!

GnC

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