Lemon-Garlic Shrimp and Vegetables
Makes 2 servings
2 teaspoons extra-virgin olive oil, divided
1 large red bell pepper, diced
1 pound asparagus, trimmed and cut into 1-inch lengths
1 teaspoon lemon zest, freshly grated
1/4 teaspoon salt, divided
2-3 cloves garlic, minced
1/2 pound shrimp (26-30 per pound), peeled and deveined
1/2 cup chicken broth, low-sodium
1/2 teaspoon cornstarch
1 tablespoon lemon juice
1 tablespoon parsley, chopped
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, asparagus, lemon zest an 1/8 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
Add the remaining 1 teaspoon of 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 1/8 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.
Slightly Adapted from Jillian Michaels.com