![Lemon-Garlic Shrimp & Vegetables](https://img.gluten.ai/recipe-images/562441c2655d80b34a4af923710d0b7c32137db8fc7d56b874a2cf744e71d9ad.jpg)
side•main dish•lunch•dinner
Lemon-Garlic Shrimp & Vegetables
For Crohn S Disease
Gluten Free
182 kcal
6 gfat
12 gcarbs
20 gprotein
Nutrition Notes
Gluten Free *
The recipe is gluten-free, suitable for the specified diet. Cornstarch is used as a thickener instea...
For Crohns Disease *
Recipe may be suitable for Crohn's if patient tolerates fiber well. Shrimp is easy to digest but avo...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
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
- 5 cloves garlic, minced
- 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
- 1
Step 1
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. - 2
Step 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. Bon appetit!
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