Lemon-Garlic Shrimp Stir Fry

Serves: 4

Per serving: 227 calories; 7 g fat (1 g saturated fat, 4 g mono unsaturated fat); 172 mg cholesterol; 14 g carbohydrates; 28 g protein; 4 g fiber; 618 mg sodium; 721 mg potassium Nutrition Bonus: Vitamin C (210% daily value), Vitamin A (80% dv), Folate (53% dv), Iron (25% dv).

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

Directions:

1. Heat 2 tsp oil in a large nonstick skillet over medium-high heat.
2. Add bell peppers, asparagus, lemon zest & 1/4 tsp salt & cook, stirring occasionally, until just beginning to soften, about 6 minutes.
3. Transfer the vegetables to a bowl; cover to keep warm.
4. Add the remaining 2 tsp oil & garlic to the pan and cook, stirring, until fragrant, about 30 seconds.
5. Add shrimp & cook, stirring, for 1 minute.
6. Whisk broth & cornstarch in a small bowl until smooth & add to the pan along with the remaining 1/4 tsp salt.
7. Cook, stirring, until the sauce has thickened slightly, the shrimp are pink & just cooked through, about 2 minutes more.
8. Remove from the heat.
9. Stir in lemon juice & parsley.
10. Serve the shrimp & sauce over vegetables.