Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1867.6 Kcal (7819 kJ) | ||
| Calories from fat | 955 Kcal | ||
| % Daily Value* | |||
| Total Fat | 106.11g | 163% | |
|---|---|---|---|
| Cholesterol | 263.03mg | 88% | |
| Sodium | 6935.41mg | 289% | |
| Potassium | 2802.68mg | 60% | |
| Total Carbs | 185.07g | 62% | |
| Sugars | 28.16g | 113% | |
| Dietary Fiber | 26.19g | 105% | |
| Protein | 57.95g | 116% | |
| Vitamin C | 317.9mg | 530% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 124.1mg | 689% | |
| Calcium | 420.5mg | 42% | |
| Amount Per 100 g | |||
| Calories | 94.09 Kcal (394 kJ) | ||
| Calories from fat | 48.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 163% | |
|---|---|---|---|
| Cholesterol | 13.25mg | 88% | |
| Sodium | 349.42mg | 289% | |
| Potassium | 141.2mg | 60% | |
| Total Carbs | 9.32g | 62% | |
| Sugars | 1.42g | 113% | |
| Dietary Fiber | 1.32g | 105% | |
| Protein | 2.92g | 116% | |
| Vitamin C | 16mg | 530% | |
| Vitamin A | 0.3mg | 197% | |
| Iron | 6.3mg | 689% | |
| Calcium | 21.2mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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