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Lemony Shrimp ‘n’ Asparagus

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

From Scribner, Nebraska, Becky Von Segern sends this marvelous main dish that cooks quickly in the microwave yet is special enough to serve to company. "It's a pretty and tasty way to use your spring harvest of asparagus." she assures. "An added bonus is the low calorie count."

Ingredients

  • 1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 1 medium sweet red pepper, julienned
  • 1/2 teaspoon minced garlic
  • 2 tablespoons water
  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup soy sauce
  • 5 teaspoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • Hot cooked rice, optional

Directions

  1. In a 2-qt. microwave-safe bowl, combine the asparagus, red pepper, garlic and water. Cover and microwave on high for 4 minutes. Add shrimp; cover and cook for 2 minutes or until shrimp turn pink and asparagus is tender. With a slotted spoon, remove shrimp and vegetables; keep warm.
  2. Add the soy sauce, lemon juice and zest to the microwave dish. In a small bowl, combine the cornstarch and cold water until smooth. Stir into soy sauce mixture.
  3. Microwave, uncovered, on high for 1-2 minutes or until thickened. Return the shrimp mixture to the bowl; toss to coat. Serve with rice if desired.

Nutrition Facts

1 cup: 103 calories, 1g fat (0 saturated fat), 126mg cholesterol, 757mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 vegetable.

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