1poundraw shrimp, (20-30 per pound), peeled and deveined
½teaspoonkosher salt, divided
½teaspooncoarse ground black pepper, divided
2tablespoonsextra-virgin olive oil, divided
¾cupreduced-sodium chicken broth
1tablespoonlemon juice
1tablespooncornstarch
1large red bell pepper, diced
½cupdiced onion (about 1 small onion)
1poundasparagus, trimmed and cut into 2-inch pieces
1zucchini (8 oz.), cut into ½-inch pieces (about 2 cups)
1teaspoonfreshly grated lemon zest
3clovesgarlic, minced
2tablespoonschopped fresh parsley
Steamed rice and lemon wedges, for serving
Instructions
Pat the shrimp dry with paper towels and season with ¼ teaspoon salt and ¼ teaspoon pepper.
In a small bowl, whisk broth, lemon juice, and cornstarch until smooth and set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp, and cook for 1-2 minutes per side or until shrimp is pink and cooked through. Remove to a plate.
If needed, add another 1 tablespoon oil to the pan. Add onion, bell pepper, asparagus, zucchini, lemon zest, garlic, and season with remaining salt and pepper; cook, stirring occasionally, until just beginning to soften, 5-6 minutes.
Whisk chicken broth mixture one more time, and add to vegetables. Cook, stirring, until the sauce has thickened slightly. Add shrimp and parsley, stir to combine, and remove from the heat.
Serve with steamed rice and lemon wedges.
Video
Notes
If you like a little heat, add ¼ teaspoon red pepper flakes to sauce, or to taste.
Nutrition information is based on 1 cup steamed rice per serving.
Different vegetables can be substituted, depending on what you like or happen to have.