Now that we are done with Thanksgiving, time to get back on track with the better eating.

Fish is great, don’t get me wrong. But I love me some shrimp. They provide key nutrients. Aside from protein, shrimp provide a pretty impressive array of nutrients. Four ounces steamed contains over 100% of the Daily Value for selenium, over 75% for vitamin B12, over 50% for phosphorous, and over 30% for choline, copper, and iodine. You can read more about the health benefits of shrimp here.

  • 4 tsp extra-virgin olive oil, divided
  • 2 large red bell peppers, diced
  • 2 lbs asparagus, trimmed and cut into 1-inch length
  • 2 tsp freshly grated lemon zest
  • 1/2 tsp salt, divided
  • 5 cloves garlic, minced
  • 1 lb raw shrimp, (26-30 per pound), peeled and deveined
  • 1 cup reduced-sodium chicken broth
  • 1 tsp cornstarch/arrowroot
  • 2 tbsp lemon juice
  • 2 tbsp chopped fresh parsley
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  2. Add bell peppers, asparagus, lemon zest and ¼ teaspoon salt and 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 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds.
  5. Add shrimp and cook, stirring, for 1 minute.
  6. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining ¼ teaspoon salt.
  7. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more.
  8. Remove from the heat.
  9. Stir in lemon juice and parsley.
  10. Serve the shrimp and sauce over the vegetables.