Heart-Healthy Garlic Shrimp with Mixed Vegetables
Elevate your weeknight dinner routine with this vibrant and flavorful **Heart-Healthy Garlic Shrimp with Mixed Vegetables**! This dish balances lean protein-packed shrimp with a colorful medley of vegetables, including broccoli, red bell peppers, zucchini, and juicy cherry tomatoes, all sautéed to perfection in heart-friendly olive oil. Enhanced with the zesty brightness of lemon and a fragrant touch of fresh parsley, this meal is as nutritious as it is delicious. Simmered in low-sodium chicken broth, it boasts bold, savory flavors without compromising your health goals. Ready in just 35 minutes, this quick and easy recipe is perfect for busy schedules, offering wholesome satisfaction in every bite. Serve it straight from the skillet for a light yet filling dinner that’s sure to wow your taste buds—and your heart.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup low-sodium chicken broth
- 1 medium lemon, juiced and zested
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon salt
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the shrimp to the skillet. Cook for about 2-3 minutes on each side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the broccoli florets, sliced red bell pepper, zucchini, and cherry tomatoes.
Sauté the vegetables for about 5-7 minutes until they begin to soften.
Pour in the low-sodium chicken broth and add the lemon juice and zest. Stir well to combine.
Let the mixture simmer for about 5 minutes, allowing the flavors to meld and the broth to reduce slightly.
Return the cooked shrimp to the skillet and toss with the vegetables to heat through.
Season with freshly ground black pepper and a pinch of salt. Stir in the chopped parsley.
Serve immediately, garnishing with additional lemon zest or parsley if desired. Enjoy your heart-healthy meal!
Nutrition Facts
Calories |
897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 17.7 g | ||
| Protein | 124.0 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2528 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
