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Lemon Garlic Shrimp (great for all phases)

2014-01-01Ideal ProteinSeafood >



 • 4 teaspoons extra-virgin olive oil, divided
 • 2 large red bell peppers, diced
 • 2 pounds asparagus, trimmed and cut into 1-inch lengths
 • 2 teaspoons freshly grated lemon zest
 • 1/2 teaspoon salt, divided
 • 5 cloves garlic, minced
 • 1 pound raw shrimp, (26-30 per pound), peeled and deveined
 • 2 tablespoons lemon juice
 • 2 tablespoons chopped fresh parsley


1. 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.

2. 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. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

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