Shrimp with Asparagus and Tomatoes
Prep time
Cook time
Total time
A light, refreshing, healthy dish with fresh asparagus, tomatoes and juicy shrimp served with a side of brown rice.
Serves: 4 servings
  • ⅓ cup chicken broth, low sodium
  • 1 tsp. garlic, minced
  • 1 lbs. asparagus, cut into chunks
  • 1 lbs. shrimp, peeled, deveined
  • 1 cup cherry tomatoes
  • 1 pinch pepper flakes
  • ½ lemon, juiced
  • 1 cup brown rice, cooked
  1. In a large skillet over medium heat; add chicken broth, garlic and asparagus. Cook asparagus for 3 minutes until it starts to soften; stirring occasionally. Add shrimp and tomatoes and a pinch of red pepper flakes. Cook until shrimp turns pink, flipping about half way through; about 5 minutes. Squirt lemon juice over the shrimp and vegetables.
  2. On four plates evenly divide the rice, shrimp and vegetables. Top with Parmesan cheese , if desired.
Calories per serving: 238, Fat: 2.8, Cholesterol: 172, Sodium: 179, Potassium: 613, Carbs: 26, Fiber: 4, Sugar: .02, Protein: 28
Nutrition Information
Serving size: ¼ of the recipe
Recipe by Peanut Butter and Peppers at