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Lemony Shrimp 'n' Asparagus

 Lemony Shrimp 'n' Asparagus
From Scribner, Nebraska, Becky Von Segern sends this marvelous main dish that cooks quickly in the microwave yet is special enough to serve to company. "It's a pretty and tasty way to use your spring harvest of asparagus." she assures. "An added bonus is the low calorie count."
4 ServingsPrep/Total Time: 30 min.


  • 1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 1 medium sweet red pepper, julienned
  • 1/2 teaspoon minced garlic
  • 2 tablespoons water
  • 3/4 pound uncooked medium shrimp, peeled and deveined
  • 1/4 cup soy sauce
  • 5 teaspoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • Hot cooked rice, optional


  • In a 2-qt. microwave-safe bowl, combine the asparagus, red pepper,
  • garlic and water. Cover and microwave on high for 4 minutes. Add
  • shrimp; cover and cook for 2 minutes or until shrimp turn pink and
  • asparagus is tender. With a slotted spoon, remove shrimp and
  • vegetables; keep warm.
  • Add the soy sauce, lemon juice and peel to the microwave dish. In a
  • small bowl, combine the cornstarch and cold water until smooth. Stir
  • into soy sauce mixture.
  • Microwave, uncovered, on high for 1-2 minutes or until thickened.
  • Return the shrimp mixture to the bowl; toss to coat. Serve with rice
  • if desired. Yield: 4 servings.

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Lemony Shrimp 'n' Asparagus (continued)

Nutritional Facts: 1 cup (prepared with reduced-sodium soy sauce and calculated without rice) equals 103 calories, 1 g fat (trace saturated fat), 126 mg cholesterol, 757 mg sodium, 7 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.