As promised, here's my first under 600 calorie meal! This is definitely one of my favorites we've had so far. In fact, it was so within the calorie count that we were able to each have a slice of garlic bread with our dinner! This meal follows one of my favorite, and easiest tips from eaerlier this week: replace starches and carbs with veggies. Instead of noodles, I put LOTS of asparagus in this dish. I cut them into approximately penne-pasta sized pieces, and they replaced the noodles beautifully.
Shrimp and Asparagus in a Creamy Lemon Sauce
16 oz raw, peeled shrimp
16 oz asparagus, trimmed to 1.5-2" long pieces
Pinch of salt (to taste; I used 1/2 tsp)
2 tsp freshly grated ginger
3 cloves garlic, minced
2 TBSP olive oil
2/3 C chicken broth
1 TBSP cornstarch
1 TBSP sugar
1 TBSP low-sodium soy sauce
Juice of 1 lemon (approx. 1/3 C)
1 tsp lemon zest
Heat 1 TBSP olive oil in a large skillet over medium heat. Add the shrimp once it's heated (this should result in a lovely, sizzling sound). Cook shrimp for around 3 minutes on each side (i.e. until pink on both sides), leaving them still slightly opaque, then remove them from the skillet (they'll finish cooking later). While the shrimp is cooking, whisk together the ingredients for the sauce in a small bowl and set aside.
Add the last TBSP olive oil to the same skillet, then start cooking the asparagus. Cook until the asparagus is tender and bright green, then add the garlic, ginger, and pinch of salt. Put the shrimp back into the skillet, and pour the sauce in. Mix to combine, then simmer for a minute or so, allowing the shrimp to cook through and the sauce to slightly thicken. Remove from heat and enjoy!
TIPS: I keep my ginger in the freezer, which makes it super easy to grate! I also have a garlic press (like this one here) which makes "mincing" a 3-second process!
And here are your nutrition facts! Enjoy!