Best Spicy Sauteed Chili Lemon Garlic Shrimp and Vegetables
Easy tender shrimp with fresh broccoli, cauliflower, and red bell peppers cooked in a spicy Calabrian pepper lemon garlic sauce with a splash of white wine.
Servings 4
Calories: 505.96kcal
Ingredients
Rice and Sauteed Vegetables
- 3 cups cooked jasmine rice
- 2 tablespoons olive oil
- 2 medium carrots diagonally sliced
- 1 pint cremini mushrooms sliced into three to four slices
- ½ teaspoon kosher salt
- 1 red bell pepper large dice
- 2 cups broccoli and cauliflower florets
- ¼ teaspoon ground black pepper
Chili Garlic Lemon Sauce and Shrimp
- 3 tablespoons olive oil
- 4 garlic cloves sliced
- ½ cup dry white wine
- ½ cup vegetable broth
- ½ teaspoon cornstarch
- 2 tablespoons crushed Calabrian peppers
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound jumbo shrimp peeled and deveined
- 1 cup flat-leaf parsley leaves chopped
- 1 lemon juiced and zest
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Rice: If serving with rice, start the rice before starting this recipe.
- Cook the Vegetables: Heat the oil in a Dutch oven on medium-high heat. Then, add the carrots, cremini mushrooms, and salt, and partially cook for about three minutes. Add red bell pepper, broccoli, cauliflower florets, and ground black pepper, cover, and steam for five to eight minutes or until the broccoli is tender.
- Make the Sauce: Remove the vegetables and set aside; increase the heat, add garlic, and cook until tender. Then, add the white wine and simmer to reduce for 30 seconds. Add the vegetable broth, Calabrian peppers, kosher salt, and ground black pepper, and combine well. Make a slurry by combining one-part cornstarch with one-part water and mix well.
- Cook the Shrimp: Add the cornstarch slurry to the broth, mix well, add the shrimp, and cover. Cook covered for 3 minutes.
- Finish the Dish: Immediately remove from the heat, add the chopped flat-leaf parsley, lemon juice, and zest, and combine well. Then add the vegetables and combine.
- Plate it Up: Serve the shrimp and vegetables with cooked rice.
Video
Notes
For the dry white wine, I suggest using Sauvignon Blanc.
Nutrition
Calories: 505.96kcal | Carbohydrates: 50.29g | Protein: 31.32g | Fat: 19.02g | Saturated Fat: 2.75g | Cholesterol: 182.57mg | Sodium: 890.86mg | Fiber: 4.74g | Sugar: 7.08g
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