Quick Weight Loss Recipes

An asian favorite, transformed in a quick and healthy dinner.


2/3 cup chicken broth

1 tsp cornstarch

1 tbsp minced garlic, divided

3 tsp extra-virgin olive oil, divided

1/4-1/2 tsp crushed red pepper

1 pound raw shrimp (21-25 per pound), peeled and deveined

1/4 tsp salt, divided

4 cups broccoli florets

2/3 cup water

2 tbsp chopped fresh basil

1 tsp lemon juice

Freshly ground pepper to taste

Lemon wedges


  1. Combine chicken broth, cornstarch and half the garlic in a bowl; whisk until smooth.
  1. Heat 1-1/2 tsp oil in a large nonstick pan over medium-high heat.
  2. Add remaining garlic and crushed red pepper. Cook while stirring for about 30 seconds. Add shrimp. Sauté until shrimp are pink, about 3 minutes. Transfer to a bowl.
  1. Add remaining oil to the pan. Add broccoli and a pinch of salt. Cook for 1 minute.
  2. Add water, cover and cook until broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with shrimp.
  1. Add chicken stock mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3-4 minutes.
  2. Stir in basil and season with lemon juice and pepper. Add shrimp and broccoli; heat through. Serve with lemon wedges.

(Makes 4 Servings)

Calories Per Serving: 178

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