Shrimp and Broccoli Stir-Fry

Name: Shrimp and Broccoli Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5 servings
Cuisine: Thai
Ingredients: 1.5 pound raw shrimp (peeled, deveined, tails on or off); 1 tablespoon sesame oil; 1 tablespoon olive oil; 2 head broccoli (cut into florets); 1 red bell pepper (large, thinly sliced); 0.5 cup chicken broth; 2 tablespoon soy sauce; 1 tablespoon honey; 1 tablespoon cornstarch; 2 teaspoon fresh ginger (grated); 2 clove garlic (minced); 0.5 teaspoon red pepper flakes; 0.25 teaspoon kosher salt; 0.25 teaspoon black pepper; 2 cup jasmine rice (uncooked); 2 tablespoon green onions (sliced)

Succulent shrimp and crisp broccoli wok-tossed with a savory, ginger-garlic sauce, served alongside perfectly steamed jasmine rice for a fast and fresh meal.

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 5
Cuisine: Thai
Difficulty: Easy
Cost: $5.59/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1.5 pound raw shrimp (peeled, deveined, tails on or off)
1 tablespoon sesame oil
1 tablespoon olive oil
2 head broccoli (cut into florets)
1 red bell pepper (large, thinly sliced)
0.5 cup chicken broth
2 tablespoon soy sauce
1 tablespoon honey
1 tablespoon cornstarch
2 teaspoon fresh ginger (grated)
2 clove garlic (minced)
0.5 teaspoon red pepper flakes
0.25 teaspoon kosher salt
0.25 teaspoon black pepper
2 cup jasmine rice (uncooked)
2 tablespoon green onions (sliced)

Instructions

Cook jasmine rice according to package directions. While rice cooks, prepare the stir-fry.
In a small bowl, whisk together chicken broth, soy sauce, honey, cornstarch, grated fresh ginger, minced garlic, and red pepper flakes (if using). Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside.
Heat sesame oil and olive oil in a large skillet or wok over medium-high heat. Add broccoli florets and red bell pepper slices. Stir-fry for 3-5 minutes, until vegetables are crisp-tender.
Push vegetables to one side of the pan. Add raw shrimp to the other side and cook for 2-3 minutes per side, until pink and opaque.
Pour the prepared sauce over the shrimp and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats all ingredients.
Serve immediately over jasmine rice, garnished with sliced green onions if desired.

Notes

To make this even quicker, you can use pre-cooked shrimp; simply add them in the last minute of cooking to warm through. Any leftover stir-fry keeps well for 2-3 days.

Nutrition (per serving)

Calories: 440
Protein: 37.5 g
Carbohydrates: 49.3 g
Fat: 12 g
Fiber: 5 g
Sodium: 760 mg
Saturated Fat: 2.2 g
Sugar: 7.8 g
Cholesterol: 235 mg