Shrimp and Broccoli Stir-Fry

Succulent shrimp and crisp broccoli quickly stir-fried in a savory, low-sodium sauce with aromatic ginger and garlic, perfect for a fast and fresh dinner.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $4.06/serving

Dietary

• Low-Carb
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• High-Protein

Tags

• healthy
• quick
• savory
• stir-fry

Ingredients

• 1 pound shrimp (large, peeled and deveined)
• 1 tablespoon olive oil
• 1 pound broccoli florets
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 cup low-sodium chicken broth
• 0.25 cup low-sodium soy sauce
• 1 teaspoon sesame oil
• 2 tablespoon cornstarch
• 0.25 teaspoon black pepper

Instructions

1. In a small bowl, whisk together low-sodium chicken broth, low-sodium soy sauce, sesame oil, cornstarch, and black pepper. Set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 3-4 minutes until tender-crisp.
3. Add minced garlic and grated fresh ginger to the skillet. Stir-fry for 1 minute until fragrant.
4. Push the broccoli and aromatics to one side of the skillet. Add the peeled and deveined shrimp to the empty side and cook for 2-3 minutes per side, until pink and cooked through.
5. Stir the sauce mixture once more, then pour it over the shrimp and broccoli. Cook, stirring constantly, until the sauce thickens and coats the ingredients, about 1-2 minutes.
6. Serve immediately as is, or with cauliflower rice (not included in ingredients but suggested for low-carb serving).

Notes

Ensure the wok or skillet is very hot for effective stir-frying. Shrimp cooks quickly, so be careful not to overcook it, as it can become tough.

Nutrition (per serving)

• Calories: 250
• Protein: 33.1 g
• Carbohydrates: 14.5 g
• Fat: 7 g
• Fiber: 3.8 g
• Sodium: 580 mg
• Saturated Fat: 1.1 g
• Sugar: 2.5 g
• Cholesterol: 220 mg