Stir-Fried Shrimp and Broccoli
A lightning-fast stir-fry packed with succulent shrimp, crisp broccoli, and a savory soy-ginger sauce, served over microwave-ready rice for the ultimate quick meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 1
- Cuisine: Chinese
- Difficulty: Easy
- Cost: $7.90/serving
Dietary
- Pescatarian
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
Tags
- healthy
- quick
- savory
- stir-fry
Ingredients
- 4 ounce shrimp (peeled and deveined)
- 2 tablespoon soy sauce
- 1 teaspoon honey
- 0.5 teaspoon ginger (grated)
- 1 clove garlic (minced)
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame oil
- 1 cup broccoli florets
- 0.25 cup shredded carrots
- 1 package instant rice
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
- In a small bowl, whisk together soy sauce, honey, grated ginger, and minced garlic.
- In another small bowl, dissolve 1 teaspoon cornstarch in 1 tablespoon water to create a slurry. Set aside.
- Pat shrimp dry. Season shrimp lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add shrimp and cook for 1 to 2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
- Add broccoli florets and shredded carrots to the skillet. Stir-fry for 3 to 5 minutes, until tender-crisp.
- Pour the soy sauce mixture into the skillet. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until sauce thickens slightly, about 1 minute.
- Return cooked shrimp to the skillet and toss to coat.
- Cook instant rice according to package directions (microwave or stovetop).
- Serve shrimp and broccoli stir-fry immediately over the cooked rice.
Notes
Adjust the amount of red pepper flakes in the sauce for a touch of heat if desired.
Nutrition (per serving)
- Calories: 540
- Protein: 34 g
- Carbohydrates: 65 g
- Fat: 17 g
- Fiber: 3 g
- Sodium: 1000 mg
- Saturated Fat: 2 g
- Sugar: 10 g
- Cholesterol: 190 mg