Thai Shrimp & Broccoli Stir-Fry

Succulent shrimp and crisp broccoli florets are stir-fried to perfection and tossed in a creamy, savory-sweet coconut peanut sauce, served over fluffy jasmine rice. A quick and exotic weeknight meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 5
• Cuisine: Thai
• Difficulty: Easy
• Cost: $3.84/serving

Dietary

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

Tags

• quick
• healthy
• stir-fry
• budget-friendly
• savory

Ingredients

• 1.5 cup jasmine rice (uncooked)
• 3 cup water
• 1.25 pound shrimp (large, peeled, deveined, tails on or off)
• 4 cup broccoli florets (fresh or frozen)
• 1 tablespoon olive oil
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.25 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.5 cup chicken broth
• 0.25 cup creamy peanut butter
• 3 tablespoon low sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 tablespoon Sriracha
• 1 tablespoon cornstarch
• 2 tablespoon water
• 0.25 cup chopped peanuts (chopped, for garnish)

Instructions

1. Cook 1 1/2 cups jasmine rice according to package directions using 3 cups of water. This can be done simultaneously with stir-fry preparation using a rice cooker or microwave.
2. In a small bowl, whisk together 1/2 cup chicken broth, 1/4 cup creamy peanut butter, 3 tablespoons low sodium soy sauce, 1 tablespoon brown sugar, 1 tablespoon lime juice, and 1 tablespoon Sriracha (if using). In a separate small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Set both aside.
3. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger. Cook for 2 to 3 minutes, or until the shrimp turn pink and opaque. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove shrimp from skillet and set aside.
4. Add the 4 cups of broccoli florets to the hot skillet, adding a splash of water if needed to help steam them. Cook for 4 to 6 minutes until tender-crisp.
5. Return the cooked shrimp to the skillet with the broccoli. Stir in the prepared peanut sauce. Bring to a simmer, then slowly whisk in the cornstarch slurry. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens.
6. Serve the Quick Thai Shrimp & Broccoli Stir-Fry immediately over the cooked jasmine rice. Garnish with chopped peanuts, if desired.

Notes

Adjust the amount of Sriracha to control the spice level according to your preference. If using frozen broccoli, no need to thaw before adding to the pan.

Nutrition (per serving)

• Calories: 405
• Protein: 26.2 g
• Carbohydrates: 51.2 g
• Fat: 9.2 g
• Fiber: 4 g
• Sodium: 480 mg
• Saturated Fat: 1.4 g
• Sugar: 3 g
• Cholesterol: 90 mg