Wok-Fried Garlic Shrimp and Broccoli

Succulent shrimp and crisp broccoli quickly stir-fried with plenty of fresh garlic in a light soy sauce, served over steamed white rice for a complete and fast meal.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 2
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $6.29/serving

Dietary

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

Tags

• stir-fry
• quick

Ingredients

• 0.5 cup white rice
• 1 tablespoon vegetable oil
• 12 ounce shrimp (large, peeled and deveined)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 head broccoli (cut into small florets)
• 4 clove garlic (minced)
• 2 tablespoon soy sauce
• 1 tablespoon cornstarch
• 0.25 cup chicken broth
• 1 teaspoon sesame oil

Instructions

1. Cook white rice according to package directions. Keep warm. A touch of salt in the cooking water enhances the rice's flavor.
2. In a small bowl, whisk together soy sauce, cornstarch, and chicken broth to create the stir-fry sauce. Set aside.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add broccoli florets and stir-fry for 3-4 minutes until bright green and slightly tender-crisp.
4. Add shrimp, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the wok. Stir-fry for 2-3 minutes until shrimp turn pink and opaque. Do not overcrowd the wok; cook shrimp in batches if necessary.
5. Pour the prepared stir-fry sauce into the wok. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Remove from heat and stir in sesame oil.
6. Serve the Wok-Fried Garlic Shrimp and Broccoli immediately over the cooked white rice.

Notes

You can easily customize the vegetables in this stir-fry with snap peas, carrots, or bell peppers. Adjust the amount of garlic to your preference.

Nutrition (per serving)

• Calories: 492
• Protein: 40.8 g
• Carbohydrates: 55 g
• Fat: 11.8 g
• Fiber: 5 g
• Sodium: 2245 mg
• Saturated Fat: 1.3 g
• Sugar: 3.5 g
• Cholesterol: 255 mg