Wok-Seared Garlic Shrimp

Juicy shrimp quickly seared with tender-crisp broccoli florets and aromatic garlic and ginger, served alongside light cauliflower rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $4.84/serving

Dietary

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

Ingredients

• 1 tablespoon olive oil
• 1 pound shrimp (peeled, deveined)
• 4 cup broccoli florets
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.25 cup chicken broth (low-sodium)
• 2 tablespoon soy sauce (low-sodium)
• 1 tablespoon rice vinegar
• 0.5 teaspoon black pepper
• 0.13 teaspoon kosher salt
• 4 cup cauliflower rice

Instructions

1. Heat 1 tablespoon olive oil in a large wok or skillet over high heat. Add the 1 pound shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from the wok and set aside.
2. Add the 4 cups broccoli florets to the hot wok and stir-fry for 3-4 minutes until tender-crisp. If needed, add a splash of water to help steam the broccoli.
3. Add 3 minced garlic cloves and 1 grated tablespoon fresh ginger to the wok with the broccoli. Stir-fry for 1 minute until fragrant.
4. In a small bowl, whisk together 1/4 cup low-sodium chicken broth, 2 tablespoons low-sodium soy sauce, and 1 tablespoon rice vinegar. Pour the sauce into the wok with the broccoli, along with 1/2 teaspoon black pepper and 1/8 teaspoon kosher salt.
5. Return the cooked shrimp to the wok and toss to coat with the sauce. Cook for 1 minute to heat through.
6. Serve the wok-seared garlic shrimp and broccoli immediately over 4 cups cauliflower rice.

Notes

You can add other quick-cooking vegetables like snap peas or bell peppers to this stir-fry. Adjust the ginger and garlic to your taste for bolder flavor.

Nutrition (per serving)

• Calories: 250
• Protein: 34 g
• Carbohydrates: 16.5 g
• Fat: 6.8 g
• Fiber: 6 g
• Sodium: 650 mg
• Saturated Fat: 1.2 g
• Sugar: 3 g
• Cholesterol: 220 mg