Shrimp and Broccoli Stir Fry
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
284 kcal
-
Course
Main Course
-
Cuisine
Asian
Shrimp and Broccoli Stir Fry
Description
The dish starts with a sauce blending soy sauce, rice vinegar, brown sugar, toasted sesame oil, Sriracha, garlic, ginger, and lime juice. Cornstarch is included to create a glossy, thickened finish. Shrimp are seasoned and cooked quickly to maintain tenderness, while broccoli and scallions are charred lightly in olive oil for texture and flavor.
Combining shrimp and vegetables with the sauce allows them to be evenly coated and heated through just until the sauce thickens, preserving the bright, fresh elements. The result is a dish with tender, juicy shrimp, crisp broccoli, and a balanced blend of sweet, tangy, spicy, and umami notes. Garnished with scallions, it serves well over brown rice for a complete meal.
Substitutions include using tamari for a gluten-sensitive alternative to soy sauce. The recipe does not include rice nutrition in the label. Timing and cooking order ensure all ingredients retain appealing textures.
Ingredients
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoons sesame oil toasted
- 2 teaspoons sriracha
- 2 teaspoons cornstarch
- 4 garlic grated, large cloves
- 1 knob ginger freshly grated
- 1 lime juiced
For the Stir Fry
- 1 pound Shrimp peeled and deveined, medium
- 1 broccoli cut florets, large head
- 1 bunch scallions thinly sliced
- 2 tablespoons olive oil divided
- salt to taste
- black pepper to taste
- brown rice for serving
Instructions
- In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, sesame oil, Sriracha, cornstarch, garlic, ginger and lime juice.
- Pat shrimp dry with a paper towel and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over high heat. Add broccoli and scallions (saving some for serving), and cook, until lightly charred, 2-3 minutes.
- Lower the heat to medium high, add remaining 1 tablespoon oil and shrimp. Cook, stirring occasionally, until shrimps are pink and cooked through, about 3-4 minutes.
- Add soy sauce mixture and toss with the shrimp, broccoli and green onions. Cook until sauce is slightly thickened, 2 minutes. Remove from heat and garnish with reserved scallions. Serve over brown rice immediately.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Nutrition label excludes brown rice; serve separately according to dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 20g | 7% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 1005mg | 42% |
| Potassium | 918mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 1198IU | 24% |
| Vitamin C | 147mg | 163% |
| Calcium | 178mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
