Stir Fried Shrimp and Broccoli

Stir Fried Shrimp and Broccoli is an amazing dish that is good for you and so very tasty. This dish is sufficient for 6 people and ready within 20 minutes. This can be served as part of a meal as a side dish or as a main course. I often have this for lunch at weekends and has proven very popular with family and friends. I use shrimp as it is cheaper but prawns are an alternative or even a mixture. The flavours are amazing and the colours enticing. Stir Frying the vegetables in this way gives them the delictae softness yet keeping their colour and slight crunch. The broccoli should be cut into mouthsize florets. Also the shrimp should be large, out of their shell and deveined but most supermarkets will sell them.

Stir Fried Shrimp and Broccoli

A tasty recipe that is healthy and quick to cook. All in 20 minutes. This is a superb dish to serve as part of a group of dishes amongst friends and is cheaper than buying the equivalent takeaways.

4.92 from 61 votes

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Course: Dips and Spreads, Main Dish

Cuisine: Chinese

Keyword: Far East, Seafood

Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 people

Calories: 569kcal

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Ingredients

 

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• 1 cup long-grain white rice
• 1/ 4 cup soy sauce
• 2 tbsp honey
• 1 tbsp corn starch
• 1 clove garlic chopped
• 3/4 pound shrimp thawed, large
• 2 tbsp canola oil
• 4 large carrots thinly sliced
• 1/2 large broccoli
• 1 small red onion sliced
• kosher salt
• black pepper

Instructions

• Cook the rice according to the package directions. In a small bowl, whisk together the soy sauce, honey, corn-starch, garlic, and ½ cup water.
• Season the shrimp with ¼ teaspoon each salt and pepper.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
• Add the shrimp and cook, tossing occasionally, until almost opaque throughout, 2 to 4 minutes; transfer to a plate.
• Add the remaining tablespoon of oil to the skillet.
• Add the carrots, broccoli, and onion and cook, tossing, until beginning to soften, 3 to 5 minutes.
• Return the shrimp to the skillet, whisk the soy sauce mixture again to redistribute the corn-starch, and add it to the skillet.
• Cook, tossing frequently, until the shrimp are opaque throughout and the sauce is thickened, 1 to 2 minutes more. Serve with the rice.

Notes

Note:

• The shrimp should be large, peeled and deveined.
• The broccoli should be cut into small florets.

Nutrition

Calories: 569kcal | Carbohydrates: 79g | Protein: 44g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 157mg | Sodium: 16863mg | Potassium: 654mg | Fiber: 3g | Sugar: 11g