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