Shrimp and Broccoli Stir Fry
Quick and easy to make, healthy and delicious, this shrimp and broccoli stir fry comes together in a matter of minutes with the most delicious sauce.
Servings 4 servings
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoons toasted sesame oil
- 2 teaspoons Sriracha
- 2 teaspoons cornstarch
- 4 large cloves garlic grated
- 1 knob ginger freshly grated
- 1 lime juiced
For the Stir Fry
- 1 pound medium shrimp peeled and deveined
- 1 large head broccoli cut florets
- 1 bunch scallions thinly sliced
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- Brown rice for serving
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.
Substitutions: Use tamari sauce instead of soy sauce if you have a gluten sensitivity.
Nutritional Data: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used. Values calculated without rice for serving.
Calories: 284kcal | Carbohydrates: 20g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 1005mg | Potassium: 918mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1198IU | Vitamin C: 147mg | Calcium: 178mg | Iron: 3mg