Description
A quick and flavorful shrimp and broccoli stir fry recipe that is perfect for a weeknight dinner. The succulent shrimp and crisp broccoli are coated in a savory sauce that packs a punch of flavor. Serve over brown rice for a satisfying meal.
Ingredients
Units
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For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoon toasted sesame oil
- 2 teaspoons Sriracha
- 2 teaspoons cornstarch
- 4 large garlic cloves, 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 into florets
- 1 bunch scallions, thinly sliced
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- Brown rice, for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, Sriracha, cornstarch, grated garlic, ginger, and lime juice.
- Cook the Stir Fry: Pat dry the shrimp and season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over high heat. Add broccoli and scallions, cook until lightly charred. Lower heat, add remaining oil and shrimp. Cook until shrimp are pink and cooked through. Add the sauce and cook until slightly thickened. Garnish with scallions and serve over brown rice.
Notes
- Storage: Let the stir fry cool to room temperature within 2 hours of cooking. Transfer to an airtight container and eat within three days. To reheat, heat a skillet or wok over medium heat. Add a splash of water or broth. Stir fry for 3–5 minutes until hot.
Nutrition
- Serving Size: 1 serving
- Calories: 284 kcal
- Sugar: 7g
- Sodium: 1005mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 183mg
