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Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson Photo by: Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson

Shrimp and Broccoli Stir-Fry

Stir-fry a zesty shrimp dish for a quick weeknight dinner. Spoon over basmati or jasmine rice. Try the recipe with chicken or steak, too.

Cooking Light JANUARY 2008

  • Yield: 4 servings (serving size: 1 cup)

Ingredients

  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1/2 teaspoon dark sesame oil
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon canola oil, divided
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon bottled minced garlic
  • 1 pound peeled and deveined large shrimp
  • 1/4 teaspoon salt
  • 4 cups small broccoli florets
  • 1 cup vertically sliced onion

Preparation

Combine first 6 ingredients in a small bowl, stirring with a whisk.

Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds. Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.

Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender. Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 27%
  • Fat: 6.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.9g
  • Protein: 26.2g
  • Carbohydrate: 11.8g
  • Fiber: 2.8g
  • Cholesterol: 172mg
  • Iron: 3.6mg
  • Sodium: 577mg
  • Calcium: 105mg
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Shrimp and Broccoli Stir-Fry recipe

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