Shrimp and Broccoli Stir-Fry

Photo: Johnny Autry; Styling: Cindy Barr

Just a touch of honey adds a slight sweetness that rounds out the flavor in this quick stir-fry. Pat the shrimp dry with paper towels before adding them to the wok so they brown nicely. Serve with hot cooked brown rice.

Yield: Serves 4 (serving size: about 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 10.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 2.7g
  • Protein: 18g
  • Carbohydrate: 10.5g
  • Fiber: 1.7g
  • Cholesterol: 143mg
  • Iron: 1.3mg
  • Sodium: 571mg
  • Calcium: 96mg

Ingredients

  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 2 1/2 tablespoons canola oil, divided
  • 1/4 cup (1-inch) diagonally cut green onions
  • 2 teaspoons minced peeled fresh ginger
  • 3 garlic cloves, thinly sliced
  • 2 cups broccoli florets
  • 1/4 cup lower-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon honey
  • 1/8 teaspoon crushed red pepper

Preparation

  1. 1. Combine shrimp and cornstarch in a medium bowl, tossing to coat. Heat a large wok or skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes. Remove shrimp from pan; place in a medium bowl. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add green onions, ginger, and garlic to pan; stir-fry 45 seconds. Add onion mixture to shrimp.
  2. 2. Add 1 tablespoon oil to pan; swirl to coat. Add broccoli; stir-fry 1 1/2 minutes. Stir in shrimp mixture, soy sauce, and remaining ingredients; bring to a boil. Cook 1 minute or until shrimp are done and broccoli is crisp-tender.
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