Shrimp, Bacon, and Broccoli Stir-Fry

shrimp-bacon-broccoli-stir-fry
Photo by Charles Masters
Shrimp, Bacon, and Broccoli Stir-Fry 2.9 37 5 1
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 381 calories
    • Fat 9 g (3 g saturated fat)
    • Cholesterol 184 mg
    • Sodium 685 mg
    • Protein 32 g
    • Carbohydrate 42 g
    • Sugar 1 g
    • Fiber 5 g
    • Iron 6 mg
    • Calcium 168 mg

Cook the rice according to the package directions.

Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 2 to 3 minutes. Transfer to a plate; reserve the skillet. Add the onion and garlic to the skillet. Cook, stirring often, until the onion is tender, 2 to 3 minutes. Add the shrimp and cook, stirring, until opaque throughout, 2 to 4 minutes. Transfer to the plate with the bacon; reserve the skillet.

Add the broccoli, oyster sauce, and 1/4 cup water to the skillet. Cook, stirring occasionally, until the broccoli is crisp-tender, 3 to 5 minutes. Add the kale, vinegar, shrimp, and onion. Toss until the kale is wilted and the sauce is thickened, 1 to 2 minutes.

Ingredients

  1. Check 1 cup short-grain white rice
  2. Check 4 slices thick-cut bacon, chopped
  3. Check 1 small onion, chopped
  4. Check 2 cloves garlic, chopped
  5. Check 1 pound peeled and deveined medium shrimp (raw)
  6. Check 6 cups broccoli florets
  7. Check 1/2 cup oyster sauce
  8. Check 5 ounces chopped kale
  9. Check 1/4 cup rice vinegar

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 2 to 3 minutes. Transfer to a plate; reserve the skillet. Add the onion and garlic to the skillet. Cook, stirring often, until the onion is tender, 2 to 3 minutes. Add the shrimp and cook, stirring, until opaque throughout, 2 to 4 minutes. Transfer to the plate with the bacon; reserve the skillet.
  3. Add the broccoli, oyster sauce, and 1/4 cup water to the skillet. Cook, stirring occasionally, until the broccoli is crisp-tender, 3 to 5 minutes. Add the kale, vinegar, shrimp, and onion. Toss until the kale is wilted and the sauce is thickened, 1 to 2 minutes.
  4. Serve the shrimp, bacon, and vegetables over the rice, drizzled with the sauce.