Stir-Fried Shrimp and Broccoli

stir-fried-shrimp-broccoli
Photo by Sang An
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 440 calories
    • Calories 82 calories from fat
    • Fat 9 g
    • Sat Fat 1 g
    • Cholesterol 129 mg
    • Sodium 1,230 mg
    • Protein 26 g
    • Carbohydrate 63 g
    • Sugar 13 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 112 mg

Cook the rice according to the package directions. In a small bowl, whisk together the soy sauce, honey, cornstarch, garlic, and ½ cup water.Season the shrimp with ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the shrimp and cook, tossing occasionally, until almost opaque throughout, 2 to 4 minutes; transfer to a plate.Add the remaining tablespoon of oil to the skillet. Add the carrots, broccoli, and onion and cook, tossing, until beginning to soften, 3 to 5 minutes.Return the shrimp to the skillet, whisk the soy sauce mixture again to redistribute the cornstarch, and add it to the skillet. Cook, tossing frequently, until the shrimp are opaque throughout and the sauce is thickened, 1 to 2 minutes more. Serve with the rice. 

Ingredients

  1. Check 1 cup long-grain white rice
  2. Check 1/4 cup soy sauce
  3. Check 2 tablespoons honey
  4. Check 1 tablespoon cornstarch
  5. Check 1 clove garlic, chopped
  6. Check 3/4 pound frozen peeled and deveined large shrimp, thawed
  7. Check kosher salt and black pepper
  8. Check 2 tablespoons canola oil
  9. Check 4 carrots, thinly sliced
  10. Check 1/2 bunch broccoli (about 1/2 pound), cut into small florets
  11. Check 1 small red onion, sliced 1/2 inch thick

Directions

  1. Cook the rice according to the package directions. In a small bowl, whisk together the soy sauce, honey, cornstarch, garlic, and ½ cup water.
  2. Season the shrimp with ¼ teaspoon each salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the shrimp and cook, tossing occasionally, until almost opaque throughout, 2 to 4 minutes; transfer to a plate.
  3. Add the remaining tablespoon of oil to the skillet. Add the carrots, broccoli, and onion and cook, tossing, until beginning to soften, 3 to 5 minutes.
  4. Return the shrimp to the skillet, whisk the soy sauce mixture again to redistribute the cornstarch, and add it to the skillet. Cook, tossing frequently, until the shrimp are opaque throughout and the sauce is thickened, 1 to 2 minutes more. Serve with the rice.