Speedy Shrimp & Broccoli Stir-Fry
This speedy shrimp and broccoli stir-fry is a quick and healthy meal, perfect for a weeknight dinner. Tender shrimp and crisp broccoli are tossed in a flavorful sweet and savory sauce.
Equipment
- Paper towels
- Small bowl
- Whisk
- Large skillet or wok
Ingredients
Main Ingredients
- 1 lb large shrimp peeled and deveined (fresh or frozen, thawed)
- 1 tbsp olive oil
- 2 garlic minced
- 1 bell pepper any color, thinly sliced
- 1 cup small broccoli florets
Sauce
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey (or maple syrup)
- 1 tbsp rice vinegar
- 1 tsp Sriracha (adjust to taste)
- 1 tsp cornstarch mixed with 1 tbsp cold water (for thickening)
For Serving & Garnish
- 2 green onions sliced, for garnish
- 1 tsp sesame seeds for garnish (optional)
- Cooked rice or quinoa for serving
Instructions
Preparation
- Pat the shrimp dry with paper towels and set aside. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and Sriracha for the sauce.
Cooking
- Heat olive oil in a large skillet or wok over medium-high heat. Add garlic, bell pepper, and broccoli, then sauté for 3-5 minutes until tender-crisp.
- Push the vegetables to one side, add the shrimp to the empty side, and cook for 1-2 minutes per side until pink and opaque.
- Pour the prepared sauce over the shrimp and vegetables and stir well to combine.
- Stir the cornstarch slurry and add it to the pan, cooking for 1-2 minutes until the sauce thickens and coats the ingredients.
Serving
- Remove from heat, garnish with sliced green onions and sesame seeds, and serve immediately over cooked rice or quinoa.
Notes
For extra crunch, add some chopped cashews or peanuts at the end. Adjust the Sriracha to your preferred spice level. If you don't have rice vinegar, apple cider vinegar can be a good substitute.