Shrimp and Broccoli Stir Fry
A simple, flavorful weeknight stir-fry that's ready in 30 minutes!
Servings: 4 servings
Ingredients
For the Sauce
- 3 Tablespoons soy sauce
- 1 Tablespoon oyster sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon toasted sesame oil
- juice of one lime
- 1 Tablespoon dark brown sugar
- 1 Tablespoon cornstarch
- 4 garlic cloves, minced
- 2 teaspoons grated ginger 1 knob
For the proteins
- 1 pound medium or large shrimp, peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- 2 Tablespoons olive oil, divided
- 2 cups broccoli florets
- 4 scallion stalks, thinly sliced
- optional: sesame seeds and more sliced scallions for garnish
Instructions
- In a medium bowl, whisk together all of the sauce ingredients. Set aside.
- Pat the shrimp dry with paper towels and season with salt and pepper.
- Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat.
- Add the broccoli and scallions and stir, cooking for 2-3 minutes, just until the broccoli starts to get a bit of char.
- Lower the heat to medium, add the remaining 1 Tablespoon olive oil to the pan, then add the shrimp and cook, stirring, for 3-4 minutes, just until the shrimp starts to turn color.
- Add the sauce to the pan and stir gently to coat the ingredients. Keep stirring and cooking for about 2 minutes, until the shrimp is fully cooked and the sauce has thickened up a bit. Then remove from heat to avoid overcooking the shrimp.
Notes
Makes approximately 4 servings.
Nutrition
Calories: 242kcal | Carbohydrates: 11g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1199mg | Potassium: 525mg | Fiber: 2g | Sugar: 4g | Vitamin A: 403IU | Vitamin C: 44mg | Calcium: 114mg | Iron: 2mg