Ingredients
• 1 lb (450g) large shrimp, peeled and deveined
• 3 cups broccoli florets
• 2 tbsp vegetable oil (divided)
• 4 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ¼ cup low-sodium chicken or vegetable broth
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (optional, for depth)
• 1 tbsp hoisin sauce or honey
• 1 tsp sesame oil
• ½ tsp cornstarch (to thicken)
• Salt & pepper to taste
• Optional: red pepper flakes or sliced chili for heat
• Sesame seeds & green onions (for garnish)
Instructions
- Prep the shrimp: Pat dry and season lightly with salt and pepper.
- Blanch broccoli: Bring a pot of salted water to boil. Add broccoli and cook 2 minutes. Drain and rinse with cold water to stop cooking. Set aside.
- In a wok or large skillet, heat 1 tbsp oil over high heat. Add shrimp and stir-fry 2–3 minutes until pink and opaque. Remove and set aside.
- Add remaining 1 tbsp oil to the pan. Sauté garlic and ginger 30 seconds until fragrant (don’t burn!).
- Add blanched broccoli and stir-fry 2 minutes until bright green and tender-crisp.
- Make the sauce: In a small bowl, whisk broth, soy sauce, oyster sauce (if using), hoisin, sesame oil, cornstarch, and red pepper flakes.
- Pour sauce into the pan. Simmer 1–2 minutes until thickened and glossy.
- Return shrimp to the pan. Toss gently to coat and heat through.
- Serve hot over steamed rice, quinoa, or noodles. Garnish with sesame seeds and green onions.
✨ Fast, flavorful, and packed with protein and veggies!
💡 Make it vegetarian: Swap shrimp for tofu or tempeh.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 15 mins , Total Time : 25 mins , Servings : 4 , Calories : 220 , Net Carbs: 12g , Fats: 9g , Protein: 24g