Ingredients
• 1 lb large shrimp, peeled & deveined (tails on or off)
• 3 cups broccoli florets
• 2 tbsp avocado or sesame oil (divided)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 red chili peppers, thinly sliced (or ½ tsp red pepper flakes)
Sauce:
• 3 tbsp honey (or sugar-free maple syrup for keto)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sriracha
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch + 2 tbsp water (slurry, for thickening)
Garnish:
• Sesame seeds
• Sliced green onions
• Lime wedges
Instructions
- Prep broccoli: Blanch 2 mins in boiling water, then shock in ice water (keeps it crisp and vibrant). Drain well.
- In a bowl, whisk all sauce ingredients except cornstarch slurry. Set aside.
- Heat 1 tbsp oil in a large wok or skillet over high heat. Sear shrimp 1–2 mins per side until pink and opaque. Remove and set aside.
- Add remaining 1 tbsp oil. Stir-fry garlic, ginger, and chili 30 sec until fragrant. Add broccoli; stir-fry 2–3 mins.
- Pour in sauce; bring to a simmer. Stir cornstarch slurry; add to pan. Cook 1–2 mins until glossy and thickened.
- Return shrimp to pan; toss to coat and heat through 1 min.
- Serve hot over rice, cauliflower rice, or noodles. Top with sesame seeds, green onions, and a squeeze of lime.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 8 mins, Total Time: 18 mins, Servings: 4
Calories: 280, Net Carbs: 24g, Fats: 10g, Protein: 26g
✅ Keto-friendly with sugar-free syrup + serve over cauliflower rice — net carbs drop to ~6g/serving.