Shrimp and Broccoli Stir-Fry with Rice
Sizzling Garlic Shrimp and Emerald Broccoli Stir-Fry over Fluffy Jasmine Rice
Ingredients:
1 pound large shrimp, peeled and deveined
4 cups broccoli florets
2 tablespoons vegetable oil, divided
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, sliced
2 green onions, chopped
2 cups cooked jasmine rice (from 2/3 cup uncooked)
For the sauce:
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
1 tablespoon cornstarch
3 tablespoons water
1/2 teaspoon red pepper flakes (optional)
Sesame seeds for garnish
Directions:
Cook jasmine rice according to package instructions and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, cornstarch, water, and red pepper flakes (if using) until smooth. Set aside.
Pat shrimp dry with paper towels and season lightly with salt and pepper.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
Add shrimp in a single layer and cook for 1-2 minutes per side until pink and just cooked through. Remove to a plate.
Add remaining 1 tablespoon of oil to the same pan. Add garlic and ginger, stir for 30 seconds until fragrant.
Add broccoli florets and stir-fry for 2 minutes. Add 2 tablespoons of water and cover for 1 minute to steam the broccoli slightly.
Add bell pepper and continue to stir-fry for another 2 minutes until vegetables are crisp-tender.
Return the shrimp to the pan. Pour the sauce over everything and stir continuously as it thickens, about 1-2 minutes.
Remove from heat and stir in green onions.
Serve immediately over cooked jasmine rice and garnish with sesame seeds.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 320 kcal | Servings: 4 servings