I’m in a rut. A chicken rut. We needed some type of new protein and I thought- huh, I have Broccoli, and I have Shrimp- let’s do a stir fry! Shrimp and Broccoli Stir Fry it is, and at 236 calories per serving- why the heck not?!
I started off by making my stir fry marinade- a mixture of soy sauce, rice wine vinegar, some brown sugar, fresh garlic, fresh ginger, and salt/pepper. I combined my shrimp and broccoli,and let it marinate for about 5 minutes.
Be sure to scrape the sides of the bowl to get all those yummy ginger bits! This is one SERIOUSLY FLAVORFUL Shrimp and Broccoli Stir Fry!
Once your shrimp and broccoli has been drenched in flavorful goodness– time to stir fry it up! Preheat a shallow pan to medium heat, and pour your bowl of shrimp, broccoli and marinade in. Once it starts to bubble, you’ll add your cornstarch slurry (one of favorite tricks! Add 2 teaspoons of cornstarch to 2 tablespoons of water. Pour it in, and watch it thicken your sauce!).
AGAIN FOLKS- LOOK AT THAT OVEN BAKED RICE. JUST LOOK AT HOW PERFECT IT IS.
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A delicious, 20 minute meal with LOADS of flavor. From stove to table in 20 minutes, yahoo!
- 1.5 lbs medium sized shrimp peeled and deveined (Costco works great)
- 2 cups broccoli I buy bags of it at Costco!
- 1/2 cup soy sauce I use low sodium
- 1/3 cup rice vinegar
- 2 tbsp brown sugar
- 2 tsp freshly grated ginger
- 2 tsp fresh chopped garlic
- salt and pepper to taste
- 2 tsp cornstarch
- 2 tbsp water
In a medium sized bowl, combine marinade ingredients defined above.
Add shrimp and broccoli, making sure they are fully soaked. Let marinade for 5 minutes.
Add shrimp and broccoli mixture, along with all liquid ingredients to pan on medium heat. Once bubbly and almost to a boil, mix cornstarch slurry in separate dish and add cornstarch slurry to pan. Sauce will start to thicken. Remove from heat to ensure shrimp does not become tough.
Serve over oven baked rice and enjoy!