You don't need to get take-out when you can whip up this quick, but scrumptious stir-fry! Just a touch of honey adds a slight sweetness that rounds out the flavor in this dish. I bought fresh jumbo shrimp from Gulf Coast Connection, a local seafood market, but you can use frozen shrimp that is peeled and deveined. Add some fresh broccoli, green onions, and water chestnuts tossed with a few seasonings that you probably have on hand, and you have a wonderful meal that is better than take-out!
Here's what you need:
1 pound large-jumbo shrimp, peeled and deveined
1 T cornstarch
2 T olive oil
1/4 cup green onions sliced diagonally
2 t fresh ginger, peeled and minced
3 garlic cloves, thinly sliced
2 cups broccoli florets
1/2 cup sliced water chestnuts
1/4 cup low-sodium soy sauce
2 T rice vinegar
1 t honey
1/8 t crushed red pepper
Combine shrimp and cornstarch in a bowl to evenly coat. Heat a large skillet or wok over high heat. Add 1 T of the oil and swirl to coat. Add the shrimp and stir-fry for 4 minutes. Remove the shrimp and set aside. Add the green onions, garlic, and ginger to the skillet. Stir-fry for one minute and remove and add to the shrimp. Add the remaining 1 T of oil to the skillet. Add the broccoli and water chestnuts and stir-fry for a couple of minutes. Stir in shrimp mixture, soy sauce, vinegar, honey and crushed red pepper. Cook another minute or two or until shrimp are done and the broccoli is crisp-tender. Serve over brown rice. Your whole family will love this dish! Enjoy!