• Lisa Jarvis

Shrimp and Broccoli Stir-Fry



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!

#Shrimp

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