Easy stir-fry with broccoli & shrimp ||| h3
This satisfying stir-fry is easy to throw together for a last-minute meal. Don't have broccoli? No problem. Just use 3 cups of non-starchy vegetables. Cauliflower, zucchini, snow peas, and cabbage work well with this flexible recipe!
COOK TIME: 10 min
SERVINGS: 4
INGREDIENTS
¼ cup low sodium vegetable broth
2 tbsp rice vinegar
1½ tbsp lower sodium soy sauce
1 tbsp cornstarch
1 tsp ground ginger
½ tsp sriracha
½ tsp stevia brown sugar blend
3 tbsp olive oil
1 clove garlic (minced)
1¼ lb raw medium shrimp (peeled, deveined, and tails cut off)
3 cups broccoli florets
DIRECTIONS
Step 1
In a small bowl, whisk together the broth, vinegar, soy sauce, cornstarch, ginger, sriracha, and brown sugar blend.
Step 2
Heat 2 tbsp of olive oil in large skillet or wok. Add garlic, cook until fragrant (30 seconds). Add shrimp and cook until opaque, about 4 minutes. Using a slotted spoon, remove shrimp and place on a plate.
Step 3
Heat remaining 1 tbsp of olive oil in the same skillet. Add the broccoli and cook until tender, about 4 minutes.
Step 4
Add shrimp back into skillet and toss to combine with broccoli. Pour broth mixture over shrimp and broccoli and toss to coat. Continue cooking until broth mixture thickens slightly, about 1 minute.