2 pounds frozen medium shrimp, peeled and deveined (try to buy them already prepared this way to save on time). Run under cold water until you can feel the shrimp are thawed (about 5-8 minutes)
4 cups (about 2 large heads) broccoli florets
1-2 cups brown rice, cooked according to package directions - optional
1 package of romaine lettuce (for lettuce wraps) - optional
Ingredients for the sauce:
3 tablespoons low-sodium soy sauce - optional
1 tablespoon orange juice
1½ tablespoons Sriracha hot sauce optional
1 tablespoon brown sugar
1 tablespoon ginger, grated (you may also use ginger spice if you cannot find fresh)
5 garlic cloves, minced
1 teaspoon cornstarch, or use flour if you don’t have cornstarch
In a small bowl combine the soy sauce, orange juice, Sriracha, brown sugar, ginger, garlic, olive oil, and cornstarch. Whisk well to combine, then set aside.
Heat the olive oil (1½ tablespoons) in a large skillet over medium-high heat. Once warm, add in the shrimp and cook — flipping them once — until pink (about 3 minutes).
Add in the broccoli and continue cooking the mixture, stirring frequently, until the broccoli is bright green and tender (about 3-4 minutes). Add in the Sriracha soy mixture, stir well to coat the shrimp and broccoli, and cook for another 1-2 minutes, or until the sauce has thickened.
Remove from heat and serve at once! This goes great served in lettuce wraps or over a bed of healthy brown rice!
Serving Size: 2-3 people
Total Fat: 3 g
Saturated Fat: 0 g
Trans Fat: 0 g
Sugar: 1 g
Sodium: 330 mg
Carbs: 4 g
Protein: 9 g