Sign up for our monthly email!
Ingredients
- 1 1/2 tablespoons olive oil
- 2 pounds frozen medium shrimp, peeled and deveined. Run under cold water until you can feel the shrimp are thawed.
- 4 cups (about 2 large heads) broccoli florets
- 1-2 cups brown rice, cooked according to package directions - optional
- 1 package of romaine lettuce - 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, or use ginger spice if you cannot find fresh
- 5 garlic cloves, minced
- 1 teaspoon cornstarch, or use flour if you don’t have cornstarch
Instructions
- 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 olive oil in 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!
Nutritional Information
Serving Size: 2-3 people
Calories: 75
Total Fat: 3 g
Saturated Fat: 0 g
Trans Fat: 0 g
Sugar: 1 g
Sodium: 330 mg
Carbs: 4 g
Protein: 9 g
Source:
Shape Your Future