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Easy Broccoli and Shrimp Stir-Fry
15 min prep time
10 min cook time
4servings
Recipe by
Toby Amidor, MS, RD, CDN, FAND
Source
The Create-Your-Plate Diabetes Cookbook
Photo by
Terry Doran/Mittera
How to Make Easy Broccoli and Shrimp Stir-Fry
There's nothing more satisfying than whipping up a healthy, tasty dinner in less than 30 minutes! This recipe calls for broccoli florets, but you can use 3 cups of any nonstartchy vegetables you have on hand (like cauliflower, zucchini, snow peans, or cabbage). Serve over brown rice or another whole grain for a complete plate.
15 min prep time
10 min cook time
4servings
1 1/4 cups
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Step-By-Step Instructions:
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In a small bowl, whisk together the vegetable broth, rice vinegar, soy sauce, cornstarch, ginger, sriracha, and brown sugar blend.
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Heat 2 Tbsp of the olive oil in a large skillet or wok. When the oil is shimmering, add the garlic and cook until fragrant (30 seconds).
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Add the shrimp and cook until opaque, about 4 minutes. Using a slotted spoon, remove the shrimp and place on a plate.
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Heat the remaining 1 Tbsp of olive oil in the same skillet. Add the broccoli florets and cook until tender, about 4 minutes.
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Add the cooked shrimp back into the skillet and toss to combine with the broccoli. Pour the broth mixture over the shrimp and broccoli and toss to coat. Continue cooking until the broth mixture thickens slightly, about 1 minute.
Nutrition facts
4 Servings
-
Serving Size
1 1/4 cups
- Amount per serving Calories 270
-
Total Fat
11g
- Saturated Fat 1.5g
- Trans Fats 0g
- Cholesterol 235mg
- Sodium 400mg
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Total Carbohydrate
10g
- Dietary Fiber 3g
- Total Sugars 3g
- Added Sugars 0g
- Protein 34g
- Potassium 890mg
- Phosphorous 385mg
Ingredients
low sodium vegetable broth
1/4 cup
rice vinegar
2 tbsp
lower sodium soy sauce
1 1/2 tbsp
Cornstarch
1 tbsp
ground ginger
1 tsp
sriracha
1/2 tsp
brown sugar substitute
1/2 tsp
olive oil (divided use)
3 tbsp
garlic (minced)
1 clove
shrimp (medium size, peeled, deveined, and tails cut off)
1 1/4 lbs
broccoli
3 cup
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