Garlic Shrimp Stir-Fry with Broccoli
Garlic Shrimp Stir-Fry with Broccoli
Ingredients
For the Shrimp Stir-Fry
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1 pound broccoli florets, cut into bite-sized pieces
- 1 yellow onion, medium, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons coconut oil
- 1/2 teaspoon red pepper flakes, optional
- salt, to taste
- black pepper, to taste
For the Stir-Fry Sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- 1
Pat the shrimp dry with paper towels and season lightly with salt and black pepper. In a small bowl, whisk together the soy sauce, ketchup, rice vinegar, and brown sugar for the stir-fry sauce. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry; set aside.
⏱️ 5 min
- 2
Heat 1 tablespoon of coconut oil in a large wok or skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.
⏱️ 4 min
- 3
Add the remaining 1 tablespoon of coconut oil to the same wok or skillet. Add the sliced yellow onion and stir-fry for 2 to 3 minutes until it begins to soften. Add the minced garlic, grated ginger, and red pepper flakes (if using), and stir-fry for another 1 minute until fragrant.
⏱️ 4 min
- 4
Add the broccoli florets to the wok. Stir-fry for 3 to 5 minutes, or until the broccoli is tender-crisp. If desired, you can add 1 to 2 tablespoons of water and cover the wok for a minute or two to steam the broccoli slightly.
⏱️ 5 min
- 5
Return the cooked shrimp to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk, then pour it over the shrimp and vegetables. Stir well to coat. Bring the sauce to a gentle simmer. Re-whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency, about 1 minute.
⏱️ 3 min
- 6
Remove from heat and serve immediately over steamed rice or noodles, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Shrimp Stir-Fry with Broccoli
Ingredients
For the Shrimp Stir-Fry
- 1 1/2 pounds large shrimp, peeled, deveined, tails on or off
- 1 pound broccoli florets, cut into bite-sized pieces
- 1 yellow onion, medium, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons coconut oil
- 1/2 teaspoon red pepper flakes, optional
- salt, to taste
- black pepper, to taste
For the Stir-Fry Sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- 1
Pat the shrimp dry with paper towels and season lightly with salt and black pepper. In a small bowl, whisk together the soy sauce, ketchup, rice vinegar, and brown sugar for the stir-fry sauce. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry; set aside.
⏱️ 5 min - 2
Heat 1 tablespoon of coconut oil in a large wok or skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.
⏱️ 4 min - 3
Add the remaining 1 tablespoon of coconut oil to the same wok or skillet. Add the sliced yellow onion and stir-fry for 2 to 3 minutes until it begins to soften. Add the minced garlic, grated ginger, and red pepper flakes (if using), and stir-fry for another 1 minute until fragrant.
⏱️ 4 min - 4
Add the broccoli florets to the wok. Stir-fry for 3 to 5 minutes, or until the broccoli is tender-crisp. If desired, you can add 1 to 2 tablespoons of water and cover the wok for a minute or two to steam the broccoli slightly.
⏱️ 5 min - 5
Return the cooked shrimp to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk, then pour it over the shrimp and vegetables. Stir well to coat. Bring the sauce to a gentle simmer. Re-whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly, until the sauce thickens to your desired consistency, about 1 minute.
⏱️ 3 min - 6
Remove from heat and serve immediately over steamed rice or noodles, if desired.
⏱️ 1 min