Shrimp and Broccoli Stir-Fry

Name: Shrimp and Broccoli Stir-Fry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Asian
Ingredients: 9 oz Brown Rice; ¼ tsp Salt; 3 tbsp Soy Sauce; 1 tbsp Cornstarch; 1 tbsp Rice Vinegar; 2 tbsp Vegetable Oil; 1½ lb Shrimp; 1 lb Broccoli; 3 cloves Garlic; 3¼ tbsp Ginger

By Eatpace

Shrimp and broccoli are tossed in a light garlic-ginger sauce and served over brown rice. Start the rice first, then make the stir-fry while it finishes.

Total: 55 min; 10 prep · 45 cook
Serves: 4; Scale it below
Calories: 504; kcal per serving
Protein: 42g; per serving

Plan this dinner Jump to recipe

Shrimp and broccoli in garlic-ginger sauce over brown rice.

55 min

Method

6 steps 10 min prep · 45 min cook

Prep

Step 1. Bring Brown Rice, most of the Water and Salt to a boil in a saucepan. Cover and simmer over low heat until the rice is tender and the water is absorbed, about 35 minutes. Take off the heat and let stand, covered, for 10 minutes.
Step 2. Meanwhile, whisk the rest of the Water with Soy Sauce, Cornstarch and Rice Vinegar in a small bowl.

Cook

Step 3. When the rice has about 15 minutes left, heat half the Vegetable Oil in a large skillet over medium-high heat. Cook Shrimp in batches until pink and opaque, about 2 minutes per side. Transfer to a plate.
Step 4. Heat the rest of the Vegetable Oil in the skillet over medium-high heat. Add Broccoli and stir-fry until bright green and crisp-tender, about 5 minutes.
Step 5. Add Garlic and Ginger and stir until fragrant, about 30 seconds. Stir the sauce again, pour it into the skillet and simmer until lightly thickened, about 1 minute.

Finish & serve

Step 6. Return the shrimp and any juices to the skillet and toss until heated through, about 1 minute. Fluff the rice and serve the stir-fry over it.

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Tips

Swap it

Use gluten-free tamari in place of the soy sauce if needed.

Good to know

Cook the shrimp in batches so they sear rather than steam, and take them out as soon as they turn opaque.

Leftovers

Refrigerate leftovers promptly in shallow containers for up to 3 days and reheat until steaming.

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