Probably most of us have a favorite Chinese takeout dish…yes? For me, when done well, it is Shrimp and Broccoli. Not too spicy but garlic-y…with tender shrimp and broccoli with a bit of crunch (that’s my style). But often I find a dish like this is just as easy to prepare at home. AND less expensive.
This fits so well into our healthy but oh-so-yummy POV! It is full of fresh veggies, the shrimp is high protein, and the whole dish has around 300-350 calories! Here’s the recipe we enjoy…and I would love to hear about your favorite takeout!
Shrimp and Broccoli
ingredients:
1/4 cup chicken broth
1 tablespoon rice vinegar
1 tablespoon rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1/3 cup chicken or vegetable broth
1/3 cup chicken or vegetable broth
1/8 (or more) teaspoon crushed red pepper, optional
1 pound large shrimp, peeled and cleaned
1 teaspoon lemon-pepper seasoning
1 large head broccoli crowns, cut into florets
1 teaspoon lemon-pepper seasoning
1 large head broccoli crowns, cut into florets
1-2 tablespoons coconut oil, divided
1 medium sweet onion, cut into wedges
big handful fresh sugar snaps or snow pea pods, optional
handful of baby carrots, optional
1 medium sweet onion, cut into wedges
big handful fresh sugar snaps or snow pea pods, optional
handful of baby carrots, optional
1 tablespoon minced ginger (I use jarred)
toppings: 1/2 teaspoon sesame seeds, 1/4 cup sliced green onions
directions:
- in a small bowl, whisk together the rice vinegar, soy sauce, honey, cornstarch, sesame oil, and broth; set aside
- season the shrimp with 1 teaspoon lemon-pepper seasoning; set aside
- prep all veggies: cut onion into small wedges, carrots in half length-wise, pea pods in half if necessary
- steam broccoli for 5 minutes; remove from steamer and set aside
- heat 1/2 tablespoon of coconut oil in a large skillet over medium-high heat
- add the shrimp and cook, turning once, ’til just pink and slightly browned (4 minutes or so); remove from pan, set aside
- add another tablespoon of coconut oil to the pan, along with the carrots and onion; stir fry for 5 minutes or so allowing to brown just a bit
- toss in the sugar snaps and garlic, and stir gently for 1-2 minutes
- toss in the steamed broccoli
- give a quick stir to the sauce mixture and pour into the pan; stir thoroughly but gently to coat all the veggies
- add in the cooked shrimp while continuing to stir ’til the sauce is thickened (another minute or so)
- remove from heat; scatter the optional toppings across the entire dish
- serve with cooked quinoa or rice
♥ ♥ ♥ ♥ ♥
God loves you! ♥ (Don’t ever forget that!)
♥ coleen
