Description
A delicious and spicy dish featuring shrimp and broccoli, perfect for a quick meal.
Ingredients
Scale
- 1 lb. large frozen shrimp, peeled and deveined
- 1 lb. fresh broccoli, trimmed and cut into bite-sized pieces
- 1 1/2 T + 2 tsp. olive oil
- 2 tsp. black sesame seeds (optional)
- 1/3 cup soy sauce or reduced sodium soy sauce (Use gluten-free soy sauce if needed)
- 2 T rice vinegar
- 2 T sweetener of your choice
- 2 tsp. sugar-free maple syrup
- 2 tsp. Sriracha Rooster Sauce
- 2 tsp. Asian sesame oil
- 1/2 tsp. garlic powder
Instructions
- Let shrimp thaw overnight in the fridge or all day while you’re at work and then drain very well in a colander placed in the sink.
- Whisk together the soy sauce, rice vinegar, sweeteners of your choice, Sriracha sauce, sesame oil, and garlic powder to make the sauce.
- When shrimp have drained well, pat shrimp dry with paper towels.
- Put shrimp in a Ziploc bag, add half the sauce mixture, and start to check after four or five minutes. Shrimp is done when it’s barely firm and bright pink.
- Remove from the oven when shrimp is barely done and brush the cooked broccoli and shrimp with the reserved glaze mixture.
- Sprinkle with sesame seeds if desired, and serve Sriracha-Spiced Shrimp and Broccoli hot.
Notes
- Make sure to use gluten-free soy sauce if needed.
- Adjust sweetener based on your preference.
- Pat shrimp dry for better browning in the skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg