Sriracha Shrimp and Broccoli
September 25, 2015
Quick for a weekenight dinner and full of flavor, this recipe for sririacha shrimp and broccoli feels like Chinese take out, without all the extra calories.
2 tbsp low-sodium soy sauce
1/2 tbsp orange juice
1 tbsp sriracha hot sauce
1/2 tbsp light brown sugar
1/2 tbsp ginger, grated
3 cloves garlic, minced
1 tsp sesame oil
1/2 tsp cornstarch
1 tbsp sesame oil
1 lb uncooked medium shrimp, peeled and deveined (buy them whole and devein yourself to save some money, or buy them already devined to save on time.)
2 cups (about 1 large head) broccoli florets
In a small bowl combine the soy sauce, orange juice, sriracha, brown sugar, ginger, garlic, sesame oil, and cornstarch. Whisk to combine and set aside.
Heat the sesame oil in a large pan over medium-high heat. Once warm, add in the shrimp and cook – flipping them once – until pink, about 3 minutes. Add in the broccoli and continue cooking the mixture, stirring frequently, until the broccoli is bright green and tender; about 3-4 minutes.
Add in the sriracha soy mixture, stir well to coat the shrimp and broccoli, and cook for another 1-2 minutes, or until the sauce has thickened. Remove from heat and serve immediately with rice or a small salad.