Of course after he cooked it, we both thought it needed more broccoli. And it was spicy. We had with rice.
Spicy Sriracha Shrimp and Broccoli
Photo by ALB |
Prep 10 mins
Cook 10 mins
Total 20 mins
Yield 4 servings
Adapted from bakerbynature
Plump shrimp and crunchy broccoli are cooked in a delicious sriracha soy sauce. A quick and easy meal you're sure to love!
Ingredients
For the brown sauce:
4 tablespoons low-sodium soy sauce
1 tablespoon orange juice (fresh, preferably)
1 1/2 tablespoons sriracha hot sauce
1 tablespoon light brown sugar
1 tablespoon ginger, grated (you may also use bottled ginger if you cannot find fresh)
5 cloves garlic, minced
2 teaspoons sesame oil
1 teaspoon cornstarch
Additional Ingredients:
1 1/2 tablespoons sesame oil
1 pound medium shrimp, peeled and deveined
4 cups (about 2 large heads) broccoli florets -Next time add more
Instructions
For the Brown Sauce: In a small bowl combine the soy sauce, orange juice, sriracha, brown sugar, ginger, garlic, sesame oil, and cornstarch; whisk well to combine; set aside.
To cook:
Heat the sesame oil (1 1/2 tablespoons) in a large skillet 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 at once!
3 WW Blue Points (my additions/subtractions at 4 servings)
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