Spicy Sriracha Shrimp and Broccoli

D and I discussed how 4 people eat 2 pounds of shrimp.  It seems like a lot.  So we only bought 1 pound.

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)