Name: Low Carb Shrimp And Broccoli Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: asian
Ingredients: 1 lb Large or jumbo shrimp, peeled and deveined (Tail on is fine for looks, but off is easier to eat.); 4 cups Broccoli florets and tender stalks (Use both for texture.); 2 cloves Fresh garlic, minced (Brings warmth and flavor.); 1 tablespoon Fresh ginger, grated (Enhances aroma and flavor.); 3 tablespoons Low sodium soy sauce or tamari (Tamari for gluten free.); 1 tablespoon Oyster sauce (Adds savory depth.); 1 teaspoon Sesame oil (For aroma.); 1 teaspoon Rice vinegar (For a slight tang.); 1 teaspoon Sugar or keto sweetener (Balances the sauce.); 1/3 cup Chicken or vegetable broth (Helps create a glossy sauce.); 1 teaspoon Cornstarch (For thickening the sauce.); 1 tablespoon Cold water (To mix with cornstarch.); 1 tablespoon Neutral oil (Avocado or canola) (For high heat cooking.); 1 tablespoon Sesame oil (For finishing.); 1 tablespoon Shaoxing wine or dry sherry (For depth.); Red pepper flakes (For heat, optional.)

Description

A quick and healthy stir-fry featuring juicy shrimp and crisp broccoli, all coated in a savory sauce. Ready in under 25 minutes, perfect for busy weeknights!

Ingredients

Shrimp and Broccoli

1 lb Large or jumbo shrimp, peeled and deveined (Tail on is fine for looks, but off is easier to eat.)
4 cups Broccoli florets and tender stalks (Use both for texture.)

Aromatics

2 cloves Fresh garlic, minced (Brings warmth and flavor.)
1 tablespoon Fresh ginger, grated (Enhances aroma and flavor.)

Sauce Ingredients

3 tablespoons Low sodium soy sauce or tamari (Tamari for gluten free.)
1 tablespoon Oyster sauce (Adds savory depth.)
1 teaspoon Sesame oil (For aroma.)
1 teaspoon Rice vinegar (For a slight tang.)
1 teaspoon Sugar or keto sweetener (Balances the sauce.)
1/3 cup Chicken or vegetable broth (Helps create a glossy sauce.)

Thickening Agent

1 teaspoon Cornstarch (For thickening the sauce.)
1 tablespoon Cold water (To mix with cornstarch.)

Cooking Essentials

1 tablespoon Neutral oil (Avocado or canola) (For high heat cooking.)
1 tablespoon Sesame oil (For finishing.)

Optional Flavor Enhancers

1 tablespoon Shaoxing wine or dry sherry (For depth.)
Red pepper flakes (For heat, optional.)

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Instructions

Preparation

Marinate the shrimp with 1 teaspoon soy sauce, 1/2 teaspoon cornstarch, and a drizzle of oil. Let sit for 10 minutes.
Blanch the broccoli in boiling salted water for 45 to 60 seconds, then shock in ice water. Drain well.
Prepare the sauce by whisking together soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, ginger, garlic, and chicken broth.
Make the cornstarch slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water until smooth.

Cooking

Heat a large skillet over medium-high heat with 1 tablespoon of neutral oil until just smoking.
Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and lightly golden. Remove and set aside.
In the same skillet, sauté the ginger and garlic for 15 seconds until fragrant, then add the blanched broccoli.
Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry and allow to thicken slightly.
Return the shrimp to the skillet and toss to coat everything in the sauce. Finish with a drizzle of sesame oil.

Notes

For a gluten-free option, use tamari and ensure your oyster sauce is gluten-free. Adjust sweetness and spice according to preference.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: dinner, Main Course
Cuisine: asian, Chinese