20-Minute Skinny Sriracha Shrimp and Broccoli

• Gluten free

• Seafood

  • 2 lbs Shrimp, medium

• Produce

  • 4 cups Broccoli florets
  • 5 cloves Garlic
  • 1 tbsp Ginger

• Condiments

  • 4 tbsp Soy sauce, low sodium
  • 1 1/2 tbsp Sriracha hot sauce

• Baking & Spices

  • 1 tbsp Brown sugar, light
  • 1 tsp Cornstarch

• Oils & Vinegars

  • 6 1/2 tsp Sesame oil

• Drinks

  • 1 tbsp Orange juice, fresh

Found on bakerbynature.com

Description

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
• 2 pounds medium shrimp, peeled and deveined (try to buy them already prepared this way to save on time)
• 4 cups (about 2 large heads) broccoli florets

Directions

• 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! This goes great with a small salad, rice, or even pasta (like lo mein).

Nutrition