Sauteed shrimp and Chinese broccoli

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Did it snow in? No problem. A well-stocked freezer is your answer to a quick and nutritious dinner, any night of the week.

Today I am sharing my Shrimp and Broccoli Stir Fry, but you can also mix shrimp with whole wheat spaghetti, spinach, garlic and a little olive oil for a quick and easy meal. Of course, I also love how it's prepared in my Soba Shrimp Noodles in Peanut Sauce.

Frozen shrimp is only 60 calories per serving and a nice change of pace from the usual chicken breast. The best part? They're easy to defrost – all you need to do is soak them in cold water for 7-10 minutes and you're on your way to a quick meal.

I love to fry at the end of the week to clean the fridge. Chop up the veggies on hand: bell peppers, onions, mushrooms, celery, green beans, asparagus, cauliflower – the options are endless.

Serve with some brown rice and chives to complete the meal or you could toast some nori seaweed sheets and use them instead of a fork.

The best ingredients to have on hand for cooking in Asia?

  1. Soy sauce or Tamari
  2. Roasted sesame oil
  3. Rice vinegar
  4. Hoisin sauce
  5. Chopped ginger
  6. Chili sauce
  7. Fish sauce
  8. Rice

See my guide on Stocking the Pantry for Asian Cooking for more details.

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Exchange shrimp with chicken or beef:

This stir fry is a very versatile recipe and tastes great with any protein you have on hand, such as chicken, beef, pork, or tofu.

Your chopsticks are waiting.

Sauteed shrimp and Chinese broccoli

Asian flavors combine to make a tasty shrimp and sauteed broccoli that is healthy and easy to prepare. Ready in less than 30 minutes!

Preparation time: 10 minutes Cook time 15 minutes Total time 25 minutes

Servings4 Calories 115kcal

Ingredients

  • 1 pound frozen or fresh shrimp (raw, in shell or peeled)
  • 2 egg whites
  • 1 tablespoon cornstarch
  • 1 large onion (thinly sliced)
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 3 garlic cloves (grated)
  • 2 tablespoons ginger (grated)
  • 8 ounces shitake mushrooms (thinly sliced)
  • 6 cups broccoli (chopped into florets)
  • 1/3 cup chicken broth (low sodium)
  • 2 tablespoons soy sauce (low sodium)
  • 2 tablespoons of hoisin sauce
  • 2 tablespoons of rice wine vinegar
  • 1 teaspoon of sesame oil
  • 1 teaspoon of garlic and chili paste

Instructions

  • Whisk the egg whites and cornstarch and then pour over the thawed shrimp. Mix well to cover and reserve.
  • Heat a large wok or deep frying pan over high heat for a couple of minutes to heat.
  • Spray with nonstick spray and add shrimp.
  • Mix frequently for 3-4 minutes or until shrimp are pink.
  • Remove from the pan and set aside.
  • Meanwhile, in the same pan, add the onion, salt, and pepper. Stir fry for 3-4 minutes.
  • Add ginger and garlic and sauté an additional 30 seconds.
  • Add mushrooms and sauté 2 minutes.
  • Add the chopped broccoli and chicken stock. Bring to a boil and then cover with an airtight lid to steam for 3-4 minutes. In a small bowl, whisk together the soy sauce, rice wine vinegar, hoisin sauce, chili paste with garlic, and sesame oil.
  • Add sauce to skillet along with shrimp and sauté 3-4 minutes or until shrimp are hot.
  • Serve with brown rice and chives.

Chef's Notes:

Can I exchange shrimp with chicken or beef?

Absolutely! This stir fry is a very versatile recipe and tastes great with any protein you have on hand, such as chicken, beef, pork, or tofu.

Nutrition:

Serving: 1 cup | Calories: 115kcal | Carbohydrates: 19 g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 921 mg | Potassium: 564 mg | Fiber: 4g | Sugar: 6g | Vitamin A: 850 IU | Vitamin C: 126mg | Calcium: 77mg | Iron: 1 mg

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broccoli shrimp chinese sauteed

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