Stir Fry Shrimp And Broccoli Food

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HOISIN SHRIMP & BROCCOLI



Hoisin Shrimp & Broccoli image

This is a healthy dish with a savory sauce that enhances the fresh flavor of the broccoli. It looks great and is easy to prepare. Try it-you'll love it! Mary Kisinger - Calgary, AB

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon cornstarch
1/3 cup reduced-sodium chicken broth
4-1/2 teaspoons reduced-sodium soy sauce
4-1/2 teaspoons hoisin sauce
1 teaspoon sesame oil
3 cups fresh broccoli florets
1 tablespoon canola oil
4 green onions, chopped
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice

Steps:

  • In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 289 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 524mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

SHRIMP AND BROCCOLI



Shrimp and Broccoli image

Shrimp and Broccoli was one of the most often ordered dishes at our family's Chinese restaurant. Find out how to make it easily at home with this simple recipe!

Provided by Bill

Categories     Fish & Seafood

Time 35m

Number Of Ingredients 13

12 sized 16 to 20 count shrimp ((or 12 ounces / 340 grams of whatever shrimp you have on hand; peeled, deveined, and butterflied))
10 ounces broccoli florets ((285g))
1/2 cup low sodium chicken stock ((120 ml, warmed))
1/4 teaspoon granulated sugar ((or brown sugar))
1 1/2 tablespoons soy sauce
1/2 teaspoon dark soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
2 tablespoons canola oil
2 cloves garlic ((chopped))
1 tablespoon Shaoxing wine
1 1/2 tablespoons cornstarch ((mixed with 2 tablespoons water into a cornstarch slurry))

Steps:

  • First, prepare the shrimp and broccoli. Next, in a medium pot, set 4 cups of water to a boil. While that's happening, mix the chicken stock, sugar, soy sauces, oyster sauce, sesame oil and white pepper and set aside.
  • Blanch the broccoli for 30 seconds. Remove and drain. Let the water return to a boil, and blanch the shrimp for 15 seconds. Remove and drain. The shrimp will be about 60-70% cooked.
  • Heat the wok over high heat. Pour 2 tablespoons of canola oil around the perimeter of the wok, stir in the garlic, and add the Shaoxing wine. Next, add the chicken stock mixture. Bring the sauce up to a boil, and add the shrimp and broccoli back to the wok.
  • Once everything comes to a boil, drizzle in the cornstarch slurry until the sauce thickens and starts to cling to the shrimp and broccoli. There should not be any standing sauce, although you can adjust this depending on your personal preference. Serve with steamed white rice!

Nutrition Facts : Calories 206 kcal, Carbohydrate 10 g, Protein 21 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 214 mg, Sodium 598 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SHRIMP AND BROCCOLI STIR-FRY



Shrimp and Broccoli Stir-Fry image

Make and share this Shrimp and Broccoli Stir-Fry recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup reduced-sodium fat-free chicken broth
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
1/2 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon canola oil, divided
1 tablespoon minced peeled fresh ginger
1 tablespoon bottled minced garlic
1 lb peeled and deveined large shrimp
1/4 teaspoon salt
4 cups small broccoli florets
1 cup vertically sliced onion

Steps:

  • Combine first 6 ingredients in a small bowl, stirring with a whisk.
  • Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic to pan; stir-fry 30 seconds.
  • Sprinkle shrimp with salt. Add shrimp to pan, and stir-fry 3 minutes or until done. Remove shrimp mixture from the pan.
  • Add remaining 1 teaspoon canola oil to pan. Add broccoli and onion to pan; stir-fry 4 minutes or until broccoli is crisp-tender.
  • Add shrimp mixture and broth mixture to pan; cook 1 minute or until thickened, stirring constantly.

SHRIMP AND BROCCOLI LO MEIN



Shrimp and Broccoli Lo Mein image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
8 ounces whole-wheat spaghetti
4 teaspoons vegetable oil
2 tablespoons finely chopped scallions (white and light green parts only)
2 tablespoons minced peeled ginger
3 cloves garlic, minced
1 pound medium shrimp, peeled and deveined
1 bunch broccoli, cut into florets, stems peeled and thinly sliced
2 cups low-sodium mushroom or vegetable broth
1 tablespoon cornstarch
1 tablespoon low-sodium soy sauce
2 teaspoons toasted sesame oil

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and transfer to a large bowl.
  • Meanwhile, heat a large nonstick skillet over medium heat. Add 2 teaspoons vegetable oil, then add half each of the scallions, ginger and garlic; stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir-fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon.
  • Add the remaining 2 teaspoons vegetable oil to the skillet. Add the remaining scallions, ginger and garlic; stir-fry 1 to 2 minutes, then add the broccoli and cook, tossing to coat, 1 to 2 more minutes. Add 1/2 cup broth. Cover and cook until the broccoli is just tender, 5 to 7 minutes.
  • Whisk the cornstarch and 1 tablespoon water in a bowl, then whisk in the remaining 1 1/2 cups broth, the soy sauce and sesame oil. Return the shrimp to the skillet; add the broth mixture. Bring to a simmer and cook, stirring, until thickened, 1 to 2 minutes. Add the pasta and toss to coat.

Nutrition Facts : Calories 415 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 175 milligrams, Sodium 409 milligrams, Carbohydrate 49 grams, Fiber 9 grams, Protein 35 grams

SPICY SHRIMP AND BROCCOLINI STIR-FRY



Spicy Shrimp and Broccolini Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/4 to 1 1/2 cups grain-and-rice blend
1 tablespoon coconut oil
12 ounces large shrimp, peeled and deveined
1 red jalapeno pepper, seeded and thinly sliced
1 tablespoon grated peeled ginger
Kosher salt
2 bunches broccolini (about 1 pound), roughly chopped
3 scallions, thinly sliced
3/4 cup coconut water
2 tablespoons crunchy peanut butter
2 tablespoons chopped fresh cilantro
Juice of 1 lime

Steps:

  • Cook the grain blend as the label directs; set aside.
  • Heat the coconut oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until they just turn pink, about 1 minute per side; transfer to a plate and set aside. Add the jalapeno, ginger and 1/2 teaspoon salt to the skillet and cook until the jalapeno softens slightly, about 1 minute. Add the broccolini and scallions and cook, stirring occasionally, until slightly softened, 2 minutes.
  • Add the coconut water to the skillet and cook, stirring, until the broccolini is just tender, about 2 minutes. Add the peanut butter and cook, stirring, until the sauce thickens slightly, about 1 minute.
  • Return the shrimp to the skillet; cook until opaque and the sauce thickens, about 2 more minutes. Stir in the cilantro and lime juice. Serve over the grains.

Nutrition Facts : Calories 413 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 129 milligrams, Sodium 498 milligrams, Carbohydrate 44 grams, Fiber 14 grams, Protein 31 grams

SHRIMP AND BROCCOLINI STIR-FRY



Shrimp and Broccolini Stir-Fry image

Categories     Shellfish     Vegetable     Fry     Stir-Fry     Shrimp     Broccoli     Gourmet

Yield Makes 2 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
3/4 lb large shrimp (15), peeled and deveined
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon minced garlic
1 bunch Broccolini (8 oz), cut into 1/4-inch-thick diagonal slices
1/2 cup water
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1/2 teaspoon dried hot red pepper flakes

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook shrimp until golden and almost cooked through, about 1 minute on each side. Transfer shrimp to a dish. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté ginger and garlic, stirring, until golden. Add Broccolini, water, hoisin, soy sauce, and red pepper flakes and cook, stirring occasionally, until Broccolini is just tender, about 5 minutes. Stir in shrimp and cook until just heated through.

SHRIMP AND BROCCOLINI STIR-FRY



Shrimp and Broccolini Stir-Fry image

This is based on a recipe from a Gourmet magazine pamphlet titled "Every Day Meals". The intro to the recipe states, "If you have regular broccoli on hand, you could use the florets as a substitute for the Broccolini (a cross between broccoli and Chinese kale), though the flavor will be somewhat different. Round out this stir-fry with cooked white rice."

Provided by mersaydees

Categories     Asian

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil, divided
3/4 lb large shrimp, peeled and deveined (size 15)
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon minced garlic
1 bunch Broccolini, cut into 1/4-inch-thick diagonal slices (8 ounces)
1/2 cup water
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1/2 teaspoon hot red pepper flakes

Steps:

  • In a large nonstick skillet over moderately high heat, add 1 tablespoon oil until hot but not smoking. Add shrimp and cook until golden and almost cooked through, about 1 minute on each side.
  • Remove shrimp to a dish.
  • Heat remaining tablespoon oil in skillet over moderately high heat until smoking, then saute ginger and garlic, stirring until golden.
  • Add broccolini, water, hoisin, soy sauce, and red pepper flakes and cook, stirring until Broccolini is just tender, about 5 minutes.
  • Stir in shrimp and cook until just heated through.

GARLIC BROCCOLI SHRIMP STIR FRY RECIPE BY TASTY



Garlic Broccoli Shrimp Stir Fry Recipe by Tasty image

Here's what you need: large shrimp, garlic, broccoli floret, onion, low sodium soy sauce, sesame oil, salt

Provided by Joey Firoben

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
2 cups broccoli floret
½ onion, diced
1 tablespoon low sodium soy sauce
2 tablespoons sesame oil, divided
½ teaspoon salt, divided

Steps:

  • Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
  • Pour in the shrimp and season with ¼ teaspoon of the salt.
  • Fry the shrimp for 1 minute on each side.
  • Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
  • Toss in the onion and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
  • Add in the broccoli, garlic and soy sauce and sauté until the garlic is fragrant, about 30 seconds.
  • Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
  • Divide the mixture evenly between 4 bowls.
  • Enjoy!

Nutrition Facts : Calories 224 calories, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, Sugar 2 grams

SESAME SHRIMP AND BROCCOLI STIR-FRY



Sesame Shrimp and Broccoli Stir-Fry image

Plan ahead the shrimp needs to marinade for 2 hours, you might also want to give this a try using chicken strips ;-) This complete recipe may be doubled, prep time includes marinating time, cooking time is only estimated, adjust the cayenne pepper to suit heat level.

Provided by Kittencalrecipezazz

Categories     Savory

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb medium shrimp (peeled and deveined)
2 tablespoons sesame oil
2 cups fresh broccoli florets (or to taste)
1 carrot (peeled and thinly sliced diagonally)
1/4 cup teriyaki sauce
2 tablespoons cornstarch
3/4 cup chicken broth
salt and pepper (to taste)
2 green onions, chopped (optional)
1 tablespoon sesame seeds (optional or to taste)
cooked rice
2 teaspoons fresh minced ginger (or use 1/4 teaspoon ginger powder)
1 pinch cayenne pepper (or to taste)
1 tablespoon fresh minced garlic (or to taste)
1 teaspoon sesame oil
1/2 teaspoon black pepper
1 1/2 tablespoons sesame seeds

Steps:

  • In a medium glass bowl mix together all marinade ingredients; add in shrimp, toss to combine, cover then refrigerate for 2 hours.
  • Heat 2 tablespoons sesame oil in a large wok or skillet; add in broccoli florets and carrot slices; saute for 3-4 minutes then add add in teriyaki sauce then toss with veggies.
  • Add in the marinated shrimp (do not rinse off the marinade) and saute for about 4 minutes or until shrimp is no longer pink.
  • In a small bowl whisk together the broth with cornstach; add to the wok or skillet and bring to a simmer stirring until thickened.
  • Season with salt and pepper to taste.
  • Place in a large serving bowl or platter then sprinkle with finely chopped green onions and/or sesame seeds if desired.
  • Serve with cooked rice.

SHRIMP AND BROCCOLI STIR-FRY



Shrimp and Broccoli Stir-Fry image

Make and share this Shrimp and Broccoli Stir-Fry recipe from Food.com.

Provided by karen

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb large shrimp, peeled and deveined
1 lb fresh broccoli, cut into florets
2 tablespoons olive oil
3/4 cup mushroom, sliced
1/2 cup dry sherry
2 tablespoons soy sauce
1/2 teaspoon ginger
1/4 teaspoon garlic powder
white rice

Steps:

  • In a large skillet, stir-fry shrimp and broccoli in hot oil over high heat for about 3 minutes.
  • Add mushrooms. Continue to stir-fry an additional 2 minutes or until shrimp are pink and vegetables are crisp tender.
  • Stir in remaining ingredients except rice. Cook until heated through.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 494, Fat 10.9, SaturatedFat 1.7, Cholesterol 172.8, Sodium 890, Carbohydrate 43.2, Fiber 17.2, Sugar 8.7, Protein 36.8

SHRIMP AND BROCCOLI STIR-FRY



Shrimp and Broccoli Stir-Fry image

This colorful shrimp and broccoli stir-fry comes together quickly, when all the vegetables are prepared ahead of time.

Provided by Bibi

Categories     Shrimp Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 22

1 cup reduced-sodium soy sauce
½ cup low-sodium chicken broth
2 tablespoons orange juice
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon ginger powder
½ teaspoon Sriracha sauce, or to taste
½ teaspoon sesame oil
3 tablespoons peanut oil, or more as needed
1 tablespoon thinly sliced garlic
1 tablespoon thinly sliced ginger
1 (12 ounce) bag broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
⅔ cup onion, cut into long slices
⅔ cup red bell pepper, cut into long thin strips
⅔ cup carrots, cut diagonally into thin slices
⅔ cup fresh snow peas, trimmed
1 pound large shrimp (21-25 per pound), peeled and deveined
1 tablespoon cornstarch
2 tablespoons cold water
2 cups cooked rice, or to taste
2 teaspoons sesame seeds, or to taste

Steps:

  • Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
  • Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
  • Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
  • Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
  • Add stir-fried vegetables back to the skillet, and pour in sauce.
  • Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
  • Serve with hot, fluffy rice, and garnish with sesame seeds.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 40.3 g, Cholesterol 173 mg, Fat 13.5 g, Fiber 4.7 g, Protein 29.5 g, SaturatedFat 2.4 g, Sodium 532.1 mg

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