Ingredients
- 1 tablespoon canola oil
- 1 1/2 pounds shrimp deveined and shelled (21-25 count)
- 2 cups broccoli florets
- 3 garlic cloves minced
- 1 tablespoon ginger minced
- 2 tablespoons water
- 1/4 cup soy sauce
- 1/4 cup brown sugar unpacked
- 1 cup chicken broth
- 1 tablespoon cornstarch
Instructions
- Add the canola oil to a large skillet (with a cover) on high heat.
- Add the shrimp and cook for 2 minutes or until just cooked through on both sides.
- Remove the shrimp, reduce the heat to medium-high and add in the broccoli, garlic and ginger and toss well.
- Cook for 30 seconds until you can smell the garlic and ginger, then add in the water and cover (to steam the broccoli).
- Cook for 1 minute then remove the cover adding in the rest of the ingredients (mix the cornstarch with the broth before adding).
- Cook until the sauce is thickened, stirring frequently.
- Add the shrimp back into the skillet and toss to coat, then serve.
Nutrition
Serving: 1/6th recipe | Calories: 211kcal | Carbohydrates: 13g | Protein: 28.4g | Fat: 4.6g | Saturated Fat: 0.8g | Cholesterol: 239mg | Sodium: 1015mg | Fiber: 1g | Sugar: 6.7g
