Stir-Fried Shrimp and Broccoli

Stir-Fried Shrimp and Broccoli

Shrimp and broccoli are a popular stir-fry duo. Mushrooms, carrots and a soy sauce round out this low-fat recipe.

Recipe from Better Homes and Gardens
SERVINGS
4
TOTAL TIME
45 mins

Stir-Fried Shrimp and Broccoli

Shrimp and broccoli are a popular stir-fry duo. Mushrooms, carrots and a soy sauce round out this low-fat recipe.

Ingredients
  • 1   pound fresh or frozen medium shrimp in shells and/or 12 ounces fresh or frozen scallops
  • 1/3  cup water
  • 1/4  cup soy sauce
  • 2   tablespoons rice vinegar or 1 tablespoon cider vinegar
  • 1   tablespoon cornstarch
  • 1 1/2  teaspoons sugar
  • 1   tablespoon cooking oil
  • 2   cloves garlic, minced
  • 2   cups broccoli florets
  • 1   cup thinly bias-sliced carrot
  • 1   small onion, halved lengthwise and sliced
  • 1   cup sliced fresh mushrooms
  • 2   cups hot cooked rice or 8 ounces packaged dried vermicelli or fusilli, cooked and drained
  • 1/4  cup cashews or sliced almonds, toasted
Related Video
How to Boil Shrimp

When you're more in the mood for more surf than turf, you'll be glad you learned how to boil shrimpżdinner will be ready in no time!

Directions
1. 
Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact . If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
2. 
Heat oil in a wok or a12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta and sprinkle with cashews.
3. 
Makes 4 servings (1 cup stir-fry + 1/2 cup rice)

nutrition information

Per Serving: cal. (kcal) 446, Fat, total (g) 10, chol. (mg) 129, sat. fat (g) 2, carb. (g) 57, Monosaturated fat (g) 4, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 8, pro. (g) 31, vit. A (IU) 9038, vit. C (mg) 40, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 133, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1075, Potassium (mg) 587, calcium (mg) 91, iron (mg) 5, Vegetables () 2, Starch () 3, Very Lean Meat () 3, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top