Seafood

Shrimp and Broccoli Stir Fry Recipe for Two

This Shrimp and Broccoli Stir Fry is delicious and quick, ready in just 20 minutes.

Shrimp and Broccoli Stir Fry with fortune cookies and sauce

 

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Large succulent shrimp are pan seared and combined with fresh broccoli, onion, and rice, covered in a Thai sweet chili and ginger, soy, and brown sugar sauce.

 

This small batch recipe makes a great lunch, dinner, or romantic date night meal for two.

 

How to make Shrimp and Broccoli Stir Fry:

Cook the rice according to the package directions.

 

At the same time, cut the onion into thin slices and chop the broccoli.

 

Rinse the shrimp and pat very dry with paper towel.

 

In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, cornstarch, ground ginger, minced garlic, and Thai sweet chili sauce. Set aside. Click for stainless steel mixing bowls.

shrimp and broccoli stir fry sauce ingredients mixed in a bowl

 

Heat a large non-stick frying pan over medium heat. Click for a large non-stick frying pan.

 

When hot, add 1 tablespoon of cooking oil.

 

Add the shrimp and season with salt and pepper. Cook 1-2 minutes per side, until pink and opaque. Do not overcook. Remove the shrimp from pan to a plate and set aside.  

shrimp frying in a pan

 

Re-heat the pan and add the other 1 tablespoon of cooking oil.

 

Add the onion and stir-fry for about 3 minutes, until softened and starting to turn golden.

onions frying in a pan

 

Stir in the broccoli and cook about 5 minutes, stirring often until bright green and crisp tender.

broccoli and onions frying in a pan

 

Return the shrimp to the pan and add the sauce. Stir until everything is coated and sauce has thickened, about 1 minute.

shrimp and broccoli stir fry and sauce cooking in a frying pan

 

Serve over the rice and garnish with the green onions if desired.

 

Shrimp and Broccoli Stir Fry Recipe for Two

 

 

 

Yield: 2 servings

Shrimp and Broccoli Stir Fry

This Shrimp and Broccoli Stir Fry is delicious and quick, ready in just 20 minutes. Large succulent shrimp are pan seared and combined with fresh broccoli, onion, and rice, covered in a Thai sweet chili and ginger, soy, and brown sugar sauce.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

For the Stir Fry:

  • 1 cup rice
  • 1/2 pound Large Shrimp (peeled, deveined, and tails removed)
  • 1 1/2 cups fresh broccoli florets
  • 1/2 onion
  • 2 Tablespoons cooking oil (divided)
  • Salt and fresh cracked black pepper to taste

For the Sauce:

  • 1/8 cup low sodium soy sauce
  • 1/8 cup brown sugar
  • 1 Tablespoon rice vinegar
  • 1/2 Tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 2 teaspoons minced garlic
  • 1/2 teaspoon Thai sweet chili sauce
  • Chopped green onion for garnish

Instructions

  1. Cook the rice according to the package directions.
  2. At the same time, cut the onion into thin slices and chop the broccoli.
  3. Rinse the shrimp and pat very dry with paper towel.
  4. In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, cornstarch, ground ginger, minced garlic, and Thai sweet chili sauce. Set aside. Click for stainless steel mixing bowls.
  5. Heat a large non-stick frying pan over medium heat. Click for a large non-stick frying pan.
  6. When hot, add 1 tablespoon of cooking oil.
  7. Add the shrimp and season with salt and pepper. Cook 1-2 minutes per side, until pink and opaque. Do not overcook. Remove the shrimp from pan to a plate and set aside. 
  8. Re-heat the pan and add the other 1 tablespoon of cooking oil.
  9. Add the onion and stir-fry for about 3 minutes, until softened and starting to turn golden.
  10. Stir in the broccoli and cook about 5 minutes, stirring often until bright green and crisp tender.
  11. Return the shrimp to the pan and add the sauce. Stir until everything is coated and sauce has thickened, about 1 minute.
  12. Serve over the rice and garnish with the green onions if desired.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving:Calories: 486 Total Fat: 17g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 239mg Sodium: 850mg Carbohydrates: 51g Fiber: 5g Sugar: 14g Protein: 33g

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