Quick and Spicy Skinny Sriracha Shrimp and Broccoli Delight

Experience a quick and healthy meal with this Skinny Sriracha Shrimp and Broccoli, packed with vibrant flavors.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1/4 cup low-sodium soy sauce use tamari for gluten-free
1/4 cup orange juice fresh juice preferred, pineapple juice works
2 tablespoons sriracha hot sauce adjust based on personal preference
2 tablespoons light brown sugar can substitute with coconut sugar
1 teaspoon minced ginger fresh ginger is ideal
2 cloves minced garlic always use fresh when possible
1 tablespoon sesame oil olive oil can be used if unavailable
1 tablespoon cornstarch arrowroot powder can be used as substitute

For the Stir-Fry

2 lbs medium shrimp peeled and deveined
4 cups broccoli florets can swap in bell peppers or snap peas

Equipment

large skillet or wok

Method

Step-by-Step Instructions

In a small mixing bowl, whisk together all sauce ingredients and set aside.
Heat sesame oil in a large skillet over medium-high heat.
Sauté the shrimp for about 3 minutes until pink and cooked.
Add broccoli and stir frequently for 3 to 4 minutes.
Pour the prepared sauce over the shrimp and broccoli, stirring to coat.
Cook for an additional 1 to 2 minutes until sauce thickens.
Serve immediately, optionally over rice or lo mein noodles.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 28gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 180mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 6IUVitamin C: 130mgCalcium: 4mgIron: 10mg

Notes

Make sure to use pre-peeled shrimp and adjust spice levels to preference.

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