• 1 cup long-grain white rice (you can use minute-rice)
    • 1 bag (16-ounces) medium shrimp, peeled and deveined
    • 1 tablespoon cornstarch
    • salt and fresh ground pepper, to taste (easy on the salt)
    • 3 tablespoons vegetable oil, divided
    • 2 to 3 garlic cloves, minced
    • 2 cups broccoli florets
    • 1/4 cup low sodium soy sauce OR Bragg’s Liquid Aminos – has less sodium
    • 2 tablespoons rice vinegar
    • 1 teaspoon honey
    • crushed red pepper, optional


  1. Cook the rice according to the package directions.
  2. In the meantime, combine shrimp and cornstarch in a bowl; mix to combine and let stand 5 minutes.
  3. Heat a wok or a skillet over high heat.
  4. Add 1 tablespoon oil and add shrimp; season with salt and pepper and cook for 4 minutes.
  5. Transfer shrimp to a bowl.
  6. Add 2 tablespoons oil to pan and stir in garlic; cook for about 30 seconds, or until fragrant.
  7. Add broccoli and continue to cook for about a minute.
  8. Stir in shrimp, soy sauce, rice vinegar and honey; bring to a boil.
  9. Continue to cook for 1 minute or until shrimp are opaque and broccoli is tender.
  10. Remove from heat, stir in crushed red pepper, if using, and serve over rice.

source allrecipes 

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