HOISIN SHRIMP & BROCCOLI
This is a healthy dish with a savory sauce that enhances the fresh flavor of the broccoli. It looks great and is easy to prepare. Try it-you'll love it! Mary Kisinger - Calgary, AB
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 289 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 524mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
UTOKIA'S GINGER SHRIMP AND BROCCOLI WITH GARLIC
Parchment packets filled with shrimp and broccoli florets and seasoned with an Asian-inspired ginger sauce are baked for a delicious and easy-clean-up dinner.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Cut each into a heart shape; unfold.
- Divide broccoli and shrimp evenly on one-half of each sheet near crease.
- Mix garlic, sesame oil, ginger and soy sauce. Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet.
- Fold over other half of each sheet to enclose ingredients. Starting at top, make small overlapping folds down entire length of parchment to secure edges together. Twist last fold several times to make a tight seal. Place parchment packets on a large baking sheet with 1-inch sides.
- Bake 13 to 15 minutes or until shrimp is done.
- Place parchment packets on dinner plates. Carefully cut an X in the top of each packet; open carefully, allowing steam to escape. Serve immediately.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 6.9 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 2.5 g, Protein 21.3 g, SaturatedFat 0.8 g, Sodium 341.7 mg, Sugar 1.6 g
SESAME SHRIMP WITH GINGER BROCCOLI
Make and share this Sesame Shrimp With Ginger Broccoli recipe from Food.com.
Provided by WKernan
Categories Healthy
Time 40m
Yield 4 8 shrimp and 1 c broccoli, 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together brown sugar, Sriracha, and egg whites in a shallow dish. Combine panko and sesame seeds in a shallow dish. Working in batches, add shrimp to egg mixture; dredge in panko mixture.
- Heat 1 1/2 teaspoons canola oil and 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add half of dredged shrimp; cook until golden brown, 2 to 3 minutes per side. Remove from pan. Repeat procedure with 1 1/2 teaspoons canola oil, remaining 1 1/2 teaspoons sesame oil, and remaining half of dredged shrimp. Sprinkle cooked shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat remaining 1 tablespoon canola oil in pan over medium-high. Add garlic and ginger; cook, stirring constantly, 1 minute. Add broccoli; cook until lightly browned, about 2 minutes. Add 1/4 cup water; cover and cook until crisp-tender, 2 to 3 minutes. Uncover; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with shrimp.
- Calories 393.
- Fat 17g.
- Satfat 2g.
- Unsat 15g.
- Protein 33g.
Nutrition Facts : Calories 430.2, Fat 14, SaturatedFat 2, Cholesterol 214.3, Sodium 1540.9, Carbohydrate 43, Fiber 11.1, Sugar 11.7, Protein 38.2
SHRIMP AND BROCCOLI STIR-FRY
This colorful shrimp and broccoli stir-fry comes together quickly, when all the vegetables are prepared ahead of time.
Provided by Bibi
Categories Shrimp Stir-Fry
Time 45m
Yield 4
Number Of Ingredients 22
Steps:
- Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
- Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
- Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
- Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
- Add stir-fried vegetables back to the skillet, and pour in sauce.
- Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
- Serve with hot, fluffy rice, and garnish with sesame seeds.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 40.3 g, Cholesterol 173 mg, Fat 13.5 g, Fiber 4.7 g, Protein 29.5 g, SaturatedFat 2.4 g, Sodium 532.1 mg
SESAME SHRIMP AND BROCCOLI STIR-FRY
Plan ahead the shrimp needs to marinade for 2 hours, you might also want to give this a try using chicken strips ;-) This complete recipe may be doubled, prep time includes marinating time, cooking time is only estimated, adjust the cayenne pepper to suit heat level.
Provided by Kittencalrecipezazz
Categories Savory
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium glass bowl mix together all marinade ingredients; add in shrimp, toss to combine, cover then refrigerate for 2 hours.
- Heat 2 tablespoons sesame oil in a large wok or skillet; add in broccoli florets and carrot slices; saute for 3-4 minutes then add add in teriyaki sauce then toss with veggies.
- Add in the marinated shrimp (do not rinse off the marinade) and saute for about 4 minutes or until shrimp is no longer pink.
- In a small bowl whisk together the broth with cornstach; add to the wok or skillet and bring to a simmer stirring until thickened.
- Season with salt and pepper to taste.
- Place in a large serving bowl or platter then sprinkle with finely chopped green onions and/or sesame seeds if desired.
- Serve with cooked rice.
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