Shrimp & Broccoli Stir Fry || Gracefult Kitchen

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Shrimp & Broccoli Stir Fry

Prawn

The broccoli in this simple shrimp-and-broccoli stir-fry absorbs the flavors of the sauce, which also coats the shrimp perfectly. The ingredients can be prepped ahead of time and whipped together in about 15 minutes, making this meal ideal for busy weeknights.

Ingredients

2 tablespoons mirin
2 tablespoons reduced-sodium tamari or soy sauce (see Tip)
1 tablespoon water
2 teaspoons grated fresh ginger
2 teaspoons toasted sesame oil
2 teaspoons chile-garlic sauce
1 teaspoon cornstarch
2 tablespoons extra-virgin olive oil
5 cups broccoli florets (1-inch)
1 bunch scallions, chopped, white and light green parts separated from dark green parts), divided
1 pound large peeled, deveined raw shrimp, tail-on if desired
4 cups cooked brown rice

Description

Whisk mirin, tamari (or soy sauce), water, ginger, sesame oil, chile-garlic sauce and cornstarch in a small bowl. Set aside.
Heat olive oil in a large skillet over medium-high heat until shimmering. Stir in broccoli and white and light green parts of scallions; cover and cook, undisturbed, until the broccoli just turns bright green, about 2 minutes. Add shrimp; cook, uncovered and stirring often, until the shrimp are almost cooked through, 2 to 3 minutes. Whisk the sauce and add to the pan; cook, stirring constantly, until the broccoli is tender-crisp, the shrimp are opaque and the sauce has thickened, about 45 seconds. Remove from heat; stir in dark green parts of scallions. Serve with brown rice.