Ingredients
1 lb medium shrimp, peeled and deveined
2 cups broccoli florets
2 tbsp vegetable oil
2 cloves garlic, minced
1 tbsp grated lemon zest
2 tbsp fresh lemon juice
3 tbsp low-sodium soy sauce
1 tbsp honey
1 tsp sesame oil (optional)
1/4 cup chopped scallions
1 cup cooked jasmine rice (for serving)
Instructions
Heat 1 tbsp vegetable oil in a wok or skillet over high heat.
Add shrimp and cook for 2-3 minutes until pink and curled; remove and set aside.
Reheat remaining oil, add broccoli and a pinch of salt; stir-fry for 2-3 minutes until bright and tender-crisp.
Push broccoli to the side, add garlic and lemon zest; sauté for 30 seconds.
Make the sauce by mixing soy sauce, lemon juice, honey, and sesame oil.
Pour sauce into the pan, toss with shrimp and broccoli until coated. Garnish with scallions.
Serve immediately over cooked rice.
Notes
For extra heat, add sliced chili peppers during the garlic step.
Use tamari instead of soy sauce for a gluten-free option.
Leftovers stay best stored in airtight containers and consumed within 3 days.
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Stir Fry
- Cuisine: Asian-American
Nutrition
- Serving Size: 1.5 cups with rice
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 150mg