Shrimp and Broccoli

This is an adaptation of a recipe I found in Cooking Light. Serve it with basmati or another long grained rice

Serves 2 with leftovers - Doesn't quite serve 4


  • 1 # shrimp

I keep frozen shrimp on hand (look for uncooked, tail on, deveined). Just empty the contents of the bag into a colander and run cold water over the shrimp for a few minutes to thaw. Pat dry before cooking.


  • Broccoli
  • Chicken broth
  • Sesame oil
  • Soy sauce
  • Rice Vinegar
  • Garlic 
  • Fresh ginger
  • Yellow onion
  • Green onion


Combine in a small mixing bowl:

  • 2 T soy sauce
  • 2 t cornstarch 

Try to get all the lumps out. Then whisk in:

  • ½ cup chicken or vegetable broth
  • 2 T rice vinegar
  • 1 t sesame oil
  •  Pinch chili flakes

Heat 1-2 T canola oil in a large skillet or wok. Add:

  • 2 cloves garlic, thinly sliced
  • 1 T fresh ginger, minced
  • 2 green onions, sliced thinly 

Sprinkle shrimp with kosher salt and add to the pan. Cook through, about 3-5 minutes.

Remove shrimp from pan and reserve.


  • 3 cups broccoli pieces
  • 1 onion, halved and sliced

Cook over medium heat for 5 minutes or until the broccoli softens a bit.  Return shrimp to the pan and add the liquid ingredients. Cook for 2-3 minutes until thickened.

Serve immediately.