Garlicy-Ginger Shrimp & Broccoli
A flavorful way to enjoy shrimp! Spice this recipe up a notch by adding more ginger or red pepper flakes.
About 1 pound uncooked shrimp; peeled & deveined
3 tablespoons soy sauce, divided
1 tablespoon olive or sesame oil
2 tablespoon minced garlic
1½ tablespoon minced fresh ginger (make sure it is minced well)
1/2 teaspoon dried red pepper flakes (more or less depending on taste)
2 teaspoons cornstarch
½ cup gluten-free vegetable (or chicken) stock (Check label for allergens)
¼ cup rice vinegar
2 ½ tablespoons granulated sugar
5-6 scallions, sliced into 1 1/2” pieces
1 cup broccoli - lightly steamed
1 cup pea pods
Defrost (if needed), wash and pat dry the shrimp. Set aside in a colander.
In a small bowl combine 1 tablespoon of the gluten-free soy sauce, the olive or sesame oil, garlic, ginger and the red pepper flakes. Stir well.
In a large ziplock bag or medium bowl add the drained shrimp along with the soy/ginger sauce. Toss to coat the shrimp, and place in the refrigerate to let sit for 15 minutes to ½ hour.
While the shrimp is marinating, place the cornstarch in small bowl. Slowly add in the vegetable stock, stirring until cornstarch dissolves. Next mix in rice vinegar, sugar and the last 2 tablespoons of the gluten-free soy sauce.
Heat a large skillet (or a wok) over high heat. Add the shrimp along with the juices they were marinating in, the scallion pieces, and the lightly steamed broccoli. Cook until the shrimp becomes pink and just about cooked through, about 3-4 minutes. Next, add stock/cornstarch mixture and stir until sauce thickens, about 2 minute, or until the shrimp is cooked through.
Serve with rice and steamed snow peas.
Serves 4.
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