Best Spicy Shrimp And Broccoli Stir Fry Recipes

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SPICY SHRIMP-AND-BROCCOLI STIR-FRY



Spicy Shrimp-and-Broccoli Stir-Fry image

With such a short list of ingredients, each one counts. This shrimp stir-fry's chili-garlic sauce here adds deep, complex flavor-not just heat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 5

1 cup long-grain white rice
1 pound extra-large shrimp (26 to 30), peeled and deveined (tails left on)
5 tablespoons vegetable oil, divided
1 bunch broccoli, cut into florets
3 tablespoons chili-garlic sauce

Steps:

  • Cook rice according to package instructions. Meanwhile, gently pat shrimp dry with paper towels. Heat a wok or large skillet over high. Remove pan from heat and carefully add 2 tablespoons oil and broccoli. Return to heat and cook, undisturbed, until crisp-tender and browned in spots, 1 to 2 minutes. Add 2 tablespoons oil and shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 2 minutes. Remove from heat, add chili-garlic sauce and remaining tablespoon oil, and toss to coat. Stir in 1 to 2 tablespoons water to thin, if necessary. Serve with rice.

Nutrition Facts : Calories 482 g, Fat 20 g, Fiber 4 g, Protein 30 g, SaturatedFat 2 g

SHRIMP AND BROCCOLI STIR FRY SPICY



Shrimp and Broccoli Stir Fry Spicy image

This is a versatile recipe that you can use as a basis for most stir fry recipes. You can add or omit what you like for you family's taste.

Provided by MissTinkJordan

Categories     Asian

Time 10m

Yield 2-4 , 2-4 serving(s)

Number Of Ingredients 9

1 head broccoli, chopped into florets
1 lb medium shrimp (fresh or frozen )
4 tablespoons rice wine vinegar
6 tablespoons soy sauce
1 cup chicken broth
1 tablespoon garlic, minced
1 1/2 teaspoons ground ginger
1 teaspoon red pepper flakes, you may omit if necessary (for heat)
1 tablespoon cornstarch, for thickening

Steps:

  • In a large sauce pan.
  • add the vinegar, garlic, red pepper flakes, broth, soy sauce, and ginger. Bring to a slight boil.
  • Add shrimp and fresh or frozen but thawed broccoli florets.
  • Take some of the excess sauce and pour into a bowl (about 3 tbsp sauce and add 1 tbsp cornstarch). Whisk and return to pan. Bring to full boil and stir constantly.
  • As soon as thickening begins, remove from heat and serve over white rice. You may also use one of them premade Asian vegetable medleys in this recipe and pour sauce over it.
  • Can be used for beef, chicken or pork as well.

Nutrition Facts : Calories 425, Fat 6.1, SaturatedFat 1.1, Cholesterol 345.6, Sodium 3836.7, Carbohydrate 32.2, Fiber 8.9, Sugar 6.6, Protein 63.4

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