Ingredients
1 lb large shrimp, peeled and deveined
2 cups broccoli florets
2 tablespoons soy sauce (use halal if needed)
1 tablespoon reduced-sodium tamari (optional)
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon vegetable oil
1 red bell pepper, sliced (optional)
2 green onions, sliced for garnish
Instructions
Preheat a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil.
Add shrimp and cook for 2-3 minutes until just pink. Remove and set aside.
In the same pan, add another tablespoon of oil and sauté garlic and ginger for 30 seconds.
Add broccoli and bell pepper (if using) and stir-fry for 2-3 minutes until tender-crisp.
Return cooked shrimp to the pan.
In a small bowl, whisk soy sauce, tamari (if using), rice vinegar, and sesame oil.
Combine cornstarch with 2 tablespoons water and mix into the sauce.
Pour the sauce over the stir fry, stir well, and cook for another 1-2 minutes until the sauce thickens.
Adjust seasonings if needed.
Garnish with green onions and serve immediately.
Notes
For extra flavor, use fresh lime juice or a splash of halal-compliant sweet chili sauce.
Substitute broccoli with snap peas or mixed vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: High Protein Meals
- Method: Stir-Frying
- Cuisine: Asian-American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 170mg