0 (0)

Categories: Fish and Shellfish, Healthy Eating, Mains, Quick and Easy

Shrimp and broccoli stir-fry

Shrimp and broccoli stir-fry
Luis Sinco / Los Angeles Times

Stir-fry dishes make ideal quick meals. The protein ingredients and vegetables all cook together in one pan, so cleanup is easy. What could be better? This is a classic Chinese stir-fry. Not only is it a snap to make, it's ... Read more

Total time: 35 minutes | Serves 2
  • 1 pound broccoli crowns
  • 2 tablespoons oil
  • 1/2 pound medium shrimp, shelled, deveined and butterflied
  • 1/4 cup oyster sauce
  • 2 cloves garlic, minced
  • 2 to 3 tablespoons minced ginger root
  • White pepper
  • Toasted sesame seeds, for garnish

Step 1Cut broccoli into florets

Step 2Blanch florets in boiling water 30 seconds; drain well and set aside.

Step 3Heat medium-sized skillet over high heat and add oil. Add shrimp and stir-fry until they start to turn pink, 15 seconds. Add broccoli and keep stirring. Add oyster sauce, garlic, ginger and pepper to taste. Stir to incorporate.

Step 4Stir-fry, adjusting heat if necessary to avoid burning, until shrimp are cooked through, 5 to 7 minutes. Garnish with toasted sesame seeds.

Each serving:
328 calories; 2,164 mg sodium; 124 mg cholesterol; 16 grams fat; 24 grams carbohydrates; 24 grams protein; 2.62 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and Shellfish
Warm oysters in their shells with leeks and Champagne butter
Pan-roasted fish with prosciutto and mushrooms
Ocean Avenue cioppino
Baked mackerel in charmoula