Shrimp and Broccoli Stir Fry
You will have this Shrimp and Broccoli Stir Fry with Rice ready to serve in twenty minutes. Maybe less!
YOU will do it better and faster than take out or delivered!
Ingredients
- 2 cups frozen broccoli florets or just chopped up fresh broccoli
- Salt and Pepper to taste
- 8 cloves garlic coarsely chopped or 2 tablespoons of the pre chopped
- 10 – 12 large or jumbo shrimp – peeled and deveined
- 4 tablespoons honey
- 4 tablespoons soy sauce
- 2 cups cooked rice
How to easily cook up your Shrimp and Broccoli Stir fry
The quality and size of the shrimp makes a difference so I gut up and pay for wild caught that is very large or jumbo size. But, you don’t have to.
Let’s go!
If your shrimp are frozen just put them a bowl of water and they will be ready to be peeled and deveined in a few minutes. Or, you could thaw them out in the microwave in just about a minute. Or you could buy them already thawed out at the seafood counter in your grocery store.
Put a pot of water on for the rice or if you have some leftover in the freezer microwave it to get it ready to serve. I’m using some instant rice tonight that will take 6-8 minutes, tops. You can also do the instant rice in the microwave in a little less time than on the stove.
Chop up the garlic or just use that pre chopped garlic that you can find in jars in the produce section.
Put a skillet on at medium high and eyeball just enough olive oil to coat the bottom.
Add the broccoli and half of the garlic to the skillet. Lightly sprinkle with salt and pepper. Toss it a few times as it cooks.
Put the rest of the garlic in a bowl and add the honey and soy sauce. Whisk it all together and add the shrimp. Gently stir the shrimp into the liquid to get it all coated.
When the broccoli is almost as soft as you like it push it off to the sides of the skillet and pour in the shrimp and just enough of the marinade to coat the bottom of the skillet around the shrimp.
When the shrimp have turned pink on the bottom turn them over and get them pink on the other side. Then toss it all together and serve it up with the rice and some soy sauce for topping everything off.
Now, wasn’t it quick and easy putting together your Shrimp and Broccoli Stir Fry .
Shrimp and Broccoli Stir Fry - Ten Minutes - Gluten Free
Ingredients
- olive oil
- 2 cups frozen broccoli florets or just chopped up fresh broccoli
- salt and pepper to taste
- 8 cloves garlic coarsely chopped or 2 tablespoons pre chopped
- 10-12 large or jumbo shrimp Peeled and deveined
- 4 tablespoons honey
- 4 tablespoons soy sauce
- 2 cups cooked rice
Instructions
- Put a pot of water on for the rice or if you have some leftover in the freezer microwave it to get it ready to serve. I'm using some instant rice tonight that will take 8-10 minutes, tops. You can also do the instant rice in the microwave in a little less time than on the stove.
- Chop the garlic or just use that pre chopped that you can find in jars in the produce section.Put a skillet on at medium high and eyeball enough olive oil to coat the bottom. Add the broccoli and half of the garlic to the skillet. Lightly sprinkle with salt and pepper. Toss it a few times as it cooks.
- Put the rest of the garlic in a bowl and add the honey and soy sauce. Whisk it all together and add the shrimp. Gently stir the shrimp into the liquid to get it all coated. When the broccoli is almost as soft as you like it push it off to the sides of the skillet and pour in the shrimp and just enough of the marinade to coat the bottom of the skillet around the shrimp.
- When the shrimp have turned pink on the bottom turn them over and get them pink on the other side. Then toss it all together and serve it up with the rice and some soy sauce for topping everything off.
