Shrimp with Broccoli

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Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an update with the Italian sparkle of basil, garlic and lemon.

Shrimp with Broccoli
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 2/3 cup bottled clam juice, or reduced-sodium chicken broth

  • 1 teaspoon cornstarch

  • 1 tablespoon minced garlic, divided

  • 3 teaspoons extra-virgin olive oil, divided

  • 1/4-1/2 teaspoon crushed red pepper

  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined (see Ingredient note)

  • 1/4 teaspoon salt, divided

  • 4 cups broccoli florets

  • 2/3 cup water

  • 2 tablespoons chopped fresh basil, or parsley

  • 1 teaspoon lemon juice

  • Freshly ground pepper, to taste

  • Lemon wedges

Directions
  1. 4 servings, 1 1/2 cups each

  2. Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.

  3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Sauté until the shrimp are pink, about 3 minutes. Transfer to a bowl.

  4. Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.

  5. Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges.


Nutritional Facts

Servings
4
Per serving
Calories
178
Carbohydrates
6g
Fat
6g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
26g
Cholesterol
174mg
Dietary Fiber
2g
Potassium
517mg
Sodium
382mg
Added Sugars
0g
Exchanges
1 vegetable
3 lean meat
Carbohydrate Servings
1/2
Vitamin C (117% daily value)
Vitamin A (50% dv)
Iron (20% dv)

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