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Honey shrimp and broccoli is a quick and easy complete dinner.
Honey Shrimp And Broccoli
Here’s another dish that will let you skip that take-out place.
Since making your favorite take-out dishes also saves you plenty of money, here’s another one for your arsenal. Another great thing is you know exactly what’s going into your meal. That’s a great benefit–or at least it is to me. In fact, I’ve duplicated many of my favorites, such as Dan Dan Noodles so I don’t break my budget by getting it from a restaurant. That’s not to say that I don’t order out when I simply don’t feel like cooking (and who doesn’t at times?). This way is just more cost-effective.
A Complete Meal
Like most stir-fry dishes, this is a complete meal since it has your protein and veggies. Combine it with some nice jasmine rice and it’s really filling too. Serving with rice also extends the portions; that’s something to remember if you’re on a tight budget and want to eat shrimp. However, I’ve noticed some great deals on shrimp in the past year so it’s not as extravagant as it once was.
You can also beef this meal up by adding in different veggies in addition to the broccoli. I used sliced water chestnuts here for some crunch and they work very well. Summer squash is good addition too. Anything you like would be delicious, just as long as the vegetables are fresh.
Add Some Spice
For those who like a bit of heat in their food, this can be jazzed up too.
Some Thai chiles or any other hot red pepper can be added. They also add a pop of color. If you’re not into heat, then red bell peppers are good.
You can even add some red pepper flakes to the sauce. A pinch is about right for me, but let your own taste be your guide.
The Recipe
Honey Shrimp With Broccoli & Water Chestnuts
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 tbs vegetable oil
- 8 oz can sliced water chestnuts drained
- 2 cups broccoli florets
- 1 clove garlic finely minced
- 2 tbs honey
Sauce:
- 1 cup chicken stock
- 1 tbs low-sodium soy sauce
- 1 tsp dark sesame oil
- 1 tsp fresh ginger
- 1 clove garlic finely minced
- 2 tbs cornstarch
Instructions
- Pat shrimp dry with paper towels.
- Add the cornstarch to a small bowl then add the remaining sauce ingredients; stir well
- Heat the oil in a large, deep skillet or wok over high heat. Add the shrimp and garlic. Drizzle the shrimp with the honey.
- Stir fry until shrimp are pink and lightly crusted and brown. Add the sliced water chestnuts.
- Add the broccoli and stir fry until it is bright green.
- Stir the sauce again so it's well blended and add to the shrimp and broccoli. Stir and bring to a boil. Cook for 1 minute to cook the cornstarch.
- Serve immediately over rice.
- 1/2 tsp of powdered ginger may be substituted.
- If you want a little heat in this dish, sprinkle with a little red pepper flakes.
