Name: 20-Minute Skinny Sriracha Shrimp and Broccoli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 tablespoons low-sodium soy sauce; 1 tablespoon fresh orange juice (preferably); 1.5 tablespoons Sriracha hot sauce; 1 tablespoon light brown sugar; 1 tablespoon grated ginger (fresh or bottled); 5 cloves garlic (minced); 2 teaspoons sesame oil; 1 teaspoon cornstarch; 1.5 tablespoons sesame oil; 2 pounds medium shrimp (peeled and deveined); 4 cups broccoli florets (about 2 large heads)

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If you’re looking for a quick, delicious, and healthy meal that packs a punch, look no further than this 20-Minute Skinny Sriracha Shrimp and Broccoli. This recipe combines succulent shrimp with vibrant broccoli, all coated in a spicy-sweet Sriracha sauce that brings the dish to life. Perfect for busy weeknights, this dish is not only quick to prepare but also loaded with flavor and nutrition. Let’s dive into the details!

Why It’s My Go-To

This 20-Minute Skinny Sriracha Shrimp and Broccoli has become my go-to recipe for several reasons. First, it’s incredibly easy to whip up, making it perfect for those hectic evenings when you don’t want to spend hours in the kitchen. Second, it’s versatile; you can adjust the spice level to suit your taste or swap in your favorite vegetables. Lastly, it’s a guilt-free indulgence, being low in calories yet high in flavor. What more could you ask for?

What You’ll Gather

4 tablespoons low-sodium soy sauce
1 tablespoon fresh orange juice (preferably)
1 1/2 tablespoons Sriracha hot sauce
1 tablespoon light brown sugar
1 tablespoon grated ginger (fresh or bottled)
5 cloves garlic, minced
2 teaspoons sesame oil
1 teaspoon cornstarch
1 1/2 tablespoons sesame oil
2 pounds medium shrimp, peeled and deveined
4 cups broccoli florets (about 2 large heads)

Kitchen Gear Checklist

Large skillet – for sautéing the shrimp and broccoli.
Measuring cups and spoons – for precise ingredient measurements.
Spatula or wooden spoon – for stirring the ingredients.
Garlic press – if you prefer fresh minced garlic.
Mixing bowl – for combining the sauce ingredients.

Stepwise Method: 20-Minute Skinny Sriracha Shrimp and Broccoli

Step 1: Prepare the Sauce

In a mixing bowl, combine the low-sodium soy sauce, fresh orange juice, Sriracha hot sauce, light brown sugar, grated ginger, minced garlic, sesame oil, and cornstarch. Whisk together until well blended, and set aside.

Step 2: Heat the Skillet

In a large skillet, heat 1 1/2 tablespoons of sesame oil over medium-high heat. Allow the oil to become hot but not smoking.

Step 3: Cook the Shrimp

Add the peeled and deveined shrimp to the skillet in a single layer. Cook for about 2-3 minutes, or until they turn pink and opaque. Stir occasionally to ensure even cooking. Once done, remove the shrimp from the skillet and set them aside on a plate.

Step 4: Sauté the Broccoli

In the same skillet, add the broccoli florets. Sauté for about 3-4 minutes, until they are bright green and slightly tender but still crisp. You may add a splash of water to help steam the broccoli if needed.

Step 5: Combine and Cook

Return the shrimp to the skillet with the broccoli. Pour the sauce mixture over the shrimp and broccoli, stirring to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens and everything is heated through.

Step 6: Serve and Enjoy

Remove from heat and serve your 20-Minute Skinny Sriracha Shrimp and Broccoli immediately. This dish is perfect on its own or served over a bed of rice or quinoa for a wholesome meal.

Health-Conscious Tweaks

Use low-sodium soy sauce to reduce sodium content.
Substitute agave syrup or honey for light brown sugar for a natural sweetener.
Opt for zucchini noodles or cauliflower rice instead of traditional rice for a low-carb option.
Add more veggies like bell peppers, snap peas, or carrots for extra nutrients.

Author’s Commentary

This recipe has been a game-changer in my kitchen! It allows me to enjoy a flavorful meal without the guilt, and it’s packed with protein and fiber. I love that I can make it in just 20 minutes, which means it’s perfect for those nights when I’m short on time but still want something nutritious. The combination of sweet and spicy from the Sriracha sauce is simply irresistible, and the broccoli adds a wonderful crunch to each bite. Trust me, once you try this 20-Minute Skinny Sriracha Shrimp and Broccoli, it will become a staple in your meal rotation!

Keep It Fresh: Storage Guide

If you have leftovers (which is often rare with this dish!), you can store them in an airtight container in the refrigerator for up to 2 days. To reheat, simply warm it in a skillet over medium heat until heated through. I wouldn’t recommend freezing this dish, as the shrimp and broccoli may lose their texture once thawed and reheated.

Quick Questions

Can I use frozen shrimp for this recipe?

Yes! Just make sure to thaw them completely before cooking. Frozen shrimp can save you time, but be sure to pat them dry to avoid excess moisture.

How spicy is this dish?

The spice level largely depends on the amount of Sriracha you use. If you’re sensitive to heat, start with less and gradually increase to your liking.

Can I substitute the broccoli with another vegetable?

Absolutely! You could use snap peas, bell peppers, or even green beans. Just adjust the cooking time based on the vegetable you choose.

What can I serve with this dish?

This dish pairs perfectly with jasmine rice, quinoa, or even a fresh salad. You can also enjoy it on its own for a lighter option.

Bring It to the Table

Gather your family or friends, and serve this vibrant 20-Minute Skinny Sriracha Shrimp and Broccoli with pride. Watch as they savor each bite, enjoying the delightful blend of flavors and textures. It’s not just a meal; it’s an experience that brings everyone together. This recipe is not only a feast for the taste buds but also a celebration of health and quick cooking. Enjoy!