We use a lot of thawed-out frozen shrimp in the summer to top crisp green salads and to make our favorite Mexican Shrimp Cocktails for a cool and refreshing light meal. However, I forget that shrimp are also perfect for quick and easy fall and winter meals
This 30-minute recipe is packed with flavor and is substantial enough to be served on its own for a satisfying one-skillet dish, or it can be served over cooked rice for a heartier meal. Substitute cauliflower rice to keep it somewhat low carb.
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Spicy Honey Garlic Shrimp & Broccoli Skillet
Prep time: 15 minutes, Cook time: 10 minutes, Serves: 4-6
1 Tablespoon sesame oil*
1 Tablespoon sugar-free chili garlic sauce*
2-3 large cloves garlic, finely minced
¼ cup tamari or coconut aminos*
3 Tablespoons honey, preferably local
½ teaspoon crushed red pepper flakes
2 Tablespoons extra virgin olive oil, divided
1 medium red or orange bell pepper, seeded and sliced thin
3 cups fresh broccoli florets, chopped small**
Sea salt and black pepper, to taste
1 lb. jumbo shrimp, peeled and deveined
1 Tablespoon cornstarch
1 Tablespoon water
Optional, to Serve: White sesame seeds and/or crushed red pepper flakes
*Also available in most large grocery stores.
**Can use frozen broccoli that has been thawed, but it will not be as crisp tender after cooking.
- Prepare the sauce by whisking all ingredients together in a large bowl until combined. Set aside.
- Add one tablespoon olive oil to a large skillet set over medium-high heat. Add bell pepper and broccoli and season with salt and black pepper, to taste. Quickly stir fry the vegetables just until crisp tender and nicely browned, approximately 3-4 minutes. Transfer vegetables to a bowl and set aside.
- Reduce heat to medium and add remaining olive oil to skillet. Add shrimp to the skillet and spread into a single layer without overcrowding. Season with salt and black pepper, to taste. Cook, stirring once, just until the shrimp is opaque and starts to curl, approximately 2 minutes. Do not overcook. Transfer shrimp to the bowl with sautéed vegetables. Set aside.
- Create a slurry by combining the cornstarch and water together in a small bowl. Add the sauce and the slurry to the skillet and cook, stirring frequently, until the sauce thickens and clings to a spoon, approximately 2-3 minutes.
- Remove from heat and pour the shrimp and sautéed vegetables into the skillet. Carefully toss to combine and garnish with sesame seeds and/or crushed red pepper flakes, if desired, before serving.