Shrimp and Broccoli

This shrimp and broccoli recipe is a stir fry with seared shrimp and tender broccoli, all tossed together in a homemade honey garlic orange sauce.

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 244kcal

Heat 2 teaspoons of oil in a large pan over medium high heat. Add the broccoli and cook for 4-6 minutes, stirring occasionally, until the broccoli is tender.
Season the broccoli with salt and pepper to taste. Remove the broccoli from the pan and cover to keep warm. Wipe out the pan with a paper towel.
Add the rest of the oil in the pan. Place the shrimp in a pan in a single layer. Season the shrimp with salt and pepper.
Cook the shrimp for 1-2 minutes per side or until pink and opaque.
Add the garlic and cook for 30 seconds.
Return the broccoli to the pan.
In a medium bowl whisk together the orange juice, honey and soy sauce.
In a small bowl mix the corn starch with a tablespoon of cold water.
Pour the soy sauce mixture over the shrimp and broccoli, then cook for 30 seconds.
Add the corn starch mixture to the pan and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Sprinkle with sesame seeds and green onions, then serve.

Leftovers will stay fresh in an airtight container in the refrigerator for up to 2 days.
You can remove the tails from your shrimp before you add them to the stir fry, or leave the tails on for a more elegant presentation.
I typically use 21-25 count shrimp.