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20-Minute Skinny Sriracha Shrimp and Broccoli


20-Minute Skinny Sriracha Shrimp and Broccoli 


20-Minute Skinny Sriracha Shrimp and Broccoli #20-Minute #Skinny #Sriracha #ShrimpandBroccoli #20-MinuteSkinnySrirachaShrimpandBroccoli
20-Minute Skinny Sriracha Shrimp and Broccoli




Plump shrimp and crunchy broccoli are cooked in a delicious sriracha soy sauce. A quick and easy meal you're sure to love!

Ingredients

For the brown sauce:
1.    1 tablespoon light brown sugar
2.    1 tablespoon ginger, grated (you may also use bottled ginger if you cannot find fresh)
3.    5 cloves garlic, minced
4.    2 teaspoons sesame oil
5.    1 teaspoon cornstarch
6.    4 tablespoons low-sodium soy sauce
7.    1 tablespoon orange juice (fresh, preferably)
8.    1 1/2 tablespoons sriracha hot sauce
Additional Ingredients:
1.    1 1/2 tablespoons sesame oil
2.    2 pounds medium shrimp, peeled and deveined (try to buy them already prepared this way to save on time)
3.    4 cups (about 2 large heads) broccoli florets

20-Minute Skinny Sriracha Shrimp and Broccoli #20-Minute #Skinny #Sriracha #ShrimpandBroccoli #20-MinuteSkinnySrirachaShrimpandBroccoli
20-Minute Skinny Sriracha Shrimp and Broccoli


Instructions
For the Brown Sauce:
1.    In a small bowl combine the soy sauce, orange juice, sriracha, brown sugar, ginger, garlic, sesame oil, and cornstarch; whisk well to combine; set aside.
2.    To cook:
3.       Heat the sesame oil (1 1/2 tablespoons) in a large skillet over medium-high heat. Once warm, add in the shrimp and cook - flipping them once - until pink; about 3 minutes. Add in the broccoli and continue cooking the mixture, stirring frequently, until the broccoli is bright green and tender; about 3-4 minutes. Add in the sriracha soy mixture, stir well to coat the shrimp and broccoli, and cook for another 1-2 minutes, or until the sauce has thickened. Remove from heat and serve at once! This goes great with a small salad, rice, or even pasta (like lo mein).

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