Spicy Orange Shrimp with Broccoli
- Total Time
Spicy orange beef is a favorite in many Asian restaurants. Our seafood version, with the addition of a few broccoli florets, will please your family or friends.
uncooked shrimp1 pound(s), extra-large, peeled and deveined
ginger root1 Tbsp, fresh, peeled and grated
orange zest2 tsp, grated
reduced-sodium chicken broth½ cup(s), or vegetable broth
unsweetened orange juice¼ cup(s)
low sodium soy sauce2 Tbsp
red pepper flakes¼ tsp
uncooked broccoli12 oz, bag, fresh florets
cooked white rice2 cup(s), hot
- Combine the shrimp, 1 tablespoon of the cornstarch, the ginger, and orange zest in a medium bowl; toss to coat.
- Combine the remaining 1 tablespoon cornstarch, the broth, orange juice, soy sauce, sugar, and crushed red pepper in a small bowl, set aside.
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the shrimp mixture and cook, stirring occasionally, until the shrimp are just opaque in the center, 3–4 minutes. Transfer the shrimp to a plate.
- Add the broccoli and water to the skillet. Cook, stirring occasionally, until crisp-tender and the water evaporates, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture bubbles and thickens. Add the cooked shrimp and heat through, about 1 minute. Serve over the rice. Yields 1 1⁄4 cups shrimp mixture and 1⁄2 cup rice per serving.