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Spicy orange shrimp with broccoli

5
Points®
Total Time
27 min
Prep
19 min
Cook
8 min
Serves
4
Difficulty
Easy
Spicy orange beef is a favorite in many Asian restaurants. Our seafood version, ready in under 30 minutes, will please your family or friends in far less time that ordering take-out! Cornstarch does double-duty in this recipe. First, the cornstarch in the shrimp coating allows for a great crispness on the outside, while the cornstarch added to the sauce thickens the mixture and brings a familiar Chinese-food sheen to the final dish. For diehard beef lovers, substitute 12 ounces of thinly sliced beef top round or boneless sirloin for the shrimp. It’s often convenient to buy shrimp frozen and keep it on hand in the freezer. When ready to use, thaw the shrimp overnight in the refrigerator. Or run under cold running water until defrosted, then drain well and pat dry on several layers of paper towels.

Ingredients

Uncooked shrimp

1 pound(s), extra-large, peeled and deveined

Cornstarch

2 Tbsp

Fresh ginger

1 Tbsp, fresh, peeled and grated

Orange zest

2 tsp, grated

Reduced sodium chicken broth

½ cup(s), or vegetable broth

Unsweetened orange juice

¼ cup(s)

Less sodium soy sauce

2 Tbsp

Sugar

1 Tbsp

Red pepper flakes

¼ tsp

Broccoli

12 oz, bag, fresh florets

Water

¼ cup(s)

Cooked white rice

2 cup(s), hot

Instructions

  1. Combine the shrimp, 1 tablespoon of the cornstarch, the ginger, and orange zest in a medium bowl; toss to coat.
  2. Combine the remaining 1 tablespoon cornstarch, the broth, orange juice, soy sauce, sugar, and crushed red pepper in a small bowl, set aside.
  3. 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.
  4. 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.

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