Wednesday, August 21, 2013

Shrimp and Broccoli Stir-fry

I love quick food. I especially love quick, healthy, delicious food! Stir-fry is quick. Stir-fry is also quick, healthy, and delicious! If we were doing one of those "process of elimination" or "deduction" exercises, one might ultimately deduce from my statement that I love stir-fry...and one would be correct!
If you have leftover rice or quick-cooking minute rice, you can have this entire meal ready in less than 30 minutes. QUICK! Stir-fry is a wonderful way to get lots of veggies, fiber, flavor, and healthy protein into your diet. To this stir-fry, I added shrimp, broccoli, bell pepper, and carrots, and served it over some unsalted brown rice (the stir-fry had plenty of flavor on its own!)

The lengthiest part of this process is prepping your add-ins (chopping the broccoli into florets, slicing the bell pepper, etc.), which usually shouldn't take long anyway--isn't that great? Get excited, folks. One of my favorite parts of tonight's recipe was using sweet chili sauce. I love that stuff! Sweet, tangy, a little spicy...mmm.
I adapted the recipe from here--and as usual, adjusted for one person (though I had a little leftover to use for lunch tomorrow! Hooray!) Know that as with all of my recipes, this one is extremely versatile. You can throw in some sugar-snap peas or baby corn--you can use steak or chicken instead of shrimp; noodles in place of rice--the possibilities are endless! Get creative. Get quick. Get to stir-frying : )
  • 1 cup brown rice (or use leftovers if you've got them!)
  • 1 pound extra-large shrimp, thawed, peeled and deveined
  • 4 tablespoons vegetable oil, divided
  • 1 bunch broccoli, cut into florets
  • 1/2 bell pepper, sliced
  • 1/2-1 cup baby carrots, halved
  • 2 cloves garlic, minced
  • 1/3 cup sweet chili sauce
  • 1 tablespoon soy sauce


Cook rice according to package directions. Dry shrimp with paper towel; set aside.

Heat a skillet or wok over high heat for a few minutes. Remove pan from heat and add 2 tablespoons of oil and broccoli, carrots, and bell pepper very, very carefully (oil may spatter). Return pan to heat and cook undisturbed for 1 minute. Toss vegetables and cook for one additional minute. Veggies should be crisp-tender.

Add remaining two tablespoons of oil and shrimp, stirring frequently until shrimp are opaque throughout, about two minutes; within the last 30 seconds of cooking, add in garlic. Remove pan from heat. Stir in sweet chili sauce and soy sauce, and toss to coat. Serve with prepared rice.


  1. Oh my goodness, Esther. I have been CRAVING stir-fry like nobody's business and gave in to Mr. Chopsticks today. It's delicious, but can get expensive! I'm going to try your recipe and load up on veggies!

    1. Hey, Torie! Thank you for stopping by : )

      Man, when that craving hits, there's no telling what can happen! HA! Yes, do try this one--and add TONS of veggies! The quick cooking helps to keep lots of nutrients in the veggies while maintaining a fabulous crisp-tender texture.

      I hope it turns out well! Let me know!! : ) Thanks for the comment!

  2. I'm looking for a dish that I can serve to my visitors for my wife's birthday tomorrow. I think this one is perfect, because it's healthy and it's very easy to cook. I will definitely create this for tomorrow. Thanks for sharing!

    Beef Stir Fry

    1. Hi, Alejandro! Thank you so much for stopping by! I think that both the beef AND shrimp stir-fry dishes will be perfect for your wife's birthday dinner. Consider serving it with a warm, brothy soup or a cool cucumber salad to round out the meal!

      How thoughtful of you to cook for her and her guests! I hope she loves it. Wish her a happy birthday from me, and good luck!