Go Back Email Link

20-Minute Skinny Sriracha Shrimp and Broccoli

Ashley Manila
Plump shrimp and crunchy broccoli are cooked in a delicious sriracha soy sauce. A quick and easy meal you're sure to love!
4.72 from 7 votes
PRINT RECIPE PIN RECIPE
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine Asian
Servings 4 servings

Ingredients
 

For the brown sauce:

  • 4 tablespoons low-sodium soy sauce
  • 1 tablespoon orange juice (fresh, preferably)
  • 1 1/2 tablespoons sriracha hot sauce
  • 1 tablespoon light brown sugar
  • 1 tablespoon ginger, grated (you may also use bottled ginger if you cannot find fresh)
  • 5 cloves garlic, minced
  • 2 teaspoons sesame oil
  • 1 teaspoon cornstarch

Additional Ingredients:

  • 1 1/2 tablespoons sesame oil
  • 2 pounds medium shrimp, peeled and deveined (try to buy them already prepared this way to save on time)
  • 4 cups (about 2 large heads) broccoli florets

Instructions
 

For the Brown Sauce:

  • 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.

To cook:

  • 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).
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature