Ingredients
Large shrimp, peeled and deveined – 1 pound
Broccoli florets – 4 cups
Avocado oil or coconut oil – 2 tablespoons
Fresh garlic, minced – 3 cloves
Fresh ginger, grated – 1 tablespoon
Low-sodium soy sauce or tamari – 3 tablespoons
Sesame oil – 1 teaspoon
Apple cider vinegar – 1 teaspoon
Red pepper flakes (optional) – to taste
Instructions
Heat avocado oil in a large skillet or wok over high heat
Add garlic and ginger; sauté for 1 minute until fragrant
Add shrimp and cook for 2-3 minutes per side until pink and firm
Push shrimp to one side, add broccoli, and stir fry for 3 minutes
Pour in soy sauce, sesame oil, and vinegar; toss to coat
Cook 2 more minutes until broccoli is tender-crisp and flavors blend
Notes
Frozen broccoli works well — no need to thaw
Substitute chicken breast strips for shrimp
Add frozen peas or bell peppers for variation
Double sauce ingredients for thicker coating
Store leftovers in an airtight container (refrigerate up to 3 days)
- Prep Time: 10
- Cook Time: 10
- Category: Meals
- Method: Stir Fry
- Cuisine: Asian-inspired
- Diet: Low Carb/Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 190mg