Shrimp with Broccoli

10 Reviews
From: EatingWell Magazine Fall 2003

Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an update with the Italian sparkle of basil, garlic and lemon.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2/3 cup bottled clam juice, or reduced-sodium chicken broth
  • 1 teaspoon cornstarch
  • 1 tablespoon minced garlic, divided
  • 3 teaspoons extra-virgin olive oil, divided
  • 1/4-1/2 teaspoon crushed red pepper
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined (see Ingredient note)
  • 1/4 teaspoon salt, divided
  • 4 cups broccoli florets
  • 2/3 cup water
  • 2 tablespoons chopped fresh basil, or parsley
  • 1 teaspoon lemon juice
  • Lemon wedges
  • Freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.
  2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.
  3. Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.
  4. Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges.
  • Ingredient Note: Shrimp are sold by the number needed to make one pound—for example, “21-25 count” or “31-40 count”—and by more generic size names, such as “large” or “extra large.” Size names don't always correspond to the actual “count size.” To be sure you're getting the size you want, order by the count (or number) per pound.

Nutrition information

  • Serving size: 1 1/2 cups
  • Per serving: 139 calories; 5 g fat(1 g sat); 2 g fiber; 6 g carbohydrates; 18 g protein; 74 mcg folate; 144 mg cholesterol; 0 g sugars; 0 g added sugars; 2463 IU vitamin A; 68 mg vitamin C; 108 mg calcium; 1 mg iron; 856 mg sodium; 435 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable, 3 lean meat

Reviews 10

September 11, 2014
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By: EatingWell User
A staple at my house This is a go-to recipe at my house. I've been making it for years ever since I found it on the Food Network's website. Pros: I always have the ingredients on hand Cons: Many steps
January 15, 2014
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By: EatingWell User
easy and delicious I used chicken broth instead of water since I had it. I also used the basil and garlic from a jar. I think it would have been better with fresh garlic but this was still great! This is also a perfect recipe to try different combinations of veggies....mushrooms, peapods, water chestnuts, bean sprouts with the broccoli would all be good. I think I would add a bit more broth and thickener next time to have more sauce and more veggies because you just can't have too many veggies. I will make this again and again... Pros: quick
June 05, 2013
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By: Saldivar324
Amazing!! This was one of the best things I've ever made! My whole family LOVED it! My 9 year old daughter ate three helpings! I used chicken broth, skipped the crushed red pepper, and served it over orzo pasta. I might serve it over brown rice next time just to make it a little healthier. This recipe is definitely a keeper, and I'll be making it many times to come! Delicious!!
October 12, 2011
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By: holly
very good! I made this in less than 30 minutes, love that!! I used frozen shrimp, added a bit more liquid but then I cooked the broccoli in that and it was fine. Needed more broccoli. I also sub'd flour for cornstarch, didn't miss the cornstarch. It tasted a little salty at first but then I added a little more liquid to make more sauce because we served it over whole wheat spaghetti, it was yummy. Didn't have any lemon, maybe that's what was missing. My husband said to use more garlic. The whole deal could be a bit saucier... not sure if I would change it much beyond that, simple, tasty, low-fat... It's a keeper! Even my finicky husband and 8 yr old son loved it and said I have to make it again! Pros: so easy to make Cons: needed some extra flavor
August 24, 2010
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By: EatingWell User
Too frackin awesome! No cornstarch, substituted flour, still so tasty!!! Served with mandarin orange salad with fresh greens, sunflower seeds and Asian sesame dressing. Whole meal 270 calories--cannot beat that!
June 08, 2010
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By: EatingWell User
I served this with brown rice. It could use a little more flavor, but overall a good recipe.
April 07, 2010
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By: EatingWell User
excellent....made it with the addition of snow peas and mushrooms. Increased chicken broth and corn starch to make a little more sauce. Quick and easy!
February 17, 2010
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By: EatingWell User
I love this recipe and have made it many times! :)
January 11, 2010
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By: EatingWell User
This was very good! I added slivered almonds to the heating oil and garlic stage and I didn't have chicken broth, so I added Chicken and Tomato boullion to the water to create my broth. I served it over couscous and it was a great success! Except with my 6 yr old daughter who doesn't like shrimp. =)

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