- 4
- 10 mins
- 20 mins
Ingredients
- 1/4 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground Black Pepper
- 1 pound deveined, shelled raw Shrimp (26-30 count)
- 2 tablespoons Sunflower Oil
- 5 medium Garlic Cloves, diced
- 2 tablespoons Sriracha Sauce
- 1 tablespoon freshly squeezed Lime Juice
- 1 large Shallot, thinly sliced with sliced divided into ring
- 4 cups Broccoli Florets (_Note: if large in size either cut them in half or make an X with a knife in the stem to aid to hasten cooking time_)
- Suggested pairing: Coconut Jasmine Rice
Preparation
Step 1
Mix the salt and pepper together and sprinkle over the shrimp, tossing them to coat.
Over medium-high heat, heat 1 tablespoon of the oil in a wok or large skillet. When the top of the oil ripples it is fully heated. Add the garlic and stir constantly for 1 minute.
Add the Sriracha sauce and stir together (1-2 seconds). Add the shrimp and lime juice. Stir constantly until the shrimp becomes opaque (no longer transparent) about 3-3 ½ minutes. Do not overcook. Remove from wok/skillet and set aside.
Heat the second tablespoon of oil. Add the shallot rings and broccoli. Stir for 3-5 minutes until the broccoli color has darkened and it is still crunchy though cooked.
Add the shrimp and any drippings back into the wok/skilled with the broccoli. Stir for 1 minute to combine and heat through. Serve immediately.