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    Home ยป Recipes ยป Main Dishes ยป Stir Fry ยป Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry

    LAST UPDATED: July 17, 2018 โ€ข FIRST PUBLISHED: March 13, 2015 By Toni Dash 8 Comments

    Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry

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    Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry in a white bowl

    Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry recipe, great for busy weeknights and lazy weekends. Only takes 20 minutes. Gluten-free.

    Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry in a white bowl
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    Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry in a white bowl

    Immediately after making this shrimp and broccoli recipe (and devouring a few shrimp), I called a longtime girlfriend and left a message:  “why are we not making stir-fry e.v.e.r.y. DAY?!” I love this dish. Spicy, garlicky shrimp and crunchy broccoli fit for a Chinese food restaurant menu. It’s not saucy but rather delivers the aromatic flavors straight-up, no mincing about.

    The thing that always knocks my socks off is the speed with which stir-frying can be done. Preparing the ingredients for this recipe is about 5 minutes consisting of chopping garlic and slicing a shallot. Oh, and salt and peppering the shrimp (add 35 seconds to my prior timing). The cooking time is about 10 minutes. Seriously; 10 MINUTES! I’ll say it again, why am I not making this every day?!

    Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry

    I added about 20 extra minutes onto the meal prep by making a batch of Coconut Jasmine Rice (my husband’s recipe shared on Boulder Locavore prior). It’s a beautiful turmeric-yellow color and a perfect partner to dampen some of the heat from the shrimp.

    It recently has caught my attention how every grocery store I visit, big and small, include a prepared ingredient section in the produce area. Have you noticed that? It has been a staple of the Whole Foods stores for some time along with actual prepared food (I laughed last year when they included food-dyed Easter eggs as available for purchase too along with the Easter meal side dishes). It struck me that though I always prepare my own ingredients, this store feature leaves no reason that healthy meals can’t we whipped up with no muss or fuss. All this making stir frying even more feasible for a busy or lazy night. If you can stand and stir for 5-10 minutes, you are golden.

    Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry

    I have been hankering for an uber-flavorful dish recently. Having been happily subsisting on Irish comfort foods lately, I think my palate is ready for a zippy meal. I love a good shrimp dish when we go out for dinner. Those shrimp that are cooked just right; still firm, not rubbery or mushy, and highly seasoned. When I bought the ingredients for this recipe my son began to eat the broccoli raw signaling that more dishes with vegetables should probably in the works for the Boulder Locavore family kitchen!

    Throw in a simple fruit salad to offset the spiciness of the Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry recipe and you’ll enjoy a delicious, quick and healthy meal whenever you feel like making it!

    Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry Recipe

     

    Recipe

    Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry in a white bowl

    Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry

    Garlicky and spicy firm shrimp and crunchy broccoli are ready in 20 minutes! This quick and flavorful meal is great for busy or lazy nights. Suggested pairing Coconut Jasmine Rice (link to recipe in ingredients). The original rice recipe calls for brown Jasmine rice however it can be made in half the time with white Jasmine rice (follow the cooking time on the rice package or cook for 20 minutes).
    5 from 1 vote
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    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4 Serves 4
    Calories: 218kcal
    Author: Toni Dash
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    Ingredients

    • ¼ teaspoon Kosher Salt
    • ¼ 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

    Instructions

    • 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.

    Nutrition

    Calories: 218kcal | Carbohydrates: 8g | Protein: 26g | Fat: 8g | Saturated Fat: 0g | Cholesterol: 285mg | Sodium: 1229mg | Potassium: 423mg | Fiber: 2g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 93.5mg | Calcium: 214mg | Iron: 3.2mg
    Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry in a white bowl
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    Reader Interactions

    Comments

    1. Theresa says

      September 07, 2017 at 8:40 am

      5 stars
      I love fresh and fast meals like this.

      Reply
    2. Jennifer- The Adventuresome Kitchen says

      March 14, 2015 at 8:06 pm

      OMG!!! Made this for dinner this eve- SO delicious! Our coconut rice ended up being coconut-saffron-onion-tri-colored-quinoa b/c that’s what we had on hand. Love love love how the lime softens the kick of the sriracha- but only just a bit! Thanks for saving our dinner tonight! Cheers!

      Reply
    3. Colleen Cayes says

      March 13, 2015 at 3:15 pm

      Stir fry e.v.e.r.y day is actually a law of the universe, like gravity or warp drives. We are all too often in violation, alas. You’re inspiring me to get my wok down from the rack where it hangs, tantalizing me, and put it to use.

      Reply
      • Toni Dash says

        March 13, 2015 at 10:01 pm

        I feel I jumped out of ‘my stir fry phase’ into I don’t know what but it’s time to bring it back. I love this recipe in all of its spiciness and can’t believe dinner can be done, start to finish in 20 minutes of preparation and cooking!

        Reply
    4. heather @french press says

      March 13, 2015 at 8:33 am

      it just doesn’t get easier than stir fry, and I’m with you, we don’t make them often enough!

      Reply
      • Toni Dash says

        March 13, 2015 at 9:59 pm

        I’m with you on that totally Heather!

        Reply
    5. Nutmeg Nanny says

      March 13, 2015 at 7:43 am

      Every single time I stir-fry I wonder why I’m not doing it more often too! It’s so quick and it always turns out delicious. Love the spicy zing to this shrimp….so good!

      Reply
      • Toni Dash says

        March 13, 2015 at 9:59 pm

        I’m glad it’s not just me! I really want to make these meals more often. It’s so fast and healthy!

        Reply
    5 from 1 vote

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    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

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