Sautéed Shrimp and Broccoli Stir-Fry with Ginger Soy Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant and flavorful stir-fry combining succulent shrimp and crisp broccoli tossed in a ginger soy sauce glaze. This Asian-inspired seafood recipe (low carb), ready in about 22 minutes, pairs large shrimp, broccoli florets, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Asian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp honey, 1 tsp cornstarch, and 2 tbsp water until smooth; set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 1 lb peeled and deveined large shrimp to the skillet, cooking for 2 minutes on each side until pink and just opaque. Remove shrimp and set aside.
  4. Step 4: In the same skillet, add 3 cups broccoli florets and stir-fry for 4-5 minutes until bright green and tender-crisp.
  5. Step 5: Return shrimp to the skillet and pour the soy sauce mixture over everything. Toss to coat and cook for 1-2 minutes until the sauce thickens and evenly coats the shrimp and broccoli. Sprinkle 1/4 tsp red pepper flakes and serve hot.

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