Gingered Shrimp with Corn and Broccoli
Bring bold flavor and vibrant colors to your dinner table with this quick and delicious Gingered Shrimp with Corn and Broccoli recipe. Plump, juicy shrimp are perfectly seasoned and stir-fried with crisp-tender broccoli florets and sweet corn, all coated in a luscious soy-ginger glaze with a hint of honey for balance. Freshly grated ginger and minced garlic infuse irresistible depth, while optional red pepper flakes add a subtle kick. Ready in just 30 minutes, this easy one-pan dish is ideal for busy weeknights yet elegant enough for entertaining. Garnish with green onions and sesame seeds for a finishing touch, and serve over steamed rice for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 1 pound large raw shrimp, peeled and deveined
- 2 cups broccoli florets
- 1.5 cups fresh or frozen corn kernels
- 1 tablespoon fresh ginger, finely grated
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 0.25 teaspoon red pepper flakes (optional)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- 4 cups cooked white or brown rice (optional, for serving)
Instructions
In a medium bowl, combine soy sauce, honey, sesame oil, and red pepper flakes (if using). Set aside.
Rinse the shrimp under cold water, pat them dry with a paper towel, and season with salt and black pepper.
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the broccoli florets and stir-fry for 3-4 minutes until they are bright green and beginning to soften. Remove the broccoli and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the ginger and garlic, stirring constantly for 30 seconds until fragrant.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until they are pink and opaque.
Return the broccoli to the skillet along with the corn. Pour the soy sauce mixture over the shrimp and vegetables, tossing to coat evenly. Cook for another 2-3 minutes until everything is heated through and well combined.
Remove from heat and garnish with green onions and sesame seeds.
Serve immediately over cooked white or brown rice, if desired.
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 3522 mg | 153% | |
| Total Carbohydrate | 318.8 g | 116% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 39.8 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2579 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
