Spicy Honey Garlic Shrimp & Broccoli Skillet
This 30-minute recipe is packed with flavor and is substantial enough to be served on its own for a satisfying one-skillet dish, or it can be served over cooked rice for a more substantial meal.
Prep time: 15 minutes
Cook time: 10 minutes
1 T. sesame oil
1 T. sugar-free chilli garlic sauce*
2-3 large cloves garlic, finely minced
¼ c. tamari or coconut aminos
3 T. honey, preferably local
½ t. crushed red pepper flakes
2 T. extra virgin olive oil, divided
1 medium red or orange bell pepper, seeded and sliced thin
3 c. fresh broccoli florets, chopped small**
Sea salt and black pepper, to taste
1 lb. jumbo shrimp, peeled and deveined
1 T. cornstarch
1 T. water
Optional, to Serve: White sesame seeds and/or crushed red pepper flakes
**Can use frozen broccoli that has been thawed, but it will not be as crisp tender after cooking.
Prepare the sauce by whisking all ingredients together in a large bowl until combined. Set aside.
Add one tablespoon olive oil to a large skillet set over medium-high heat.
Add bell pepper and broccoli and season with salt and black pepper, to taste. Quickly stir fry the vegetables just until crisp tender and nicely browned, approximately 3-4 minutes. Transfer vegetables to a bowl and set aside.
Reduce heat to medium and add remaining olive oil to skillet. Add shrimp to the skillet and spread into a single layer without overcrowding. Season with salt and black pepper, to taste. Cook, stirring once, just until the shrimp is opaque and starts to curl, approximately 2 minutes. Do not overcook. Transfer shrimp to the bowl with sautéed vegetables. Set aside.
Create a slurry by combining the cornstarch and water together in a small bowl. Add the sauce and the slurry to the skillet and cook, stirring frequently, until the sauce thickens and clings to a spoon, approximately 2-3 minutes.
Remove from heat and pour the shrimp and sautéed vegetables into the skillet. Carefully toss to combine and garnish with sesame seeds and/or crushed red pepper flakes, if desired, before serving. Enjoy!
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