GARLIC BROCCOLI SHRIMP STIR FRY RECIPE BY TASTY
Here's what you need: large shrimp, garlic, broccoli floret, onion, low sodium soy sauce, sesame oil, salt
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
- Pour in the shrimp and season with ¼ teaspoon of the salt.
- Fry the shrimp for 1 minute on each side.
- Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
- Toss in the onion and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
- Add in the broccoli, garlic and soy sauce and sauté until the garlic is fragrant, about 30 seconds.
- Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
- Divide the mixture evenly between 4 bowls.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, Sugar 2 grams
SPICY COCONUT SHRIMP WITH QUINOA
Help yourself to a plate full-generous servings are still lower in calories and big on protein. If you have company, you can add a salad and call it a day. -Keri Whitney, Castro Valley, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, combine quinoa, water and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Stir in ginger, curry powder, cumin, salt and cayenne; cook 1 minute longer., Add shrimp and snow peas to skillet; cook and stir 3-4 minutes or until shrimp turn pink and snow peas are crisp-tender. Stir in coconut milk and orange juice; heat through. Serve with quinoa; top each serving with coconut and cilantro.
Nutrition Facts : Calories 330 calories, Fat 8g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges
QUINOA BROCCOLI SHRIMP STIR FRY WITH PLANTAIN
This is a recipe that I invented while exploring new ways to use quinoa as a rice substitute. I feel plantain is a natural and safe way to sweeten a dish without using processed foods or going crazy on calories. Broccoli complements shrimp and quinoa well IMO and gives such a vibrant green when not over-cooked. Plantain can be found in most supermarkets and looks like a big banana. This recipe calls for ripe plantain - not green but yellow skinned, yet a little firm to the touch.
Provided by Rejuve
Categories One Dish Meal
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the plantain horizontally into 2 halves. Cook the 2 halves in boiling water for 10-15 minutes (until color changes to deeper orange). Alternatively, cook in microwave with no water, for about 7 minutes.
- Cut plantain into cubes. Easiest way is to cut the 2 halves long-ways by making a cross cut (just like the plus sign) on each half and then cutting 1 inch slices all the way through.
- In a skillet, apply medium heat and spray in just enough cooking spray to cover the bottom of the pan. Add all of the plantain cubes and stir around for 5 minutes or until a bit browned. Remove the plantain (can transfer onto a paper-towel to pat down and get rid of any excess oil).
- Place quinoa in a bowl, rinse if needed. Drain well.
- In the skillet, heat 1 teaspoon olive oil over medium heat. Stir in garlic and cook by stirring for a minute. Add quinoa and cook, stirring for 10 minutes or until golden. Stir in 2 cups of water and add the salt. Bring to a boil, reduce heat, cover and cook over medium low heat for 15 minutes or until all the water is absorbed.
- (Skip this step if using pre-cooked shrimp but make sure to thaw out the shrimp if frozen) Boil shrimp for approximately 3 minutes in microwave, or in boiling water on stove. Do not cook all the way through.
- Stir in the broccoli florets, onion and shrimp into the skillet with the quinoa. Season to taste and add the other teaspoon of olive oil. Cook over medium heat for 2-5 minutes
- Stir in half of the cooked plantain cubes for 2 minutes along with basil leaves.
- Serve the other half of the plantain cubes as a side to the main dish. Enjoy!
Nutrition Facts : Calories 387, Fat 7.3, SaturatedFat 0.9, Sodium 860.2, Carbohydrate 73.1, Fiber 10.2, Sugar 12.8, Protein 14.1
QUINOA STIR FRY WITH SPINACH & WALNUTS
Found this in Prevention Magazine, this is easy, healthy and most importantly...very tasty. You can substitute any cheese for the Parmigiano-Reggiano cheese. I recommend a strong hard cheese, but I have used all kinds and they all work. When I'm in a rush, I leave out the walnut pieces. A great side dish or when I am really lazy, add some cooked chicken for a great meal.
Provided by Pappy068
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into mesh strainer and drain well.
- Heat oil in medium skillet. Add quinoa. Toast, stirring, over medium heat until golden (about 10 minutes) Add garlic and cook for 1 minute. Add salt and 2 cups of water. Heat to boil. Cover and cook over medium-low heat until water is absorbed, about 15 minutes.
- Spread walnuts in small skillet and stir over medium-low heat until toasted, about 5 minutes. Set aside.
- When quinoa is cooked, add spinach and tomatoes to skillet. Stir fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil. Serve warm.
SHRIMP AND BROCCOLI STIR-FRY
This colorful shrimp and broccoli stir-fry comes together quickly, when all the vegetables are prepared ahead of time.
Provided by Bibi
Categories Shrimp Stir-Fry
Time 45m
Yield 4
Number Of Ingredients 22
Steps:
- Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
- Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
- Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
- Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
- Add stir-fried vegetables back to the skillet, and pour in sauce.
- Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
- Serve with hot, fluffy rice, and garnish with sesame seeds.
Nutrition Facts : Calories 400.9 calories, Carbohydrate 40.3 g, Cholesterol 173 mg, Fat 13.5 g, Fiber 4.7 g, Protein 29.5 g, SaturatedFat 2.4 g, Sodium 532.1 mg
QUINOA VEGETABLE STIR-FRY
Healthy and full of flavor, with an Asian flair.
Provided by goodgolly
Categories Side Dish Grain Side Dish Recipes
Time 2h57m
Yield 4
Number Of Ingredients 11
Steps:
- Stir vegetable broth and quinoa together in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to a simmer. Cook until the liquid has been absorbed, about 15 minutes. Remove from heat and let cool. Refrigerate quinoa until cold, about 2 hours.
- Heat olive oil and sesame oil in a large skillet over medium-low heat. Add carrots and green onions; cover and cook until tender, about 8 minutes. Stir in garlic and cook for 1 minute. Add cooked quinoa and peas, and cook until heated through, 5 to 6 minutes. Push quinoa mixture to the sides of the skillet. Add eggs and stir until cooked, 2 to 3 minutes. Stir quinoa mixture back in. Pour in soy sauce and cook until just heated, about 1 minute. Add sea salt.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 37.7 g, Cholesterol 93 mg, Fat 10.1 g, Fiber 5.6 g, Protein 11.7 g, SaturatedFat 1.7 g, Sodium 621.4 mg, Sugar 4.6 g
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