Ginger-Soy Shrimp Stir-Fry with Broccoli & Edamame over Rice
500 cal · 38g protein · 52g carbs · 14g fat
Toddler tip: Shrimp cut in half so no piece is a whole mouthful, plain rice, and a spoon of the edamame (already shelled, nothing to pop) — she can eat the whole plate as long as the sauce is spooned lightly.
Low-carb fork: Serve over cauliflower rice if you've picked some up, or just over the extra vegetables — the sauce is soy-and-ginger, not sugar-heavy, so it holds up either way.
Ingredients
Stir-Fry
- 1½ lbsraw shrimp, peeled and deveined (not cooked or breaded)
- 2 tbspneutral oil, divided — 1 tbsp for the shrimp, 1 tbsp for the vegetables
- 1 lbbroccoli, cut into small florets
- 1 cupshelled edamame, frozen
- 1red bell pepper, sliced thin
- 3 stalksgreen onions, sliced — keep white parts and green tops separate
- 1½ tbspfresh ginger, grated — bloomed in the pan, not stirred into the sauce
- 3 clovesgarlic, minced
- 1 tsptoasted sesame oil, for finishing off the heat
Ginger-Soy Sauce
- 3 tbsplow-sodium soy sauce
- 1 tbsprice vinegar
- 2 tspcornstarch
- ⅓ cupwater
To Serve
- 1½ cups (dry)jasmine rice
- 1 tbsptoasted sesame seeds
Instructions
1If the shrimp are frozen, thaw them first: put them in a colander under cool running water for 8–10 min, then pat them BONE dry on a towel — wet shrimp boil instead of searing. Start the rice. Whisk the soy sauce, rice vinegar, cornstarch, and water together in a measuring cup, and whisk again right before it goes in the pan, because the cornstarch settles. Keep the ginger, garlic, and sesame oil out of it — they go in separately.
2Pat the shrimp very dry and season lightly with salt. Heat 1 tbsp oil in a large skillet or wok over high until it just smokes, then sear the shrimp in a single uncrowded layer, 1 min per side — 1½ lbs will not fit at once, so do it in two batches. A crowded pan steams them, and steamed shrimp are rubbery shrimp. Pull each batch to a plate the moment they curl and turn opaque; they finish in the sauce later.
3Add the second tbsp of oil to the same pan, then the broccoli, bell pepper, edamame, and the white parts of the green onions with a splash of water. Cover and steam 2 min, then uncover and stir-fry 2–3 min more until the broccoli is bright and crisp-tender and the water has cooked off. The edamame goes in frozen straight from the bag — it just needs those covered minutes to thaw through.
4Push the vegetables out to the edges of the pan, drop the ginger and garlic into the bare middle, and stir them in the hot oil 30 seconds until fragrant — blooming them here instead of pouring them in raw with the sauce is the whole difference between soy sauce on broccoli and an actual stir-fry. Pour in the sauce and stir constantly 1 min until it thickens and turns glossy.
5Kill the heat. Return the shrimp and toss just to coat and heat through, about 30 seconds — any longer and they go rubbery. Off the burner, drizzle in the toasted sesame oil and toss once: its aroma cooks off in seconds, so it has to go in last, never into the simmering sauce. Serve over the rice with the sesame seeds and green onion tops scattered over. If you cooked a double batch of rice on pork night, tonight's rice is already done — day-old rice is better in a stir-fry anyway.