Citrus‑Garlic Shrimp & Broccoli Stir‑Fry Over Creamy Coconut Rice
Looking for a burst of citrus flavor in a high‑protein dish? This shrimp and broccoli stir‑fry delivers a perfect blend of zesty garlic, sweet orange, and creamy coconut rice. It’s ready in under 35 minutes, making it ideal for busy dinners.
Ingredients
- - 1 lb large shrimp, peeled and deveined
- - 2 cups broccoli florets
- - 4 cloves garlic, minced
- - Zest of 1 medium orange
- - Juice of 1 medium orange
- - 2 tbsp low‑sodium soy sauce
- - 1 tbsp honey
- - ½ tsp red pepper flakes (adjust to taste)
- - ¼ cup coconut milk
- - 1 cup jasmine rice
- - 1 cup water
- - 1 tsp grated fresh ginger
- - 2 tbsp neutral oil (e.g., grapeseed or canola)
- - Salt and pepper, to taste
- - Fresh cilantro or green onions, for garnish
Instructions
- 1. Rinse jasmine rice under cold water until water runs clear; combine with 1 cup water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 min, then fluff with a fork. 2. While rice cooks, heat 1 tsp oil in a large skillet over medium‑high heat. Add minced garlic and grated ginger; sauté 30 s until fragrant. 3. Toss shrimp in a bowl with 1 tsp oil, salt, and pepper. Add shrimp to skillet, searing 2‑3 min per side until pink and opaque. Remove shrimp and set aside. 4. In the same skillet, add remaining oil, then broccoli florets. Stir‑fry 4‑5 min until bright green and just tender. 5. Return shrimp to skillet, then pour in soy sauce, honey, red pepper flakes, orange zest, orange juice, and coconut milk. Stir to coat. 6. Add cooked rice to skillet, gently folding to combine all ingredients. Cook 3‑4 min, allowing flavors to meld. 7. Taste and adjust seasoning with salt, pepper, or extra honey if desired. 8. Serve hot, garnished with fresh cilantro or sliced green onions.
Chef's Note
Keep the coconut milk at low heat to preserve its silky texture; add it early to allow the sauce to thicken naturally. For an extra kick, sprinkle toasted sesame seeds on top before serving.
Make-Ahead Tips
Pre‑chop the broccoli and mix the citrus‑soy sauce in a jar to save time. Store the cooked rice and shrimp separately; reheat gently in the skillet before serving.
Substitutions
Replace shrimp with chicken breast slices, tofu cubes, or seared tempeh. Swap jasmine rice with cauliflower rice for a lower‑carb version.