Shrimp and Broccoli with Honey-Walnut Sauce Recipe

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Paula Spencer Modified: March 22, 2022
Shrimp and Broccoli with Honey-Walnut Sauce Recipe

How To Make Shrimp and Broccoli with Honey-Walnut Sauce

Enjoy plump and crisp bites of shrimp and broccoli for your next meal with this easy recipe! It’s all coated in a nutty and sweet sauce for a richer dish.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes

Serves:

Ingredients

  • 3tbspvegetable oil
  • 1cupwalnuts,packed in honey
  • 6large garlic cloves
  • freshly ground pepper
  • ½cupsoy sauce
  • tbsplemon juice,fresh
  • 1lbbroccoli florets
  • lblarge shrimp
  • 4Thai chiles,or ½ habanero

Instructions

  1. In a medium saucepan, heat 1 tablespoon of the oil. Add the walnuts and cook over moderate heat, stirring frequently, for about 4 minutes, until browned. Transfer the walnuts to a plate with a slotted spoon.

  2. Add another tablespoon of the oil to the saucepan. Add the garlic, season with pepper and cook over low heat, stirring occasionally, for about 4 minutes, until golden.

  3. Add the 1 tablespoon of the reserved honey, then cook over moderate heat, stirring for 1 minute, until deeply browned.

  4. Add the soy sauce and simmer about 4 minutes, until slightly reduced. Stir in the lemon juice and remove the garlic-caramel sauce from the heat.

  5. In a large skillet, heat the remaining 1 tablespoon of oil. Add the broccoli, cover and cook over moderate heat for 3 minutes.

  6. Uncover, add the shrimp and chiles and cook, stirring a few times, just until the shrimp are pink and curled.

  7. Stir in the garlic-caramel sauce, then sprinkle the walnuts on top. Serve and enjoy!

Nutrition

  • Calories: 201.40kcal
  • Fat: 9.16g
  • Saturated Fat: 0.88g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 5.35g
  • Polyunsaturated Fat: 2.12g
  • Carbohydrates: 11.18g
  • Fiber: 0.98g
  • Sugar: 1.84g
  • Protein: 20.49g
  • Cholesterol: 142.88mg
  • Sodium: 1833.26mg
  • Calcium: 122.08mg
  • Potassium: 600.03mg
  • Iron: 1.70mg
  • Vitamin A: 189.25µg
  • Vitamin C: 116.61mg
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