This is so light and good…and tasty! Once my shrimp was cooked, I removed it from the pan leaving the juices behind and tossed my par-boiled broccoli in it as a side dish. I served it over quinoa but you can use rice instead.
1 lb. peeled and deveined raw shrimp
1 1/2 T. minced ginger (I use Christopher Ranch’s in a jar)
2 cloves minced garlic (I use the frozen cubes from Trader Joe’s)
1 T. soy sauce
2 T. chicken broth
Place all ingredients, except the shrimp, in a bowl and mix them up.
Heat some olive oil in a frying pan. Add the shrimp and the sauce and mix it up well. Cook, turning the shrimp over several times, until they have turned pink and are cooked. Be careful not to overcook the shrimp!
If you are making the broccoli in the same pan, keep the shrimp warm while the broccoli is cooking.
Serve the shrimp over the quinoa or rice.