Shrimp and Broccoli with Peanut Sauce

Shrimp and pepper are threaded on skewer with soy sauce, ginger, and garlic marinade.

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Yield4
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 3 tbsps Water
  • 2 tbsps Low-sodium soy sauce
  • 1 tbsp Ginger root - peeled and minced
  • 1 clove Garlic - pressed
  • 12 oz Jumbo shrimp
  • 1 Red bell pepper - cut into 1 1/2 inch pieces
  • 1 Lime - cut into wedges
  • Broccoli and Sauce:
  • 2 lbs Broccoli
  • 1/4 cup Smooth natural peanut butter
  • 2 1/2 tbsps Seasoned rice vinegar - (unseasoned will work)
  • 2 1/2 tbsps Low-sodium soy sauce
  • 1 Minced garlic clove
  • 1/2 tsp Ground ginger
  • 4 Oranges
Calories 351
Total Fat 11g
Carbohydrates 39g
Fiber 11g
Protein 30g

Instructions

  1. To prepare marinade, combine first 7 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning bag occasionally.
  2. While the shrimp is marinating, separate broccoli into stems and florets. Peel and chop stems.
  3. Whisk peanut butter, rice vinegar, soy sauce, minced garlic, and ginger well in a small bowl.
  4. Remove shrimp and bell pepper from bag; thread shrimp and bell pepper onto each of 4 skewers.
  5. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until done, turning once.
  6. Steam broccoli in a steamer over boiling water for 3 to 5 minutes. Remove from heat.
  7. Drizzle the broccoli with peanut sauce and offer lime wedges on the side for the shrimp.
  8. Have an orange.
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