Glazed Shrimp and Broccoli with Brown Rice

Glazed Shrimp and Broccoli with Brown Rice

Serves 4

Buying fully cooked shrimp saves both prep time and cook time. Make the apricot paste the day before and you can make this dinner in a flash. Save even more time by using frozen cooked rice or making a quick-cooking whole grain such as quinoa or bulgur.

  • 4 dried apricots
  • 3/4 cup water, divided
  • 2 tablespoons coconut water
  • 1 tablespoon reduced sodium tamari soy sauce
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoon freshly grated ginger
  • 1 pound small broccoli florets (about 6 cups)
  • 3/4 pound cooked peeled and deveined medium shrimp
  • 2 tablespoons toasted sesame seeds
  • 1/8 teaspoon crushed red pepper (optional)
  • 3 cups cooked brown rice
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Place apricots in a small bowl or liquid measuring cup with 1/4 cup water and let soak for at least 1 hour. Transfer apricots and their soaking liquid to the bowl of a food processor and process until a paste forms, scraping sides of bowl occasionally. Add garlic and ginger and pulse once. With processor running, add coconut water and tamari and process just until combined. Set aside.

Bring remaining 1/2 cup water to a simmer in a large skillet over medium-high heat. Add broccoli and reduce heat to medium. Cover and cook 5 minutes, stirring once. Uncover, add shrimp and apricot mixture and stir until shrimp and broccoli are coated. Continue to cook about 3 minutes or until heated through. Stir in crushed red pepper and garnish with sesame seeds. Serve over rice.

Nutritional Info: 
Per Serving:350 calories (50 from fat), 5g total fat, 0g saturated fat, 170mg cholesterol, 460mg sodium, 47g carbohydrate (6g dietary fiber, 0g sugar), 30g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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