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.
Home » Recipes » Glazed Shrimp and Broccoli with Brown Rice
4 dried apricots
2 tablespoons coconut water
1 tablespoon reduced sodium tamari soy sauce
1 clove garlic, finely chopped
1 1/2 teaspoon grated fresh 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 chile flakes (optional)
3 cups cooked brown rice
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 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.
Per Serving:350 calories (50 from fat), 5g total fat, 170mg cholesterol, 460mg sodium, 47g carbohydrates, (6 g dietary fiber), 30g protein.
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