Glazed Shrimp and Broccoli with Brown Rice

Glazed Shrimp and Broccoli with Brown Rice

Rated:
Recipe Rating: 3.4215
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.
Ingredients: 
  • 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
Method: 
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.
Nutritional Info: 
Per Serving: 350 calories (50 from fat), 5g total fat, 170mg cholesterol, 460mg sodium, 47g carbohydrates, (6 g dietary fiber), 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.