• 25minutes
  • 178calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2/3 cup bottled clam juice, or reduced-sodium chicken broth

  2. 1 teaspoon cornstarch

  3. 1 tablespoon minced garlic, divided

  4. 3 teaspoons extra-virgin olive oil, divided

  5. 1/4-1/2 teaspoon crushed red pepper

  6. 1 pound raw shrimp, (21-25 per pound), peeled and deveined (see Ingredient note)

  7. 1/4 teaspoon salt, divided

  8. 4 cups broccoli florets

  9. 2/3 cup water

  10. 2 tablespoons chopped fresh basil, or parsley

  11. 1 teaspoon lemon juice

  12. Freshly ground pepper, to taste

  13. Lemon wedges

Instructions Jump to Ingredients ↑

  1. Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.

  2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.

  3. Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.

  4. Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges.


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