About This Recipe
So easy to make and so delicious to eat. This will become on of your favorite meals.
1/4 cup TVF’s Craig‘s Dressing (Tomato Walnut Vinaigrette)
2 Tbsp reduced-sodium soy sauce
2 Tbsp seasoned rice vinegar
2 cloves garlic minced (approx. 1 tsp)
2 tsp cornstarch optional!
1 tsp TVF’s Capsaicin Sensation (Jalapeno Marinade)
1/2 tsp crushed red pepper flakes
1/2 tsp freshly grated ginger
1-2 tsp sesame oil for stir-frying
1 lb. raw -Thaw if using frozen - peel and clean shrimp (I cook mine tail-on)
1/2 lb. chopped broccoli
1/4 cup chopped green onion
1 tsp sesame seeds
In a bowl, whisk together TVF’s Craig’s Dressing, soy sauce, rice vinegar, minced garlic, TVF’s Capsaicin Sensation, red pepper flakes, and ginger. For an extra thick sauce like the restaurants serve, add the optional cornstarch to the sauce and mix well. Set aside.
Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
Add broccoli and stir fry for a few minutes until tender.
Next add shrimp and cook for about 2-3 minutes
Add your sauce and cook for an additional 2-3 minutes until sauce bubbles and thickens.
Once fully cooked, shrimp will be pink, opaque, and curled.
Top with chopped green onion and sesame seeds.
Serve alongside steamed quinoa or rice and top with additional red pepper flakes and soy sauce to season to taste.