Shrimp and Broccoli with Peanut Sauce
Nutrition per serving
| Calories | 253 kcal |
| Protein | 29.3 g |
| Carbs | 15.2 g |
| Fats | 9.8 g |
| Saturated Fat | 1.7 g |
| Monounsaturated Fat | 3.8 g |
| Polyunsaturated Fat | 2.3 g |
| Sugars | 5.5 g |
| Fiber | 5.5 g |
| Sodium | 963 mg |
Ingredients
| Water | |
| Soy Sauce (Low Sodium) | |
| Garlic | |
| Ginger | |
| Red Bell Pepper (capsicum) | |
| Broccoli florets | |
| Lime | |
| Peanut butter, smooth style, without salt | |
| Rice Wine Vinegar | |
| Soy Sauce (Low Sodium) | |
| Ground Ginger | |
| jumbo raw shrimp - peeled and deveined |
Preparation
1. Finely chop ginger and 1/4 clove of garlic (for marinade)
2. Finely chop 1/4 clove of garlic (for sauce).
3. Cut pepper into 1 1/2-inch strips.
4. Cut lime into wedges.
Cooking
1. To make the marinade, in a zip lock bag, add the water, 1/2 tbsp soy sauce, ginger, garlic, shrimp, peppers and a wedge of lime. Seal the top of the bag, gently shake to combine and refrigerator for an hour.
2. Meanwhile, to make the sauce, in a bowl, combine the peanut butter, rice vinegar, 1/2 tbsp soy sauce, garlic, and ground ginger.
3. Remove shrimp and bell pepper from the bag and thread them onto a skewer. Lightly spray grill rack and place kebab onto it. Grill for about 6-8 minutes until cooked.
4. Steam the broccoli in a small amount of water (1/2-inch of water) for 5-6 minutes until tender but crisp.
5. Serve skewer with a wedge of lime.
6. Serve the broccoli on the side drizzled with peanut sauce.