Nutritionist's Pick

Soy-Glazed Shrimp & Brown Rice

with Broccoli & Jalapeño-Lime Sauce

45 MIN

2 Servings

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From the Test Kitchen

The star of this irresistibly savory dish is the spicy sauce we're drizzling over our shrimp, rice, and broccoli, which features jalapeño pepper tempered with honey and the bright zest and juice of a lime.
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Dietary Information

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600 Calories or Less Nutritionist's Pick

Nutrition

PER SERVING
Calories

500 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Shrimp (Peeled & Deveined)
½ cup Brown Rice
½ lb Broccoli
1 Jalapeño Pepper
1 Lime
3 cloves Garlic
1 Tbsp Soy Sauce
2 Tbsps Vegetarian Worcestershire Sauce
¼ cup Panko Breadcrumbs
2½ Tbsps Vegetable Demi-Glace
2 tsps Honey

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Peel and roughly chop 3 cloves of garlic. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons of zest. Quarter the lime. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

2 Make the sauce

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add as much of the diced pepper as you'd like and 1/3 of the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the honey, worcestershire sauce (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring frequently, 2 to 3 minutes, or until the pepper is softened and the sugar has dissolved. Turn off the heat; stir in the lime zest and the juice of 2 lime wedges. Transfer to a bowl. Rinse and wipe out the pot.

3 Cook the rice

In the same pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Toast the breadcrumbs

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan.

5 Cook the broccoli

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add half the remaining chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and slightly softened. Add the demi-glace (carefully, as the liquid may splatter) and 2 tablespoons of water. Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is tender and the liquid has cooked off. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

6 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels. Season with salt and pepper if desired. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the prepared shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the soy sauce (carefully, as the liquid may splatter) and remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked rice topped with the cooked shrimp and cooked broccoli. Garnish the broccoli with the toasted breadcrumbs. Serve the sauce and remaining lime wedges on the side. Enjoy!