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Dinner recipe · from the recipe book

Ginger Garlic Shrimp, Broccoli and Carrot Stir-Fry

Snappy shrimp and crisp-tender broccoli and carrots in a glossy, punchy ginger-garlic sauce over fluffy quinoa.

Ginger Garlic Shrimp, Broccoli and Carrot Stir-Fry

Ingredients

  • 1⅓ cups240 gQuinoa, dryrinsed
  • 2½ cups600 gWater
  • 1 lb450 gShrimppatted dry
  • 5 cups florets450 gBroccolicut into small florets
  • 3½ medium200 gCarrotsthinly sliced on the diagonal
  • 1¼ cups150 gShelled edamame, frozenthawed
  • ¼ cup grated25 gFresh gingergrated
  • 6 cloves18 gGarlicminced
  • 3 tbsp40 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 1 tbsp10 gCornstarch
  • 2 tbsp24 gCanola oil
  • 2 medium30 gGreen onionsthinly sliced
  • 1 tbsp10 gSesame seedstoasted

Steps

  1. Prep first: rinse the quinoa, cut the broccoli into florets, slice the carrot and green onion, grate the ginger, mince the garlic, thaw the edamame and pat the shrimp dry.
  2. Bring the quinoa and 480 g of the water to a boil in a saucepan, cover, simmer on low 15 minutes, then rest covered off the heat 5 minutes and fluff.
  3. Meanwhile make the sauce: whisk the soy sauce, honey, cider vinegar, cornstarch and the remaining 120 g of water in a small bowl.
  4. Toast the sesame seeds in a dry large skillet over medium heat for 2 minutes until golden; tip them onto a plate.
  5. Heat half the canola oil in the same skillet over medium-high heat. Add the shrimp and cook 1 to 2 minutes per side until pink and opaque; move to a plate.
  6. Add the remaining half of the canola oil to the skillet, then the carrot and broccoli; stir-fry 4 minutes until bright and just tender.
  7. Add the edamame, ginger and garlic and stir-fry 1 minute until fragrant.
  8. Stir the sauce, pour it into the skillet and return the shrimp; toss about 1 minute until the sauce thickens and coats everything.
  9. Serve over the quinoa, topped with the green onion and toasted sesame seeds.

Contains: Shellfish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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