This skinny firecracker shrimp with broccoli is the perfect sweet, spicy and sticky dish to spice up your dinnertime. It is also keto, paleo and whole30 friendly and can be made in under 30 minutes!
Shrimp lovers gather around! This Asian-inspired dish is bursting with tantalizing flavors that will have you coming back for more. It is quick and easy to make. Plus, it’s low-carb, keto, paleo and whole30 friendly. What more could you want?
Table of Contents
Skinny Firecracker Shrimp with Broccoli Ingredients
This recipe is “skinnier” than the original firecracker shrimp because it is not coated in cornflour. To make this dish you will need:
- Shrimp. Use large fresh shrimp for this recipe. If you are using frozen shrimp, then make sure it has defrosted fully before cooking.
- Broccoli. Feel free to use fresh broccoli or frozen broccoli for this recipe.
- Sriracha. I used sriracha for this recipe. However, you can use any hot sauce of your choice.
- Garlic. Feel free to use fresh garlic or garlic powder in this recipe. I do prefer fresh garlic because it has a stronger flavour.
- Soy sauce. Use low sodium soy sauce as a healthier option.
- Brown sugar. I added brown sugar, but you can also use honey instead.
- Chili flakes. The chili flakes are an optional addition. However, if you want more heat, I recommend it!
- Apple cider vinegar. This adds a delicious sharp flavour to this dish. You can also use rice vinegar instead of apple cider vinegar.
- Fish sauce. A staple East Asian ingredient that adds a delicious savoury flavour to dishes.
- Sesame seeds. Option to sprinkle s sesame seeds on top.
- Oil. You have the option to use any oil for this dish.
How to Make Skinny Firecracker Shrimp with Broccoli
- Pour sriracha, soy sauce, apple cider vinegar, fish sauce and oil into a medium sized bowl. Then, add brown sugar, chopped garlic, chili flakes and mix well. Set aside for later.
- Season shrimp with salt to taste and pepper to taste.
- Heat a splash of oil in a pan. Cook shrimp on each side for 2-3 minutes or until done. Remove shrimp from the pan and set aside.
- Next, add more oil to the pan if necessary. Add broccoli and season with salt and pepper to taste. Cook broccoli for 5-7 minutes. Remove broccoli from pan and set aside.
- Pour sauce into the pan. Bring to a boil and leave to simmer for 2 minutes. Add shrimp back into the pan. Stir and cook for a few more minutes. Remove pan from heat, add broccoli and serve!
Note: This dish is on the spicy side so if you are not a fan of heat you may want to use a milder hot sauce for the base.
Alternatives
You can also alter the amount of heat in this dish depending on your preference.
For an even healthier option, grill the shrimp and vegetables instead of frying.
When to Serve?
I love having this dish for dinner on busy weeknights. However, this dish can be served on all occasions.
What to Serve it with?
This dish can be eaten as it is. Some more low-carb options include cauliflower rice, salads or stir-fried vegetables.
Some great carb options include rice and noodles.
Variations
If you love this recipe then try these variations: firecracker shrimp tacos, firecracker shrimp pasta and firecracker shrimp panda recipe.
Storage
The skinny firecracker shrimp with broccoli can be refrigerated in an air-tight container for 4-5 days.
Thanks for reading this recipe, comment below if you made this and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
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Skinny Firecracker Shrimp with Broccoli
Ingredients
- 2 cups of shrimp
- 1 broccoli
- 3/4 cup of sriracha
- 3 tbsp of soy sauce
- 2 tbsp of apple cider vinegar
- 1 tbsp of fish sauce
- 3 crushed garlic cloves
- 3 1/2 tbsp of brown sugar
- 2 tsp of chilli flakes
Instructions
- Pour sriracha, soy sauce, apple cider vinegar, fish sauce and oil into a medium sized bowl. Then, add brown sugar, chopped garlic, chili flakes and mix well. Set aside for later.
- Season shrimp with salt to taste and pepper to taste.
- Heat a splash of oil in a pan. Cook shrimp on each side for 2-3 minutes or until done. Remove shrimp from the pan and set aside.
- Next, add more oil to the pan if necessary. Add broccoli and season with salt and pepper to taste. Cook broccoli for 5-7 minutes. Remove broccoli from pan and set aside.
- Pour sauce into the pan. Bring to a boil and leave to simmer for 2 minutes. Add shrimp back into the pan. Stir and cook for a few more minutes. Remove pan from heat, add broccoli and serve!
Notes
- This dish can be eaten as it is. Some more low-carb options include cauliflower rice, salads or stir-fried vegetables.
- This dish is on the spicy side so if you are not a fan of heat you may want to use a milder hot sauce for the base.
- Some great carb options include rice and noodles.
shrimp-wontons From Rasa Malaysia
We loved how quick and easy this was, and how spicy and delicious!
Thanks! My family loves this one
This looks so delicious and the combination is super yum. Love the flavorful sauces infused to this dish.
Thanks! It was so delicious!
Love how quick and easy this was! And TONS of flavor!! Will definitely make again!
Right! It is one of my go-to meals
I have been craving shrimp all week, so this couldn’t have come at a better time. I am drooling over this, thanks so much for the recipe 🙂
You’re welcome! X
This is the perfect name for this recipe! I always love a good recipe name that matches the recipe! Loving the bold flavor in this! So so good!
Love the gorgeous color and silkiness of the sauce on this shrimp! What a great, grain-free recipe.
Thanks! X
This firecracker shrimp and broccoli just became a new family favourite. So easy to make and super tasty!
I’m glad you and your family enjoyed it, Jacqueline!
Delicious. We make it often, and it is that good and perfect for our low-carb lifestyle. Thanks so much!!
You’re welcome!
Drooling over this dish. Look at that color. Love shrimp and broccoli. Can’t wait to try this
wow, this recipe has me drooling just by looking at the pictures! I have been meaning to make a recipe similar to this and now that I have come across one, I will definitely be trying this out. Thank you for sharing this recipe!
You’re welcome!
Okay, I admit, I’m a wimp when it comes to spiciness. Usually when something’s too hot I just can’t keep going.
This time I couldn’t stop. It was so delicious that even though I couldn’t stand the heat I kept taking “just one more bite” until it was all gone.
I’ll definitely be making this again, though I’ll probably try and dial down the heat just a tad. Or maybe this’ll just be how I get used to more spiciness. Totally worth it.
Hi Christopher, I’m glad to hear that you enjoyed it! It definitely has a kick but the flavors are super addictive. Feel free to adjust the heat or go all the way as you said!