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This was so delicious, I didn’t even want to share the recipe 😩
For starters, you’ll need 3-5 cloves of freshly minced garlic.
Wash your shrimp. To season and marinate it, use paprika, garlic salt & powder, pepper, & seasoned salt (additionally, off camera, I added Goya’s Sazonador Total & buttery poultry blend [optional]). Add in minced garlic & topped it off with olive oil. Mix the seasonings in by hand. Cover & refrigerate.
For my garlic sauce:
- 1/2 cup of water
- 2 tsp of cornstarch
- 1 tsp of your granulated sweetener (I used monkfruit, but sugar, or any other granulated sweetener works as well!)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp hoisin sauce
- A FEW DROPS of sesame seed oil (optional)
Whisk the mixture & place it in the fridge.
Now would be a great time to measure, rinse/clean, & start your rice!
Turn the stovetop to medium/high heat. In a skillet/wok, add 2-3 tbsp of oil (I used veg. oil). Once your oil starts popping, slowly add your shrimp in. Cook them just until they turn pink ‼️If the head & tail are touching or almost touching, you’ve overcooked them‼️Remove the shrimp, but do not remove the oil.
Turn the heat to high. Add your garlic in. Add in 1/2 tbsp of minced ginger (I used frozen ginger cubes bc they last longer & I cook a LOT of Asian food). Mix the oil, ginger, & garlic thoroughly with a spatula. Add washed broccoli to the skillet/wok. Stir the broccoli into the garlic/ginger oil. Let the broccoli fry in the oil for roughly 2 mins. while stirring thoroughly. Afterwards, add around 1 1/2 tbsp of water into the skillet/wok. Reduce heat to medium, cover, & let steam until broccoli changes to a vibrant green color. Do not let your broccoli overcook bc you don’t want it to be soggy.
Take the top off & add your sauce into the wok/skillet. Stir. Once the sauce, thickens, add your shrimp in and let them cook to completion (right when the head and tail touch!).
Serve over a bed of rice and bon appétit! 😋
#athomemeals #shrimpandbroccoli #asianfood #quickdinner #discover