Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an update with the Italian sparkle of basil, garlic and lemon. Source: EatingWell Magazine, Fall 2003

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.

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  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.

  • Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.

  • Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges.

Tips

Ingredient Note: Shrimp are sold by the number needed to make one pound--for example, “21-25 count” or “31-40 count”--and by more generic size names, such as “large” or “extra large.” Size names don't always correspond to the actual “count size.” To be sure you're getting the size you want, order by the count (or number) per pound.

Nutrition Facts

139 calories; 4.9 g total fat; 0.8 g saturated fat; 144 mg cholesterol; 856 mg sodium. 435 mg potassium; 6.3 g carbohydrates; 2.3 g fiber; 17.9 g protein; 2463 IU vitamin a iu; 68 mg vitamin c; 74 mcg folate; 108 mg calcium; 1 mg iron; 49 mg magnesium;

Reviews (11)

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11 Ratings
  • 5 star values: 2
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/10/2018
Easy and fast to prepare very tasty. I will make it again. Read More
Rating: 4 stars
09/11/2014
A staple at my house This is a go-to recipe at my house. I've been making it for years ever since I found it on the Food Network's website. Pros: I always have the ingredients on hand Cons: Many steps Read More
Rating: 4 stars
01/15/2014
easy and delicious I used chicken broth instead of water since I had it. I also used the basil and garlic from a jar. I think it would have been better with fresh garlic but this was still great! This is also a perfect recipe to try different combinations of veggies....mushrooms peapods water chestnuts bean sprouts with the broccoli would all be good. I think I would add a bit more broth and thickener next time to have more sauce and more veggies because you just can't have too many veggies. I will make this again and again... Pros: quick Read More
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Rating: 5 stars
06/05/2013
Amazing!! This was one of the best things I've ever made! My whole family LOVED it! My 9 year old daughter ate three helpings! I used chicken broth skipped the crushed red pepper and served it over orzo pasta. I might serve it over brown rice next time just to make it a little healthier. This recipe is definitely a keeper and I'll be making it many times to come! Delicious!! Read More
Rating: 4 stars
10/30/2011
My family really liked this. I will add some more stuff next time...carrots celery water chestnuts bean sprouts maybe even some peanuts. I did add green pepper strips. It was very easy and quick...great for busy families! Read More
Rating: 4 stars
10/30/2011
This was very good! I added slivered almonds to the heating oil and garlic stage and I didn't have chicken broth so I added Chicken and Tomato boullion to the water to create my broth. I served it over couscous and it was a great success! Except with my 6 yr old daughter who doesn't like shrimp. =) Read More
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Rating: 4 stars
10/30/2011
I love this recipe and have made it many times!:) Read More
Rating: 4 stars
10/30/2011
excellent....made it with the addition of snow peas and mushrooms. Increased chicken broth and corn starch to make a little more sauce. Quick and easy! Read More
Rating: 4 stars
10/30/2011
I served this with brown rice. It could use a little more flavor but overall a good recipe. Read More
Rating: 4 stars
10/30/2011
Too frackin awesome! No cornstarch substituted flour still so tasty!!! Served with mandarin orange salad with fresh greens sunflower seeds and Asian sesame dressing. Whole meal 270 calories--cannot beat that! Read More
Rating: 4 stars
10/29/2011
very good! I made this in less than 30 minutes love that!! I used frozen shrimp added a bit more liquid but then I cooked the broccoli in that and it was fine. Needed more broccoli. I also sub'd flour for cornstarch didn't miss the cornstarch. It tasted a little salty at first but then I added a little more liquid to make more sauce because we served it over whole wheat spaghetti it was yummy. Didn't have any lemon maybe that's what was missing. My husband said to use more garlic. The whole deal could be a bit saucier... not sure if I would change it much beyond that simple tasty low-fat... It's a keeper! Even my finicky husband and 8 yr old son loved it and said I have to make it again! Pros: so easy to make Cons: needed some extra flavor Read More