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Spiralized Ginger Broccoli and Shrimp Stirfry

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 3 broccoli heads with stems florets chopped and stems set side
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons honey
  • 2 tablespoons sesame oil
  • 1 tablespoon minced ginger
  • ΒΌ teaspoon red pepper flakes
  • 1 small white onion peeled, Blade A, noodles trimmed
  • salt and pepper
  • 1 pound medium shrimp deveined, shelled
  • to garnish: sesame seeds
  • to serve: quinoa or brown rice


  • Spiralize the broccoli stems with Blade D. Set aside.
  • Whisk together the soy sauce, rice vinegar, and honey. Set aside.
  • Heat half of the sesame oil in a large skillet or wok over medium-high heat. Once oil is shimmering, add the ginger and red pepper flakes and cook for 30 seconds or until fragrant. Add the white onion and cook until translucent, about 5 minutes. Add the broccoli florets and noodles and cook until broccoli is fork tender, another 5 minutes. Add the soy sauce mixture and toss until vegetables are coated, about 2 minutes. When done, set aside in a serving bowl.
  • Meanwhile, place the shrimp in a mixing bowl with the rest of the sesame oil and season with salt and pepper. Set aside.
  • When the vegetables are done cooking, immediately add in the shrimp. Cook for 1-2 minutes per side or until c-shaped and opaque. Add the shrimp to the bowl with the veggies and toss to coat the shrimp in the sauce.
  • Garnish with sesame seeds and serve along with quinoa or brown rice. Pour over any remaining juices from the bowl.