Shrimp and Vegetables with Thick Soy Sauce

This Shrimp and Vegetables with Thick Soy Sauce is delicious. I used shrimp but you can use any other type of protein of your choice. Organic tofu would be great in this.

Shrimp and Vegetables with Thick Soy Sauce
So today I just didn’t know what to do for lunch. Lunch is the largest meal for Spaniards and even though I am here, I still keep this tradition going. After all, I think the largest meal should be eaten during the day, while you are still going, and not at night while you are winning down :-)

Anyhow, this Shrimp and Vegetables with Thick Soy Sauce me no time to put together, that is how I like it :-) because in between cleaning, cooking, feeding the baby, etc I can not spend to much time cooking in the kitchen. I need something quick, easy and nutritious and this fits the bill.

I also like the fact that my rice cooker helps me with this. I find it much easier cooking rice this way than doing it any on the stove. To tell you the truth I don’t remember the last time I made rice the old fashion way, love my cheap rice cooker :-)

If you make this Shrimp and Vegetables with Thick Soy Sauce try your hardest to use reduced sodium because even using this type of soy sauce I still find it a bit on the salty side. Maybe it is just me, and once again any veggies will go with this recipe.

Enjoy it anyways!

Shrimp and Vegetables with Thick Soy SauceShrimp and Vegetables with Thick Soy Sauce
On the left picture you can see I had the prep ingredients ready to go which does not take more than 5 minutes or so. On the right picture the vegetable mixture is ready to go, I just need my rice :-)


Shrimp and Vegetables with Thick Soy Sauce

Miryam's original recipe

Yield: 6 servings

Total Time: 20 minutes


1 lb cooked large shrimp
1 red onion, chopped
1 green pepper, chopped
2 cups fresh broccoli florets
1/2 cup shredded carrots
1/4 cup reduced sodium soy sauce
1/4 cup rice wine vinegar
1 tbsp unrefined sugar
2-4 tbsp sweet and sour chili sauce
3 tsp cornstarch
1 tbsp ginger or garlic, minced
2 tbsp olive oil
Red pepper flakes, optional
2 cups uncooked brown rice


Cook the brown rice according to package instructions.

In a mixing bowl, mix together soy sauce, vinegar, chili sauce, brown sugar, and cornstarch.

On high to medium heat heat oil in a skillet. Add onions, peppers and garlic. Cook for about 3-5 minutes. Add broccoli and carrots and cook further for another 2-3 minutes. Don't over cook the broccoli.

Add shrimp and soy sauce mixture and cook for about 1-2 minutes, until heated through. The sauce will thicken a little bit.

Serve over rice and sprinkle some pepper flakes if you would like some heat.

Screen Shot 2014-02-20 at 9.43.38 AM


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1 comment

  1. Hi Miryam,

    I like your recipes and I like them, we cook alike and I love that you post the nutritional value. We tried this soup and it is delicious, with modifications.. I like the broccoli really cooked so it was added for 20 min. I substituted some of the water by tomato juice, I tend to do that with all the tomato based broths. Lastly, but most importantly, is cooking times.. Unless you use a pressurized pot, the beans need to cook for 1.5 h to make them soft, instead of the 30 min you suggest. Post more! Susana

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