Black Pepper Shrimp with Broccoli and Soba Recipe
This is a delicious and easy dinner. Feel free to use tofu, scallops or chicken in place of the shrimp.
Ingredients
- 1 head of broccoli, cut into small
- florets
- 8 oz (about 225gms) soba noodles*
- 1½-2 lb of medium sized shrimp,
- peeled, deveined and tail removed (or
- not)
- ½ cup cornstarch
- 4 Tbs. grape seed oil, separated
- 3 Tbs. rice vinegar
- 2 cloves garlic, minced
- 2 tsp. fresh ginger
- 4 Tbs. brown sugar
- 5 Tbs. low sodium tamari or soy sauce
- 3 Tbs. mirin
- 1 bird chili or red chili, minced
- 3 green onion, white and light green
- parts, sliced thinly in rounds
- 1 tsp. ground black pepper
Instructions
- 1
Bring a large pot of salted water to boil. Drop the broccoli in the water and cook until al dente - about 3 minutes. Remove to a towel lined plate. Save the water for the soba noodles.
- 2
In the same water, cook soba noodles according to package directions, undercooking them by a minute or two. Rinse the soba noodles in cold water.
- 3
Heat a large fry pan over med-high heat, add 2 Tbs. of oil to the pan. Toss the shrimp in the cornstarch shaking off excess. Fry shrimp in the hot oil in the pan, allow to cook undisturbed for a couple of minutes, toss and let cook through on all sides, about 4 minutes more. Using a slotted spoon, remove shrimp to a plate.
- 4
Pour the rice vinegar in the pan and use this liquid to deglaze the pan, scrapping up the brown bits from the bottom of the pan.
- 5
Add the remainder of the oil to the pan, add the garlic and ginger, sauté for 30 seconds, sprinkle in the brown sugar, stir and cook for 30 seconds, all the tamari and mirin, stir, let it bubble, add the broccoli, shrimp and soba noodles to the pan. Toss everything together.
- 6
Transfer to a platter, sprinkle with chopped bird chili, green onion and black pepper, toss. Serves 4 *If you are not gluten-free, get the soba noodles that have both buckwheat and flour in the ingredients, the 100% buckwheat fall apart more easily.
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Black Pepper Shrimp with Broccoli and Soba?
This Black Pepper Shrimp with Broccoli and Soba recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 18 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this black pepper shrimp with broccoli and soba ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.