Spicy Shrimp & Broccoli Stir-Fry
in a Sweet Chili Soy Glaze over Jasmine Rice
Love shrimp and broccoli? Then you’ll adore our tasty twist on the tried-and-true takeout classic. Succulent seared shrimp and tender broccoli are simmered in a sweet chili and soy sauce mixture that’s spiked with fresh ginger. On the side, there’s a heap of steamy jasmine rice (aka the perfect vessel for catching any delicious runaway sauce). Skip the takeout joint and find out how easy and tasty it is to whip up this dish in your very own kitchen...in just 20 minutes, no less!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¾ cup
Jasmine Rice
1 thumb
Ginger
8 ounce
Broccoli Florets
1 tablespoon
Cornstarch
3 ounce
Sweet Thai Chili Sauce
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
10 ounce
Shrimp
(Contains Shellfish)
1 tablespoon
Sesame Seeds
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, wash and dry all produce. Peel and mince or grate ginger. Cut broccoli florets into 1-inch pieces, if necessary. In a small bowl, combine cornstarch and ⅓ cup hot water (⅔ cup for 4 servings); stir in chili sauce and soy sauce.
Heat a drizzle of oil in a large pan over medium-high heat. Add broccoli and 2 tsp water. Cover and let steam for 3-5 minutes. Uncover and cook, stirring occasionally, until broccoli is browned and tender, 3-5 minutes more. Season with salt and pepper. Remove from pan and set aside.
Rinse shrimp, then pat dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for broccoli over medium-high heat. Add shrimp and cook, stirring occasionally, 3-4 minutes. Add 1 TBSP butter (2 TBSP for 4 servings) and ginger; cook until ginger is fragrant and shrimp is cooked through, 1 minute more.
Add chili sauce mixture to pan with shrimp. Bring to a boil and cook until sauce is thickened and glossy, 1-2 minutes. Stir in broccoli until coated. Remove from heat.
Fluff rice with a fork and season with salt. Divide between bowls and top with stir-fry. Sprinkle with sesame seeds to taste. Serve.
