Shrimp W. Broccoli Recipe

Prepare shrimp and broccoli

Pat shrimp dry with paper towels. If using larger shrimp, cut them in half crosswise for bite-size pieces. Trim broccoli into bite-size florets and rinse. Slice green onions, keeping whites and green tops separate. Mince garlic and grate ginger.

Make the cornstarch slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water until smooth; set aside.

Combine sauce ingredients (3 tbs soy sauce, 1 tbs oyster sauce, 1 tsp rice vinegar, 1 tsp brown sugar, and optional 1 tsp chili garlic sauce) in a small bowl and stir until sugar dissolves.

Bring a medium pot of water to a boil and add a pinch of salt. Blanch broccoli florets for 1 minute until bright green and slightly tender. Immediately transfer to a bowl of ice water to stop cooking, then drain and set aside. (Alternatively, steam broccoli for 2–3 minutes.)

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Season shrimp lightly with 1/4 tsp salt and 1/8 tsp black pepper. Add shrimp to the hot pan in a single layer and cook undisturbed for 1 minute, then stir and cook another 1–2 minutes until shrimp are pink and opaque. Remove shrimp to a plate and set aside.

Return pan to medium-high heat. Add remaining 1 tablespoon vegetable oil and 1 tsp sesame oil. Add the white parts of the sliced green onions, minced garlic, and grated ginger; stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.

Pour in the prepared sauce and 1 cup water or low-sodium chicken broth. Stir to combine and bring to a gentle simmer.

Add the blanched broccoli and cooked shrimp to the pan, stirring to coat them in the sauce. Taste and adjust seasoning with remaining salt and pepper as needed.

Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring constantly. Cook 1–2 minutes until sauce thickens and becomes glossy, coating the shrimp and broccoli. If sauce becomes too thick, add up to 2 tablespoons water to reach desired consistency.

Turn off heat and stir in sliced green onion tops and 1 tsp toasted sesame seeds if using. Drizzle a few drops more sesame oil if you like.

Serve immediately over steamed white rice, brown rice, or noodles. Garnish with additional green onions and sesame seeds.