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- Large shrimp (1 pound, peeled and deveined) - Broccoli florets (2 cups) - Sriracha sauce (2 tablespoons) - Low sodium soy sauce (2 tablespoons) - Honey (1 tablespoon) - Minced garlic (2 cloves) - Fresh ginger (1 tablespoon, grated) - Vegetable oil (2 tablespoons) - Salt and pepper to taste - Cooked jasmine rice (for serving) - Sesame seeds and sliced green onions (for garnish) To make this dish pop with flavor, let’s dive into the main ingredients. First, the shrimp. I love using large shrimp because they cook quickly and stay juicy. You’ll want to ensure they are peeled and deveined for a smooth cooking process. Next up is broccoli. Fresh broccoli florets add a nice crunch and vibrant color. They also soak up the sauce well. Now, let’s talk about the star of the show: sriracha. This sauce gives the dish its spicy kick. Just two tablespoons bring a punch of heat, but you can adjust it to your taste. In addition, you’ll need some pantry staples to enhance the flavor. Low sodium soy sauce adds depth without too much salt. Honey balances the heat, creating a sweet and spicy blend. Minced garlic and fresh ginger bring a fragrant aroma. They combine beautifully with the shrimp and broccoli. Vegetable oil helps in stir-frying, ensuring everything cooks evenly. Don't forget to season with salt and pepper, as this will elevate the dish. Finally, serve over cooked jasmine rice. It soaks up the sauce perfectly. Plus, garnish with sesame seeds and sliced green onions for an added crunch. For the full recipe, check out the details provided earlier. Each ingredient plays a role in creating a delicious meal that's ready in just 20 minutes. - Rinse shrimp and pat dry. - Chop broccoli into florets if not pre-cut. Start by rinsing the shrimp under cold water. Dry them gently with a paper towel. This helps the shrimp cook evenly. Next, grab your broccoli. If it's not already cut, chop it into small florets. This makes it easy to stir-fry and helps it cook faster. - Mix sriracha, soy sauce, honey, minced garlic, and grated ginger in a bowl. In a small bowl, combine sriracha, soy sauce, honey, minced garlic, and grated ginger. Stir well until blended. This sauce packs a punch! It brings sweet, spicy, and savory flavors together. Set it aside for later. - Stir-fry broccoli in a large skillet. - Sauté shrimp until pink and opaque. - Combine shrimp and broccoli with sriracha sauce and heat through. Heat one tablespoon of vegetable oil in a large skillet over medium-high heat. Add the broccoli florets and stir-fry for about 3-4 minutes. You want them bright green but still crisp. Once done, remove the broccoli and set it aside. In the same skillet, add another tablespoon of oil. Now, toss in the shrimp, seasoning with a pinch of salt and pepper. Sauté for 2-3 minutes. Watch the shrimp change color! They should turn pink and opaque. Now, it’s time to bring it all together. Return the broccoli to the skillet. Pour your sriracha sauce over the shrimp and broccoli. Toss everything together, ensuring it’s well-coated. Cook for an extra 2 minutes until everything is heated through. This dish is quick, easy, and full of flavor! You can find the full recipe above. For perfect stir-frying, high heat is key. It helps the shrimp cook fast, making them juicy. Use a large skillet or wok to give them room to move. This prevents steaming and keeps them tender. To keep shrimp juicy, don’t overcook them. They only need about 2-3 minutes. When they turn pink and opaque, they’re done. Remove them from heat right away. This keeps their texture just right. Want more heat? Add extra sriracha or some red pepper flakes. If you prefer less spice, reduce the sriracha to one tablespoon. You can also balance heat with more honey, which adds sweetness. Feel free to swap ingredients for variety. Try bell peppers, snap peas, or carrots for a twist. You can even use lime juice for a fresh zing. Get creative with what you have on hand! Plating your dish nicely makes it more appealing. Serve the shrimp and broccoli over a bed of jasmine rice. Use a ring mold to help shape the rice. For garnishing, sprinkle sesame seeds and sliced green onions on top. This adds crunch and color. Drizzle a bit more sriracha on top for a pop of color. Enjoy your beautiful meal! {{image_2}} You can easily swap shrimp for chicken or tofu. Chicken works well and adds a savory taste. Just cut it into bite-sized pieces and cook it until it’s no longer pink. Tofu is a great vegan choice. Use firm tofu, press it to remove excess water, and then cube it. Sauté until golden for a tasty twist. Feel free to add other veggies to this dish. Bell peppers, snap peas, or carrots can bring more color and flavor. To adjust cooking times, add quicker-cooking veggies like spinach or zucchini later in the process. This way, they stay crisp and fresh. You can try different hot sauces or marinades if you like. A sweet chili sauce can give it a milder kick. For a tangy twist, add lime juice or rice vinegar. Adjust the sweetness by adding more honey or sugar. You can make it as sweet or spicy as you want! For the full recipe, check out the complete guide. To store leftovers safely, let the dish cool first. Place the shrimp and broccoli in an airtight container. Store it in the refrigerator for up to three days. Glass or plastic containers work well. Make sure they seal tightly to keep out air. For the best results, reheat shrimp and broccoli in a skillet. Heat it over medium heat. Add a splash of water or broth to keep moisture. Stir gently until warmed through, about five minutes. This method helps maintain texture and flavor. You can also use a microwave, but stir halfway to ensure even heating. Yes, you can freeze this dish! To prepare it for freezing, let the dish cool completely. Then, place it in a freezer-safe container. Use a vacuum-sealed bag for best quality. Freeze for up to three months. Keep in mind that the shrimp may lose some texture after thawing. When ready to eat, thaw overnight in the fridge before reheating. It takes just 20 minutes to make this dish. Here’s the breakdown: - Prep time: 5 minutes - Cook time: 15 minutes This meal is quick and easy, perfect for busy weeknights. Yes, you can meal prep this dish! Here are some tips: - Cook the shrimp and broccoli ahead of time. - Store them in airtight containers in the fridge. - Make the sauce and keep it separate until you are ready to eat. This will keep the shrimp and broccoli fresh and tasty. You can pair this dish with several tasty sides: - Jasmine rice is a great base. - Quinoa offers a nice, nutty flavor. - Steamed vegetables add more nutrition. - Salad gives a refreshing crunch. These sides will balance the spice and enhance your meal. Sriracha shrimp and broccoli is quick and tasty. This dish combines shrimp, broccoli, and a spicy sauce for a perfect meal. You can customize it with different proteins or vegetables to suit your taste. Store leftovers wisely, and they can last for a few days. Whether you're busy or planning meals ahead, this recipe fits your needs. I hope you enjoy making and sharing this dish with others. It’s simple, delicious, and adds flavor to your meal. Get cooking and delight in every bite!

20-Minute Sriracha Shrimp and Broccoli

Get dinner on the table in just 20 minutes with this Flavorful Sriracha Shrimp and Broccoli meal! Packed with tender shrimp, crisp broccoli, and a spicy sauce, this quick dish is perfect for busy weeknights. Discover the simplicity of stir-frying and how to create a satisfying meal that everyone will love. Click through for the full recipe and bring some zing to your dinner tonight!
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 cups broccoli florets

2 tablespoons sriracha sauce

2 tablespoons soy sauce (low sodium)

1 tablespoon honey

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons vegetable oil

Salt and pepper to taste

Cooked jasmine rice, for serving

Sesame seeds and sliced green onions, for garnish

Instructions
 

Prepare the Shrimp and Broccoli: Rinse the shrimp under cold water and pat dry. Chop broccoli into florets if not pre-cut.

    Make the Sriracha Sauce: In a small bowl, mix together the sriracha, soy sauce, honey, minced garlic, and grated ginger. Stir well and set aside.

      Cook the Broccoli: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the broccoli florets and stir-fry for about 3-4 minutes, until they are bright green and slightly tender. Remove the broccoli from the pan and set aside.

        Sauté the Shrimp: In the same skillet, add the remaining tablespoon of oil. Add the shrimp and season with a pinch of salt and pepper. Sauté for about 2-3 minutes until they turn pink and opaque.

          Combine and Cook: Return the broccoli to the skillet and pour the sriracha sauce over the shrimp and broccoli. Toss everything together to coat well in the sauce, cooking for an additional 2 minutes until everything is heated through.

            Serve: Serve the Sriracha shrimp and broccoli over cooked jasmine rice. Garnish with sesame seeds and sliced green onions for an added crunch and flavor.

              Prep Time: 5 minutes | Total Time: 20 minutes | Servings: 4