Ingredients

The following ingredients have 3 Servings
  • 1 lb. shrimp (see notes)
  • 2 tablespoons peanut oil (can sub olive oil)
  • 3 cups broccoli florets
  • 1 ½ cups chicken broth
  • ¼ cup low sodium soy sauce
  • 1/3 cup honey
  • 1/4 cup packed brown sugar
  • 5 cloves garlic (minced)
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon toasted sesame oil (optional)
  • ½ teaspoon ground ginger
  • Pinch red pepper flakes
  • ¼ cup cornstarch (plus ¼ cup cold water)
  • 3 cups cooked rice (any kind. See notes.)
  • Green onions (to garnish)
  • Roughly chopped honey roasted peanuts (to garnish.)

Instruction

  • Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.
  • Combine sauce ingredients except for the cornstarch/water and set aside.
  • Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
  • Add the broccoli to the skillet and sauté over medium-high heat for 4 minutes, until slightly softened. (Add a splash of oil if needed). Remove and set aside.
  • Make the Sauce: Add the sauce mixture (minus the cornstarch) to the skillet. Bring to a gentle boil. Combine cornstarch with ¼ cup cold water and stir until well-combined.
  • Slowly add the cornstarch mixture to the sauce, stirring continuously, until thickened. Reduce heat to low and add the broccoli. Cover partially and let it heat for 2-3 minutes.
  • Add the shrimp back and spoon the sauce on top. Let it heat through for about 1 minute. Serve with rice and garnish with green onions and roughly chopped honey roasted peanuts.