Time
30 min
Serving
5 persons
Calories
347
A healthier version of the Chinese restaurant-style dish that is typically battered and deep-fried, this sweet and sour shrimp with broccoli is one of the easiest (and tastiest) suppers you can make. Start a pot of rice before you begin prepping and 30 minutes later, your dinner is done.
Ingredients
- ketchup: 3 Tbsp
- soy sauce: 3 Tbsp
- sugar: 4 tsp
- asian chili sauce: 1 Tbsp (such as Sambal Oelek (available in Asian aisle of most supermarkets))
- cornstarch: 2 Tbsp
- rice vinegar: 2.5 Tbsp
- low-sodium chicken broth: 1 cup
- vegetable oil: 3 Tbsp
- scallions: 1 bunch (finely sliced, light and dark green parts divided)
- ginger: 2 Tbsp (fresh; finely chopped)
- garlic: 3 clove (chopped)
- extra-large or jumbo shrimp: 2 pound (peeled and deveined)
- broccoli florets: 2.5 cup
Metric Conversion
Stages of cooking
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Ingredients.
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Begin with the sauce: In a medium bowl, combine the ketchup, soy sauce, sugar, chile sauce, cornstarch and rice vinegar. Whisk until completely smooth, then whisk in the chicken broth. Set aside.
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Prep the scallions, garlic, and ginger.
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Set a large nonstick pan over medium-high heat. Add the oil and heat until shimmering. Add the light green scallions, ginger, and garlic.
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Cook, stirring frequently, until soft, about 2 minutes. Do not brown.
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Add the shrimp.
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Cook, stirring frequently, until mostly pink and curled, but not cooked through, about 2 minutes.
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Add the sauce and broccoli to the pan.
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Cook, stirring frequently, until the sauce is thickened and the shrimp and broccoli are cooked through, about 3 minutes.
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Sprinkle the dark green scallions over top.
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Serve with rice and enjoy.
