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.
- 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)
- finely chopped fresh ginger : 2 Tbsp
- garlic : 3 clove (chopped)
- extra-large or jumbo shrimp : 2 pound (peeled and deveined)
- broccoli florets : 2.5 cup
Stages of cooking
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.
Prep the scallions, garlic, and ginger.
Set a large nonstick pan over medium-high heat. Add the oil and heat until shimmering. Add the light green scallions, ginger, and garlic.
Cook, stirring frequently, until soft, about 2 minutes. Do not brown.
Add the shrimp.
Cook, stirring frequently, until mostly pink and curled, but not cooked through, about 2 minutes.
Add the sauce and broccoli to the pan.
Cook, stirring frequently, until the sauce is thickened and the shrimp and broccoli are cooked through, about 3 minutes.
Sprinkle the dark green scallions over top.
Serve with rice and enjoy.