Ingredients
Scale
- Shrimp (peeled and deveined) 1 pound
- Broccoli florets 4 cups
- Soy sauce 1/4 cup
- Honey 2 tablespoons
- Garlic (minced) 2 cloves
- Ginger (grated) 1 teaspoon
- Sesame oil 1 tablespoon
- Cornstarch 1 tablespoon
Instructions
- Step 1: In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, sesame oil, and cornstarch. This is your sauce.
- Step 2: Heat a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for about 3-5 minutes, until slightly tender-crisp.
- Step 3: Add the shrimp to the skillet with the broccoli. Cook for 2-3 minutes, until the shrimp turns pink and opaque.
- Step 4: Pour the prepared sauce over the shrimp and broccoli. Stir continuously until the sauce thickens, about 1-2 minutes.
- Step 5: Serve immediately over rice or noodles. Garnish with sesame seeds, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of water if needed, to prevent drying.
- Serve over fluffy jasmine rice and sprinkle with toasted sesame seeds and chopped green onions for added flavor and visual appeal.
- Don't overcook the shrimp; they should be just pink and opaque to remain tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American