Szechuan Shrimp And Broccoli

This copycat Szechuan Shrimp and Broccoli recipe is ridiculously tasty and ready in just 20 minutes. Skip the eating place and whip up this healthy dish at domestic!

Szechuan Shrimp And Broccoli

Considering I used to be a bit pipsqueak, I’ve been positively cuckoo for chinese language meals. My mother and father owned a small storefront, nestled subsequent to the most great chinese language eating place. Developing up amist a sea of chain restaurants, this circle of relatives-owned gem became our favourite spot and one of the few locations all six folks may want to agree on.

To be able to maintain the component listing both practicable and gluten-unfastened, I simplified the sauce to encompass smooth-to-find substances that % a whole lot of taste! A delectable mixture of candy chili sauce, soy sauce, Sriracha, rice vinegar, garlic, ginger, and crushed pink pepper flakes, this short and clean sauce packs all of the sweet and fiery punch that I’ve come to like about Szechuan sauce.

Szechuan Shrimp And Broccoli


  • 1/4 cup sweet chili sauce
  • 2 TBSP seasoned rice vinegar
  • 2 cloves garlic minced (approx. 1 tsp)
  • 2 tsp cornstarch optional!
  • 2 TBSP reduced-sodium GF soy sauce
  • 1 tsp Sriracha
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp freshly grated ginger
  • 1-2 tsp sesame oil for stir-frying
  • 1 lb raw peeled and cleaned shrimp (I cook mine tail-on)
  • 1/2 lb chopped broccoli
  • 1/4 cup chopped green onion
  • 1 tsp sesame seeds


  1. Thaw shrimp if using frozen.
  2. In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes, and ginger. For an extra thick sauce like the restaurants serve, add the optional cornstarch to the sauce and mix well. Set aside.
  3. Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
  4. Add broccoli and stir fry for a few minutes until tender.
  5. Next add shrimp and cook for about 2-3 minutes.
  6. Add your sauce and cook for an additional 2-3 minutes until sauce bubbles and thickens.
  7. Once fully cooked, shrimp will be pink, opaque and curled.
  8. Top with chopped green onion and sesame seeds.
  9. Serve alongside steamed quinoa or rice and top with additional red pepper flakes and soy sauce to season to taste. You can even add an optional drizzle of Sriracha to kick things up a notch or two

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