1poundraw peeled, deveined, tails removed medium shrimp (31 to 40 shrimp per pound), thawed if frozen
Sliced green onion and sesame seeds for garnishing
cooked rice, for serving (optional)
Instructions
Prepare rice. If you haven’t already, thaw the shrimp, if frozen. Pat dry with paper towels.
In a small bowl or measuring cup, whisk together sauce ingredients: soy sauce, rice wine vinegar, brown sugar, water, grated ginger, garlic, cornstarch, and sesame oil. Set aside.
Heat a large frying pan or a wok over medium-high heat; add 1 tablespoon oil. Add broccoli and onion, sprinkle with ¼ teaspoon salt, and cook for 6 to 7 minutes, stirring frequently, until broccoli is tender-crisp. Transfer to a bowl and cover with an inverted plate or a lid (covering the bowl helps the vegetables stay warm but will also continue to cook the broccoli slightly).
Add remaining 1 tablespoon oil to pan and add thawed shrimp in a single layer. Sprinkle with remaining ¼ teaspoon salt.
Cook for 2 to 3 minutes without stirring. Stir and immediately add sauce (whisk again before adding) and vegetables.
Cook for an additional 1 to 2 minutes or until shrimp is cooked through and sauce has thickened.
Serve over rice, topped with sliced green onions and sesame seeds.
Video
Notes
If you like a lot of sauce, double the sauce ingredients (I usually do!)
Omit salt if you’re not using reduced sodium soy sauce.
Nutrition information does not include rice.
Feel free to substitute a different protein (boneless chicken, steak, pork, tofu) for the shrimp or other vegetables for the broccoli.