Spicy Shrimp and Broccoli Stir-Fry with Jasmine Rice
A quick and vibrant stir-fry featuring succulent shrimp and crisp broccoli florets in a savory, spicy sauce, served alongside fluffy jasmine rice. This intermediate-level dinner is perfect for a weeknight meal.
Ingredients
- •1 lb large shrimp, peeled and deveined, tails on or off
- •1 large head of broccoli, cut into bite-sized florets
- •2 cups jasmine rice
- •3 cups water (for rice)
- •2 tablespoons soy sauce
- •1 tablespoon rice vinegar
- •1 tablespoon oyster sauce (optional, for richer flavor)
- •1 tablespoon sriracha, or more to taste
- •1 teaspoon sesame oil
- •1 tablespoon cornstarch
- •2 tablespoons water (for cornstarch slurry)
- •2 tablespoons vegetable oil, divided
- •4 cloves garlic, minced
- •1 tablespoon fresh ginger, grated
- •1/2 teaspoon red pepper flakes (optional, for extra heat)
- •2 green onions, sliced (for garnish)
Dietary Info
Instructions
- 1
Rinse jasmine rice thoroughly under cold water until water runs clear. Combine rice and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- 2
While rice cooks, prepare the stir-fry sauce: In a small bowl, whisk together soy sauce, rice vinegar, oyster sauce (if using), sriracha, and sesame oil. In another small bowl, whisk together cornstarch and 2 tablespoons water to create a slurry.
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add broccoli florets and stir-fry for 4-5 minutes, until tender-crisp. Remove broccoli from the skillet and set aside.
- 4
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic, grated ginger, and red pepper flakes (if using). Stir-fry for 30 seconds until fragrant. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque.
- 5
Return the cooked broccoli to the skillet with the shrimp. Give the prepared stir-fry sauce a quick whisk and pour it over the shrimp and broccoli. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, for 1-2 minutes, until the sauce thickens. Serve immediately over the fluffy jasmine rice, garnished with sliced green onions.
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