Description
This Easy Shrimp and Broccoli Bowls recipe offers a quick, flavorful, and healthy meal perfect for weeknights. Tender shrimp and crisp broccoli are sautéed in a savory hoisin-ginger sauce and served over fluffy jasmine rice, garnished with sesame seeds and scallions for an extra burst of flavor and texture.
Ingredients
Scale
Rice
- 1 cup uncooked jasmine rice
Main Ingredients
- 1 pound medium shrimp, thawed and peeled (tails on optional)
- 1 head broccoli, cut into bite-size florets
Sauce and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon freshly grated ginger
- 4 cloves garlic, minced
- 3 tablespoons hoisin sauce
- 1 teaspoon soy sauce
Garnish
- Sesame seeds, to taste
- Scallions, to taste
Instructions
- Cook the rice: Prepare the jasmine rice according to the package directions. Begin cooking the shrimp mixture as the rice is nearing completion to ensure everything finishes around the same time.
- Prepare the sauce: Heat olive oil in a skillet over medium-high heat. Add freshly grated ginger, minced garlic, hoisin sauce, and soy sauce. Stir constantly and cook for about one minute until fragrant and combined.
- Cook the broccoli: Add broccoli florets to the skillet. Cover and cook for 4 minutes, allowing the broccoli to steam and become tender but still crisp.
- Add the shrimp: Stir in the shrimp, cover the pan again, and cook for 3 minutes or until the shrimp turn pink and are cooked through.
- Serve: Serve the shrimp and broccoli mixture over the cooked jasmine rice. Garnish with sesame seeds and scallions to taste. Enjoy your flavorful and nutritious bowl!
Notes
- You can substitute broccoli with other vegetables like snap peas or bok choy.
- If you prefer a spicier dish, add red pepper flakes or sriracha to the sauce.
- Use low-sodium soy sauce to reduce sodium content.
- Tails on shrimp add presentation appeal but can be removed for easier eating.
- For a gluten-free version, ensure the hoisin and soy sauces are certified gluten-free.
