Honey Garlic Shrimp Stir-Fry with Broccoli

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 4 cups broccoli florets
• 1, sliced red bell pepper
• 5, minced garlic cloves
• 1 tbsp grated fresh ginger
• 1/4 cup honey
• 1/4 cup low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp neutral oil
• 3, sliced green onions
• 1 tbsp sesame seeds
• 3 cups cooked jasmine rice

Instructions

1. 1Pat the shrimp very dry with paper towels and season lightly with salt. In a small bowl whisk together honey, soy sauce, rice vinegar, sesame oil, and cornstarch until smooth; set the sauce aside.
2. 2Heat neutral oil in a large wok or 12-inch skillet over high heat until nearly smoking. Add the broccoli and a splash of water, cover, and steam-stir 2 minutes until bright green and crisp-tender. Transfer to a plate.
3. 3Add the remaining tablespoon of oil to the pan. Add the shrimp in a single layer and cook undisturbed 90 seconds until the undersides turn pink and slightly curled. Flip and cook another 60–90 seconds until just opaque. Transfer shrimp to the plate with broccoli.
4. 4Reduce heat to medium. Add the minced garlic, grated ginger, and sliced bell pepper to the pan. Stir-fry 45–60 seconds until fragrant and the pepper softens slightly.
5. 5Give the honey-garlic sauce a quick re-whisk, then pour it into the pan. Bring to a vigorous simmer, stirring constantly, for 1–2 minutes until the sauce thickens and turns glossy.
6. 6Return the shrimp and broccoli to the pan along with any accumulated juices. Toss everything thoroughly for 60 seconds so the sauce coats every piece and the shrimp are heated through.
7. 7Remove from heat. Sprinkle with sliced green onions and sesame seeds.
8. 8Serve immediately over warm jasmine rice, spooning extra sauce from the pan over each bowl.