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- 1 lb large shrimp, peeled and deveined - 2 cups broccoli florets, fresh or frozen - 1 red bell pepper, sliced into thin strips - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce (low-sodium preferred) - 1 tablespoon cornstarch - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 teaspoon fresh ginger, grated - Salt and pepper to taste - Cooked jasmine rice (for serving) - Sesame seeds (for garnish) - Green onions, thinly sliced (for garnish) Using fresh ingredients makes a big difference. Choose shrimp that smell clean and have a firm texture. Look for bright green broccoli that feels crisp. The red bell pepper should be shiny and firm. Use a good sweet chili sauce; it should balance sweetness and heat well. Low-sodium soy sauce helps keep the dish healthy without losing flavor. If you have a shellfish allergy, try using chicken or tofu instead. For soy allergies, coconut aminos can replace soy sauce with a similar taste. Cornstarch can be swapped with arrowroot powder for a gluten-free option. If sesame oil poses an issue, try olive oil or avocado oil instead. Start by marinating the shrimp. In a medium bowl, mix together the shrimp, soy sauce, cornstarch, and a pinch of salt and pepper. It is important to coat each shrimp well. Let the shrimp sit for about 10 minutes. This will help them soak up the flavors. While the shrimp marinates, prepare the broccoli. Fill a pot with water and bring it to a rapid boil. Once boiling, add the broccoli florets. Blanch them for 2-3 minutes. You want them bright green and tender-crisp. After blanching, drain the broccoli. Quickly place it in cold water to stop cooking. Set the broccoli aside for later. Now, it’s time to cook. Heat sesame oil in a large skillet or wok over medium-high heat. Once the oil is hot, add minced garlic and grated ginger. Sauté for about 30 seconds. This will release a wonderful aroma. Next, increase the heat slightly. Add the marinated shrimp to the skillet. Cook them for about 2-3 minutes. Stir occasionally until the shrimp turns pink and opaque. After the shrimp is cooked, add in the sliced red bell pepper and the blanched broccoli. Stir-fry everything for another 2-3 minutes. You want the veggies to stay crunchy and mix well with the shrimp. Finally, drizzle sweet chili sauce over the mixture. Stir gently to coat everything evenly. Let it cook for another minute to heat through. Remove from heat and serve over jasmine rice. Garnish with sesame seeds and sliced green onions for a lovely finish. Enjoy your flavorful dinner delight! Cooking shrimp is simple but needs attention. Start with large, peeled, and deveined shrimp. Marinating them in soy sauce and cornstarch adds flavor and texture. Aim for a cooking time of 2-3 minutes. The shrimp should turn pink and opaque. If they curl up tightly, they may be overcooked. Remove them from heat as soon as they are done. For vibrant broccoli, blanching is key. First, boil water and add the florets. Cook them for only 2-3 minutes. The broccoli should be bright green and tender-crisp. After boiling, quickly place them in cold water. This stops the cooking and keeps the color. Avoid overcooking, as soggy broccoli isn't tasty. To boost flavor, consider adding fresh herbs. Cilantro or basil can bring a fresh touch. A squeeze of lime juice before serving adds zest. If you enjoy heat, try red pepper flakes or Sriracha. For a nutty taste, sprinkle toasted sesame seeds on top. These small changes can make your dish even more delightful. {{image_4}} You can swap shrimp for chicken or tofu. For chicken, use boneless, skinless breasts. Cut them into bite-sized pieces. Marinate the chicken just like the shrimp. Cook until golden brown. For tofu, use firm or extra-firm. Cut it into cubes and press to remove excess water. Cook it until crispy for a tasty bite. Feel free to change the veggies in this dish. Carrots add a nice crunch and sweetness. Simply slice them thin and add them with the broccoli. Peas are another great option. They add color and a sweet touch. You can also use snap peas or bell peppers. Get creative with your favorite vegetables! To make this dish gluten-free, choose tamari instead of soy sauce. Tamari has a similar flavor but is made without wheat. Always check labels on sweet chili sauce. Some brands may contain gluten. Look for gluten-free options to keep your meal safe and tasty. Enjoy this sweet chili shrimp and broccoli dish without worry! After enjoying your sweet chili shrimp and broccoli, let leftovers cool. Place them in an airtight container. Store the container in the fridge. This dish stays fresh for 2-3 days. Make sure to keep the shrimp and broccoli separate from the rice if possible. This helps keep everything fresh and tasty. To reheat, use the microwave or a skillet. If using the microwave, place the shrimp and broccoli in a bowl. Heat for about 1-2 minutes. Stir halfway through to heat evenly. If using a skillet, warm over medium heat. Add a splash of water to keep it moist. Stir until heated through, about 5 minutes. Freezing this dish is possible, but the texture may change. If you want to freeze it, cool it first. Use a freezer-safe container. It’s best to store shrimp and veggies separately if you can. This way, you can enjoy the shrimp and broccoli later, a few months down the line. To thaw, place in the fridge overnight before reheating. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place them in cold water for about 15 minutes. Once thawed, peel and devein them if needed. The taste will still be great! Sweet Chili Shrimp and Broccoli pairs well with jasmine rice. You can also serve it with noodles or steamed quinoa. For a fresh touch, add a side salad or some spring rolls. This adds color and variety to your meal. If you like heat, add some crushed red pepper flakes. You can also stir in sriracha or chili paste. For a fresh kick, try adding sliced fresh jalapeños. Adjust the spice to match your taste. Enjoy the extra flavor! This blog post covered key ingredients, instructions, and tips for making Sweet Chili Shrimp and Broccoli. I shared how to select quality ingredients and offered substitutions for allergens. You learned step-by-step methods for cooking, marinating, and achieving the perfect texture for shrimp and broccoli. I also provided tips for variations and proper storage. Experiment with different proteins and vegetables to make it your own. Now, you can enjoy a delicious meal that fits your needs. Happy cooking!

Sweet Chili Shrimp and Broccoli

Indulge in the vibrant flavors of Sweet Chili Shrimp & Broccoli Delight! This quick and easy recipe combines succulent shrimp, fresh broccoli, and sweet chili sauce for a dish that’s both delicious and nutritious. Perfect for a weeknight dinner, it's served over jasmine rice and garnished with sesame seeds and green onions. Ready to elevate your meal? Click to explore this mouthwatering recipe and impress your family tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 cups broccoli florets, fresh or frozen

1 red bell pepper, sliced into thin strips

1/4 cup sweet chili sauce

2 tablespoons soy sauce (low-sodium preferred)

1 tablespoon cornstarch

1 tablespoon sesame oil

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

Salt and pepper to taste

Cooked jasmine rice (for serving)

Sesame seeds (for garnish)

Green onions, thinly sliced (for garnish)

Instructions
 

Begin by marinating the shrimp: In a medium bowl, combine the peeled and deveined shrimp with soy sauce, cornstarch, and a pinch of salt and pepper. Mix well to ensure all shrimp are coated. Allow it to marinate for about 10 minutes to absorb the flavors.

    While the shrimp is marinating, prepare the broccoli. Bring a pot of water to a rapid boil and blanch the broccoli florets for 2-3 minutes, or until they are bright green and tender-crisp. Immediately drain them and immerse in cold water to stop the cooking process, then set aside.

      In a large skillet or wok, heat the sesame oil over medium-high heat. Once hot, add the minced garlic and grated ginger, sautéing for about 30 seconds until the mixture releases a delightful aroma.

        Increase the heat slightly and add the marinated shrimp to the skillet. Cook for approximately 2-3 minutes, stirring occasionally, until the shrimp turns pink and opaque.

          Incorporate the sliced red bell pepper and the blanched broccoli into the skillet. Stir-fry everything together for an additional 2-3 minutes, allowing the vegetables to retain their crunch while mingling with the shrimp.

            Drizzle the sweet chili sauce over the shrimp and veggie mixture. Stir gently to ensure everything is evenly coated and let it cook for another minute until heated thoroughly.

              Remove the skillet from heat. Serve the delicious shrimp and broccoli mixture over a bed of steamed jasmine rice. Finish the dish with a generous sprinkling of sesame seeds and sliced green onions for added texture and a burst of color.

                Presentation Tips: For an appealing presentation, consider serving in shallow bowls and place the shrimp and vegetables artistically on top of the rice. A drizzle of extra sweet chili sauce can be added for garnishing, along with a sprinkle of sesame seeds for that extra crunch.

                  Prep Time, Total Time, Servings: 15 min | 25 min | 4 servings