Ingredients:

  • 1 lb large shrimp (21/25 count), peeled and deveined
  • 4 cups broccoli florets (about 1 large head)
  • 2 Tbsp neutral cooking oil (like canola or vegetable), divided
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 Tbsp grated fresh ginger
  • 1/4 cup soy sauce (regular, or Tamari for gluten-free)
  • 3/4 cup chicken or vegetable broth (low sodium)
  • 1 Tbsp rice vinegar
  • 2 Tbsp brown sugar
  • 1 tsp Sriracha (optional)
  • 1 Tbsp cornstarch (for sauce slurry)
  • 2 Tbsp cold water (for sauce slurry)
  • 1 tsp cornstarch (for shrimp marinade)
  • 1 tsp sesame oil (for shrimp marinade)
  • Pinch white pepper
  • 1 tsp toasted sesame seeds, for garnish

Instructions:

  1. Toss the shrimp with 1 tsp cornstarch, 1 tsp sesame oil, and white pepper. Let sit for 10 minutes. While resting, whisk together all the sauce ingredients: soy sauce, broth, vinegar, sugar, sriracha, 1 Tbsp cornstarch, and 2 Tbsp cold water (the slurry). Set aside.
  2. Bring a small pot of water to a rolling boil. Drop the broccoli in for exactly 60 seconds. Immediately plunge into an ice bath or rinse under cold water to stop cooking and lock in the color. Drain well.
  3. Heat 1 Tbsp of oil in a wok or skillet over HIGH heat until shimmering. Add the marinated shrimp in a single, non-crowded layer. Cook for 90 seconds per side until pink and opaque. Remove shrimp immediately and set aside. Do not clean the pan.
  4. Reduce the heat slightly (medium-high). Add the remaining 1 Tbsp oil, then the sliced onions. Cook for 2 minutes until softened. Now, add the minced garlic and grated ginger. Stir continuously for 30–45 seconds until fragrant.
  5. Turn the heat back to HIGH. Add the blanched broccoli and stir-fry rapidly for 2 minutes to warm the florets through.
  6. Give the reserved Shrimp Stir Fry Sauce a quick whisk and pour it over the vegetables. Toss rapidly. In less than 30 seconds, the sauce should bubble and transform into a thick, glossy coat.
  7. Return the cooked shrimp to the pan. Toss for 30 seconds to coat them in the sauce and warm them through. Immediately transfer to serving bowls and garnish with toasted sesame seeds.