Ginger Shrimp and Broccoli Rice Bowls with Sweet Chili Soy Glaze

These shrimp and broccoli rice bowls bring together juicy seared shrimp, tender broccoli and a shiny sweet chili soy glaze warmed with fresh ginger.

Serve the saucy stir-fry over fluffy jasmine rice so every bite catches the spicy-sweet sauce, then finish with sesame seeds for a simple, satisfying bowl.

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

3 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Combine the jasmine rice, 1.25 cups water and a generous pinch of salt in a small pot. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, 15 to 18 minutes. Keep covered off the heat until serving.
2. While the rice cooks, wash and dry the produce. Peel and finely mince or grate the ginger. If needed, cut the broccoli florets into 1-inch pieces.
3. In a small bowl, stir the cornstarch with 0.33 cup hot water until smooth. Mix in the sweet Thai chili sauce and soy sauce.
4. Heat half the vegetable oil in a large pan over medium-high heat. Add the broccoli and 2 teaspoons water. Cover and steam for 3 to 5 minutes.
5. Uncover the pan and continue cooking the broccoli, stirring occasionally, until browned in spots and tender, 3 to 5 minutes more. Season with salt and pepper, then transfer the broccoli to a plate.
6. Rinse the shrimp and pat very dry with paper towels. Season all over with salt and pepper.
7. Heat the remaining vegetable oil in the same pan over medium-high heat. Add the shrimp and cook, stirring occasionally, for 3 to 4 minutes.
8. Add the butter and ginger to the pan. Cook for about 1 minute, until the ginger is fragrant and the shrimp is cooked through.
9. Pour the chili soy mixture into the pan with the shrimp. Bring to a boil and cook until the sauce turns glossy and thickens, 1 to 2 minutes.
10. Return the broccoli to the pan and stir until everything is evenly coated in sauce. Remove from the heat.
11. Fluff the rice with a fork and season with salt. Divide the rice between bowls, spoon the shrimp and broccoli stir-fry over the top and sprinkle with sesame seeds to taste.

Recipe Tips

FAQ

How do I keep the shrimp from getting rubbery?

Cook the shrimp just until they are cooked through, then let the sauce thicken briefly. Removing the pan from the heat after the broccoli is coated helps prevent overcooking.

Why is the sauce not thickening?

Make sure the cornstarch is fully mixed with hot water before adding the chili sauce and soy sauce. Once the mixture is in the pan, bring it to a boil and cook for 1 to 2 minutes until glossy.

Can I make the broccoli softer?

Yes. Steam the broccoli for the full 5 minutes before uncovering, then continue cooking until it reaches your preferred tenderness.