What’s your favorite protein?
Mine has to be shrimp. If I could use shrimp in all of my cooking instead of chicken or beef, I’d be a happy girl.
Not only is shrimp one of the easiest, quickest proteins to cook, I just love the taste.
Today’s recipe is one of my favorite dinners this month – General Tso’s Sweet Chili Shrimp. This Asian-inspired quick meal served with rice and broccoli is a much healthier alternative than typical Chinese takeout.
My inspiration for this dish were my tastebuds.
About once a month, I get Chinese takeout for lunch at work, and I almost always order the general tso’s chicken.
Even though the chicken is great, I always feel jipped with two pieces of broccoli. Bring on more broccoli!
INGREDIENTS
- 1/2 cup water
- 1/4 cup uncooked long grain white rice
- 6 ounces raw shrimp, peeled, deveined, and patted dry
- 1 cup chopped fresh or frozen broccoli
- 1/3 cup chicken broth
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons vinegar
- 3 tablespoons sweet chili sauce
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon cornstarch
INSTRUCTIONS
- In a large saucepan, bring water to a boil. Once boiling, add the rice then turn the heat down to low and cover. Simmer 10 minutes or until the water is absorbed and rice is fluffy. Remove from the heat and let stand covered 10 minutes.
- While the rice is cooking: In another saucepan, bring about one inch of water to a boil. Place the shrimp and broccoli into a steamer*. Add the steamer to the pan and cover. Cook for 5-8 minutes or until the shrimp is pink and curled. Remove and let cool.
- While the shrimp and rice are cooking: In a third saucepan, combine the chicken broth, soy sauce, vinegar, sweet chili sauce, sugar, and cornstarch to a boil. Boil until thickened, about 3-5 minutes.
- To serve, divide rice between two plates. Toss the shrimp and broccoli with the sauce then spoon on top of rice.
NOTES
If you don’t have a steamer:
- Cut the broccoli into bite-sized pieces then add to the boiling water with the rice.
- In a large skillet, heat 1 tablespoon olive oil. Once hot, add the shrimp in a single layer. Cook until the shrimp start to turn pink, about 2-3 minutes. Flip then cook until fully pink, about 2-3 minutes.
