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- 1 lb large shrimp, peeled and deveined - 2 cups broccoli florets - 1 red bell pepper, sliced - 1/4 cup sweet chili sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 teaspoon ginger, grated - Salt and pepper to taste - Cooked jasmine rice (for serving) - Sesame seeds (for garnish) - Green onions, sliced (for garnish) The main ingredients in this dish are fresh and vibrant. Large shrimp bring a sweet taste and firm texture. Broccoli florets add a pop of color and crunch. Red bell pepper gives it a sweet, fruity flavor. Together, these ingredients create a beautiful base. Next, we have the sauces and seasonings. Sweet chili sauce is the star of this dish. It adds a nice balance of sweet and spicy. Soy sauce enhances the umami flavors of the shrimp. Sesame oil adds a rich, nutty taste that ties everything together. Don’t forget the aromatic elements! Garlic and ginger provide a flavorful kick. They add depth and warmth to the dish. For garnishes, sesame seeds and green onions add a lovely visual touch. They also give a bit of extra flavor. This dish is not just tasty; it’s also colorful and appealing. Enjoy the mix of flavors and textures in every bite! To start, grab a medium bowl. In it, combine 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and a pinch of salt and pepper. Stir until mixed well. Then, toss in 1 pound of large shrimp that are peeled and deveined. Make sure each shrimp gets coated. Let them marinate for about 10 minutes. This step adds flavor and helps the shrimp stay juicy. Next, I move on to the broccoli. Bring a pot of water to a boil. Once boiling, add 2 cups of broccoli florets. Blanch them for just 2 to 3 minutes. You want them bright green but still crisp. After that, drain the broccoli and set it aside. This keeps the broccoli vibrant and fresh. Now for the fun part—cooking! Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Once hot, add 2 minced garlic cloves and 1 teaspoon of grated ginger. Sauté for about 30 seconds until you smell their aroma. This step wakes up the flavors. Next, add the marinated shrimp to the skillet. Cook them for 2 to 3 minutes until they turn pink and opaque. After the shrimp is ready, toss in the blanched broccoli and sliced red bell pepper. Stir-fry this mix for another 2 to 3 minutes. You want the veggies to be tender yet crisp. Finally, pour in 1/4 cup of sweet chili sauce over the shrimp and veggies. Stir everything to coat well. Cook for an additional minute to heat through. Now you have a beautiful dish ready to serve! To sauté shrimp well, keep a few things in mind. First, ensure your shrimp are dry. Pat them with a paper towel. This helps them sear nicely. Use medium-high heat for quick cooking. Cook shrimp for 2-3 minutes until they turn pink. Do not crowd the pan; cook in batches if needed. For crisp-tender vegetables, blanch the broccoli first. Boil water and add broccoli for 2-3 minutes. This keeps it bright green and crunchy. After blanching, drain and rinse with cold water. This stops the cooking process. When you stir-fry, add them last with the shrimp. This keeps them crisp. To customize the sauce, try adding lime juice or fresh herbs. A splash of rice vinegar brightens the flavor. You can also mix in a bit of honey for extra sweetness. This balances the heat from the sweet chili sauce. Consider adding spices like red pepper flakes for more heat. A dash of black pepper adds depth. You can also try sesame seeds in the sauce for nuttiness. Serve your shrimp and broccoli over jasmine rice. This adds a nice base and absorbs the sauce. For a colorful plate, arrange the shrimp and veggies on top. Garnish with sesame seeds and sliced green onions. This adds a fresh crunch and a pop of color. To make it even more appealing, drizzle some extra sweet chili sauce on top before serving. {{image_2}} If you want to switch things up, try using chicken or tofu instead of shrimp. Both options cook well with the same flavors. For chicken, use boneless breast or thighs, cut into bite-sized pieces. Marinate them as you would the shrimp. Cook them until they are no longer pink. If you choose tofu, use firm or extra-firm tofu. Press it to remove excess water, then cut it into cubes. Sauté it until golden brown for a satisfying texture. Feel free to mix in other vegetables. Snap peas, carrots, or bell peppers work great. Zucchini or mushrooms also add nice flavors. Just make sure to cut them into similar sizes for even cooking. You can also add baby corn or bok choy for a fun twist. The more colors, the more beautiful your dish will be! If you want to make your own sweet chili sauce, it's easy! Here’s a simple recipe. - Ingredients: - 1/2 cup sugar - 1/2 cup water - 1/4 cup rice vinegar - 2 tablespoons chili flakes - 1 tablespoon cornstarch (mixed with 1 tablespoon water) Instructions: 1. In a small pot, combine sugar, water, and rice vinegar. 2. Heat over medium heat until the sugar dissolves. 3. Add the chili flakes and bring to a simmer. 4. Stir in the cornstarch mixture to thicken. 5. Allow it to cool and store in the fridge. This homemade sweet chili sauce adds a personal touch to your meal! Store your leftovers in an airtight container. This keeps the shrimp and broccoli fresh. Make sure to cool the dish to room temperature first. Then, place it in the fridge. Your leftovers will stay good for up to three days. When you reheat the dish, do it gently. Use a skillet over low heat. This helps maintain the shrimp's soft texture. Add a splash of water or broth to prevent sticking. Stir often until heated through. You can also use a microwave. Heat it in short bursts, checking every 30 seconds. This way, you avoid overcooking. You can freeze leftovers for later. Use a freezer-safe container and label it with the date. It’s best to freeze the dish without the rice. Store it for up to three months. To use, thaw it overnight in the fridge. Then, reheat as mentioned. Enjoy your sweet chili shrimp and broccoli anytime! Yes, you can prepare Sweet Chili Shrimp and Broccoli ahead. Here are some tips: - Marinate the shrimp: You can marinate the shrimp earlier in the day. Keep it in the fridge until you cook it. - Blanch the broccoli: Blanch the broccoli and store it in an airtight container. This keeps it fresh. - Store cooked dish: If you cook it all, let it cool. Store it in the fridge for up to three days. If you don’t eat shrimp, there are many great options: - Chicken: Use diced chicken breast. Cook it until it’s no longer pink. - Tofu: Firm tofu works well. Press it, cube it, and add it at the same time as the shrimp. - Fish: White fish, like tilapia, can be a tasty swap. Cook it until flaky. To add some heat, try these ideas: - Chili flakes: Sprinkle red chili flakes into the dish while cooking. - Fresh chili: Dice fresh chili peppers and add them with garlic and ginger. - Spicy sauce: Mix a bit of Sriracha or another hot sauce into the sweet chili sauce. Each of these options lets you customize the heat level to your taste! This blog post covered key ingredients, step-by-step cooking, and helpful tips. You learned about marinating shrimp, preparing vegetables, and enhancing flavors. Trying variations can make each meal unique. Don’t forget to store leftovers properly and explore quick reheating methods. Cooking is meant to be fun and creative. Enjoy making this dish your own and share it with others. Your kitchen is now a place for tasty, easy meals that everyone will love. Happy cooking!

Sweet Chili Shrimp and Broccoli

Delight your taste buds with this Sweet Chili Shrimp & Broccoli recipe! Perfectly marinated shrimp meet vibrant broccoli and red bell peppers, all tossed in a flavorful sweet chili sauce. This quick and easy dish is ready in just 25 minutes, making it ideal for busy weeknights. Serve it over jasmine rice for a satisfying meal. Click through to discover the full recipe and impress your family tonight!
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 cups broccoli florets

1 red bell pepper, sliced

1/4 cup sweet chili sauce

2 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon sesame oil

2 garlic cloves, minced

1 teaspoon ginger, grated

Salt and pepper to taste

Cooked jasmine rice (for serving)

Sesame seeds (for garnish)

Green onions, sliced (for garnish)

Instructions
 

In a medium bowl, toss the shrimp with soy sauce, cornstarch, and a pinch of salt and pepper. Let it marinate for about 10 minutes.

    Meanwhile, bring a pot of water to boil and blanch the broccoli florets for 2-3 minutes until bright green but still crisp. Drain and set aside.

      In a large skillet or wok, heat the sesame oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

        Add the marinated shrimp to the skillet and cook for 2-3 minutes, or until they turn pink and opaque.

          Toss in the red bell pepper slices and blanched broccoli. Stir-fry the mixture for another 2-3 minutes until the vegetables are tender yet crisp.

            Pour the sweet chili sauce over the shrimp and vegetables, stirring to coat everything evenly. Cook for an additional minute until heated through.

              Remove from heat and serve over steamed jasmine rice. Garnish with sesame seeds and sliced green onions for extra flavor and presentation.

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