Spicy Shrimp And Broccoli Recipes

SPICY SZECHUAN SHRIMP AND BROCCOLI

Steps:

• In a small mixing bowl, whisk together water, soy sauce, chili garlic sauce, ginger, garlic, red pepper flakes, honey, and cornstarch.
• Heat a wok or large skillet over high heat. Pour in cooking oil and add in broccoli and shrimp. Pour sauce over.
• Toss and allow shrimp to cook until it turns pink. Turn off heat and stir in green onions. Serve hot.

SPICY SHRIMP AND BROCCOLI

Steps:

• Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
• Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add shrimp, garlic and gingerroot; stir-fry 1 minute. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.
• Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with peanuts. Serve over rice.

SPICY SHRIMP AND BROCCOLI

Steps:

• 1. In a Cuisinart® food processor fitted with the metal blade, process garlic, ginger, jalapeño and scallions until finely chopped, about 20 - 30 seconds. Insert the 4mm slicing disc and place the broccoli stems in the large feed tube. Slice using medium pressure; reserve. 2. Using the metal blade, process soy sauce, sherry, sugar, sesame oil, black pepper and red pepper flakes until combined. Reserve. 3. Heat canola oil in a Cuisinart® Non-stick stainless 10-½-inch Stir-Fry Pan over medium-high heat. Add scallion/broccoli mixture and sauté until wilted, about 1 minute. Add shrimp and cook until shrimp is pink, about 1½ minutes. Add broccoli florets and cook until barely tender, about 3 minutes. Add reserved sauce and bring to a boil. 4. Combine broth and cornstarch in a small bowl. Add to boiling sauce and cook until mixture thickens, about 1 minute. Serve immediately over rice.

SPICY SHRIMP FRIED RICE WITH BROCCOLI

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the shrimp to the skillet, season with 1/4 teaspoon salt and stir-fry until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the broccoli, garlic, ginger, jalapeno, Shaoxing and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil and serve.
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SPICY SHRIMP-AND-BROCCOLI STIR-FRY

Steps:

• Cook rice according to package instructions. Meanwhile, gently pat shrimp dry with paper towels. Heat a wok or large skillet over high. Remove pan from heat and carefully add 2 tablespoons oil and broccoli. Return to heat and cook, undisturbed, until crisp-tender and browned in spots, 1 to 2 minutes. Add 2 tablespoons oil and shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 2 minutes. Remove from heat, add chili-garlic sauce and remaining tablespoon oil, and toss to coat. Stir in 1 to 2 tablespoons water to thin, if necessary. Serve with rice.

SPICY SHRIMP AND BROCCOLINI STIR-FRY

Steps:

• Cook the grain blend as the label directs; set aside.
• Heat the coconut oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until they just turn pink, about 1 minute per side; transfer to a plate and set aside. Add the jalapeno, ginger and 1/2 teaspoon salt to the skillet and cook until the jalapeno softens slightly, about 1 minute. Add the broccolini and scallions and cook, stirring occasionally, until slightly softened, 2 minutes.
• Add the coconut water to the skillet and cook, stirring, until the broccolini is just tender, about 2 minutes. Add the peanut butter and cook, stirring, until the sauce thickens slightly, about 1 minute.
• Return the shrimp to the skillet; cook until opaque and the sauce thickens, about 2 more minutes. Stir in the cilantro and lime juice. Serve over the grains.

SHRIMP WITH BROCCOLI IN GARLIC SAUCE

Steps:

• Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
• Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.

SPICY SHRIMP & BROCCOLI STIR-FRY IN A SWEET CHILI SOY GLAZE OVER JASMINE RICE

Steps:

• • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• • While rice cooks, wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate ginger. • In a small bowl, combine cornstarch with ¼ cup warm water (1⁄3 cup for 4 servings); stir in chili sauce and soy sauce.
• • Heat a drizzle of oil in a large pan over medium-high heat. Add broccoli and 2 tsp water. Cover and steam for 3-5 minutes. • Uncover and cook, stirring occasionally, until broccoli is browned and tender, 3-5 minutes more. Season with salt and pepper. Remove from pan and set aside.
• • Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in pan used for broccoli over medium-high heat. Add shrimp and cook, stirring occasionally, 3-4 minutes. • Add 1 TBSP butter (2 TBSP for 4 servings) and ginger; cook until ginger is fragrant and shrimp is opaque and cooked through, 1 minute more.
• • Add glaze to pan with shrimp. Bring to a boil and cook until sauce is thickened and glossy, 1-2 minutes. TIP: If sauce is too thick, stir in a splash of water. • Stir in broccoli until coated. Remove pan from heat.
• • Fluff rice with a fork; season with salt. • Divide rice between bowls; top with stir-fry. Sprinkle with as many sesame seeds as you like and serve.

SHRIMP AND BROCCOLI STIR FRY SPICY

Steps:

• In a large sauce pan.
• add the vinegar, garlic, red pepper flakes, broth, soy sauce, and ginger. Bring to a slight boil.
• Add shrimp and fresh or frozen but thawed broccoli florets.
• Take some of the excess sauce and pour into a bowl (about 3 tbsp sauce and add 1 tbsp cornstarch). Whisk and return to pan. Bring to full boil and stir constantly.
• As soon as thickening begins, remove from heat and serve over white rice. You may also use one of them premade Asian vegetable medleys in this recipe and pour sauce over it.
• Can be used for beef, chicken or pork as well.

SPICY ROASTED SHRIMP AND BROCCOLI RABE

Steps:

• Heat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons olive oil, the sesame oil if using, 1/4 teaspoon salt and 1/8 teaspoon chile flakes. In a separate bowl, combine shrimp, remaining 1 tablespoon oil, the orange zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon chile flakes.
• Spread broccoli and shrimp in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until shrimp are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges.