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Sesame Ginger Shrimp & Broccoli

Sesame Ginger Shrimp & Broccoli

4 6

This shrimp and broccoli dish uses ingredients that you probably have on hand in your pantry and turns them into a dinner that’s better than take-out.  Swanson® broth is the savory base for a perfectly balanced sesame ginger sauce in which you cook shrimp and broccoli.  If you’re looking to save time during the week, this dish can be partially prepared ahead.  Click on “recipe tips” below to see how to prepare it ahead making it a great choice for any night of the week.

serves 6 people

Ingredients

cost per recipe: $11.66

The price is determined by the national average.

  • 2

    tablespoons sesame oil

  • 1

    pound uncooked shrimp (21-25 count), peeled, deveined and tails removed

  • 1/4

    teaspoon crushed red pepper

  • 2

    cups broccoli florets

  • 1

    small red bell pepper, cut into 2-inch long strips (about 1 cup)

  • 2

    teaspoons peeled grated ginger root

  • 2

    cloves garlic, minced

  • 1 1/2

    cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth

  • 2

    tablespoons cornstarch

  • 1

    tablespoon soy sauce

  • 4 1/2

    cups hot cooked white rice

view nutrition info

How to Make It

Step 1

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.  Add the shrimp and cook for 4 minutes, stirring often.  Remove the shrimp from the skillet.

Step 2

Heat the remaining oil in the skillet.  Add the crushed red pepper, broccoli and red pepper strips.  Cook for 2 minutes, stirring occasionally.  Add the ginger and garlic and cook and stir for 1 minute.  Add 1 1/4 cups broth and heat to a boil.

Step 3

Stir the remaining broth, the cornstarch and soy sauce in a small bowl until the mixture is smooth.  Add the cornstarch mixture and the shrimp to the skillet and cook and stir for 2 minutes or until the mixture boils and thickens and the shrimp are cooked through.  Season to taste.  Serve the shrimp mixture over the rice.

Recipe Tips

  • Prep Ahead Meal: Save on prep at dinnertime by getting it done ahead.  You can prep the vegetables, ginger and garlic and place them into a gallon-size resealable bag with the crushed red pepper (you can add them to the skillet all together in Step 2).  Do the same with the shrimp, peeling and deveining them when you have time.  Seal both bags and store in the fridge for up to 3 days.  To really get dinner on the table fast- serve with instant rice!

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Made With
 Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

BUY NOW
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

BUY NOW
Swanson® Chicken Broth

Swanson® Chicken Broth

BUY NOW

Ratings & Reviews

(6)
  • Joy38

    February 23, 2016

    Where is the sour?

    This looks like a very good stir fry sauce and not unlike what I typically prepare. But to call this recipe hot and sour? There is no sour.

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  • Elgeka

    April 12, 2015

    Very spicy and tasty

    Did not have raw shrimp, so i used cooked tails off frozen shrimp and followed the same instructions. Turned out just awesome!

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    (0) (0)
  • snazzygirl

    January 26, 2015

    Bland

    Made the recipe to the letter - bland, bland, bland. Tried adding oyster sauce to give it a boost....didn't work. Not impressed with the hot and sour broth.

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  • Melanie T.

    May 3, 2014

    Yummy

    Made this dinner. Found it to be a little expensive but so worth it. Everyone in my family loved it.

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    (0) (0)
  • Megan P.

    March 17, 2014

    Simple and Delicious

    This was very easy to make. I didnt have shrimp so I used chicken. I did season the chicken a little with salt, pepper and five spice. It was a little spicy but bearable. I cant wait to try it with shrimp. I will definitely cook this again.

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    (0) (0)

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