Ingredients
Method
- Thaw the shrimp completely and pat them dry, removing any remaining shells, tails, or veins if needed.
- Stir together the chicken broth, soy sauce, honey, brown sugar, garlic, vinegar, sesame oil, ginger, and red pepper flakes in a bowl, leaving out the cornstarch and water for now.
- Heat the oil in a large skillet over medium-high heat, add the shrimp, and cook briefly on each side just until pink, then tilt the pan and slide them onto a clean plate.
- Add the broccoli to the same skillet and sauté for a few minutes until it turns bright green and just begins to soften, adding a small splash of oil if the pan looks dry, then remove it from the skillet.
- Pour the prepared sauce mixture into the skillet and bring it to a gentle boil.
- Stir the cornstarch and cold water together in a small bowl until completely smooth.
- Slowly whisk the cornstarch mixture into the bubbling sauce, stirring constantly, until the sauce thickens and turns glossy.
- Lower the heat, return the broccoli to the skillet, partially cover, and let everything warm together for a couple of minutes.
- Add the shrimp back to the pan and spoon the sauce over them, letting everything heat through for about a minute.
- Serve the shrimp and broccoli over warm rice and finish with green onions and chopped peanuts on top.
Nutrition
Notes
This is one of those glossy skillet dinners that feels like takeout but tastes even better at home. The sauce clings to every bite and turns simple shrimp and broccoli into something special. It’s the kind of meal that disappears fast and gets requested again the next week.