This copycat Szechuan Shrimp and Broccoli recipe is ridiculously tasty and ready in just 20 minutes. Skip the restaurant and whip up this healthy dish at home!
Since I was a little pipsqueak, I’ve been positively cuckoo for Chinese food. My parents owned a small storefront, nestled next to the most AMAZING Chinese restaurant. Growing up amist a sea of chain restaurants, this family-owned gem was our favorite spot and one of the few places all six of us could agree on.
Years later, I’ve yet to find a replacement. There’s just no topping it! I can’t even find a restaurant that comes close at this point, so for the past few years I’ve sadly given up on Chinese food.
To say I miss it is the understatement of the century.
Naturally I was long overdue for a little take-out fake-out action in my kitchen, and I’m seriously embarrassed that I hadn’t gone this route earlier! The result was nothing short of fantastic.
I mean, we licked our plates clean. Quite literally, in fact!
- 1/4 cup sweet chili sauce
- 2 TBSP reduced-sodium GF soy sauce
- 2 TBSP seasoned rice vinegar
- 2 cloves of garlic, minced (approx. 1 tsp)
- 2 tsp cornstarch (optional!)
- 1 tsp Sriracha chili sauce
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp freshly grated ginger
- 1-2 tsp sesame oil, for stir-frying
- 1 lb peeled and cleaned shrimp, tail on
- 1/2 lb chopped broccoli
- 1/4 cup chopped green onion
- 1 tsp sesame seeds
- FEELING FIERY? Use extra Sriracha and red pepper flakes to amp up the heat as desired.
- Thaw shrimp if using frozen.
- In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes, and ginger. For an extra thick sauce like the restaurants serve, add the optional cornstarch to the sauce and mix well. Set aside.
- Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
- Add broccoli and stir fry for a few minutes until tender.
You can find complete recipes of this SZECHUAN SHRIMP AND BROCCOLI in peasandcrayons.com