This Sesame Shrimp with Broccoli recipe is a quick and healthy dinner option that combines crispy, golden shrimp with nutritious broccoli, all coated in a flavorful sesame-panko crust. Perfect for busy weeknights or special occasions, this dish is packed with protein, healthy fats, and fiber. The sriracha and honey glaze adds a delightful balance of heat and sweetness, while toasted sesame seeds and ground ginger enhance the savory flavor. Easy to make in under 30 minutes, this gluten-free-friendly recipe is family-approved and customizable with protein substitutions like chicken or tofu. Serve it with rice or quinoa for a complete meal, and enjoy the crispy, tender textures of shrimp and broccoli in every bite.
Ingredients
For the Shrimp:
- 1 pound large raw shrimp (tails off, peeled, and deveined, about 20)
- Salt and pepper, to taste
- ¼ cup all-purpose flour
- 1 large egg
- 1 tablespoon sriracha
- 1 tablespoon honey
- ½ cup panko breadcrumbs
- ¼ cup toasted sesame seeds
- 1 teaspoon ground ginger
For Cooking:
- 2 tablespoons avocado oil (divided)
- 1 teaspoon toasted sesame oil (divided)
For the Broccoli:
- 1 small head broccoli (cut into florets)
- Lemon slices, for serving
Instructions
- Prepare the Shrimp:
- Pat the shrimp dry with paper towels and season with salt and pepper.
- Place the flour in a shallow bowl. In a separate bowl, whisk the egg with sriracha and honey. Combine panko breadcrumbs, toasted sesame seeds, and ground ginger in a third bowl.
- Coat the Shrimp:
- Dredge each shrimp in the flour, shaking off any excess. Dip into the egg mixture, then coat with the panko-sesame mixture. Set aside.
- Cook the Shrimp:
- Heat a nonstick skillet over medium heat. Add 1 tablespoon avocado oil and ½ teaspoon toasted sesame oil.
- Cook half the shrimp in the skillet, about 3-4 minutes per side, until golden and opaque. Remove and repeat with the remaining shrimp, using the remaining oil. Keep cooked shrimp warm.
- Cook the Broccoli:
- In the same skillet, add the broccoli florets. Cook over medium heat until lightly browned, about 2-3 minutes.
- Add a splash of water to deglaze the pan if needed and continue cooking for another 2-3 minutes until broccoli is crisp-tender.
- Serve:
- Serve the sesame shrimp alongside the broccoli and garnish with lemon slices. Enjoy immediately.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
- Healthy and Nutritious: Packed with protein, healthy fats, and fiber.
- Delicious Flavor: A delightful balance of savory sesame, spicy sriracha, and the freshness of broccoli.
- Family-Friendly: A crowd-pleaser that even picky eaters will enjoy.
Tips
- Pat the shrimp completely dry to ensure the coating adheres well.
- Toast sesame seeds for an added depth of flavor.
- Use fresh broccoli for the best texture and taste.
Variations and Substitutions
- Shrimp Substitute: Use chicken tenders or tofu for a different protein.
- Spice Level: Adjust the sriracha to make it milder or spicier.
- Vegetables: Swap broccoli with snap peas, asparagus, or bell peppers.
- Gluten-Free Option: Replace all-purpose flour and panko with gluten-free versions.
FAQs
Can I use frozen shrimp?
Yes, just ensure they are thawed completely and patted dry before cooking.
Can I bake the shrimp instead of frying?
Absolutely! Bake at 400°F on a parchment-lined baking sheet for 12-15 minutes, flipping halfway through.
What can I use instead of sesame seeds?
You can substitute sesame seeds with crushed nuts like almonds or cashews.
Serving
- Serve this dish as a standalone meal or pair it with steamed rice, quinoa, or cauliflower rice for a complete dinner.
- Add a drizzle of soy sauce or a sprinkle of chili flakes for extra flavor.
Suggestions
- Pair with a light miso soup or Asian-style salad for a full-course meal.
- Leftovers? Reheat in a skillet to maintain crispness or enjoy cold as a salad topping.
Enjoy this Sesame Shrimp with Broccoli recipe for a flavorful, healthy, and satisfying meal!
Sesame Shrimp with Broccoli
4
servings5
minutes15
minutesIngredients
For the Shrimp:
1 pound large raw shrimp (tails off, peeled, and deveined, about 20)
Salt and pepper, to taste
¼ cup all-purpose flour
1 large egg
1 tablespoon sriracha
1 tablespoon honey
½ cup panko breadcrumbs
¼ cup toasted sesame seeds
1 teaspoon ground ginger
For Cooking:
2 tablespoons avocado oil (divided)
1 teaspoon toasted sesame oil (divided)
For the Broccoli:
1 small head broccoli (cut into florets)
Lemon slices, for serving
Directions
- Prepare the Shrimp:
- Pat the shrimp dry with paper towels and season with salt and pepper.
- Place the flour in a shallow bowl. In a separate bowl, whisk the egg with sriracha and honey. Combine panko breadcrumbs, toasted sesame seeds, and ground ginger in a third bowl.
- Coat the Shrimp:
- Dredge each shrimp in the flour, shaking off any excess. Dip into the egg mixture, then coat with the panko-sesame mixture. Set aside.
- Cook the Shrimp:
- Heat a nonstick skillet over medium heat. Add 1 tablespoon avocado oil and ½ teaspoon toasted sesame oil.
- Cook half the shrimp in the skillet, about 3-4 minutes per side, until golden and opaque. Remove and repeat with the remaining shrimp, using the remaining oil. Keep cooked shrimp warm.
- Cook the Broccoli:
- In the same skillet, add the broccoli florets. Cook over medium heat until lightly browned, about 2-3 minutes.
- Add a splash of water to deglaze the pan if needed and continue cooking for another 2-3 minutes until broccoli is crisp-tender.
- Serve:
- Serve the sesame shrimp alongside the broccoli and garnish with lemon slices. Enjoy immediately.
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