Sweet and Sour Shrimp With Broccoli
 With tender shrimp, crisp-tender broccoli, and a tangy-sweet sauce, this lighter sweet and sour shrimp recipe comes together in a flash! Ingredients 3 tablespoons ketchup 3 tablespoons soy sauce 4 teaspoons sugar 1 tablespoon Asian chili sauce, such as Sambal Oelek (available in Asian aisle of most supermarkets) 2 tablespoons cornstarch 2½ tablespoons rice vinegar 1 cup low-sodium chicken broth 3 tablespoons vegetable oil 1 bunch scallions, finely sliced, light and dark green parts divided 2 tablespoons finely chopped fresh ginger (see note) 3 cloves garlic, chopped 2 pounds extra-large (26/30) or jumbo (21/25) shrimp, peeled and deveined, thawed if frozen 2½ cups broccoli florets 3 tablespoons ketchup 3 tablespoons soy sauce 4 teaspoons sugar 1 tablespoon Asian chili sauce, such as Sambal Oelek (available in Asian aisle of most supermarkets) 2 tablespoons cornstarch 2½ tablespoons rice vinegar 1 cup low-sodium chicken broth 3 tablespoons vegetable oil 1 bunch scallions, finely sliced, light and dark green parts divided 2 tablespoons finely chopped fresh ginger (see note) 3 cloves garlic, chopped 2 pounds extra-large (26/30) or jumbo (21/25) shrimp, peeled and deveined, thawed if frozen 2½ cups broccoli florets Instructions In a medium bowl, combine the ketchup, soy sauce, sugar, chile sauce, cornstarch and rice vinegar. Whisk until completely smooth, then whisk in the chicken broth. Set aside. Set a large nonstick pan over medium-high heat. Add the oil and heat until shimmering. Add the light green scallions, ginger, and garlic and cook, stirring frequently, until soft, about 2 minutes. Do not brown. Add the shrimp and cook, stirring frequently, until mostly pink and curled, but not cooked through, about 2 minutes. Add the sauce and broccoli to the pan. Cook, stirring frequently, until the sauce is thickened and the shrimp and broccoli are cooked through, about 3 minutes. Sprinkle the dark green scallions over top and serve with rice. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. In a medium bowl, combine the ketchup, soy sauce, sugar, chile sauce, cornstarch and rice vinegar. Whisk until completely smooth, then whisk in the chicken broth. Set aside. Set a large nonstick pan over medium-high heat. Add the oil and heat until shimmering. Add the light green scallions, ginger, and garlic and cook, stirring frequently, until soft, about 2 minutes. Do not brown. Add the shrimp and cook, stirring frequently, until mostly pink and curled, but not cooked through, about 2 minutes. Add the sauce and broccoli to the pan. Cook, stirring frequently, until the sauce is thickened and the shrimp and broccoli are cooked through, about 3 minutes. Sprinkle the dark green scallions over top and serve with rice. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here. Nutrition Information Powered by Per serving (4 servings) Calories: 347 Fat: 13 g Saturated fat: 1 g Carbohydrates: 21 g Sugar: 8 g Fiber: 1 g Protein: 35 g Sodium: 2152 mg Cholesterol: 286 mg Per serving (4 servings) Calories: 347 Fat: 13 g Saturated fat: 1 g Carbohydrates: 21 g Sugar: 8 g Fiber: 1 g Protein: 35 g Sodium: 2152 mg Cholesterol: 286 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.