Sweet and Sour Shrimp With Broccoli
This post may contain affiliate links. Read my full disclosure policy. This sweet and sour shrimp with broccoli skips the fryer but keeps all the flavor—fresh, fast, and perfect over a bowl of rice. A healthier version of the Chinese restaurant-style dish that is typically battered and deep-fried, this sweet and sour shrimp with broccoli is one of the easiest (and tastiest) suppers you can make. Start a pot of rice before you begin prepping—30 minutes later, your dinner is done! If you’re in the mood for the crispy, takeout-style classic, try my sweet and sour chicken — but for something lighter, this shrimp version is a weeknight favorite. I always stock up on the 2-pound bags of frozen shrimp when they’re on sale at my supermarket; it makes this recipe both convenient and affordable. What You’ll Need to Make Sweet and Sour Shrimp With Broccoli Before we get to the recipe, a note on buying shrimp: The “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp, and you never know how long it’s been sitting there. Almost all shrimp are cleaned and flash frozen shortly after being caught, so for the freshest shrimp, you’re better off buying it frozen and defrosting it yourself. For this recipe, I buy shrimp labeled “shell split and deveined.” Come dinnertime, all I have to do is run the shrimp under cold water to quickly defrost and then peel. Step-by-Step Instructions Step 1: Make the sauce. In a medium bowl, combine the ketchup, soy sauce, sugar, chili sauce, cornstarch, and rice vinegar. Whisk until completely smooth, then whisk in the chicken broth. Set aside. Step 2: Sauté the aromatics. Set a large nonstick pan over medium-high heat. Add the oil and heat until shimmering. Add the light green scallions, ginger, and garlic. Cook, stirring frequently, until soft, about 2 minutes. Step 3: Cook the shrimp and broccoli. 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. Step 4: Finish the dish. Sprinkle the dark green scallions over top. Serve with rice and enjoy! More Asian Recipes You May like RecipeComments (94)Add Comment Recipe Comments (94) Add Comment 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 This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. 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. See more recipes: Dairy-FreeDinnerFish & SeafoodGluten-Free AdaptableQuick & EasyAsianChinese Dairy-Free Dinner Fish & Seafood Gluten-Free Adaptable Quick & Easy Asian Chinese