Szechuan Shrimp and Broccoli

Forget take-out! You can prep and prepare this dish in 20 minutes. I love sweet chili sauce, and in this dish you combine it with soy sauce, rice vinegar, garlic, ginger, and Sriracha to get an incredibly delicious sauce that coats shrimp and broccoli. If you like things spicy, go ahead and add the red pepper flakes. I tend to leave them out, but I do like to add thinly sliced red bell pepper. Serve over rice, quinoa, or spaghetti squash. Enjoy!

1/4 C. sweet chili sauce
2 Tbsp. soy sauce
2 Tbsp. seasoned rice vinegar
2 cloves of garlic, minced (1 tsp.)
1 tsp. cornstarch
1 tsp. Sriracha chili sauce
1/2 tsp. crushed red pepper flakes (optional!)
1/2 tsp. freshly grated ginger
1-2 tsp. sesame oil, for stir-frying
1-lb. peeled and deveined shrimp, tail on
1/2-lb. chopped broccoli
1/4 C. chopped green onion
1 tsp. sesame seeds

In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes (if using), ginger, and cornstarch. 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. Next add shrimp and cook for about 2-3 minutes. Add your sauce and cook for an additional 2-3 minutes until sauce bubbles and thickens.

Once fully cooked, shrimp will be pink, opaque and curled. Top with chopped green onion and sesame seeds.

Yields: 2 servings

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