Spicy Shrimp & Broccoli Stir-Fry
in a Sweet Chili Soy Glaze over Jasmine Rice
- Soy
- Wheat
- Shellfish
- Sesame
- Milk
Love shrimp and broccoli? Then you’ll adore our tasty twist on the tried-and-true classic. Succulent seared shrimp and tender broccoli are simmered in a sweet chili and soy sauce mixture that’s spiked with fresh ginger. On the side, there’s a heap of steamy jasmine rice (aka the perfect vessel for catching any delicious runaway sauce). Skip the takeout joint and find out how easy and tasty it is to whip up this dish in your very own kitchen... in just 20 minutes, no less!
Ingredients
1 tablespoon
Cornstarch
2 ounce
Sweet Thai Chili Sauce
8 ounce
Broccoli
½ cup
Jasmine Rice
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 thumb
Ginger
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Peel and mince or grate ginger. • In a small bowl, combine cornstarch with ¼ cup warm water (1⁄3 cup for 4 servings); stir in chili sauce and soy sauce.
• Heat a drizzle of oil in a large pan over medium-high heat. Add broccoli and 2 tsp water. Cover and steam for 3-5 minutes. • Uncover and cook, stirring occasionally, until broccoli is browned and tender, 3-5 minutes more. Season with salt and pepper. Remove from pan and set aside.
• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in pan used for broccoli over medium-high heat. Add shrimp and cook, stirring occasionally, 3-4 minutes. • Add 1 TBSP butter (2 TBSP for 4 servings) and ginger; cook until ginger is fragrant and shrimp is opaque and cooked through, 1 minute more.
• Add glaze to pan with shrimp. Bring to a boil and cook until sauce is thickened and glossy, 1-2 minutes. TIP: If sauce is too thick, stir in a splash of water. • Stir in broccoli until coated. Remove pan from heat.
• Fluff rice with a fork; season with salt. • Divide rice between bowls; top with stir-fry. Sprinkle with as many sesame seeds as you like and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet-and-spicy sauce, though some found it too sweet or salty; adjusting seasoning to taste is recommended.
- Ease of prep: Customers praised how quick and simple this dish was to make, with several calling it faster than takeout 🍲.
- Suggestions: Consider adding more veggies like bell peppers or water chestnuts; some enjoyed adding garlic or a squeeze of lime.
- Leftovers: Several noted the shrimp didn't reheat well; some found the broccoli became mushy when stored.
- Portions: Many wished for more rice; a few suggested increasing the broccoli amount for better balance.
Reviews from our home cooks
This meal is very tasty, although on the spicy side. Be careful not to overcook the broccoli. The shrimp was lovely and the sweet chili soy glaze was delicious. I wish there had been a bit more rice. We had left over shrimp and broccoli, but needed about another 1/2 cup of rice.
The recipe was sweet instead of spicy. The amount of rice that was given for the 4 person meal was less than 1 cup like 3/4 cup for 4 people. It was not enough for everyone. The average amount of rice is 1 1/2 or 2 cups for 4. For the recipe take out sweet thai chili sauce for something more spicy but the shrimp themselves were good.
Great flavors! The combination of the chili sauce, soy sauce and ginger tastes great with the broccoli and shrimp. The sesame seeds are a tasty, decorative touch.
For my taste, I'd like something just a little spicier in this dish. Maybe a little crushed red pepper, or saute the shrimp in some spicy Chinese oil. But I love everything in this dish, especially the chili sauce and the fresh ginger. HF always has the BEST ginger, better than I can buy in any of my local stores.
What I liked about this recipe was its simplicity for super easy cooking (loved I didn't need to make Chili sauce from scratch) and tasted just like the Chinese takeout. It required really a minimum cutting and plates (inc. utensils) to wash. I am so grateful having exact 10oz FRESH shrimp as I usually buy frozen bulk, and each time when I use them, just measure and defrost, which causes additional steps and washing of bowl/utensils, etc. Almost inclined to adding mushrooms to it, but it was delicious as is. A very nice traditional recipe to keep, thanks.
This was so delicious and super easy! We added a little extra spicy chili sauce. The broccoli soaked up the sauce so nicely, I could have just eaten that!
Quality of shrimp was great, overall flavors excellent, very filling. Noticed the ends of the broccoli were a little brown prior to cooking- trimmed them.
I loved that the broccoli was all prepared!!! The shrimp were great as always and the sauce was very tasty. Super easy which I appreciated.
Way too salty - recipe says to salt and pepper pretty much everything - I didn't salt the broccoli but did salt the shrimp - with soy sauce you really don't need extra salt.
My partner does not like cooked broccoli, so I took some out for him to eat raw. This shrimp, as in other meals, is plentiful and good quality.
