Spicy Shrimp & Broccoli Stir-Fry

Spicy Shrimp & Broccoli Stir-Fry

in a Sweet Chili Soy Glaze over Jasmine Rice

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Love shrimp and broccoli? Then you’ll adore our tasty twist on the tried-and-true takeout 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 just 20 minutes, no less!

Tags:SpicyCalorie SmartQuick

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Jasmine Rice

1 thumb


8 ounce

Broccoli Florets

1 tablespoon


3 ounce

Sweet Thai Chili Sauce

2 tablespoon

Soy Sauce

(ContainsWheat, Soy)

10 ounce



1 tablespoon

Sesame Seeds

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat15 g
Saturated Fat4.5 g
Carbohydrate92 g
Sugar24 g
Dietary Fiber3 g
Protein26 g
Cholesterol230 mg
Sodium2090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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In a small pot, combine rice, 1¼ cups water (2¼ 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. Peel and mince or grate ginger. Cut broccoli florets into 1-inch pieces, if necessary. In a small bowl, combine cornstarch and ⅓ cup hot water (⅔ 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, 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 chili sauce mixture to pan with shrimp. Bring to a boil and cook until sauce is thickened and glossy, 1-2 minutes. Stir in broccoli until coated. Remove from heat.


Fluff rice with a fork and season with salt. Divide between bowls and top with stir-fry. Sprinkle with as many sesame seeds as you like. Serve.