Ginger Teriyaki Shrimp & Broccoli
Ginger Teriyaki Shrimp & Broccoli. Gingery, saucy, tangy shrimp in a super simple Asian inspired rice bowl. Topped with roasted broccoli, sesame seeds, & scallions. Every bite has a little bit of sweet, a little bit of tangy goodness. And most importantly...it’s delicious !!
Another Asian inspired rice bowl…and a big time yes for this one. The shrimp is bursting with sweet, tangy, gingery flavors. Sesame seeds for topping because extra flavor, why not?! Plated over a simple white rice and topped with crispy roasted broccoli and scallions. It’s one of those easy weeknight meals that feeds everyone and it’s hard not to love.
Over the weekend we made a delicious teriyaki shrimp on the grill for an appetizer. It was quite a hit and perfect to pair with cocktails. So, we decided to give it another go in an Asian-flare rice bowl. Honestly, this shrimp is good by itself, but the additions in the rice bowl make it even more fun and flavorful.
I am of course already looking forward to the weekend. And I am thinking another grilled teriyaki shrimp appetizer is going to be the move. Maybe with a classic marg…you know I love my margs. And I am of course super excited to get back to the beach enjoying another happy hour…definitely with some teriyaki shrimp !!
Ingredients
1/2 cup soy sauce
1/4 cup brown sugar
1 1/2 teaspoons fresh ginger; minced
1 garlic clove; minced
1 tablespoon honey
1 teaspoon sesame oil
3 tablespoons mirin
1 tablespoon corn starch mixed with 1 1/2 tablespoons water
1 pound shrimp; peeled and deveined
1 pound broccoli florets
5 tablespoons olive oil; divided
salt and pepper
1 cup jasmine rice; cooked according to package directions
sesame seeds and scallions for topping
Directions
For the Teriyaki sauce, combine the soy sauce, brown sugar, ginger, garlic, honey, sesame oil, mirin, corn starch, and water in small saucepan. Bring to a slow boil. Reduce heat and simmer for 3 - 4 minutes until thickened.
Toss the shrimp and sauce in small bowl, saving some sauce for dipping. Cast iron skillet heat 2 tablespoons of olive oil. Cook the shrimp over high heat for 3 - 4 minute, turning once. Set aside.
On a baking sheet lined with parchment paper, drizzle the broccoli with the remaining 3 tablespoons of olive oil. Cook in a 400 degree oven for 15 - 20 minutes.
Serve the shrimp with the broccoli overtop jasmine rice. Top with sesame seeds and scallions.
