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Easy Shrimp and Broccoli Bowls

A quick, flavorful weeknight bowl of shrimp and broccoli served over jasmine rice with a savory hoisin-ginger sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 cup uncooked jasmine rice
  • 1 pound medium shrimp thawed and peeled, tails on optional
  • 1 tablespoon olive oil
  • 1 teaspoon fresh ginger grated
  • 4 cloves garlic minced
  • 3 tablespoons hoisin sauce
  • 1 teaspoon soy sauce
  • 1 head broccoli cut into bite-size florets
  • sesame seeds to taste
  • scallions to taste, sliced

Instructions

  • Cook the jasmine rice according to package directions.
  • When the rice is nearly done, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add grated ginger and minced garlic to the skillet and cook, stirring constantly, about 1 minute until fragrant.
  • Stir in the hoisin sauce and soy sauce and mix until combined.
  • Add the broccoli florets, cover the skillet, and cook for 4 minutes until the broccoli is tender-crisp.
  • Add the shrimp, stir to coat with the sauce, then cover and cook 3 minutes or until the shrimp are pink and cooked through.
  • Serve the shrimp and broccoli over the cooked rice and garnish with sesame seeds and sliced scallions to taste.

Equipment

  • Saucepan
  • Large Skillet
  • spatula or wooden spoon
  • Cutting Board
  • Knife
  • Measuring spoons

Notes

  • Keep grated ginger in the freezer; it’s easier to grate frozen.
  • Use tails-on shrimp for presentation if desired.
  • Adjust sesame seeds and scallions to taste.