Sriracha Shrimp with Ginger Broccoli

Sriracha shrimp with ginger broccoli is a perfect light meal that can be scaled as needed. It’s sweet with a bit of spice!

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Even though our boys haven’t liked many seafood recipes I’ve made, we still like to enjoy it when they aren’t home. Sriracha shrimp with ginger broccoli was one we made when they were staying the night with their grandparents. It works well because it’s an easy recipe to scale. We made a smaller serving since it was only the two of us. But you could easily double or triple the amount of everything without worrying about it getting out of proportion.

Justin enjoyed it because the sriracha gave the shrimp a little bit of a kick. But it wasn’t too much since I don’t like a lot of spicy foods. if you want more of that spicy flavor, you could add a bit more sriracha. Or, do as Justin did, and dip your shrimp in some after it’s cooked.

Sriracha shrimp is a great meal when you are looking for something fairly light. The sauce on the shrimp has a great sweet but spicy flavor, and the ginger broccoli is very fresh.

Sriracha Shrimp with Ginger Broccoli Step by Step

Ingredients

  • 4 1/2 tbsp olive oil, divided
  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1 head broccoli, chopped
  • 1/4 cup water
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp brown sugar
  • 1/2 tbsp sriracha sauce
  • 1 egg white
  • 3/4 cup panko
  • 2 lb large shrimp, peeled and deveined
  • 3 tbsp sesame oil

Preparation

Heat a large skillet over medium heat and add 1 tbsp olive oil.

Add the garlic and ginger and cook for 1 minute, stirring constantly.

Add the broccoli and cook until lightly browned, about 2 minutes.

Add 1/4 cup water, cover, and steam for 2-3 minutes.

Uncover and sprinkle with 1/4 tsp each of salt and pepper.

Remove from the pan and cover to keep warm.

Whisk the brown sugar, sriracha sauce, and egg white in a shallow dish.

Pour the panko into a separate shallow dish.

Dredge the shrimp in the sauce mixture and then the panko until coated, working in batches as needed.

In a large skillet, heat 3 tbsp olive oil and 2 tbsp sesame oil over medium-high heat.

Add half of the dredged shrimp and cook for 2-3 minutes per side, until browned.

Remove from the pan and cover to keep warm.

Repeat with the second batch of shrimp by adding the remaining 1 1/2 tbsp each of olive oil and sesame oil then cook the shrimp.

Serve the shrimp with the broccoli.

Sriracha Shrimp with Ginger Broccoli Leftovers

Storage: Store the extra sriracha shrimp and broccoli in an airtight container in the refrigerator. This will stay good for up to 2 days.

Reheating: To reheat, you can toss the leftovers in a skillet and warm over medium heat for 5-10 minutes, until warmed through.

Freezing: The sriracha shrimp can freeze for up to 1 month. The broccoli won’t freeze well.

Recipe

Originally Published On: January 9, 2023

Sriracha Shrimp with Ginger Broccoli

Sriracha shrimp with ginger broccoli is a perfect light meal that can be scaled as needed. It's sweet with a bit of spice!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course:
Appetizer
|
Main Dish
Cuisine:
American
Keyword:
broccoli
|
ginger
|
shrimp
|
sriracha sauce
Dietary Needs:
Dairy-Free
Meat:
Seafood
Servings: 4
5 from 8 votes

Ingredients

  • 4 1/2 tbsp olive oil (divided)
  • 1 tsp garlic (minced)
  • 1 tsp ginger (minced)
  • 1 head broccoli (chopped)
  • 1/4 cup water
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp brown sugar
  • 1/2 tbsp sriracha sauce
  • 1 egg white
  • 3/4 cup panko
  • 2 lb large shrimp (peeled and deveined)
  • 3 tbsp sesame oil

Instructions

  • Heat a large skillet over medium heat and add 1 tbsp olive oil
  • Add the garlic and ginger and cook for 1 minute, stirring constantly
  • Add the broccoli and cook until lightly browned, about 2 minutes
  • Add 1/4 cup water, cover, and steam for 2-3 minutes
  • Uncover and sprinkle with 1/4 tsp each of salt and pepper
  • Remove from the pan and cover to keep warm
  • Whisk the brown sugar, sriracha sauce, and egg white in a shallow dish
  • Pour the panko into a separate shallow dish
  • Dredge the shrimp in the sauce mixture and then the panko until coated, working in batches as needed
  • In a large skillet, heat 3 tbsp olive oil and 2 tbsp sesame oil over medium-high heat
  • Add half of the dredged shrimp and cook for 2-3 minutes per side, until browned
  • Remove from the pan and cover to keep warm
  • Repeat with the second batch of shrimp by adding the remaining 1 1/2 tbsp each of olive oil and sesame oil then cook the shrimp
  • Serve the shrimp with the broccoli
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Nutrition Facts
Sriracha Shrimp with Ginger Broccoli
Amount Per Serving (0.5 pound)
Calories 345 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g20%
Polyunsaturated Fat 6g
Monounsaturated Fat 16g
Sodium 335mg14%
Potassium 528mg15%
Carbohydrates 22g7%
Fiber 5g20%
Sugar 6g7%
Protein 7g14%
Vitamin A 950IU19%
Vitamin C 137mg166%
Calcium 98mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

15 thoughts on “Sriracha Shrimp with Ginger Broccoli”

  1. 5 stars
    I am always looking for new recipes to make using shrimp as I love them. This sounds like it would be delicious. I love that there is a spicy kick from the sriracha sauce, yum!!!

  2. 5 stars
    Wow! This Shrimp with ginger broccoli dish looks absolutely delicious and so yummy too! A perfect combination. As my saying goes “When I SEA food, I get totally hungry!

  3. Right well this is our weekend all sorted! We will deffo be giving this a go, as your instructions are so easy to follow, so the perfect activity for myself and the hubby to do together x

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