Garlic Shrimp with Lemon Broccoli

Name: Garlic Shrimp with Lemon Broccoli
Cook time: 20 min
Yield: 4 servings
Ingredients: 240 g jasmine rice rinsed; 360 ml water for rice; 2 g salt for rice; 680 g raw shrimp peeled and deveined; 2 g lemon zest from 1 lemon; 2 cloves garlic cloves finely minced; 5 g fresh ginger finely grated; 15 ml soy sauce; 10 ml lemon juice freshly squeezed; 10 ml neutral oil divided; 400 g broccoli florets cut into bite-size florets; 0.5 g black pepper freshly ground; 30 ml water for sauce; 20 ml neutral oil divided; 2 cloves garlic cloves finely minced; 5 g fresh ginger finely grated; 15 ml soy sauce; 20 ml lemon juice freshly squeezed; 10 g honey; 30 ml water for sauce; 1 g red pepper flakes; 0.5 g black pepper freshly ground; 20 g scallions thinly sliced

Weeknight shrimp are sautéed with garlic, ginger, soy, and lemon, then finished with broccoli and served over jasmine rice. The sauce is kept light so the shrimp stay tender and the vegetables remain bright.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

240 g jasmine rice rinsed
360 ml water for rice
2 g salt for rice
680 g raw shrimp peeled and deveined
2 g lemon zest from 1 lemon
2 cloves garlic cloves finely minced
5 g fresh ginger finely grated
15 ml soy sauce
10 ml lemon juice freshly squeezed
10 ml neutral oil divided
400 g broccoli florets cut into bite-size florets
0.5 g black pepper freshly ground
30 ml water for sauce
20 ml neutral oil divided
2 cloves garlic cloves finely minced
5 g fresh ginger finely grated
15 ml soy sauce
20 ml lemon juice freshly squeezed
10 g honey
30 ml water for sauce
1 g red pepper flakes
0.5 g black pepper freshly ground
20 g scallions thinly sliced

Instructions

Combine the rinsed jasmine rice, water for rice, and salt in a medium saucepan. Bring to a boil over high heat, then cover, reduce to low, and cook until the water is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand covered. Rice is tender and the surface looks fluffy, with no visible water in the pan.
While the rice cooks, pat the shrimp dry. In a medium bowl, toss the shrimp with the lemon zest, half of the garlic, half of the ginger, 15 ml of the soy sauce, and 10 ml of the lemon juice. Shrimp is evenly coated and lightly seasoned.
Heat 10 ml of the oil in a large skillet over medium-high heat. Add the broccoli with a pinch of black pepper and stir-fry for 3 to 4 minutes. Add 30 ml of water, cover briefly, and cook until the broccoli is bright green and crisp-tender, 2 to 3 minutes more. Transfer to a plate. Broccoli is bright green and can be pierced with a knife tip while still offering slight resistance.
Add the remaining 20 ml of oil to the same skillet. Add the remaining garlic and ginger and cook for 20 to 30 seconds until fragrant. Add the shrimp in a single layer and cook, turning once, until just opaque and curled, 2 to 3 minutes per side depending on size. Shrimp is pink, opaque, and just firm; avoid overcooking.
Stir in the remaining soy sauce, remaining lemon juice, honey, the remaining water for sauce, and the optional red pepper flakes. Simmer for 30 to 60 seconds, then return the broccoli to the pan and toss to coat. Taste and add the remaining black pepper if needed. The sauce lightly coats the shrimp and broccoli without pooling heavily in the pan.
Fluff the rice and divide it among 4 plates. Spoon the shrimp and broccoli over or alongside the rice and finish with the sliced scallions. Each plate has hot rice, sauced shrimp, and broccoli with a fresh scallion garnish.