Garlic Butter Shrimp and Broccoli Stir-Fry

This weeknight main pairs quick-cooking shrimp and crisp-tender broccoli with jasmine rice and a garlic butter pan sauce. The rice cooks while the shrimp and broccoli are seared briefly, then everything is finished together in one skillet for a fast dinner.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 1.5 cups jasmine rice rinsed
• 2.25 cups water for cooking rice
• 0.25 tsp fine salt divided
• 1.5 lb shrimp peeled and deveined, patted dry
• 0.25 tsp fine salt divided
• 0.25 tsp black pepper divided
• 1 tbsp neutral oil divided
• 1 tbsp unsalted butter divided
• 6 cups broccoli florets cut into bite-size florets
• 1 tbsp neutral oil divided
• 3 tbsp unsalted butter divided
• 4 cloves garlic cloves minced
• 2 tsp fresh ginger finely grated
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 0.5 tsp fine salt divided
• 0.25 tsp black pepper divided
• 0.25 tsp red pepper flakes
• 2 stalks scallions thinly sliced
• 1 tbsp toasted sesame seeds for garnish

Instructions

1. Cook the rice: combine the rinsed jasmine rice, water, and 0.25 tsp salt in a medium saucepan. Bring to a boil over high heat, then cover, reduce to low, and cook for 15 minutes. Remove from heat and rest, covered, for 5 minutes before fluffing. The rice is tender, the water is absorbed, and the grains separate when fluffed.
2. While the rice cooks, season the shrimp with 0.25 tsp salt and 0.25 tsp black pepper. The shrimp are evenly seasoned and ready to sear.
3. Heat 1 tbsp oil and 1 tbsp butter in a large skillet or wok over medium-high heat. Add the broccoli and cook for 3 to 4 minutes, stirring often, until bright green with browned edges. Transfer to a plate. The broccoli is crisp-tender and lightly browned in spots.
4. Add the remaining 1 tbsp oil to the skillet. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and just opaque. Transfer the shrimp to the plate with the broccoli. The shrimp are pink, curled, and no longer translucent in the center.
5. Reduce the heat to medium. Add the remaining 3 tbsp butter, the garlic, and the ginger. Cook for 30 seconds, stirring, until fragrant. Stir in the soy sauce, honey, rice vinegar, remaining 0.5 tsp salt, remaining 0.25 tsp black pepper, and the red pepper flakes if using. Return the shrimp and broccoli to the skillet and toss for 30 to 60 seconds to coat in the sauce. The sauce glazes the shrimp and broccoli and smells strongly of garlic and ginger.
6. Divide the rice among bowls, spoon the shrimp and broccoli over the top, and finish with scallions and sesame seeds if using. Each bowl is plated with rice on the bottom and glossy shrimp and broccoli on top.