Sweet and Sour Shrimp and Broccoli

I love eating out. I’ll be honest, it’s my favorite hobby. I love trying new foods and not having to clean dishes up afterwards.

However, eating out does a number to the budges because it is so expensive and the food is usually unhealthy.

So I decided to make one of my favorite Chinese (Americanized) dishes in my own home.

I’ll be honest, this version tastes better than the restaurant and it doesn’t leave me feeling sick and unhealthy, because I am not deep frying anything, and my meat and produce are fresh.

How to make sweet and sour shrimp and BROCCOLI

Step 1: Steam broccoli as preferred. I like to boil mine and cover it with a lid, but you could also steam yours in the microwave or in a microwavable bag.

If you are really in a time crunch, you could even use the steam-able packages of broccoli you get in the freezer aisle.

Step 2: Cook shrimp according to package directions. I used shrimp where the tail was already removed from it.

There is nothing worse than stopping, biting around a shrimp tail, then continuing to eat.

I cooked mine in a pan with a tiny bit of olive oil.

Step 3: In a pan, combine the steamed broccoli, sauteed shrimp, and minced garlic.

Step 4: Cook over medium heat until the garlic starts to become clear.

Step 5: Add salt and pepper to taste.

Step 6: Add the sweet and sour sauce to the pan and continue sautéing until fully combined and all the flavors are mixed.

If you are against purchasing sweet and sour, you could also make a homemade teriyaki sauce. Our favorite teriyaki sauce is from our Teriyaki Chicken recipe, that you can find, here.

Step 7: Remove from heat and sprinkle sesame seeds for garnish.

how do i know when my shrimp are cooked all the way through?

There are many shrimp cooking tricks, but the ones that I have found work the best for me are these:

-Remove from heat or pan when the shrimp change form gray to a dark pinkish-peach color.

-The shrimp are done cooking when they are in a perfect “c” shape. Many people mistake the “c” shape for an “o” shape. If your shrimp has started to touch ends with the other, it is overcooked.

An easy way to remember this, is “c” shaped means cooked, and “o” shaped means overdone.

You don’t want to over cook shrimp because they won’t pop or be as juicy.

-Shrimp are done cooking when they have reached an internal temperature of 165 degrees F.

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Serves: 4 people

SWEET AND SOUR SHRIMP AND BROCCOLI RECIPE

Sweet and sour shrimp and broccoli that tastes better than take out!

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

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Ingredients

• 2 cups broccoli chopped and steamed
• 2 pounds shrimp peeled, deveined, and sauteed from package directions
• 2 teaspoons minced garlic
• salt and pepper to taste
• ¾ cup sweet and sour sauce
• 1 teaspoon sesame seeds for garnish

Instructions

• Steam broccoli as preferred.
• Cook shrimp according to package directions.
• In a pan, combine the steamed broccoli, sauteed shrimp, and minced garlic.
• Cook over medium heat until the garlic starts to become clear.
• Add salt and pepper to taste.
• Add the sweet and sour sauce to the pan and continue sauteing until fully combined and all the flavors are mixed.
• Remove from heat and sprinkle sesame seeds for garnish.

Notes

*

There are many shrimp cooking tricks, but the ones that I have found work the best for me are these:

-Remove from heat or pan when the shrimp change form gray to a dark pinkish-peach color.

-The shrimp are done cooking when they are in a perfect “c” shape. Many people mistake the “c” shape for an “o” shape. If your shrimp has started to touch ends with the other, it is overcooked.

An easy way to remember this, is “c” shaped means cooked, and “o” shaped means overdone.

You don’t want to over cook shrimp because they won’t pop or be as juicy.

-Shrimp are done cooking when they have reached an internal temperature of 165 degrees F.

Nutrition

Calories: 353 kcal · Carbohydrates: 28 g · Protein: 48 g · Fat: 4 g · Saturated Fat: 1 g · Cholesterol: 572 mg · Sodium: 2085 mg · Potassium: 482 mg · Fiber: 2 g · Sugar: 1 g · Vitamin A: 308 IU · Vitamin C: 51 mg · Calcium: 365 mg · Iron: 6 mg

Recipe Details

Course: Main Course

Cuisine: Asian

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