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Sticky Sesame Shrimp & Broccoli Bowls - Fast, Flavorful, Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tails on or off).
  • Broccoli: 4 cups small florets (about 1 large head), or a bag of pre-cut.
  • Neutral oil: 2 tablespoons (avocado, canola, or light olive oil) for high-heat cooking.
  • Garlic: 3 cloves, minced.
  • Ginger: 1 tablespoon fresh, grated or minced.
  • Green onions: 2, thinly sliced (whites for cooking, greens for garnish).
  • Sesame seeds: 1–2 teaspoons, toasted if you have them.
  • Cooked rice: 3–4 cups (jasmine, basmati, or brown rice).
  • Low-sodium soy sauce or tamari: 1/3 cup.
  • Honey or maple syrup: 3 tablespoons.
  • Rice vinegar: 1 tablespoon.
  • Toasted sesame oil: 2 teaspoons.
  • Sriracha or chili-garlic sauce: 1–2 teaspoons (optional, for heat).
  • Cornstarch: 2 teaspoons, whisked with 2 tablespoons water to make a slurry.
  • Water or low-sodium broth: 1/3 cup (adjust for consistency).
  • Kosher salt and black pepper: A pinch each.
  • Paprika: 1/2 teaspoon (optional, for color).

Method
 

  1. Prep the shrimp: Pat shrimp dry with paper towels. Toss with a pinch of salt, black pepper, and paprika if using. Set aside.
  2. Make the sauce: In a bowl, whisk soy sauce, honey, rice vinegar, sesame oil, sriracha (if using), and water/broth. In a separate small cup, stir cornstarch with water to make a smooth slurry. Keep both nearby.
  3. Blanch or steam the broccoli: Bring a pot of salted water to a boil and cook florets 1–2 minutes until bright green and just tender, then drain. Or steam in the microwave with a splash of water for 2–3 minutes. You want a bit of bite.
  4. Sear the shrimp: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque and lightly golden. Transfer to a plate (they’ll finish in the sauce).
  5. Sauté aromatics: Add remaining 1 tablespoon oil to the same skillet. Add garlic, ginger, and the white parts of green onions. Cook 30–45 seconds until fragrant, stirring often so they don’t burn.
  6. Build the sauce: Pour in the soy-honey mixture. When it begins to bubble, stir in the cornstarch slurry. Simmer 30–60 seconds, stirring, until thick and glossy. If it gets too thick, add a splash of water to loosen.
  7. Combine: Return shrimp and broccoli to the skillet. Toss to coat everything in the sticky sauce. Cook 1 minute to warm through and finish the shrimp.
  8. Assemble bowls: Spoon rice into bowls. Top with the sticky shrimp and broccoli. Sprinkle with sesame seeds and the green onion tops. Taste and adjust with a little extra soy or a squeeze of lime if you like brightness.