Sesame Shrimp with Ginger Broccoli

By sandy_h

Cooking Light January/February 2018

Note: Cook in batches by breading a few shrimp at a time so the coating doesn't clump. Have a landing plate for breaded shrimp so they don't crowd the panko mixture. Cook shrimp in two batch to not overcrowd the pan; they'll cook more quickly and be crispier. Have a platter nearby for the cooked shrimp. Tent foil over the cooked shrimp to keep them warm while you cook the next batch. Skip the oven; even a low temp could overcook the shrimp.

Ingredients

• 1 1/2 1 1/2 1/2 Tbsp brown sugar
• 1 1 1 Tbsp Sriracha chili sauce
• 2 2 2 large egg whites
• 1/2 1/2 1/2 cup whole-wheat panko (Japanese breadcrumbs)
• 1/4 1/4 1/4 cup toasted sesame seeds
• 1 1/2 1 1/2 1/2 lb large shrimip, peeled and deveined (tails on)
• 2 2 2 Tbsp canola oil, divided
• 1 1 1 Tbsp toasted sesame oil, divided
• 1/2 1/2 1/2 tsp kosher salt, divided
• 1/2 1/2 1/2 tsp freshly ground black pepper, divided
• 1 1 1 Tbsp sliced garlic
• 1 1 1 Tbsp finely chopped peeled fresh ginger
• 2 2 2 (12-oz) broccoli heads, cut into florets with stems attached
• 1/4 1/4 1/4 cup water

Preparation

Step 1

Whisk together brown sugar, Sriracha, and egg whites in a shallow dish. Combine panko and sesame seeds in a shallow dish. Working in batches, add shrimp to egg mixture; dredge in panko mixture.

Heat 1 1/2 teaspoons canola oil and 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add half of dredged shrimp; cook until golden brown, 2 to 3 minutes per side. Remove from pan. Repeat procedure with 1 1/2 teaspoons canola oil, remaining 1 1/2 teaspoons sesame oil, and remaining half of dredged shrimp. Sprinkle cooked shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat remaining 1 Tablespoon canola oil in pan over medium-high. Add garlic and ginger; cook, stirring constantly, 1 minutes. Add broccoli; cook until lightly browned, about 2 minutes. Add 1/4 cup water; cover and cook until crisp-tender, 2 to 3 minutes. Uncover; sprinkle with remaining 1/4 teaspoon pepper. Serve with shrimp.