Shrimp & Broccoli Pan

By Angelika Hanna


Prep Time: 10 min (plus de-frosting time for the shrimps)

Cook Time: 20 min

Total Time: 30 min

Yield: 3 servings

Cuisine: Italian/North American

Author: Angelika Hanna / Zest4Food


  • 1 pound medium-sized shrimps, pre-cooked, peeled, and deveined
  • Extra virgin cold pressed olive oil
  • 1 tsp sesame oil
  • 2 shallots, finely chopped
  • 1/2 jalapeno pepper, finely chopped
  • 1/2 cup filtered water
  • 1/4 cup soy sauce
  • 2 tbsp honey or any sweetener of your choice (optional) – I did not use any sweetener
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 tbsp cornstarch
  • 1 cup blanched broccoli florets


  1. In a medium-sized frying pan, heat some olive oil.
  2. Add the shrimps and cook for 2-3 min each side.
  3. Remove the shrimps from the pan and set aside.
  4. Discard any liquid that has cooked off the shrimps.
  5. Wipe your pan dry with paper towels.
  6. Heat some more olive oil.
  7. Add the shallots and jalapeno and cook over medium heat for 3-4 min, until onions turn translucent.
  8. In a bowl whisk together 1/4 cup water, soy sauce, honey (optional), sesame oil, ginger, and garlic.
  9. Pour the mixture in the frying pan with the onion-jalapeno mixture and bring to boil.
  10. In a second bowl, whisk together the cornstarch and the remaining 1/4 cup water.
  11. Slowly pour the cornstarch/water mixture into the pan while whisking.
  12. Reduce the heat to medium-low, and let simmer for about 3-4 min or until the liquid begins to thicken. Add more water if the liquid is too thick.
  13. Return the shrimps in the pan.
  14. Add the broccoli florets.
  15. Coat evenly with the sauce, and let simmer with lid on over medium-low heat for 10-15 min, or until the broccoli is ‘al dente’ soft.

Serve with white rice or rice noodles.


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