Serves 4 (serving size: about 8 shrimp and 1 cup broccoli)
1 1/2 tablespoons brown sugar
1 tablespoon Sriracha chili sauce
2 large egg whites
1/2 cup whole-wheat panko (Japanese breadcrumbs)
1/4 cup toasted sesame seeds
1 1/2 pounds large shrimp, peeled and deveined (tails on)
2 tablespoons canola oil, divided
1 tablespoon toasted sesame oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon sliced garlic
1 tablespoon finely chopped peeled fresh ginger
2 (12-oz.) broccoli heads, cut into florets with stems attached
1/4 cup water
Added sugars 5g
Calcium 21% DV
Potassium 22% DV
How to Make It
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 minute. 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 salt and remaining 1/4 teaspoon pepper. Serve with shrimp.
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