Serves 4 (serving size: about 8 shrimp and 1 cup broccoli)
Sesame shrimp is usually a dish that’s been fried and coated in a sticky-sweet sauce. Here we incorporate sesame seeds into a light, supercrisp panko coating. Brown sugar and Sriracha go into the egg white used in the breading—a brilliant way to achieve big flavor in little time and with less added sugar. We love a bit of crisp-tender stem with the broccoli, though you can save on prep by using two (12-ounce) packages of fresh broccoli florets instead.
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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