Garlic & Soy-Glazed  Shrimp with Broccoli & Jalapeño-Lime Sauce

Garlic & Soy-Glazed Shrimp

with Broccoli & Jalapeño-Lime Sauce

45 MIN
4 Servings
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From the Test Kitchen

For a dynamic pairing to complement seared shrimp, we're making a flavorful sauce of fresh jalapeño pepper, garlic, and lime juice and zest––perfectly tempered by a bed of fluffy rice.
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Wellness Details

600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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fresh
ingredients
Garlic & Soy-Glazed  Shrimp with Broccoli & Jalapeño-Lime Sauce
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 1 cup Long Grain White Rice
  • 1 lb Broccoli
  • 3 cloves Garlic
  • 1 Jalapeño Pepper
  • 1 Lime
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Vegetable Demi-Glace
  • ¼ tsp Crushed Red Pepper Flakes
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and finely chop 3 cloves of garlic. Using a zester or the small side of a box grater, zest the lime to get 2 teaspoons. Quarter the lime. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

Make the jalapeño-lime sauce
2 Make the jalapeño-lime sauce

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper and 1/3 of the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sugar, worcestershire sauce, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the peppers are softened and the sugar has dissolved. Turn off the heat and stir in the lime zest and the juice of 2 lime wedges. Transfer to a bowl. Rinse and wipe out the pot. 

Cook the rice
3 Cook the rice

In the same pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Toast the breadcrumbs
4 Toast the breadcrumbs

Meanwhile, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan.

Cook the broccoli
5 Cook the broccoli

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned and slightly softened. Add half the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and slightly softened. Add the demi-glace and 1/3 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the liquid has cooked off. Transfer to a large bowl and cover with foil to keep warm. Rinse and wipe out the pan.

Cook the shrimp & serve your dish
6 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels; season with salt and pepper (remove the tails, if desired). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the soy sauce and remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp with the cooked rice and cooked broccoli. Garnish the broccoli with the toasted breadcrumbs. Serve the jalapeño-lime sauce and remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

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Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel and finely chop 3 cloves of garlic. Using a zester or the small side of a box grater, zest the lime to get 2 teaspoons. Quarter the lime. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

2 Make the jalapeño-lime sauce

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper and 1/3 of the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sugar, worcestershire sauce, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the peppers are softened and the sugar has dissolved. Turn off the heat and stir in the lime zest and the juice of 2 lime wedges. Transfer to a bowl. Rinse and wipe out the pot. 

Make the jalapeño-lime sauce
Cook the rice
3 Cook the rice

In the same pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

4 Toast the breadcrumbs

Meanwhile, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan.

Toast the breadcrumbs
Cook the broccoli
5 Cook the broccoli

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned and slightly softened. Add half the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and slightly softened. Add the demi-glace and 1/3 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the liquid has cooked off. Transfer to a large bowl and cover with foil to keep warm. Rinse and wipe out the pan.

6 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels; season with salt and pepper (remove the tails, if desired). In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the soy sauce and remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp with the cooked rice and cooked broccoli. Garnish the broccoli with the toasted breadcrumbs. Serve the jalapeño-lime sauce and remaining lime wedges on the side. Enjoy!

Cook the shrimp & serve your dish
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