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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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Nutrition

PER SERVING
Calories

430 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Tail-On Shrimp (Peeled & Deveined)
1 cup Long Grain White Rice
3 cloves Garlic
1 Jalapeño Pepper
1 lb Broccoli
1 Lime
2 Tbsps Vegetarian Worcestershire Sauce
¼ tsp Crushed Red Pepper Flakes
¼ cup Panko Breadcrumbs
2½ Tbsps Vegetable Demi-Glace
3 Tbsps Soy Glaze

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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, finely grate 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 a drizzle 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 soy glaze, worcestershire sauce (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring frequently, 2 to 3 minutes, or until the pepper is softened. Turn off the heat; stir in the lime zest and the juice of 2 lime wedges. Transfer to a bowl. Rinse and wipe out the pot.

3 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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 a drizzle 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.

5 Cook the broccoli

In the same pan, heat a drizzle 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 (carefully, as the liquid may splatter) and 1/3 cup of water. 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 bowl. 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 a drizzle 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 remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat; carefully add the juice of the remaining lime wedges and stir to combine. Serve the cooked rice topped with the cooked shrimp and cooked broccoli. Garnish the broccoli with the toasted breadcrumbs. Serve the jalapeño-lime sauce on the side. Enjoy!