Name: Shrimp teriyaki with rice and broccoli
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 8 oz large raw shrimp (21-25 count), peeled and deveined, patted dry; 1/4 cup white rice; 1/2 cup water; 5 oz broccoli florets, cut into bite-sized pieces; 45 g teriyaki sauce; 1 tsp canola oil; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 green onion, sliced; 1/4 tsp salt; 1 tbsp water

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, 1/2 cup water, and a pinch of salt. Bring to a boil, then reduce heat to the lowest setting, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes without lifting the lid. Done when water is absorbed and rice is tender.
While the rice is simmering, heat half the oil in a 12-inch skillet over medium-high heat. Add the broccoli and a splash of water. Cover and steam until bright green and tender, about 3 minutes. Remove broccoli from the pan and set aside.
Wipe out the skillet and add the remaining oil. Add the shrimp in a single layer and sear until just pink and curled into a loose C shape, about 2 minutes per side. Reduce heat to medium and stir in the garlic and ginger for the last 30 seconds until fragrant. Done when shrimp flakes easily, 145°F.
Add the teriyaki sauce and 1 tablespoon of water to the pan. Simmer for 1 minute until the sauce is slightly syrupy. Return the broccoli to the pan and toss for 30 seconds to coat everything in the glaze. Serve over the cooked rice and garnish with green onions.

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Ingredients

Instructions

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