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Let's Make Firecracker Shrimp and Broccoli
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This 15 minute dinner tastes just like your favorite takeout with tender shrimp and crispy broccoli cooked in a sweet and spicy stirfry sauce.
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  • 1.5 lbs shrimp, deveined (leave tails on)
  • 1 tbsp olive oil
  • 3 cups broccoli florets
  • 3 tbsp honey
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp Sriracha (or to taste)
  • 1 lime, juice
  • 1 garlic clove, minced
  • 1 tbsp sesame seeds (for garnish)
  • 1 tbsp green onions, chopped (for garnish)
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Let's Watch Firecracker Shrimp and Broccoli
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Step 1 Prepare the shrimp, peeling and deveining them. The tails can be left on or off. Use a paper towel to pat the shrimp dry.
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Step 2 In a small bowl, mix together the honey, soy sauce, rice vinegar, Sriracha, lime juice, and garlic. Set aside. If you like a saucier dish, double the sauce.
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Step 3 Heta the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until just cooked and becoming opaque. Remove from the pan and set aside.
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Step 4 Add the broccoli to the pan and cook for 4-5 minutes until bright green and tender-crisp. If the broccoli is beginning to burn at all, add a couple of tablespoons of water. Remove and set aside.
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Step 5 Add the sauce to the pan and simmer for 3-4 minutes until it thickens slightly. Add the shrimp and broccoli back to the pan and toss to cook. Garnish with sesame seeds and green onions.
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