- ¼ cup sweet chili sauce
- 2 tablespoons reduced-sodium GF soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 cloves garlic minced
- 2 teaspoons cornstarch optional
- 1 teaspoon Sriracha
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon freshly grated ginger
- 1-2 teaspoon sesame oil for stir-frying
- 1 lb raw peeled and cleaned shrimp
- ½ lb chopped broccoli
- ¼ cup chopped green onion
- 1 teaspoon sesame seeds
Eating gluten free is hard. Gluten can hide in just about anything. When I first started eating gluten free I thought if I got no-breaded chicken that I could eat Chinese food. Only to find out there was gluten in the sauce! I am so sad! Chinese is one of my absolute favorite foods! And now I can't eat it anymore! Ok I'm sorry for freaking out on you. It turns out there's such a thing as gluten free soy sauce.
Now only if only I could cook we’d be golden. It turns out there is a recipe that fits my needs. It's simple, perfect for those of use who aren't professional chefs… like me. I found a recipe for spicy Szechuan Shrimp and Broccoli. Now if you hate seafood or broccoli don't fret. You can always substitute the shrimp for chicken or another meat.
The broccoli can be substituted for any other vegetable…. or you can always opt to leaving the vegetables out. Making this recipe is pretty easy. There are a few ingredients involved but not complicated steps. For the sauve you just put all the ingredients in a bowl and whisk. To make it think you can add some corn starch. Now you start cooking the broccoli in the pan, after a few minutes add the shrimp. And finally, after a few more minutes add the sauce mixture and cook a bit longer.
You can serve this with rice, I always loved Jazmine, or you can go the healthier route and use quinoa. It's up to you. This recipe can become unique to what you love. Whether you need it to be gluten free, vegetarian, vegan, or whatever. Experiment with different meats and vegetables, different side dishes. That’s one of the reasons I love this recipe. Have fun experimenting!
- Thaw shrimp if using frozen. In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes, and ginger.
- For an extra thick sauce like the restaurants serve, add the optional cornstarch to the sauce and mix well. Set aside.
- Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
- Add broccoli and stir fry for a few minutes until tender. Next add shrimp and cook for about 2-3 minutes.
- Add your sauce and cook for an additional 2-3 minutes until sauce bubbles and thickens. Once fully cooked, shrimp will be pink, opaque and curled.
- Top with chopped green onion and sesame seeds. Serve alongside steamed quinoa or rice and top with additional red pepper flakes and soy sauce to season to taste.