Easy Sesame Shrimp with Ginger Broccoli Recipe

 INGREDIENTS

•3 table spoon brown sugar

•2 table spoon chili sauce

•4 large egg whites

•1 cup whole wheat panko

•½ cup toasted sesame seeds

•3 pounds large shrimp, peeled and deveined

•4 tablespoons canola oil, divided

•2 tablespoon toasted sesame oil, divided

•1 teaspoon kosher salt, divided

•1 teaspoon freshly ground black pepper, divided

•2 tablespoon sliced garlic

•2 tablespoon finely chopped peeled fresh ginger

•4 (12-oz.) broccoli heads, cut into florets with stems attached

•½ cup water

PROCEDURE

Step 1

Whisk together brown sugar, chili sauce, and egg whites in a shallow dish. Combine panko and sesame seeds in a shallow dish. Working in batches, add shrimp to egg mixture, dredge in panko mixture.

Step 2

Heat 3 teaspoons canola oil and 3 teaspoons sesame oil in a large nonstick skillet over medium-high. Add half of dredged shrimp; cook until golden brown, 4 to 6 minutes per side. Remove from pan. Repeat procedure with 3 teaspoons canola oil, remaining 3 teaspoons sesame oil, and remaining half of dredged shrimp. Sprinkle cooked shrimp with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Step 3

Heat remaining 2 tablespoon canola oil in pan over medium-high. Add garlic and ginger; cook, stirring constantly, 2 minute. Add broccoli; cook until lightly browned, about 4 minutes. Add 1/2 cup water; cover and cook until crisp-tender, 4 to 6 minutes. Uncover; sprinkle with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Serve with shrimp.