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Get ready to fall in love with this Sesame Shrimp with broccoli. The panko breadcrumbs coat the large shrimp perfectly making each bite crunchy perfection. Pair that with the broccoli florets and you’ve created a simple weeknight meal that’s better than any takeout you could order!
Shrimp and broccoli are one of those combinations that just seem to be made for one another. And that’s why I always keep frozen shrimp in my freezer and broccoli in my weekly grocery list. This sesame shrimp ginger with broccoli will seriously cure any craving that you’re having, every time you make it.
why i love this shrimp recipe
- The crunch of the shrimp and broccoli keep this easy recipe tasting fresh and addictive.
- From start to finish, this skillet shrimp recipe tastes less than 15 minutes of time to cook.
- Leftovers heat up like a dream!
Ingredients & substitutions
- Raw shrimp: Buy them deveined and ready to cook.
- Flour: Adds an extra layer of coating and crunch to the shrimp. You can also make this using gluten-free flour or almond flour.
- Egg: This is the binding agent to hold on the flour and panko.
- Sriracha: For a bit of extra heat! You can leave out if you’re not a fan of spice.
- Honey: Using honey adds sweetness to the shrimp. Use maple syrup or leave it out for a less sweet bite.
- Panko breadcrumbs: The perfect way to add texture and crunch to the large shrimp.
- Sesame seeds: A great texture to add to the dish.
- Avocado oil & sesame seed oil: I use a combination of avocado oil that’s great for heating up the broccoli at a high temperature and sesame seed oil to add that sesame taste and flavor. You can also just use olive oil.
- Broccoli: Make sure to leave the florets big enough to have some crunch.
- Lemon slices: Add and use as a garnish. Squeeze some lemon juice on top for some extra taste!
- Seasonings & Herbs: Use salt, pepper, and ground ginger as a great way to add in a bit more flavor and taste. Feel free to swap out and use whatever you’d like as well.
How to make Sesame Shrimp with Broccoli
bread the shrimp
- Pat shrimp dry with a paper towel and season with salt and pepper. You want the shrimp dry and not wet during this process. Dip the shrimp in the flour and shake off any excess.
- Next dip the shrimp in another bowl with the whisked egg, sriracha and honey.
- Finally coat the shrimp all around in the panko breadcrumbs, toasted sesame seeds and ginger mixture in the third bowl.
cook the shrimp & Broccoli
- Cook the sesame coated shrimp on a nonstick skillet. It’s important not to overcrowd the pan so you’ll need to most likely cook in two batches.
- You’ll know the shrimp is done when it curls and looks gold brown. You can set the shrimp aside at this point and cook the broccoli in the same skillet until crisp tender.
Tips for making Sesame Shrimp
- Don’t overcook the shrimp. Shrimp actually cooks pretty quickly so pay attention to not overcook it. If you notice that your shrimp is rubbery while eating it, there’s a good chance that it was cooked too long.
- Feel free to play with the oils. I use avocado and sesame seed because I love the flavors but those don’t have to be your choices.
- Be generous with the sesame seeds. I think that they add such a fun pop of texture that I “might” sometimes add more than the recipe calls for!
- Reheat carefully to not overcook the shrimp. You’re probably going to have some for leftovers so reheat the shrimp slowly so that it doesn’t zap them. Low and slow in the skillet is great.
Frequently asked questions
You can eat this with a dip, or not! I think peanut butter Thai dip would be outstanding, or even just a little bit of lemon juice as well.
You can. I am always a fan of more colors in my foods. Sliced peppers, onions, water chestnuts, and even mushrooms could easily be added to enjoy as well.
Since you cooked them together, store the leftovers together in the fridge. Add them to an airtight container and keep them nice and cool.
As you can see, this simple sesame seed broccoli and shrimp recipe is one that you just can’t miss! Add this to your meal planning rotation and make a habit to add more protein and vegetables to your diet this year!
More shrimp recipes:
- Shrimp Scampi with Zoodles
- Shrimp Fried Rice
- Garlic Shrimp Spaghetti
- Grilled Shrimp Skewers
- How to Make Shrimp Cocktail
- Spaghetti Squash Shrimp Scampi
If you try this healthy-ish feel good Sesame Shrimp with Broccoli recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Sesame Shrimp with Broccoli
Ingredients
- 1 pound large raw shrimp tails-off peeled and deveined (about 20)
- Salt and pepper
- ¼ cup all purpose flour
- 1 large egg
- 1 tablespoon sriracha
- 1 tablespoon honey
- ½ cup panko breadcrumbs
- ¼ cup toasted sesame seeds
- 1 teaspoon ground ginger
- 2 tablespoons avocado oil
- 1 teaspoon toasted sesame seed oil
- 1 small head broccoli cut into florets
- Lemon slices for serving
Instructions
- Pat shrimp dry with a paper towel and season with salt and pepper.
- Place the flour in a small bowl. Whisk the egg with sriracha and honey in another bowl.
- Combine panko breadcrumbs, toasted sesame seeds and ginger in a third bowl.
- Dip the shrimp in the flour, shaking off excess, then into the egg mixture, then in the panko sesame mixture.
- Heat a nonstick skillet over medium heat. Add 1 tablespoon avocado oil and ½ teaspoon toasted sesame seed oil. Place half the shrimp in the skillet and cook until opaque, 3-4 minutes per side. Remove from pan and cook the remaining shrimp with the remaining avocado oil and toasted sesame seed oil; set aside keeping warm.
- In the same skillet, add the broccoli and cook until lightly browned, 2-3 minutes. Add water to deglaze the pan if needed, and continue cooking broccoli until crisp tender, 2-3 more minutes.
- Serve the sesame shrimp with the broccoli immediately
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This was so yummy. My husband likes it .
Thank you so much, Romanita!
We made this last night and absolutely loved it!! If the shrimp looked like they were cooking too fast, we turned the stove down a bit. But we had delicious, super crispy shrimp in no time!
That makes me so happy to hear! Yay!!
Medium high was way to hot for the shrimp. The batter and sesame burned. Medium low for the second batch worked much better.
Heat settings can definitely vary by stove, so I’m glad you were able to make it work!
Hi! I just have a question, how many shrimps should be per person (the right amount for the calories in the recipe)?
Thank you 🙂
It will vary depending on how many shrimps you get after weighing out a pound. If you have 20 shrimps, it would be five shrimps per serving.
This one just didn’t work for us. The batter burned at medium high heat, and still seemed to burn at medium heat. Looking at your pictures I can see a couple of shrimp that look burned like mine. The flavor was otherwise decent, but the dish seemed very dry, like it was missing a sauce. Finally, the estimated cook time is way off. Even the recipe says to cook the shrimp in two batches, and to cook each side for 4 to 5 minutes- which minium gets you 16 minutes cook time, and then you have to cook the broccoli. I’ve enjoyed some of your other recipes, so I was bummed by this one.
Thank you for your feedback! The heat setting can vary by stove, so I could see why that happened. You can eat this with a dip, or not! I think peanut butter Thai dip would be outstanding, or even just a little bit of lemon juice as well.