Orange Shrimp & Broccoli

Time :40

Yield :4 servings

Recipe Background

Whether you are feeding a few or having a feast, some citrus-infused goodness will add energy to any meal! Don't let chicken get all the sweet, juicy glory; Orange Shrimp & Broccoli is a joy to add to your better-than-take-out meal rotation. Good luck finding anything better than the combination of fresh, plump shrimp, citrusy orange juice, and tender broccoli that gives this dish all the love it deserves. Your world-renowned cooking skills will prosper even more once you try Orange Shrimp & Broccoli. We'll let you in on a little secret though... it looks so deliciously complicated, but it's actually a dish even a novice can master! So, take advantage of this simplistic elegance and dazzle your table guests. Shrimp has never had it so good (and neither have you and your people)!

Ingredients

For the fried rice:

3 cups water room temperature
salt to taste
2 cups jasmine rice
1 teaspoon vegetable oil
1 tablespoon garlic minced
1 tablespoon sesame oil
2 tablespoons sesame seeds
black pepper to taste

For the shrimp & broccoli:

3 cups broccoli florets
2 tablespoons water room temperature
salt to taste
black pepper to taste
2 teaspoons vegetable oil
1 1/2 pounds large shrimp
1 cup orange juice fresh squeezed
2 tablespoons soy sauce
1 1/2 tablespoons granulated sugar
1 teaspoon cornstarch
2 tablespoons water cold
2 tablespoons green onions sliced
2 teaspoons sesame seeds

Directions

In a large pot over medium-high heat, add 3 cups of the water and the salt and bring to a boil.
Add the jasmine rice to the boiling water and bring it back up to a boil.
Reduce the heat to low, cover the pot, and simmer the rice until it is tender, about 15 minutes.
Transfer the rice from the heat, uncover, fluff it with a fork, then cover it to keep warm.
While the rice is cooking, in a large pan over medium-high heat, add the broccoli florets and the remaining room temperature water and cook until they are tender, about 3-5 minutes.
Add the salt and the black pepper to the cooked broccoli and mix well.
Pour the cooked broccoli into a bowl and cover to keep warm.
Use a paper towel to wipe out the empty pan, then return it to medium-high heat and add 2 teaspoons of the vegetable oil.
Add the shrimp, in batches, to the vegetable oil, season with the salt and the black pepper, and cook until they are pink and opaque, about 2-3 minutes per side.
Transfer the shrimp to the broccoli bowl, cover to keep warm, and then use a paper towel to wipe out the empty pan.
Add the orange juice, the soy sauce, and the granulated sugar to the empty pan, bring to a boil, and cook until the mixture reduces by half and starts to get syrupy.
While the orange juice mixture is cooking, in a small bowl, mix the cornstarch and the cold water together.
Add the cornstarch mixture to the orange juice mixture, bring to a boil, and cook until the sauce thickens, about 1-2 minutes.
Stir the sauce mixture into the shrimp and the broccoli mixture and cover to keep warm.
In a large pan over medium heat, add the remaining vegetable oil.
Add the garlic to the vegetable oil and cook, about 1 minute. Be careful not to burn it.
Add the cooked jasmine rice, the sesame oil, and 2 tablespoons of the sesame seeds to the garlic and cook, stirring often, about 5 minutes.
Add the salt and the black pepper to the fried rice.
Transfer the fried rice to a large platter, top with the shrimp and the broccoli mixture, and garnish with the sliced green onions and the remaining sesame seeds.
Plate and serve.