Servings: 4 | Preparation time: 10 minutes | Cooking time: 15 minutes
Ingredients
- 1 lb shrimp, peeled & deveined
- 4 cups broccoli florets
- 2-3 Tbsp cooking oil
- 1 ½ Tbsp Cool Runnings jerk seasoning (hot)
- ¼ cup chicken broth (or as needed)
- 1 Tbsp Mekong premium soy sauce
- 1 tsp cornstarch mixed with 1 Tbsp water (for thickening)
- Salt & black pepper to taste
- Cooked rice, to serve
Directions
1. In a large bowl, combine 1 tbsp of hot jerk seasoning, soy sauce, and 2 ybsp of oil. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 20 minutes.
2. Heat 1 Tbsp oil in a large skillet or wok over medium high heat. Add broccoli and cook, shaking the pan occasionally, until it begins to brown but stays crisp, 3 to 5 minutes.
Transfer broccoli to a bowl and set aside.
3. Return the pan to the heat and add another splash of oil if needed. Strain the shrimp and discard the marinade. Add shrimp to the hot skillet and cook until pink, 2–3 minutes.
4. Return the broccoli to the skillet with the shrimp. Add chicken broth and the remaining ½ tbsp hot Jerk Seasoning, stirring or shaking the pan to combine. Bring to a simmer.
5. Pour in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens and coats the shrimp and broccoli. Add more broth if you prefer a looser glaze.
6. Taste and adjust with salt or pepper as desired. Serve immediately with rice.