Garlic Ginger Shrimp & Broccoli

2 tablespoons olive oil
1 cup diced sweet onion
2 cups long-grain white rice
4 cloves diced garlic, divided
1 1/2 teaspoons diced peeled fresh ginger
1  teaspoons salt
1 1/2 cups chicken broth
1/2 cup water plus 1 tablespoon, divided
1 pound frozen broccoli florets
1 pound (21-30 count) frozen uncooked, peeled and deveined shrimp, tail off
1/3 cup honey
1/4 cup soy sauce
1 1/2 teaspoon cornstarch
I green onion, thinly sliced (optional for garnish)

In a heavy stock pot, heat oil over medium heat. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the rice, 2 cloves of the garlic, ginger and salt. Cook, stirring occasionally for about 3 minutes. Add the broth and 1 cup of the water and bring to a boil. Reduce the heat to medium-low, cover, and simmer undisturbed for 10 minutes. Add the broccoli and shrimp and stir to combine. Cover and simmer until the rice is tender and the shrimp is cooked through, stirring every 5-10 minutes, for another 20-25 minutes. In a small pan, over medium heat, combine the honey, soy sauce and remaining 2 cloves of garlic. Bring to a simmer. Place the cornstarch and remaining 1 tablespoon water in a small bowl and stir until the cornstarch is dissolved. Pour into the simmering sauce and stir until thickened, about 30 seconds. Remove from the heat. When the rice mixture is ready, drizzle with sauce right before serving. Sprinkle the sliced green onions on top (optional).


It's fine to use smaller shrimp - just cook less time. This recipe is also great with chicken (2 cups bite-size pieces of boneless skinless chicken -cook the same as when using shrimp). When I don't have shrimp, I make this recipe with no seafood or meat and it's just as yummy.