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Grilled Asian Style Shrimp and Broccoli



¾ pound large shrimp deveined (peeled or unpeeled)

2 tablespoons rice vinegar

4 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon chili garlic sauce optional

1 tablespoons sesame oil

1 clove garlic finely minced

finishing sauce

2 teaspoons cornstarch

¼ cup chicken broth

4 teaspoons soy sauce

4 teaspoons hoisin sauce

1 teaspoon sesame oil

1 clove garlic finely minced

1 tablespoon sweet chili sauce


1 small onion cut into 1×1 inch pieces

1 small red pepper cut into 1×1 inch pieces

2 cups broccoli florets par cooked

thinly sliced green onion for garnish (optional)



Combine all the marinade ingredients in a small bowl. Place the shrimp and marinade in a ziplock bag or container. Let the shrimp marinate for 20 minutes

Finishing Sauce

In a small bowl, combine cornstarch and broth until smooth.

in a saute pan over medium-high heat saute the garlic in the sesame oil for 1 minute. Then add the soy sauce, hoisin sauce and sweet chili sauce. Bring to a light boil.

Whisk in the cornstarch mixture until the sauce is thickened. You may not have to add all the mixture.

Remove the sauce from the heat and set aside until needed.

*If the sauce gets too thick you can thin it out with rice wine, water or additional chicken stock.


Build the skewers in any order you like by adding a broccoli floret, marinated shrimp, red pepper and onion segment. Repeat process using 3-4 shrimp per skewer.

Brush the skewers with the finishing sauce and place on a hot grill, or grill pan. Grill for 3-4 minutes then turn over the skewer, reapply the finishing sauce and continue to grill for another 3-4 minutes. Brush more sauce on the skewers while they cook.

*Depending upon your grill or grill pan, it could take a little longer to finish the shrimp.

Serve the skewers on a bed of Jasmin Rice (prepared per the instructions on the container) or your favorite grain.

Prep Time: 15 min Cook Time: 12 min Marinating Time: 20 min Total Time: 47 min



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