-
1. Whisk the soy sauce, mirin, sake, water, sweetener, grated ginger, garlic and cornstarch in a small bowl until the cornstarch is fully dissolved.
2 tbsp Low-sodium soy sauce,
1 tbsp Mirin,
1 tbsp Sake,
3 tbsp Water,
1 tsp Granulated erythritol or monk fruit sweetener,
2 tsp Fresh ginger, finely grated,
2 clove Garlic cloves, minced,
1 tsp Cornstarch
-
2. Pat the shrimp very dry with paper towels so they sear rather than steam, and season lightly with a few drops of the glaze mixture if desired.
12 oz Large shrimp, peeled and deveined
-
3. Bring a small pot of salted water to a boil, blanch the broccoli florets for 90 seconds until bright green and crisp-tender, then drain well and set aside.
2 cup Broccoli florets, small bite-size
-
4. Heat the avocado oil in a large skillet over medium-high heat until shimmering. Sear the shrimp in a single layer for 1 to 2 minutes per side until pink and just opaque, then transfer to a plate.
12 oz Large shrimp, peeled and deveined,
1 tbsp Avocado oil
-
5. Reduce the heat to medium, give the glaze a quick stir, and pour it into the skillet. Simmer for 1 to 2 minutes until it turns glossy and lightly syrupy.
-
6. Return the shrimp and broccoli to the skillet and toss for 30 to 60 seconds to coat evenly without overcooking the shrimp. Remove from the heat and stir in the sesame oil.
12 oz Large shrimp, peeled and deveined,
2 cup Broccoli florets, small bite-size,
1 tsp Toasted sesame oil
-
7. Serve in small portions, arranging the shrimp on top so they are eaten first for protein priority. Garnish with scallion and sesame seeds, and eat slowly, chewing each bite thoroughly.
1 piece Scallion, thinly sliced (garnish),
1 tsp Toasted sesame seeds (garnish)
