Ingredients
1 pound large raw shrimp tails-off peeled and deveined (about 20)
Salt and pepper to taste
1/4 cup all purpose flour
1 large egg
1 tablespoon sriracha
1 tablespoon honey
1/2 cup panko breadcrumbs
1/4 cup toasted sesame seeds
1 teaspoon ground ginger
2 tablespoons avocado oil
1 teaspoon toasted sesame seed oil
1 small head broccoli cut into florets
Lemon slices for serving
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/Sesame-Shrimp-with-Broccoli-09_1642800336787_hpMain_4x3t_384.jpg\")
Feel Good Foodie
PHOTO: A bowl of crispy sesame shrimp and broccoli.
Instructions
Pat shrimp dry with a paper towel and season with salt and pepper.
Place the flour in a small bowl. Whisk the egg with sriracha and honey in another bowl.
Combine panko breadcrumbs, toasted sesame seeds and ginger in a third bowl.
Dip the shrimp in the flour, shaking off excess, then into the egg mixture, then in the panko sesame mixture.
Heat a nonstick skillet over medium-high heat. Add 1 tablespoon avocado oil and ½ teaspoon toasted sesame seed oil. Place half the shrimp in the skillet and cook until opaque, 4-5 minutes per side. Remove from pan and cook the remaining shrimp with the remaining avocado oil and toasted sesame seed oil; set aside keeping warm.
In the same skillet, add the broccoli and cook until lightly browned, 2-3 minutes. Add water to deglaze the pan if needed, and continue cooking broccoli until crisp tender, 2-3 more minutes.
Serve the sesame shrimp with the broccoli immediately.
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