Sweet and Sour Shrimp – A Lighter Take on a Takeout Favorite

Name: Sweet and Sour Shrimp – A Lighter Take on a Takeout Favorite
Ingredients: 3 tablespoons ketchup; 3 tablespoons soy sauce; 4 teaspoons sugar; 1 tablespoon Asian chili sauce, such as Sambal Oelek (available in Asian aisle of most supermarkets); 2 tablespoons cornstarch; 2½ tablespoons rice vinegar; 1 cup low-sodium chicken broth; 3 tablespoons vegetable oil; 1 bunch scallions, finely sliced, light and dark green parts divided; 2 tablespoons finely chopped fresh ginger (see note); 3 cloves garlic, chopped; 2 pounds extra-large (26/30) or jumbo (21/25) shrimp, peeled and deveined, thawed if frozen; 2½ cups broccoli florets

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This sweet and sour shrimp recipe is one of the easiest (and tastiest) weeknight suppers you can make—no frying required!

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Ingredients

3 tablespoons ketchup
3 tablespoons soy sauce
4 teaspoons sugar
1 tablespoon Asian chili sauce, such as Sambal Oelek (available in Asian aisle of most supermarkets)
2 tablespoons cornstarch
2½ tablespoons rice vinegar
1 cup low-sodium chicken broth
3 tablespoons vegetable oil
1 bunch scallions, finely sliced, light and dark green parts divided
2 tablespoons finely chopped fresh ginger (see note)
3 cloves garlic, chopped
2 pounds extra-large (26/30) or jumbo (21/25) shrimp, peeled and deveined, thawed if frozen
2½ cups broccoli florets