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Dinner recipe · from the recipe book

Chili Garlic Shrimp with Broccoli and Barley

Plump shrimp and crisp-tender broccoli and carrots glazed in a sticky, spicy-sweet chili garlic sauce, served over chewy pearl barley with a crunch of sesame.

Chili Garlic Shrimp with Broccoli and Barley

Ingredients

  • 1 cup200 gPearl barley, dry
  • 3⅓ cups800 gWaterdivided
  • 1 lb450 gShrimppatted dry
  • 5 cups florets450 gBroccolicut into small florets
  • 3½ medium200 gCarrotsthinly sliced on the diagonal
  • 2 cups120 gSnow peastrimmed
  • 6 cloves18 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 3 medium45 gGreen onionssliced, whites and greens separated
  • 2 tbsp28 gCanola oildivided
  • 2½ tbsp35 gLow-sodium soy sauce
  • 1 tbsp20 gHoisin sauce
  • 2 tsp14 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 1¾ tsp3 gCrushed red pepper
  • 1 tbsp8 gCornstarch
  • 1⅛ tsp5 gToasted sesame oil
  • 1 tbsp10 gSesame seedstoasted

Steps

  1. Bring 720 g of the water to a boil in a saucepan, add the barley, cover and simmer 30 to 35 minutes until tender and chewy, then drain any extra liquid.
  2. While the barley cooks, prepare the vegetables: cut the broccoli, slice the carrot, trim the snow peas, mince the garlic, grate the ginger and slice the green onion, keeping whites and greens apart.
  3. Make the sauce: in a small bowl whisk the soy sauce, the hoisin sauce, the honey, the cider vinegar, the red pepper flakes, the cornstarch and the remaining 80 g of water.
  4. Heat half of the canola oil in a large skillet over high heat. Add the shrimp in one layer and cook 1 to 2 minutes per side until pink and opaque, reaching 145°F (63°C). Move the shrimp to a plate.
  5. Add the remaining half of the canola oil to the skillet. Stir-fry the carrot and broccoli for 4 minutes, then add the snow peas and cook 2 minutes more until crisp-tender.
  6. Add the garlic, ginger and green onion whites and stir 30 seconds until fragrant.
  7. Stir the sauce, pour it into the skillet, return the shrimp, and toss about 1 minute until glossy and thickened. Turn off the heat and drizzle with the toasted sesame oil.
  8. Spoon the stir-fry over the barley and top with the green onion greens and sesame seeds.

Contains: Shellfish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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