Sesame Shrimp with Ginger Broccoli

"We achieve a deep-fried effect by incorporating sesame seeds into a light Panko coating that cooks to perfect crunchiness in just a little oil. A squeeze of Sriracha adds big flavor with minimal effort.". And, it is pretty!!
(serves 4)

1&1/2 T. brown sugar
1 t.*-1 T. Sriacha chili sauce
2 large egg whites
1/2 cup whole-wheat Panko (Japanese breadcrumbs)
1/2 cup toasted sesame seeds
1&1/2 lbs. large shrimp, peeled and deveined (tails on)
2 T. canola or veg.* oil, divided
1 T. toasted sesame oil, divided
1/2 t. kosher salt, divided
1/2 t. freshly ground black pepper, divided
1 T. sliced garlic
1 T. finely chopped peeled fresh ginger
2 (12 oz.) broccoli heads, cut into florets with stems attached - cut on an angle*
1/4 cup water
4 lemon crowns*

Whisk together brown sugar, Sriracha, and egg whites in a shallow dish. Combine Panko and sesame seeds in a shallow dish. Working in batches, add shrimp to egg mixture; dredge in Panko mixture. Heat 1&1/2 t. oil and 1&1/2 t. sesame oil in a large nonstick skillet over med.-high. Add half of dredged shrimp; cook until golden brown, 2-3 min. per side. Remove from pan. Repeat process with remaining oil and sesame oil; add remaining shrimp. Drain shrimp on paper towels*. Sprinkle with 1/4 t. each S&P. Heat remaining 1 T. oil in pan over med.-high. Add garlic and ginger; cook, stirring constantly, 1 min. Add broccoli; cook until lightly browned, about 2 min. Add water; cover and cook until crisp tender, 2-3 min. Uncover; sprinkle with remaining S&P. Serve with shrimp, and lemon crowns.

"Balance, my Darling, is not letting anybody love you less than you love yourself."

Happy Friday, Friends!!!!

Love,

Machete Milletti (aka Chef Deb)