Name: Chilli Crisp Broccoli with Shrimp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 large heads broccoli (cut into florets (stems peeled and sliced)); 3 tablespoons neutral oil; Salt; 2 tablespoons chilli crisp; 1 tablespoon soy sauce (or tamari); 1 tablespoon honey or maple syrup; 1 teaspoon rice vinegar; 1 teaspoon sesame oil; 1 cup thick Greek yogurt; 1 clove garlic (grated); 1 tablespoon lemon juice; Salt; 1 pound coldwater shrimp (cooked and peeled); Squeeze of lime; Small drizzle olive oil; Black pepper; 1/3 cup roasted peanuts (crushed); 2 tablespoons crispy fried shallots; Zest and juice of 1 lime; Fresh cilantro or green onion

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Servings: 4

Course: Main Course

Ingredients Equipment Method Notes

Chilli Crisp Broccoli with Shrimp

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Ingredients

Broccoli:

2 large heads broccoli cut into florets (stems peeled and sliced)
3 tablespoons neutral oil
Salt

Chilli crisp glaze:

2 tablespoons chilli crisp
1 tablespoon soy sauce or tamari
1 tablespoon honey or maple syrup
1 teaspoon rice vinegar
1 teaspoon sesame oil

Garlic yogurt:

1 cup thick Greek yogurt
1 clove garlic grated
1 tablespoon lemon juice
Salt

Shrimp:

1 pound coldwater shrimp cooked and peeled
Squeeze of lime
Small drizzle olive oil
Black pepper

Crunch + finish:

1/3 cup roasted peanuts crushed
2 tablespoons crispy fried shallots
Zest and juice of 1 lime
Fresh cilantro or green onion

Equipment

1 Rimmed baking sheet
2 mixing bowls
Microplaner or grater
Knife and cutting board

Method

Prep

Preheat oven to 450°F / 230°C.
Cut the broccoli into large florets and peel and slice the stems.

Toss the broccoli with oil and salt, then spread evenly on a baking sheet, flat side down, without crowding.
Roast for 20 to 25 minutes until deeply browned with crisp edges.
Mix the chilli crisp, soy sauce, honey, rice vinegar, and sesame oil in a small bowl.
In another bowl, combine the yogurt, garlic, lemon juice, and salt. Set aside.
Toss the shrimp lightly with lime juice, olive oil, and black pepper.
Remove the broccoli from the oven and immediately toss with the chilli crisp glaze. Let it sit for 2 to 3 minutes to absorb.
Spread the garlic yogurt onto a serving plate. Pile the hot broccoli over top, then scatter the shrimp.
Finish with crushed peanuts, crispy shallots, lime zest, lime juice, and fresh herbs. Serve immediately.

Notes

This dish relies on contrast between hot broccoli and cold shrimp, with creamy, crunchy, and acidic elements layered throughout.

Best assembled and eaten immediately.

Level-up ideas + make it your own

Add ½ teaspoon fish sauce to the glaze for deeper umami
Toss thinly sliced red onion in lime juice for sharpness
Drizzle extra chilli crisp over top before serving
Add crispy tofu or noodles to make it more substantial

Make it gluten-free: Use tamari instead of soy sauce and ensure your chilli crisp is gluten-free.

Make it dairy-free: Swap the Greek yogurt for thick coconut yogurt or cashew cream. Add extra lime and salt to balance richness.

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