In a small bowl, mix together the Sweet Chili Sauce and ginger until combined.
Place the shrimp into a separate bowl and add â…“ of the sauce mixture, stirring the shrimp until coated.
Whisk the cornstarch into the remaining sauce and set aside.
Heat a skillet on high heat and add the olive oil and broccoli. Sprinkle with salt and pepper and cook 5-6 minutes until just softened. Remove from the pan and set aside.
Using the same pan, add the butter and garlic and stir until just golden, 2-3 minutes. Scoop the shrimp from its marinade and cook until it turns pink, about 2 minutes on each side.
Add in the remaining sauce and turn the heat to low medium. Bring the mixture to a soft simmer and allow to cook down for 2-3 minutes, until slightly thickened.
Add in the broccoli and toss until heated through.
Serve over fluffy rice or your favorite pasta noodles and enjoy!
