Shrimp and Broccoli

4.55 from 20 votes

This shrimp and broccoli stir fry is so much better than the ones from your local Chinese restaurants! Ready in 15 minutes, broccoli and shrimp tossed in a flavorful Chinese brown sauce is a quick and healthy side dish for busy weeknights.

Prep Time10

Cook Time5

Total Time15

Course: Broccoli, Shrimp

Cuisine: Chinese Recipes

Keyword: Shrimp and broccoli, shrimp and broccoli recipe, shrimp and broccoli stir fry

Servings: people

Author: Bee Yinn Low

Ingredients

1/2 lb (250 grams) broccoli florets
1/2 lb (250 grams) headless shrimp shelled and deveined
2 tablespoons cooking oil
2 cloves garlic minced

Sauce

1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon corn starch
1/4 cup cold water
3 dashes ground white pepper

US Customary - Metric

Instructions

Combine all sauce ingredients in a bowl, whisk well, and set aside.
Wash and rinse the broccoli under running water. Heat a pot of water and bring it to a boil. Cook the broccoli florets for 1 minute, then transfer them to a bowl of ice-cold water. Let them cool for 5 minutes, then drain and set aside.
Rinse and pat the shrimp dry with paper towels. Heat a wok or skillet over high heat and add the oil. Once the oil is hot, add the garlic and stir-fry until aromatic or light brown. Add the shrimp and stir a few times until cooked through and pink.
Turn the heat to medium-low. Add the broccoli and sauce, stirring continuously for 1 minute until the sauce thickens. Turn off the heat and transfer to a serving dish. Serve immediately.
Pro tip: Give the sauce a quick stir before pouring it into the wok.

Video

Notes

Set the boiled broccoli florets in ice-cold water for a few minutes. It makes them crunchier and helps to retain their bright green color even after cooking.
Cooking stir-fry dishes must be quick. DO NOT overcook, or the dish will be soggy. Once the shrimp is just cooked through, add broccoli and sauce, and give a quick toss for about 1 to 2 minutes.
The sauce should be light and not sticky. Give the sauce a little bit of stir before pouring it into the wok to prevent getting clumps in the final dish.

Nutrition