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Shrimp & Broccoli Stir Fry First Image

Stir-Fried Shrimp and Broccoli


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  • Author: Chef John
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free

Description

A delicious and easy stir-fry recipe featuring shrimp and broccoli with a savory sauce.


Ingredients

Scale
  • 1 pound large shrimp (peeled and deveined)
  • 3 cups broccoli florets
  • 2 tablespoons vegetable oil (divided)
  • 3 cloves garlic (minced)
  • 1 teaspoon fresh ginger (grated)
  • ¼ cup soy sauce
  • ½ cup chicken broth (low sodium or no sodium added)
  • 1 tablespoon oyster sauce
  • 1 tablespoon honey (or brown sugar)
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • ¼ teaspoon black pepper

Instructions

  1. In a bowl, whisk together ¼ cup of soy sauce, ½ cup of chicken broth, 1 tablespoon of oyster sauce, 1 tablespoon of honey, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, and ¼ teaspoon of black pepper. Set aside.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli and cook for 3 to 4 minutes, stirring often, until bright green and just tender. Remove to a plate.
  3. Add the remaining 1 tablespoon of oil to the skillet. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and cooked through. Remove to the plate with the broccoli.
  4. Reduce heat to medium. Add 3 cloves of garlic and 1 teaspoon of ginger to the skillet and cook for 30 seconds until fragrant. Pour the sauce into the skillet and cook for 1 to 2 minutes, stirring constantly, until thickened and glossy.
  5. Return the shrimp and broccoli to the pan and toss to coat. Cook for another 1 to 2 minutes, just until everything is heated through.
  6. Serve hot over rice, cauliflower rice, or on its own.

Notes

  • This dish is best served immediately for optimal taste and texture.
  • Feel free to adjust the vegetables and proteins according to your preference.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 plate
  • Calories: 300
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 200mg