Shrimp and broccoli
This Shrimp and broccoli The recipe has the feel of a home-cooked meal, with an irresistible garlic-ginger sauce in every bite of fried shrimp and tender-spicy broccoli. Serve over rice for a weeknight dinner that’s made in 30 minutes!
Change up your stir-fry game with shrimp and broccoli!
i love Stir fry For busy weeknights. By definition, they’re quick: the veggies are soft-dense and the sizzling pan means the proteins only need a few minutes of cooking time.
Ben and I will do this Beef and broccoli Recipes often, and Shrimp and broccoli It has the same vibe, but a little lighter because it turns the meat into shrimp.
Now, there is a bit of a dilemma when making shrimp and broccoli: shrimp cooks very quickly, while broccoli needs more time in the pot than other vegetables.
To make sure everything is cooked to perfection (no raw tasteless broccoli or rubbery shrimp), they cook the shrimp first, then remove them from the pan and add them last. This extra step gives the broccoli enough time to cook without overcooking the shrimp!
(Similarly, try mine for a recipe that’s baked instead of fried Sheet pan shrimp and broccoli too!)
Ingredients and substitutes
You’ll find the full list of ingredients in the recipe card below, but here are some notes to note.
- Canola oil. Canola oil is my go-to recipe for roasting meat, but another neutral oil with a higher smoke point will work.
- Shrimp. If using frozen shrimp, thaw them first and pat dry before cooking. This way you get a better seal in the pot, and you don’t water down your sauce.
- Broccoli. Cut the flowers into pieces of the same size so that they cook evenly.
- Garlic and ginger. Hot for both please! Dry ground ginger and garlic powder lack a lively fresh flavor.
- Green onion. The whites are cooked with garlic and ginger, the dark green tops are added later.
- Prepared rice. I love to cook this food Instant pot brown rice When I work on the stir fry.
- Slices of red pepper. Alternatively, if you like a little heat. Roasted chili would be great!
For the soup:
- Low-sodium soy sauce. For a gluten-free version of this recipe, use tamari sauce.
- Mar. For a little sweetness.
- Rice vinegar. Make sure you use unsweetened rice vinegar with no added sugar.
- Sesame oil. Use toasted sesame oil (not refined sesame oil) for a nutty, toasted flavor.
- Corn starch. This is what thickens soups that stick to vegetables and proteins instead of just collecting at the bottom of the pan.
Step by step instructions
Mix the soup. Combine all three ingredients in a small bowl or liquid measuring cup and place within arm’s reach of the stove.
Cook the shrimp (Photo 1) Heat half of the canola oil in a large skillet or wok over medium-high heat. Arrange shrimp in a single layer and season lightly with kosher salt and pepper. Cook for 1 to 2 minutes on each side. The shrimp are ready when they turn translucent and curl into a loose “C”.
Cook the broccoli (Photo 2) Add the remaining oil. Spread the broccoli in the same layer and leave undisturbed for about 2 minutes. This gives it a chance to brown before steaming, which means more flavor! Add the water, cover and steam for 2 more minutes until the broccoli is bright green and tender.
Add aromatics (Photo 3) Mix garlic, ginger and white and light green onion parts. Cook for 1 to 2 minutes, stirring constantly. (Don’t let the garlic brown; it tastes best when it’s too dark.)
Finish the stir fry (Photo 4) Strain the soup again, then pour it into the pan. Return the shrimp to the pan and cook for 1 to 2 minutes, tossing gently, until the sauce is translucent and slightly thickened. Before serving, scatter the dark green onions over everything and enjoy!
Erin’s test notes
Ben and I made this shrimp and broccoli stir fry, so if you have big eaters, I suggest doubling the recipe or using 1 1/2 pounds of shrimp.
As written, the sauce is not very sweet, so if you want a sweeter twist to your soft fry, add honey to 3 tablespoons.
What to serve with broccoli and shrimp
- Fried rice. For a take-out dinner, pair this recipe with Thai fried rice Or mine Easy egg fried rice.
- Optional grains. Quinoa Add more protein to your dinner or do this Healthy Cabbage Fried Rice (Okay, not really cereal!)
- Asian-inspired dishes. By adding, stretch your dinner a little further Air Fryer Egg Rolls Or this clear Asian cucumber salad.
Shrimp and broccoli
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Elements
For roast meat:
- 3 A spoonful of soup Canola oil Or the choice of neutral cooked oil, distributed
- 1 Pounds Large or jumbo raw shrimp Peeled and created
- ⅛ Tea spoon Kosher salt
- ⅛ Tea spoon Black pepper
- 2 Broccoli crowns 4 to 5 cups are cut into florets
- 3 A spoonful of soup Water
- 1 A spoonful of soup Minced garlic to 3 cloves
- 1 ½ A spoonful of soup Crushed fresh ginger into 1 ½ inch pieces
- 4 Green onion It is divided into white/light green and dark green sections
- Prepared rice to serve
- Red pepper flakes Optional
For the soup:
- ⅓ Cup Low-sodium soy sauce
- ¼ Cup Water
- 2 A spoonful of soup Mar
- 1 A spoonful of soup Rice vinegar
- 2 Tea spoons Sesame oil
- 2 Tea spoons Corn flour
Instructions
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In a small bowl or large liquid measuring cup, whisk together the following ingredients: soy sauce, water, honey, rice vinegar, sesame oil, and cornstarch. Prepare near the stove.
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In a large pot or wok, heat 1 1/2 tablespoons canola oil over medium-high heat. Add the shrimp to the pan in a single layer. Season with salt and pepper. Cook 1 to 2 minutes per side until just pink. "C" (Shrimp eats fast!). Remove to a plate.
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Add the remaining 1 1/2 tablespoons of canola oil, then add the broccoli in a single layer. Let it cook undisturbed for 2 minutes.
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Blanch the broccoli in water, then cover. Steam for 2 minutes until smooth.
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Mix the garlic, ginger and white/light green onion parts. Cook and cook for another 1 to 2 minutes until the broccoli is tender.
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Pour in the sauce (repeat a little if different) and add the shrimp. To combine and cook for 1 to 2 minutes, the sauce is shiny, a little thick and everything is covered.
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Chop the dark green onion parts. If you want a little more heat, serve immediately over rice with red pepper flakes.
Notes
- to store: Refrigerate leftovers in an airtight container for up to 3 days. I do not recommend freezing this recipe, as the shrimp will become rubbery after freezing, freezing, and refreezing.
- To warm up: Heat in a pan over low heat or in the microwave until warm. Avoid excessive heat, otherwise the shrimp may become rubbery.
