Shrimp and Broccoli Stir-Fry Recipe
A quick and flavorful shrimp and broccoli stir-fry recipe that is perfect for a weeknight dinner. This Asian-inspired dish is packed with savory flavors and pairs beautifully with steamed rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Ingredients
Units
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For the Stir-Fry:
- 1 pound large shrimp, peeled and deveined
- 3 cups broccoli florets
- 2 tablespoons vegetable oil, divided
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon sesame oil
For Serving:
- Cooked rice
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, honey, and the cornstarch slurry. Set aside.
- Cook the Shrimp: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry for 2–3 minutes until pink and cooked through. Remove and set aside.
- Stir-Fry the Broccoli: Add the remaining oil to the skillet. Add broccoli and a splash of water; cover and steam for 2–3 minutes until crisp-tender. Uncover, add garlic and ginger, cook for another minute.
- Combine and Serve: Return shrimp to the pan, pour in the sauce. Toss to coat, cook until sauce thickens. Drizzle with sesame oil. Serve over rice, garnish with sesame seeds and green onions.
Notes
- For extra heat, add red pepper flakes or chili sauce to the stir-fry sauce.
- You can substitute broccoli with snap peas or bell peppers if desired.
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 230
- Sugar: 5g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 165mg
