Shrimp and broccoli stir fry recipe is packed with flavors, is quick and easy to make, and comes together in minutes, killer sauce that is to die for! Plump juicy shrimp and tender broccoli swimming in the insanely delicious sauce make this stir fry perfect for a weeknight dinner.
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What we love about this stir fry recipe
- Take-out style shrimp and broccoli stir fry features this killer sauce that nobody can resist.
- You’ll need 20 minutes to less to bring this dish together. It doesn’t get easier and quicker than this!
- Packed with flavors and nutrients as well. To make it nutrient-dense, add more veggies.
- A balanced meal that can be served with brown rice or white steamed rice.
- That delicious brown sauce is so full of flavors. Make sure to have enough sauce to pour over the rice.
- Stir fry recipes are so versatile, you can pretty much use whatever you have, and change it to your liking!
Ingredients
Here’s the basic list of all ingredients used to make a broccoli and shrimp stir fry recipe.
- Broccoli
- Garlic
- Ginger
- Vegetable oil
For shrimp marinade
- Shrimp, jumbo size
- Shaoxing wine, Chinese wine
- Soy sauce
- Toasted sesame oil
- Salt
- Cornstarch
- Red chili flakes
For sauce
- Chicken stock
- Light soy sauce
- Dark soy sauce
- Oyster sauce
- Ground white pepper
- Sugar
- Cornstarch
All ingredient’s exact measurements are mentioned in the recipe card below.
Shrimp – use large shrimp or jumbo-sized shrimp. Fresh shrimps are best, frozen works too. Peel, devein shrimp. If you prefer to keep the tail oil, you can for an aesthetic look.
Marinade for shrimp – marinating shrimp is a key step, it makes shrimp ultra delicious! Don’t skip this step. Using a simple marinade from Shaoxing wine, soy sauce, toasted sesame oil, salt, red chili flakes, red pepper flakes, and cornstarch.
Broccoli – use fresh broccoli. Cut into small even sized florets.
Aromats – use fresh ginger and garlic minced.
Sauce – the stir fry sauce is made using chicken stock, light soy sauce, dark soy sauce, oyster sauce, ground white pepper, sugar, and cornstarch.
Ingredients tips and substitutions
Although fresh shrimp are best to use, frozen shrimp works too. If using frozen shrimp, ensure to defrost completely before using.
Asparagus would work as a great substitute for broccoli. Feel free to add more vegetables of your choice like carrots, green beans, zucchini, and red bell peppers.
Swap shrimp with the protein of your choice. Chicken breast cut into bite-size pieces; firm tofu can be used.
Steps to make shrimp and broccoli stir fry
Peel, devein, and remove the tail (or keep the tail if you prefer it). In a small bowl mix Shaoxing wine (Chinese cooking wine), soy sauce, toasted sesame oil, salt, cornstarch, and red chili flakes. Add shrimp to the marinade. Toss. Let shrimp marinate for 15 minutes.
Meanwhile, bring 2 cups of water to a boil in a pan.
Cut broccoli into small even sized florets.
When the water starts boiling, add broccoli florets. Blanch broccoli for 30 seconds.
Drain completely and set it aside on a plate.
Mix all sauce ingredients together – chicken stock, light soy sauce, dark soy sauce, oyster sauce, ground white pepper, sugar, cornstarch.
Heat oil in a large skillet or wok.
Cook marinated shrimp in oil for a minute or two. Make sure to cook in a single layer.
Flip and cook on the other side for a minute.
Stir in minced garlic and ginger and cook for about 20-30 seconds with constant stirring. Scrape all the drippings from the shrimp.
Pour chicken stock and let it simmer for 4-5 minutes.
Stir in blanched broccoli. Toss and cook. Do not overcook shrimp and broccoli.
If needed pour 1 to 2 tablespoon chicken stock more to adjust the consistency of the sauce.
Taste and add seasoning as per taste. Add salt and pepper as needed.
Serve immediately hot over rice. ENJOY!
Key to great stir fry
- Mise en place. The most important step in any stir-fried dish you get all the ingredients chopped, measured, and ready near the stove to be thrown into the pan and tossed.
- Large pan. Use a wok or a big wide skillet. The surface area should be big so you can toss it around so it can stir-fry and not steam in the pan.
- Don’t overcrowd. Overcrowded pan will result in steaming and the veggies will lose their crispiness.
- High heat. Cook everything on high heat moving it quickly and frequently.
- Keep tossing. Do not let the ingredients sit for long while cooking. Do not let veggies sit in a wok to steam cook.
- Best quality sauce. Use the best quality oyster sauce, soy sauce, and if available Chinese cooking wine. The shrimp and broccoli stir fry recipe taste depends on it. Choose low-sodium soy sauce, it’s less salty and better for health.
Storing leftovers
Stir fry recipes are best when serve fresh. Due to storage and reheating, the veggies may lose their crunch.
However, if you have any leftovers, you can store them in air-tight containers in the refrigerator for 3 to 4 days. Reheat on the stovetop before serving.
Common questions
I prefer to quickly blanch broccoli floret in boiling water, and drain well before adding it to stir fry. It ensures broccoli is tender but still has a crunch to it.
Although the blanching step is not mandatory, I highly recommend you blanch broccoli for just 30 seconds to a minute in boiling water.
You can also steam broccoli for 1 minute.
Although fresh shrimp are best to use, frozen shrimp works too. If using frozen shrimp, ensure to defrost completely, pat it dry using a kitchen paper towel before use.
Stir fry recipes are best enjoyed fresh soon as it’s made. They are quick and easy to make, so always make it fresh and enjoy. When stored and reheated the veggies may lose their crunch.
However, if you have any leftovers, you can store them in air-tight containers in the refrigerator for 3 to 4 days. Reheat on the stovetop before serving.
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📋Shrimp and Broccoli Stir Fry
Ingredients
- 1 small broccoli head cut into small florets
- 1 tablespoon vegetable oil
- 4 cloves garlic minced
- 1 teaspoon ginger minced
Shrimp marinade –
- 1 lb. shrimp jumbo size, peeled and deveined
- ½ teaspoon Shaoxing wine Chinese cooking wine
- ½ teaspoon toasted sesame oil
- 1 tablespoon light soy sauce
- ¼ teaspoon salt
- 2 teaspoons cornstarch
- ½ teaspoon red chili flakes
For sauce –
- ½ cup chicken stock
- 1 tablespoon light soy sauce
- 1 ½ teaspoons dark soy sauce
- 2 tablespoons oyster sauce
- ⅛ teaspoon ground white pepper
- 1 teaspoon sugar
- 1 tablespoon cornstarch
Instructions
- Peel, devein, and remove the tail (or keep the tail if you prefer it). In a small bowl mix Shaoxing wine (Chinese cooking wine), soy sauce, toasted sesame oil, salt, cornstarch, and red chili flakes. Add shrimp to the marinade. Toss. Let shrimp marinate for 15 minutes.
- Meanwhile, bring 2 cups of water to a boil in a pan.
- Mix all sauce ingredients together – chicken stock, light soy sauce, dark soy sauce, oyster sauce, ground white pepper, sugar, cornstarch.
- Cut broccoli into small even sized florets.
- When the water starts boiling, add broccoli florets. Blanch broccoli for 30 seconds.
- Drain completely and set it aside on a plate.
- Heat oil in a large skillet or wok.
- Cook marinated shrimp in oil for a minute or two. Make sure to cook in a single layer.
- Flip and cook on the other side for a minute.
- Stir in minced garlic and ginger and cook for about 20-30 seconds with constant stirring. Scrape all the drippings from the shrimp.
- Pour chicken stock and let it simmer for 4-5 minutes.
- Stir in blanched broccoli. Toss and cook. Do not overcook shrimp and broccoli.
- If needed pour 1 to 2 tablespoon chicken stock more to adjust the consistency of the sauce.
- Taste and add seasoning as per taste. Add salt and pepper as needed.
- Serve immediately hot over rice. ENJOY!
Video
Notes
Nutrition
Recipe Notes
- Mise en place. The most important step in any stir-fried dish you get all the ingredients chopped, measured, and ready near the stove to be thrown into the pan and tossed.
- Large pan. Use a wok or a big wide skillet. The surface area should be big so you can toss it around so it can stir-fry and not steam in the pan.
- Don’t overcrowd. Overcrowded pan will result in steaming and the veggies will lose their crispiness.
- High heat. Cook everything on high heat moving it quickly and frequently.
- Keep tossing. Do not let the ingredients sit for long while cooking. Do not let veggies sit in a wok to steam cook.
- Best quality sauce. Use the best quality oyster sauce, soy sauce, and if available Chinese cooking wine. The shrimp and broccoli stir fry recipe taste depends on it. Choose low-sodium soy sauce, it’s less salty and better for health.
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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