📋Shrimp and Broccoli Stir Fry
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.
Servings: 4 servings
Calories: 100kcal
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
- â…› 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
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
Nutrition
Calories: 100kcal | Carbohydrates: 18g | Protein: 7g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 1117mg | Potassium: 560mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1022IU | Vitamin C: 137mg | Calcium: 84mg | Iron: 2mg