Description
A quick and flavorful Shrimp and Broccoli Stir-Fry made with fresh shrimp, crisp broccoli, and a savory homemade sauce. Perfect for a healthy weeknight dinner served over steamed rice.
Ingredients
Scale
Seafood
- 1 lb large peeled and deveined shrimp
Vegetables
- 3 cups fresh broccoli florets
- 2 cloves minced garlic
- 1 teaspoon grated ginger
- 2 sliced green onions
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 teaspoon brown sugar
- a few drops sesame oil
Others
- 2 tablespoons vegetable oil
- 1/4 teaspoon red pepper flakes
- Cooked white or jasmine rice, for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, cornstarch, brown sugar, and a few drops of sesame oil until smooth and well combined to create the stir-fry sauce.
- Cook the Shrimp: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2 to 3 minutes until pink and opaque. Remove shrimp from the pan and set aside.
- Sauté Vegetables: If needed, add a bit more oil to the pan. Add the broccoli florets, minced garlic, and grated ginger. Sauté until the broccoli turns bright green and begins to soften, about 3 to 4 minutes.
- Combine and Thicken Sauce: Return the cooked shrimp to the pan with the broccoli. Pour the prepared stir-fry sauce over the shrimp and vegetables. Stir continuously until the sauce thickens and evenly coats the shrimp and broccoli, about 1 to 2 minutes.
- Garnish and Serve: Sprinkle sliced green onions and red pepper flakes over the stir-fry. Serve hot immediately over cooked white or jasmine rice.
Notes
- Add bell peppers or snap peas for extra crunch and color.
- Use low-sodium soy sauce if you prefer a lighter, less salty flavor.
- Substitute shrimp with chicken for an easy variation.
- Ensure to use gluten-free soy and oyster sauce to keep this recipe gluten-free.
