You are going to love this shrimp and broccoli stir fry!
Shrimp and broccoli go so well together. That’s especially so with this Chinese/American sweet and savory classic. You can literally make this easy shrimp and broccoli stir fry in about 20 minutes and it’s great served simply over white rice or egg fried rice.
That, or perhaps serve it up as part of a Chinese feast. Try a starter of egg drop soup, followed by shrimp and broccoli stir fry and black pepper chicken and a popular beef dish like Mongolian beef or Chinese crispy beef. I have many more Chinese recipes for you to choose from here on the blog.
About this shrimp and broccoli stir-fry.
This is a really quick and easy stir-fry dish that you can literally cook up in minutes. The key to success is using the freshest broccoli and shrimp you can get your hands on. Everything else is straight forward and really simple.
Do you have to use a wok?
Stir-fries are traditionally cooked in a wok but if you don’t have one, just use a large frying pan or skillet.
The advantage of using a wok is how it heats up, not only on the bottom but on the sides. You can really get in there and stir and toss the ingredients around in a good wok. The ingredients cook faster and more evenly.
Can you work ahead?
Yes. Everything can be prepared a day or so ahead of cooking. So if doing this is more convenient for you, feel free to do so.
What are the key ingredients for shrimp and broccoli stir-fry?
Chinese-American shrimp and broccoli stir-fry is a popular and flavorful dish that combines succulent shrimp with vibrant broccoli in a savory sauce. Here are the key ingredients for making this delicious stir-fry:
- Use fresh or thawed shrimp, peeled and deveined. Large or extra-large shrimp work well for this dish.
- Fresh broccoli florets are a key component. Cut them into bite-sized pieces for even cooking.
- Fresh garlic adds aromatic flavor to the dish. Mince or finely chop the garlic cloves.
- Fresh ginger provides a warm and zesty flavor. Peel and finely chop or grate the ginger.
- Soy Sauce:
- A fundamental ingredient for the savory sauce. Choose a good-quality soy sauce for the best flavor.
- Oyster Sauce:
- Oyster sauce adds depth and richness to the stir-fry sauce. It has a slightly sweet and salty flavor.
- A slurry of cornstarch (corn flour) and water helps to thicken the sauce during cooking.
- Sesame Oil:
- Toasted sesame oil adds a nutty aroma and enhances the overall flavor of the dish. Use it in both the marinade and the sauce.
- A small amount of sugar balances the flavors and adds a touch of sweetness to the sauce. I personally find that the sweetness from the oyster sauce is all you need but you might want to add a little sugar to taste.
- Chicken Broth or Water:
- Liquid is needed to create the sauce. Chicken broth or water can be used to adjust the consistency.
- Vegetable Oil:
- For stir-frying. Use a high-smoke-point oil like vegetable oil or peanut oil.
- Green Onions (Optional):
- Sliced green onions make a great garnish, adding color and a mild onion flavor.
- Red Pepper Flakes or spur chilies (Optional):
- For those who enjoy a bit of heat, red pepper flakes or red chilies can be added to the sauce for some spice.
How long can you keep the finished stir fry in the fridge?
You can keep leftovers of your shrimp and broccoli stir-fry in the fridge for about 3 days. That said, I fine that quick stir-fries like this are best eaten immediately, hot from the wok.
If you do find that you have leftovers, you can heat them up again in your wok or use a microwave. The wok method is better.
Can you freeze shrimp and broccoli stir-fry?
Yes but you will loose some of the delicious texture and the colouring might not be as nice as when you serve it right from the wok.
You can freeze this stir-fry for up to 3 months.
Step by step photographs
Have you tried this shrimp and broccoli stir-fry recipe?
If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.
- 2 tbsp cornflour (corn starch)
- 2 tbsp water
- 500g raw, skinless shrimp
- 1 head of broccoli, cut into florets
- 2 tbsp sesame oil
- 3 cloves garlic, finely chopped
- 1 x 2.5cm (1 inch) ginger, finely chopped
- 2 spring onions (scallions), finely chopped
- 1 spur chilli, thinly sliced (optional)
- FOR THE SAUCE
- 125ml (1/2 cup) chicken stock
- 1/2 tsp Chinese chicken powder (optional)
- 1 1/2 tbsp oyster sauce
- 2 tbsp light soy sauce
- Make a slurry by whisking the cornflour (corn starch) and water together. Set aside.
- Bring some water to the boil. Add the shrimp and blanch them in the water for about 40 seconds. Transfer to a plate and set aside. Allow the water to begin boiling again and toss in the broccoli florets. Blanch the broccoli for 40 seconds to a minute and then transfer to a plate and set aside.
- Pour the water out of the wok and dry it. Then place your wok over a high heat. When smoking hot, add the sesame oil followed by the garlic, ginger, spring onions (scallions) and spur chilies, if using. Fry these aromatic ingredients, stirring continuously for about a minute and then return the broccoli and shrimp to the wok.
- Fry for a couple of minutes, stirring and tossing your wok until the broccoli and shrimp are just cooked through.
- Whisk the chicken stock, Chinese chicken powder, if using, oyster sauce and soy sauce together and pour it all into the wok. bring to a simmer. Then stir in the prepared slurry a little at a time to thicken the sauce. You may need to stir it again before adding and you might not need to add all of it. Just add it to thicken the sauce until you are happy with the consistency.
- Season with the ground white pepper to taste and serve hot over white rice.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 435Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 292mgSodium: 2677mgCarbohydrates: 23gFiber: 5gSugar: 5gProtein: 43g