Shrimp and broccoli stir-fry is my family’s favorite dish for lunch and dinner. It’s a simple yet delicious recipe that I can’t resist sharing.

All you need is a head of broccoli, some medium-sized shrimp, and Chinese seasonings that you might already have in your kitchen pantry. The resulting dish is flavorful and nutritious, perfect as a stand-alone meal or a topping for noodles or spaghetti. We always serve it with steamed rice in our family. 

Let’s dive into the details of how to make this scrumptious dish.

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1. Preparations for shrimp and broccoli stir-fry

I divide this recipe into two parts. First, let’s prepare the ingredients. I will show you the steps to cook and stir-fry in the second part.  I try to use minimal ingredients to create a flavorful dish ideal for everyday meals, particularly when time is limited. 

a. Prepare the shrimp

I like using medium-sized shrimp because they have better texture and visual appeal than small shrimp. 

1. First, remove the head, shell, and legs. Then, make a small cut at the back of the shrimp to remove the intestinal tract (vein). You can keep the tail on if you prefer, as it can enhance the presentation, but it’s entirely up to you.
2. Next, clean the deveined shrimp thoroughly with cold running water. Then, let them drain in a colander. Once drained, use a dry cloth or paper towels to remove excess moisture. This step is crucial as we want to keep the shrimp as dry as possible to avoid splattering when stir-frying.
3. Season the raw shrimp with salt, ground white pepper, and vegetable oil. Mix well and set it aside.

Note: 

• There are several ways to devein the shrimp, and I usually use one of the following two methods. The first one is to remove the head and pull out the vein. This is the easiest method if the vein is visible after removing the head. The second method is to make an incision on the back of the shrimp and then insert a toothpick underneath the vein to pull it out.
• It is best to use fresh shrimp, but frozen shrimp can simplify the process since they are already clean with shells removed.

b. Cut the broccoli into florets

Use a knife or scissors to separate the broccoli florets from the stem. Cut the florets into smaller pieces needed, and slice the stem diagonally or into large cubes.

c. Prepare the stir-fry sauce for the broccoli and shrimp

I made a Cantonese-style stir-fry sauce for this recipe with common ingredients such as light soy sauce, sesame oil, ground white pepper, oyster sauce, salt, and water. Dark soy sauce can be included if you prefer the color to be deeper. This versatile savory sauce can be used in various stir-fry recipes. Furthermore, you can adjust the ingredient quantities to suit your taste preferences. If unsure, you can follow the amount I used in my recipe.

Note: Some recipes include red pepper flakes, rice vinegar, and sugar. I will leave out these sauce ingredients for an authentic Cantonese flavor.

c. Other ingredients

In addition to the key ingredients, I chop a few garlic cloves for stir-frying. Including a few slices of fresh ginger beside the garlic is another option.

Adding snow peas, baby corn, and other veggies adds variation to the standard dish.

Lastly, prepare some cornstarch slurry required to thicken the sauce before serving.

2. Cook the shrimp and the broccoli separately

It is crucial to cook the shrimp and broccoli separately for the best result. The reason is that they require different cooking times.

a. Brocolli

There are two methods to cook the broccoli. First, stir-fry the broccoli with oil and garlic for two minutes. Then, add some water to the broccoli and cover it. Continue cooking over low heat for another two minutes or until the broccoli is crisp and tender.

The second method involves boiling a pot of water and blanching the broccoli for about two minutes. This method has the advantage of precooking the broccoli, especially if you intend to make a larger batch of shrimp and stir-fry. After blanching, remove the broccoli from the boiling water, transfer the florets to a pot of cold water to stop cooking, drain, and set it aside for later use. This method also allows you to control the doneness of the broccoli more precisely. I used the second method in this recipe, i.e., pre-cooking the broccoli.

I will avoid using pre-cut broccoli florets, which are frozen, as they will not yield the crisp-tender texture I want. Always use fresh broccoli.

b. Shrimp

To cook the shrimp, I pan-fried them by placing them in a single layer in a wok or a large skillet. This method yields fragrant shrimp, but there is a chance of overcooking them. To avoid this, use medium heat and stop cooking as soon as the surface of the shrimp starts developing charred marks. This will ensure that your shrimp are perfectly cooked, with a golden-brown exterior and a juicy interior.

I sometimes prefer to stir-fry them over medium-high heat until they turn pink. Although this method does not create a slightly charred aroma, it does keep the shrimp fresh and retain its natural color. Both methods are great, and you can choose one depending on the outcome you want to achieve.

c. Combine the shrimp, broccoli, and stir-fry sauce

The final step is to combine the shrimp and broccoli and season with stir-fry sauce. Here are the step-by-step instructions, assuming all the ingredients are ready.

1. Heat some vegetable oil in a pan or wok. 
2. Next, add the seasoned shrimp and cook it either by pan-frying it until it is golden brown on both sides or by stir-frying it over high heat until it is cooked through. 
3. Once the shrimp is done, remove it from the pan with a slotted spoon and leave the remaining oil in it.
4. Then, saute the garlic in the remaining oil until it becomes aromatic. 
5. Add the broccoli and stir-fry until it is crisp and tender. It should take another minute if you have already blanched the broccoli. If not, add some water after stir-frying for two minutes and then cover it for another one to two minutes until the broccoli is crisp and tender.
6. Prepare the stir-fry sauce by mixing all the seasoning ingredients in a small bowl.
7. After that, add the stir-fry sauce to the broccoli. Give it a good stir, so all the broccoli is coated with the sauce. 
8. Make a cornstarch slurry by combining two teaspoons with two tablespoons of cold water. 
9. Drizzle the cornstarch slurry into the wok to thicken the gravy. Add just enough cornstarch slurry to thicken the gravy to the desired consistency.
10. Finally, return the cooked shrimp to the pan, drizzle a tablespoon of Shaoxing wine, and mix well; it is now ready to be served.
11. You may garnish it with cut green onions and toasted sesame seeds, but it is optional.

Other related stir-fry recipes

This broccoli recipe is easy to prepare and can be ready in 15 minutes, making it an excellent option for the whole family due to its universal flavor. Here are a few more quick and easy recipes for you.

• Honey garlic shrimp stir fry- Another great shrimp recipe that can be ready in fifteen minutes once you have completed the preparation.
• Broccoli stir-fry recipe with beef– Swap the beef for shrimp and cook a similar dish using the same method. This recipe is so delicious and worth trying.
• Chinese garlic shrimp– This Chinese shrimp recipe involves using crispy fried garlic for maximum garlicky flavor.

Yield: 2 servings

Shrimp and Broccoli Stir-fry

Print

Easy shrimp and broccoli stir-fry prepared with traditional method, season with Cantonese stir-fry sauce and chopped garlic. 

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Ingredients A (season the shrimp)

• 250g shrimp (see note)
• 1/4 tsp salt
• 1/8 tsp ground white pepper
• 1 tsp vegetable oil

Ingredients B (stir-fry sauce)

• 2 tsp light soy sauce
• 1 tsp sesame oil
• 1/8 tsp ground white pepper
• 1 tbsp oyster sauce
• 1/4 tsp salt
• 1 tbsp water

Ingredients C (others)

• 180g broccoli (weight is after cut)
• 4 clove garlic, chopped
• 2 tbsp vegetable oil
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch (make 1 tbsp cold water to form the cornstarch slurry)

Instructions

Prepare the shrimp and broccoli

1. First, remove the head, shell, legs and devein.
2. Clean the deveined shrimp thoroughly with cold running water. 
3. Drain in a colander, then use paper towels to remove excess moisture.
4. Season the shrimp with ingredients A.
5. Cut the broccoli florets into smaller pieces.
6. Blanch the broccoli in boiling water for two minutes, remove, and drain.

Cooking

1. Heat some vegetable oil in a pan or wok. 
2. Pan-fry the seasoned shrimp over medium-high heat until slightly brown on both sides.
3. Remove it from the pan with a slotted spoon and leave the remaining oil in it.
4. Saute the garlic in the remaining oil until it becomes aromatic. 
5. Add the blanched broccoli and stir-fry until it is crisp and tender.
6. Prepare the stir-fry sauce by mixing all the seasoning ingredients in B.
7. Add the stir-fry sauce to the broccoli. 
8. Make a cornstarch slurry by combining two teaspoons with two tablespoons of cold water. 
9. Drizzle the cornstarch slurry into the wok to thicken the gravy. 
10. Finally, return the cooked shrimp to the pan, drizzle a tablespoon of Shaoxing wine, and mix well; it is now ready to be served.

Notes

Note: The weight of the shrimp after removing the shell and head is only 145g.

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Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 369Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 264mgSodium: 2412mgCarbohydrates: 13gFiber: 3gSugar: 1gProtein: 32g

This data was provided and calculated by Nutritionix on 10/19/2023