Hey there! I’m super excited to share my favorite shrimp and broccoli recipe with you today. After years of experimenting in the kitchen and countless takeout orders I’ve finally nailed down the perfect method that’ll give you restaurant-quality results right at home. Let’s dive in!
Why You’ll Love This Recipe
- Ready in just 20 minutes
- Healthy and protein-packed
- Budget-friendly
- Perfect for meal prep
- Kid-friendly (my picky eater actually asks for seconds!)
Essential Ingredients
For the Main Dish:
- 1 pound large shrimp (16-20 count)
- 1½ pounds fresh broccoli florets
- 1 small white onion
- 2 cloves garlic, chopped
For the Sauce:
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon oyster sauce
- ½ teaspoon sesame oil
- ¼ teaspoon sugar
- ⅛ teaspoon white pepper
- 1½ tablespoons cornstarch + 2 tablespoons water (for slurry)
Step-by-Step Cooking Instructions
1. Prep Work (5 minutes)
First things first let’s get everything ready
- Clean and devein shrimp (if not already done)
- Cut broccoli into bite-sized florets
- Slice onion into wide pieces
- Mince garlic
- Mix cornstarch slurry in a small bowl
2. Blanching (5 minutes)
Pro Tip: Blanching is KEY for perfect texture! Don't skip this step!- Bring 4 cups water to boil
- Blanch broccoli for 30 seconds, remove and drain
- In same water, blanch shrimp for 15 seconds
- Drain shrimp (they’ll be about 60-70% cooked)
3. The Stir-Fry (10 minutes)
- Heat wok or large skillet over high heat
- Add 2 tablespoons cooking oil
- Stir-fry garlic and onions until fragrant (about 30 seconds)
- Add broccoli, stir-fry for 2-3 minutes
- Add shrimp, cook for 2 minutes
- Pour in sauce mixture
- Add cornstarch slurry
- Stir until sauce thickens (about 1 minute)
Serving Suggestions
We love serving this dish over
- Steamed white rice
- Brown rice
- Rice noodles
- Soba noodles
Tips for Perfect Results
- Shrimp Selection:
- Fresh or frozen both work great
- If using frozen, thaw completely
- Look for wild-caught when possible
- Tail-on looks prettier but harder to eat
- Broccoli Tips:
- Don’t overcook! Keep it crisp-tender
- Cut pieces similar size for even cooking
- Pre-cut florets save time but cost more
- Sauce Secrets:
- Don’t skip the cornstarch slurry
- Adjust sauce thickness to your preference
- Add chili garlic sauce for extra kick
Common Mistakes to Avoid
- Overcooking the shrimp (they get rubbery!)
- Skipping the blanching step
- Using too much sauce
- Not prepping ingredients beforehand
Storage and Leftovers
This dish keeps well in the fridge for up to 3 days. Just remember:
- Store in airtight container
- Reheat gently in microwave
- Add splash of water when reheating
- Don’t freeze (texture gets weird)
Variations to Try
- Spicy Version:
- Add 1 tablespoon chili garlic sauce
- Sprinkle red pepper flakes
- Include sliced jalapeños
- Veggie-Loaded:
- Add mushrooms
- Include snap peas
- Throw in baby corn
- Mix in water chestnuts
- Sauce Alternatives:
- Try black bean sauce
- Use hoisin sauce
- Go with brown sauce
FAQ
Q: Can I use frozen broccoli?
A: Yeah, but fresh is WAY better! If using frozen, don’t blanch it.
Q: My sauce is too thin/thick!
A: Just adjust cornstarch slurry amount – more for thicker, less for thinner.
Q: No wok – can I still make this?
A: Totally! Any large skillet works fine.
Health Benefits
This dish is seriously nutritious! You’re getting:
- Lean protein from shrimp
- Tons of vitamins from broccoli
- Low-carb (if served without rice)
- Around 200 calories per serving
Time-Saving Tips
- Buy pre-cleaned shrimp
- Use pre-cut broccoli
- Make sauce mixture ahead
- Prep ingredients night before
Final Thoughts
I gotta say, this shrimp and broccoli recipe is a total game-changer! It’s become our go-to weeknight dinner because it’s so quick and tasty. Plus, it’s way healthier (and cheaper!) than takeout. Give it a try and lemme know how it turns out for you!
Remember, cooking should be fun – don’t stress if it’s not perfect the first time. Practice makes perfect, and trust me, you’ll be a pro at this dish in no time!
Happy cooking, everyone!
P.S. Don’t forget to tag us in your cooking pics – we love seeing your creations!
Ratings5 out of 51,648 user ratingsYour rating
or to rate this recipe.Have you cooked this?
or to mark this recipe as cooked.
03/31/2016 Very easy and very good. Adjusted the cooking times: 12 mins. for first roasting of broccoli, then 4 and 4 for the shrimp. I thought 10 mins. for the shrimp would be too much. And really, 1-1/4 tsps. of zest? Nah, I just zested the whole lemon.
I loved this recipe! Its so easy and quite tasty. Note, I did substitute ground cumin and ground coriander as I was out of whole seeds, which I do think made the dish much more flavorful as a whole.
A little minced garlic added to the roasting oil combo gives a little more flavor! So easy, tasty and good for you!
Very easy. Interesting mix of flavors. Simply delicious!
This was really good. Ten year old liked it. Very flavorful. Used mix of ground and whole spices. Tossed shrimp w garlic flavored olive oil. Broiled once shrimp were put in to promote charring. Lemon at the end is key.
This was delicious! Our experience: 1. We only had sea salt, so it was too much, but the other seasonings were so good, we will leave the salt out (can add individually.) 2. The shrimp were perfect at 7 minutes. The broccoli was DONE at 12 minutes at 425. 3. We made a package of plain Ramen and made it into bowls. Definitely in the rotation.Private comments are only visible to you.
or to save this recipe.