Shrimp and Broccoli
This Shrimp and Broccoli recipe has takeout vibes within the type of a home-cooked meal, with an irresistible garlic-ginger sauce that adheres to each chunk of stir-fried shrimp and tender-crisp broccoli. Serve it over rice for a weeknight dinner achieved in half-hour!
Swap up your stir-fry recreation with shrimp and broccoli!
I really like stir fries for busy weeknights. By definition, they’re fast: the veggies are supposed to be tender-crisp and a blazing scorching pan means the proteins want just a few minutes of cooking time.
Ben and I make this Beef and Broccoli recipe typically, and shrimp and broccoli has related vibes, however a bit lighter as a result of it swaps the meat for shrimp.
Now, there’s a little snag when making shrimp and broccoli: shrimp cooks tremendous quick, whereas broccoli wants extra time within the pan than different greens.
To ensure the whole lot is cooked to perfection (with out raw-tasting broccoli or rubbery shrimp), you’ll prepare dinner the shrimp first, then take away them from the pan and add them again on the finish. This additional step provides the broccoli sufficient time to prepare dinner with out over-cooking the shrimp!
(For the same recipe that’s baked as an alternative of stir-fried, attempt my Sheet Pan Shrimp and Broccoli too!)
Components and Substitutions
You’ll discover the complete record of substances within the recipe card beneath, however listed below are some notes to remember.
- Canola Oil. Canola oil is my go-to for stir-fry recipes, however one other impartial oil with a excessive smoke level will work.
- Shrimp. For those who’re utilizing frozen shrimp, thaw them first and pat them dry earlier than cooking. They’ll get a greater sear within the pan that manner, and so they received’t water down your sauce.
- Broccoli. Lower the florets into similar-sized items in order that they prepare dinner evenly.
- Garlic and Ginger. Contemporary for each, please! Dried floor ginger and garlic powder don’t have the colourful, punchy taste of recent.
- Inexperienced Onions. The whites prepare dinner with the garlic and ginger, whereas the darkish inexperienced tops are added later.
- Ready Rice. I really like cooking this Immediate Pot Brown Rice whereas I work on the stir fry.
- Purple Pepper Flakes. Elective, for those who like a little bit warmth. Chili crisp could be improbable too!
For the Sauce:
- Low-Sodium Soy Sauce. For a gluten-free model of this recipe, use tamari sauce.
- Honey. For a little bit little bit of sweetness.
- Rice Vinegar. Make sure you use unseasoned rice vinegar, which doesn’t have added sugar.
- Sesame Oil. Use toasted sesame oil (not plain sesame oil) for a nutty, toasty taste.
- Cornstarch. That is what thickens stir fry sauces in order that they cling to the veggies and proteins, slightly than simply amassing on the backside of the pan.
Step-by-Step Directions
Combine the Sauce. Whisk collectively all the sauce substances in a small bowl or liquid measuring cup and set it beside the range so it’s inside arm’s attain.
Cook dinner the Shrimp (photograph 1). Warmth half of the canola oil in a big skillet or wok over medium-high warmth. Prepare the shrimp in a single layer and season evenly with kosher salt and pepper. Cook dinner for 1 to 2 minutes per facet. The shrimp are prepared after they’ve turned opaque and curl right into a unfastened “C.”
Cook dinner the Broccoli (photograph 2). Add the remaining oil. Unfold the broccoli into a fair layer and depart it undisturbed for about 2 minutes. This offers it an opportunity to brown earlier than steaming, which implies additional taste! Stir, add the water, cowl, and steam for two extra minutes, till the broccoli is vibrant inexperienced and tender-crisp.
Add the Aromatics (photograph 3). Stir within the garlic, ginger, and white and lightweight inexperienced elements of the onions. Cook dinner for 1 to 2 minutes, stirring continuously. (Don’t let the garlic get brown; it has an acrid taste when it will get too darkish.)
End the Stir Fry (photograph 4). Whisk the sauce as soon as extra, then pour it into the skillet. Return the shrimp to the pan and prepare dinner for 1 to 2 minutes, tossing gently, till the sauce turns into shiny and evenly thickened. Scatter the darkish inexperienced onion tops over the whole lot simply earlier than serving and ENJOY!
Erin’s Testing Notes
Ben and I polished off this shrimp and broccoli stir fry, so when you’ve got large eaters, I’d counsel doubling the recipe or utilizing 1 1/2 kilos of shrimp.
As written, the sauce is just not very candy, so for those who like a sweeter bend to your stir fries, improve the honey to three tablespoons.
What to Serve with Shrimp and Broccoli
- Fried Rice. For a takeout-style dinner, pair this recipe with Thai Fried Rice or my Simple Egg Fried Rice.
- Different Grains. Quinoa will add much more protein to your dinner, or make this Wholesome Cauliflower Fried Rice (which, okay, isn’t actually a grain in any respect!).
- Asian-Impressed Dishes. Stretch your dinner a little bit additional by including Air Fryer Egg Rolls or this crisp Asian Cucumber Salad.
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Shrimp and Broccoli
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Components
For the Stir Fry:
- 3 tablespoons canola oil or impartial cooking oil of selection, divided
- 1 pound massive or jumbo uncooked shrimp peeled and deveined
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 broccoli crowns chopped into florets, about 4 to five cups
- 3 tablespoons water
- 1 tablespoon minced garlic about 3 cloves
- 1 ½ tablespoons minced recent ginger a few 1 ½ inch piece
- 4 inexperienced onions chopped with white/mild inexperienced and darkish inexperienced elements divided
- Ready rice for serving
- Purple pepper flakes non-compulsory
For the Sauce:
- ⅓ cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
Directions
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In a small bowl or massive liquid measuring cup, whisk collectively the sauce substances: soy sauce, water, honey, rice vinegar, sesame oil, and cornstarch. Set close to the range.
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In a big skillet or wok, warmth the 1 1/2 tablespoons of the canola oil over medium-high warmth. Add the shrimp to the skillet in a single layer. Season with the salt and pepper. Cook dinner 1 to 2 minutes per facet, till simply pink and curling right into a "C" (shrimp overcooks quick!). Take away to a plate.
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Add the remaining 1 1/2 tablespoons canola oil, then add the broccoli in a single layer. Let it prepare dinner undisturbed for two minutes.
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Stir the broccoli, pour within the water, then cowl. Let steam for two minutes to melt.
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Stir within the garlic, ginger, and white/mild inexperienced elements of the onions. Toss and prepare dinner one other 1 to 2 minutes, till the broccoli is crisp-tender.
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Pour within the sauce (restir it a bit if it has separated) and add the shrimp. Toss to mix and prepare dinner for 1 to 2 minutes, till the sauce is shiny, thickens a bit, and the whole lot is coated.
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Sprinkle with the darkish inexperienced onion elements. Serve instantly over rice with purple pepper flakes for those who'd like a little bit warmth.
Notes
- TO STORE: Refrigerate leftovers in an hermetic container for as much as 3 days. I don’t suggest freezing this recipe, because the shrimp will likely be rubbery after freezing, thawing, and reheating.
- TO REHEAT: Heat gently in a skillet over medium-low warmth or microwave briefly intervals till simply heated by way of. Keep away from overheating, or the shrimp can turn into rubbery.
