Shrimp and Broccoli Stir-Fry Recipe
Introduction
Savor the simple and delicious flavors of this shrimp and broccoli stir-fry, a quick and healthy meal perfect for any weeknight. The tender shrimp pairs beautifully with crisp broccoli in a savory, slightly sweet sauce.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1/2 tablespoon Shaoxing wine
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon cornstarch
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 1/2 teaspoons dark soy sauce
- 1 teaspoon sugar
- 1/8 teaspoon white pepper
- 1 tablespoon cornstarch
- 1 head broccoli, cut into florets
- 1 tablespoon peanut oil (or canola oil)
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Step 1: Place the shrimp in a large bowl and add Shaoxing wine, salt, white pepper, and 1/2 teaspoon cornstarch. Mix well to coat evenly and set aside to marinate for 15 minutes.
- Step 2: In a medium bowl, combine chicken stock, oyster sauce, soy sauce, dark soy sauce, sugar, white pepper, and 1 tablespoon cornstarch. Stir until the sugar and cornstarch dissolve completely.
- Step 3: Heat 1/4 cup water in a large skillet over medium-high heat until boiling. Add the broccoli, cover, and cook until tender but still crisp, about 1 minute. Remove broccoli to a plate and wipe the skillet clean with paper towels.
- Step 4: Add peanut oil to the skillet and heat over medium-high heat. Spread the marinated shrimp in a single layer and cook undisturbed until the bottoms turn golden, about 1 minute. Flip the shrimp, add garlic and ginger, and cook for another 30 seconds to 1 minute while stirring gently.
- Step 5: Stir the sauce mixture again to ensure the cornstarch is fully dissolved, then pour it into the skillet. Return the broccoli to the pan. Cook and stir until the sauce thickens and coats the shrimp and broccoli evenly.
- Step 6: Transfer the stir-fry to a serving plate and serve hot over steamed rice for a satisfying main dish.
Tips & Variations
- For a gluten-free option, use tamari instead of soy sauce and check that oyster sauce is gluten-free.
- Add a pinch of chili flakes or sliced fresh chili for a spicy kick.
- Swap broccoli for other vegetables like snap peas or bell peppers for variety.
- Marinate shrimp for at least 15 minutes but no longer than 30 minutes to keep them tender.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain the shrimp’s texture and prevent the broccoli from getting too soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Thaw completely and pat dry before marinating to avoid excess moisture in the stir-fry.
What can I substitute if I don’t have Shaoxing wine?
You can use dry sherry or a mild rice wine as a substitute. If avoiding alcohol, a splash of chicken broth with a little vinegar can add similar depth.
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Shrimp and Broccoli Stir-Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A quick and flavorful Shrimp and Broccoli stir-fry featuring succulent shrimp marinated in Shaoxing wine and spices, cooked with tender broccoli florets in a savory oyster-soy sauce blend. This dish combines aromatic garlic and ginger with a thickened sauce, perfect served hot over rice for a satisfying main course.
Ingredients
Scale
Shrimp Marinade
- 1 lb shrimp, peeled and deveined
- 1/2 tablespoon Shaoxing wine
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon cornstarch
Sauce
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 1/2 teaspoons dark soy sauce
- 1 teaspoon sugar
- 1/8 teaspoon white pepper
- 1 tablespoon cornstarch
Vegetables and Aromatics
- 1 head broccoli, cut into florets
- 1 tablespoon peanut oil (or canola oil)
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
Instructions
- Marinate the Shrimp: Place the peeled and deveined shrimp into a large bowl. Add Shaoxing wine, salt, white pepper, and cornstarch. Mix well so the shrimp is evenly coated, then let it marinate for 15 minutes to absorb the flavors.
- Prepare the Sauce: In a medium bowl, combine chicken stock, oyster sauce, soy sauce, dark soy sauce, sugar, white pepper, and cornstarch. Stir thoroughly until the sugar and cornstarch dissolve, creating a smooth sauce base.
- Cook the Broccoli: Pour 1/4 cup water into a large skillet and bring to a boil over medium-high heat. Add the broccoli florets and cover the skillet, steaming the broccoli until tender, about 1 minute. Remove the broccoli to a plate and wipe the skillet dry with paper towels.
- Sauté the Shrimp and Aromatics: Heat peanut oil in the skillet over medium-high heat. Spread the marinated shrimp in a single layer and cook undisturbed until the bottoms turn golden, about 1 minute. Flip the shrimp, then add minced garlic and ginger. Stir and cook together for 30 seconds to 1 minute, allowing the flavors to meld.
- Combine and Thicken: Stir the prepared sauce again to ensure cornstarch is fully dissolved. Pour it into the skillet along with the cooked broccoli. Cook everything together, stirring constantly, until the sauce thickens and coats the ingredients nicely.
- Serve: Transfer the shrimp and broccoli mixture to a serving plate. Serve immediately while hot, ideally over steamed rice for a complete meal.
Notes
- For best results, use fresh shrimp that is peeled and deveined.
- Shao Xing wine adds authentic flavor but can be substituted with dry sherry if unavailable.
- Peanut oil or canola oil work well for high-heat cooking; avoid extra virgin olive oil as it has a low smoke point.
- Adjust the thickness of the sauce by varying the cornstarch quantity according to your preference.
- Serve with steamed jasmine or white rice to soak up the flavorful sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: shrimp and broccoli, Chinese stir-fry, easy shrimp recipe, quick dinner, oyster sauce shrimp
