Succulent shrimp and crisp broccoli coated in a glossy, savory garlic sauce. This easy shrimp broccoli stir-fry recipe is ready in just 20 minutes using one pan. I marinate the shrimp with egg white and cornstarch to help keep it tender and juicy during stir-frying.
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Shrimp broccoli stir-fry is a popular Chinese restaurant and takeout dish featuring tender shrimp and crisp broccoli tossed in a savory garlic sauce. If you prefer other proteins, try my Chicken and Broccoli or Beef and Broccoli recipes.
My mother often made this dish for our family of five growing up. It was one of my favorite ways to enjoy seafood and vegetables together, and I still love making it for a quick lunch or dinner with steamed rice.
When I make this at home, I briefly blanch the broccoli to keep it crisp-tender. I also partially cook the shrimp because it will finish cooking in the sauce later, preventing it from becoming rubbery. Finally, I thicken the sauce before returning the shrimp and broccoli so everything gets evenly coated without becoming watery.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Raw Jumbo Shrimp: I prefer 16/20 black tiger shrimp for their firm, meaty texture, but Pacific white shrimp also works. Choose easy-peel, deveined shrimp to save preparation time. Fresh or thawed frozen shrimp both work.
- Broccoli Florets: Fresh broccoli works best for a crisp-tender texture.
- Fresh Garlic & Ginger
- Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.
Shrimp Marinade
- Egg White: Helps create a thin protective coating around the shrimp, keeping it tender during stir-frying.
- Cornstarch: Works with the egg white to form a light coating that helps reduce moisture loss during cooking. Potato starch also works.
- Vegetable Oil: Helps keep the shrimp pieces separate during stir-frying. Or use a neutral cooking oil.
- Toasted Sesame Oil: Adds a nutty flavor to the shrimp marinade.
- Salt
- White Pepper: Adds a mild, earthy heat to the shrimp and sauce. Black pepper also works.
Stir-Fry Sauce
- Oyster Sauce: Adds a rich, savory umami flavor to the sauce. Vegetarian stir-fry sauce also works.
- Cornstarch: Thickens the sauce into a glossy gravy that clings to the shrimp and broccoli. Potato starch also works.
- Toasted Sesame Oil: Adds a nutty aroma to the savory garlic sauce.
- White Granulated Sugar: Balances the saltiness of the oyster sauce. Cane sugar also works.
- White Pepper: Black pepper also works.
- Chicken Stock: Use low-sodium chicken stock to control the saltiness of the sauce. Cold water also works.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Rinse and dry the shrimp: Rinse the peeled shrimp under cold running water to remove any tiny shell fragments, drain, and then pat dry so the marinade clings evenly.
- Use a large pan: Give the shrimp enough space to sear instead of steaming.
- Don't overcook the broccoli: Blanch just until crisp-tender so it doesn't become mushy when added to the sauce.
- Drain the broccoli well: Excess water can thin out the sauce.
- Partially cook the shrimp: Remove them while slightly translucent in the center to prevent overcooking when returned to the sauce.
- Stir the sauce before adding: Cornstarch settles at the bottom, so mix it again to ensure even thickening.
Instructions
Below are instructions on how to make shrimp broccoli stir-fry:
- Marinate the shrimp: If needed, peel and devein the shrimp, removing any remaining shells. Rinse the shrimp with cold running water, drain, and pat dry with paper towels. Then transfer to a large bowl. Add the shrimp marinade ingredients and mix well to coat evenly. Set aside for 10 minutes.
- Prepare the sauce: In a small bowl, combine all the stir-fry sauce ingredients and mix well until the sugar fully dissolves. Set aside.
- Blanch the broccoli: Fill a large pan halfway with water and bring to a boil over medium-high heat. Add the broccoli florets and blanch for about 2-3 minutes or until vibrant green and crisp-tender. Drain well in a colander and set aside.
- Cook the shrimp: Dry the pan and heat 1 tablespoon (15 ml) vegetable oil over medium heat. Using tongs, transfer the shrimp individually into the pan in a single layer, allowing excess marinade to drip off. Cook for about 1-1.5 minutes total, flipping halfway through, until the shrimp turn pink on the outside but remain slightly translucent in the center. Remove and set aside.
- Thicken the sauce: Reduce the heat to low and add the remaining vegetable oil, garlic, and ginger. Stir-fry for about 10 seconds until fragrant. Stir the prepared sauce again to redistribute the cornstarch, then pour it into the pan. Increase the heat to medium-high and simmer until thickened and glossy, about 2-4 minutes.
- Combine and serve: Return the shrimp and broccoli to the pan. Toss everything in the sauce until evenly coated, the broccoli is heated through, and the shrimp are opaque and reach an internal temperature of 145°F. Remove from the heat and serve immediately.
Storage & Reheating
- Refrigerator: Store leftover shrimp broccoli stir-fry in an airtight container in the refrigerator for up to 3 days.
- Freezer: I don't recommend freezing this dish because the shrimp can become rubbery and the broccoli can turn mushy after thawing.
- Reheating: Reheat leftovers in a pan over medium-low heat for about 3-5 minutes until heated through, adding a splash of water if the sauce is too thick. Alternatively, microwave in 1-minute intervals, stirring between intervals, until heated through. Avoid overheating the shrimp, as they can become rubbery.
Pairing Suggestions
Serve shrimp broccoli stir-fry with:
- Steamed Jasmine Rice: Fluffy rice soaks up the savory garlic sauce.
- Spring Rolls: Crispy rolls make a great appetizer before the main dish.
- Garlic Bok Choy: Tender, garlicky greens complement the shrimp and broccoli.
FAQ
Can I use frozen broccoli for shrimp broccoli stir-fry?
Yes! Add frozen broccoli directly to the thickened sauce without thawing or blanching. Cook until heated through before returning the shrimp to the pan. Frozen broccoli will have a softer texture than fresh broccoli and may release extra moisture into the sauce.
Can I make this shrimp broccoli stir-fry gluten-free?
Yes! Use gluten-free oyster sauce and chicken stock. Check the ingredient labels to ensure they're certified gluten-free.
📖 Recipe
Easy Shrimp Broccoli Stir-Fry (20 Minutes)
Succulent shrimp and crisp broccoli coated in a glossy, savory garlic sauce. This easy shrimp broccoli stir-fry recipe is ready in just 20 minutes using one pan. I marinate the shrimp with egg white and cornstarch to help keep it tender and juicy during stir-frying.
Ingredients
- 10.5 oz jumbo shrimp raw
- 2 cups broccoli florets
- 3 garlic cloves minced
- 2 teaspoon ginger peeled & julienned
- 2 tablespoon vegetable oil or any neutral oil
Shrimp Marinade
- 1 egg white
- 2 teaspoon cornstarch
- 2 teaspoon vegetable oil or any neutral oil
- 1 teaspoon sesame oil toasted kind
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
Stir-Fry Sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 teaspoon sesame oil toasted kind
- 1 teaspoon white granulated sugar
- ⅛ teaspoon white pepper
- 1 cup chicken stock low-sodium
Instructions
- If needed, peel and devein the shrimp, removing any remaining shells. Rinse the shrimp with cold running water, drain, and pat dry with paper towels. Then transfer to a large bowl. Add all the shrimp marinade ingredients and mix well to coat evenly. Set aside for 10 minutes.
- In a small bowl, combine all the stir-fry sauce ingredients and mix well until the sugar fully dissolves. Set aside.
- Fill a large pan halfway with water and bring to a boil over medium-high heat. Add the broccoli florets and blanch for about 2-3 minutes or until vibrant green and crisp-tender. Drain well in a colander and set aside.
- Dry the pan and heat 1 tablespoon (15 ml) vegetable oil over medium heat. Using tongs, transfer the shrimp individually into the pan in a single layer, allowing excess marinade to drip off. Cook for about 1-1.5 minutes total, flipping halfway through, until the shrimp turn pink on the outside but remain slightly translucent in the center. Remove and set aside.
- Reduce the heat to low and add the remaining vegetable oil, garlic, and ginger. Stir-fry for about 10 seconds until fragrant.
- Stir the prepared sauce again to redistribute the cornstarch, then pour it into the pan. Increase the heat to medium-high and simmer until thickened and glossy, about 2-4 minutes.
- Return the shrimp and broccoli to the pan. Toss everything in the sauce until evenly coated, the broccoli is heated through, and the shrimp are opaque and reach an internal temperature of 145°F. Remove from the heat and serve immediately.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 191kcal | Carbohydrates: 15g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 1073mg | Potassium: 429mg | Fiber: 2g | Sugar: 4g | Vitamin A: 565IU | Vitamin C: 56mg | Calcium: 94mg | Iron: 1mg
Lori Bishop
I love this recipe!! Wanted for my Mom to use chicken instead of shrimp, would that work just as well? 😊
Christie Lai
Thank you so much for the kind feedback! I actually share a Chicken and Broccoli stir fry recipe if you click here 🙂 Enjoy!
Lawsy
An absolute cracker of a recipe! Loved it! Will add udon noodles next time 😁
christieathome
I am so happy to read this! Thank you so much for leaving this kind review and very glad you enjoyed it 🙂 The udon noodles sound like a great addition!
AshleyMara
Delicious, healthy and so easy!
Christie Lai
Thank you so much for the positive and kind review, Ashley!