Easy 20-min. Shrimp and Broccoli Stir Fry

Shrimp and Broccoli Stir Fry. Bouncy succulent shrimp with crunchy broccoli in a delicious savory sauce. A quick meal that takes less than 20 minutes whip up! One of my favorite stir fry recipes to date.

5 from 3 votes

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Prep Time 13

Cook Time 7

Total Time 20

Course Main Course

Cuisine Chinese

Servings

Calories per serving 201 kcal

Ingredients

300 grams frozen Jumbo shrimp peeled and deveined (I'm using large black tiger shrimp but feel free to use any shrimp you can find)
200 grams or 1 large crown broccoli broken into florets
3 cloves garlic minced
5 grams or 3-4 thin slices ginger peeled and julienned
4 teaspoon avocado oil or any flavorless oil

Shrimp Marinade:

1 egg white
2 teaspoon cornstarch
2 teaspoon avocado oil or any flavorless oil
1 teaspoon sesame oil toasted
¼ teaspoon salt
⅛ teaspoon white pepper or black pepper

Stir Fry Sauce:

1 tablespoon oyster sauce or sub with vegetarian stir fry sauce
1 tablespoon cornstarch or sub with potato starch or tapioca starch
2 teaspoon sesame oil toasted
1 teaspoon sugar or brown sugar
⅛ teaspoon white pepper or black pepper
1 cup chicken stock or sub with water or any stock you enjoy

Instructions

If needed, peel and devein shrimp. Rinse off with cold water a few times to remove any remaining shells or dirt. Strain, pat dry with paper towels and transfer to a medium bowl. Combine shrimp with Marinade ingredients (as listed above) and mix well. Set aside as you prepare the sauce.
In a separate small bowl, combine Sauce ingredients as listed. Mix well.
In a large wok or pot filled halfway with water, bring to a boil over medium high heat. Blanch broccoli florets until vibrant green, about 2-3 minutes. Remove broccoli with a slotted spoon or strain in a colander. Set aside.
In same empty wok or a large skillet on medium heat, add 2 teaspoon avocado oil. Once oil is hot, with tongs or chopsticks, pick up shrimp from marinade bowl and place shrimp into hot pan in a single layer. Avoid pouring bowl of shrimp with marinade into hot pan or the marinade will create crispy bits. Fry shrimp until 85% cooked, about 1-2 minutes in total. Remove from pan and set aside.
Into the same pan on low heat, add 2 teaspoon avocado oil with garlic and ginger. Fry for 10-15 seconds. Pour in sauce and raise to medium-high heat. Reduce and thicken sauce, about 2-4 minutes.
Once thickened, toss back in broccoli and shrimp. Once mixed remove off heat and serve with rice. Enjoy!

Notes

Storage

Store this shrimp broccoli stir fry in an airtight container in the fridge. It will last up to 3-4 days. You can reheat this dish in a large frying pan or with the microwave.

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