Easy 20-min. Shrimp Broccoli Stir-Fry
Tender succulent shrimp with crisp broccoli in a delicious savory sauce. This quick and easy shrimp broccoli stir-fry is ready in 20 minutes with simple ingredients. A great main dish for all the shrimp-lovers!
Ingredients
- 10.5 oz jumbo shrimp peeled and deveined
- 7.05 oz broccoli florets or 1 large crown cut into florets with stalk removed
- 3 cloves garlic minced
- 2 teaspoon ginger peeled & julienned
- 4 teaspoon vegetable oil or any neutral oil
Shrimp Marinade
- 1 egg white
- 2 teaspoon cornstarch or potato starch
- 2 teaspoon vegetable oil or any neutral oil
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- ⅛ teaspoon white pepper or black pepper
Stir Fry Sauce
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 1 tablespoon cornstarch or potato starch
- 2 teaspoon sesame oil
- 1 teaspoon white granulated sugar or cane sugar
- ⅛ teaspoon white pepper or black pepper
- 1 cup chicken stock low-sodium, or cold water
Instructions
- If needed, peel and devein shrimp. Rinse shrimp with cold water a few times to remove any remaining shells or dirt. Strain the shrimp and pat dry with paper towels to remove excess moisture. Then transfer to a large bowl. Combine shrimp with marinade ingredients as listed above and mix well. Set aside for 10 minutes.
- In a small bowl, combine stir-fry sauce ingredients as listed above and mix well. Set aside.
- In a large pan 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.
- Empty the pan of the blanching water and dry it. Heat 2 teaspoon or 10 ml vegetable oil on medium heat. With tongs, transfer each piece of shrimp into the pan in a single layer (do not just pour the bowl of shrimp with the marinade into the pan or it'll create crispy bits). Fry shrimp until 85% cooked so it's slightly curled and pink, about 1-1.5 minutes in total. Do not over cook. Remove and set aside.
- Reduce to low heat, add remaining vegetable oil with garlic and ginger into the pan. Fry for 10 seconds. Pour in stir-fry sauce and raise to medium-high heat. Simmer the sauce for 2-4 minutes until thickened.
- Toss back in broccoli florets and shrimp. Once mixed remove off heat and serve with rice. Enjoy!
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Nutrition
Calories: 192kcal | Carbohydrates: 15g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 127mg | Sodium: 1075mg | Potassium: 445mg | Fiber: 2g | Sugar: 4g | Vitamin A: 596IU | Vitamin C: 61mg | Calcium: 96mg | Iron: 1mg