Broccoli Shrimp Recipe

Prep shrimp

Pat shrimp dry with paper towels. In a medium bowl combine soy sauce (2 tbs), rice wine (1 tbs), cornstarch (1 tsp) and sesame oil (1 tsp). Add shrimp and toss to coat. Let marinate 10–15 minutes while preparing other ingredients.

Prep vegetables and aromatics

Trim broccoli into bite-sized florets and rinse. Mince garlic (3 cloves) and ginger (1 tsp). Slice green onions, keeping whites separate from greens. Measure out red pepper flakes if using.

Blanch broccoli (optional step for tender-crisp texture)

Bring a medium pot of salted water to a boil. Add broccoli and blanch 1 minute until bright green and slightly tender. Immediately drain and transfer to an ice bath to stop cooking. Drain well before stir-frying. (If skipping blanching, proceed directly to stir-fry and stir-fry broccoli longer.)

Stir-fry shrimp and broccoli

Heat a wok or large skillet over medium-high heat until hot. Add 2 tbsp vegetable oil and swirl. Add marinated shrimp in a single layer, cook undisturbed 30–45 seconds, then stir-fry until pink and just cooked through, about 1–2 minutes total depending on size. Remove shrimp to a plate and set aside. Add another 1 tbsp oil to the wok if needed, add garlic, ginger and the white parts of green onions; stir-fry 20–30 seconds until fragrant (do not burn). Add broccoli (drained if blanched) and stir-fry 1–2 minutes to heat through and coat with aromatics.

Combine with sauce

Return shrimp to the wok with the broccoli. Stir the prepared sauce (see Sauce section) once more then pour into the wok. Stir to combine and allow the sauce to come to a simmer while tossing shrimp and broccoli so everything is evenly coated.

In a small bowl whisk together 1 cup broth, 2 tbs soy sauce, 1 tbs oyster sauce, and 1 tsp brown sugar until dissolved.

In a separate small cup mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Once the stir-fry sauce is simmering, pour the slurry into the wok while stirring; simmer 30–60 seconds until sauce thickens and becomes glossy.

Taste and adjust seasoning: add up to 1 tsp freshly ground black pepper and red pepper flakes if using. Drizzle 1 tsp sesame oil over the finished stir-fry and toss once to distribute.

Turn off heat. Sprinkle sliced green onion greens and toasted sesame seeds over the dish. Serve immediately over steamed rice or noodles (about 4 cups cooked) while hot.