Shrimp With Broccoli Recipe
Make Shrimp With Broccoli Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sauce
Optional / Garnish
Method
Prep
Pat shrimp dry with paper towels, then season lightly with a pinch of salt and 1/4 tsp of the black pepper. Set aside.
Measure and combine all sauce ingredients (soy sauce, oyster sauce, rice vinegar, sesame oil, stock, sugar/honey and remaining black pepper) in a bowl; whisk in the cornstarch until dissolved and set aside.
Trim broccoli into bite-size florets and rinse. Slice green onions separating white and green parts. Mince garlic and ginger. If using fresh chili, finely chop.
Cook Broccoli
Blanch or Stir-Fry
Bring a medium pot of salted water to a boil. Add broccoli and cook 1 minute until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and set aside. (Alternatively: heat 1 tbsp oil in a large skillet or wok over high heat and stir-fry broccoli for 2–3 minutes until crisp-tender; remove and set aside.)
Cook Shrimp and Aromatics
Heat a large skillet or wok over medium-high to high heat. Add remaining 1 tbsp oil. When oil is hot and shimmering, add seasoned shrimp in a single layer. Cook 1–2 minutes per side until pink and just cooked through (shrimp curl and become opaque). Remove shrimp to a plate and set aside.
Reduce heat to medium-high. Add a touch more oil if needed and add the white parts of the sliced green onions, minced garlic, minced ginger, and optional chopped chili. Stir-fry for 20–30 seconds until fragrant, taking care not to burn the garlic.
Combine and Finish
Return broccoli and cooked shrimp to the skillet with the aromatics. Give the prepared sauce a quick whisk (cornstarch may settle) and pour it over the shrimp and broccoli.
Toss everything together and bring to a gentle simmer. Cook for 1–2 minutes until the sauce thickens and glazes the shrimp and broccoli. Taste and adjust seasoning with salt or additional soy sauce if needed.
Stir in sesame oil and the green parts of the sliced green onions. Remove from heat.
Transfer to a serving platter. Sprinkle with toasted sesame seeds and red pepper flakes if using. Serve hot with lime wedges on the side for squeezing over.