Shrimp W. Broccoli Recipe

Prepare shrimp

If shrimp are frozen, thaw fully under cold running water. Pat dry with paper towels. If not already deveined/peeled, peel and devein; leave tails on if desired. Season shrimp lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper.

Prepare vegetables

Cut broccoli into bite-size florets (about 4 cups). Peel and slice the carrot on a diagonal into thin slices if using. Mince garlic and ginger. Slice green onions thinly and separate whites from greens.

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, and broth (or water). Mix cornstarch into the sauce until dissolved; set aside.

Blanch broccoli (optional, recommended for even doneness)

Bring a large pot of salted water to a rolling boil. Add broccoli florets and blanch for 1 minute to 1 minute 30 seconds until bright green and slightly tender. Immediately transfer broccoli to an ice bath (bowl of ice water) to stop cooking. Drain and set aside. If you prefer to steam instead, steam broccoli 3–4 minutes until crisp-tender.

Sear shrimp

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add seasoned shrimp in a single layer (do not overcrowd — cook in two batches if necessary). Cook shrimp 1–1.5 minutes per side until pink and just cooked through. Transfer cooked shrimp to a plate and tent with foil.

Aromatics & vegetables

Reduce heat to medium-high and add remaining 1 tablespoon vegetable oil to the wok. Add minced garlic and ginger (and the white parts of the green onions) and stir-fry 15–30 seconds until fragrant (don’t burn). Add blanched/drained broccoli and sliced carrots and stir-fry 1–2 minutes to reheat and coat with oil.

Combine with sauce

Give the prepared sauce a quick stir (cornstarch may settle). Pour sauce into the wok and stir gently; it will bubble and thicken within 30–60 seconds. If sauce becomes too thick, add 1–2 tablespoons water or broth to reach desired consistency.

Finish

Return cooked shrimp to the wok and toss with broccoli and sauce for 30–60 seconds until shrimp are heated through and everything is evenly coated. Turn off heat and stir in sesame oil if using. Taste and adjust seasoning with remaining salt/pepper and optional red pepper flakes.

Transfer shrimp and broccoli to a serving platter or bowls. Garnish with sliced green onion greens and a light sprinkle of sesame oil or red pepper flakes if desired. Serve immediately over steamed rice or noodles.

Leftovers: store cooled leftovers in an airtight container in the refrigerator up to 2 days. Reheat gently in a skillet with a splash of water to loosen sauce.