Description
Whipping up stir-fried shrimp and broccoli takes just minutes in your wok, delivering a quick, protein-packed meal that brings restaurant flavors straight to your kitchen table.
Ingredients
Scale
Main Proteins:
- 1 pound shrimp, peeled and deveined
Vegetables:
- 3 cups broccoli florets
- 1 small onion, thinly sliced
- ½ red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, finely chopped
Sauces and Seasonings:
- 2 tablespoons vegetable oil
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup water
- 1 teaspoon honey
- ½ teaspoon red pepper flakes
Instructions
- Gather and prep 1 pound peeled shrimp, 3 cups broccoli florets, 1 small onion, ½ red bell pepper, 3 garlic cloves, 1 teaspoon ginger, and 2 green onions before cooking.
- Blanch broccoli in boiling water for 30-45 seconds. Drain and transfer to ice water to stop cooking. Set aside crisp, bright green florets.
- Whisk 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 tablespoon cornstarch, ¼ cup water, 1 teaspoon honey, and ½ teaspoon red pepper flakes in a small bowl.
- Heat 1 tablespoon vegetable oil in a wok at medium-high heat. Cook shrimp for 1-2 minutes per side until pink. Remove from pan immediately.
- Add remaining 1 tablespoon oil to wok. Sauté minced garlic, grated ginger, and sliced onion for 30 seconds until fragrant.
- Toss in blanched broccoli and red bell pepper. Stir-fry for 2-3 minutes until vegetables are slightly tender.
- Return cooked shrimp to pan. Pour prepared sauce over mixture. Stir constantly for 1-2 minutes until sauce thickens and coats ingredients.
- Sprinkle chopped green onions over dish. Serve hot with steamed rice or noodles.
Notes
- Always prep ingredients beforehand since stir-frying moves quickly and requires everything ready to go.
- Blanch broccoli quickly to maintain its vibrant green color and crisp texture without overcooking.
- Watch shrimp carefully during cooking, as they turn rubbery if left too long in the pan.
- For a gluten-free version, swap soy sauce with tamari and verify other sauce ingredients are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Stir-Fried
- Method: Stir Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 178 kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 145 mg