Description
This Shrimp & Broccoli Stir Fry is a quick and flavorful dish combining tender shrimp, crisp broccoli, and a savory sauce made with soy, oyster sauce, and ginger. Perfect for a healthy weeknight meal, it comes together in just 30 minutes and can be served over rice or enjoyed on its own.
Ingredients
Scale
For the Stir-Fry:
- 1 pound large shrimp (peeled and deveined)
- 3 cups broccoli florets
- 2 tablespoons vegetable oil (divided)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
For the Sauce:
- ¼ cup soy sauce
- ½ cup chicken broth (low sodium or no sodium added)
- 1 tablespoon oyster sauce
- 1 tablespoon honey (or brown sugar)
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
Instructions
- Prepare the Sauce: In a bowl, whisk together soy sauce, chicken broth, oyster sauce, honey, cornstarch, sesame oil, and black pepper until smooth. Set aside to allow the cornstarch to dissolve.
- Cook the Broccoli: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and cook for 3 to 4 minutes, stirring often, until they turn bright green and are just tender. Remove the broccoli to a plate and set aside.
- Cook the Shrimp: Add the remaining 1 tablespoon of vegetable oil to the skillet. Place the shrimp in a single layer and cook for 2 to 3 minutes per side until the shrimp turns pink and is cooked through. Remove the shrimp to the plate with the broccoli.
- Sauté Aromatics and Thicken Sauce: Reduce the heat to medium. Add minced garlic and grated ginger to the skillet and cook for about 30 seconds until fragrant. Pour in the prepared sauce and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
- Combine and Heat Through: Return the cooked shrimp and broccoli to the skillet. Toss everything to coat evenly with the sauce and cook for another 1 to 2 minutes just until heated through.
- Serve: Serve the shrimp and broccoli stir-fry hot over rice, cauliflower rice, or enjoy it on its own for a low-carb option.
Notes
- For a vegetarian version, replace shrimp with firm tofu and use vegetable broth instead of chicken broth.
- Adjust the amount of ginger and garlic based on your preference for a more or less pungent flavor.
- Make sure to cook shrimp just until pink to avoid toughness.
- This recipe can be doubled to serve more people, just cook in batches to prevent overcrowding the pan.
- Use low sodium soy sauce to control salt content.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 230
- Sugar: 4g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg
