This shrimp and broccoli stir fry recipe is a quick, healthy, and delicious alternative to your usual Chinese takeout. With its perfect blend of tender shrimp, crisp broccoli, and a savory sauce, it's a meal that's guaranteed to impress in under 30 minutes!
For a meal that's as speedy as it is satisfying, this shrimp and broccoli stir fry is a must-try. With its simple prep, quick cooking time, and a homemade Chinese white sauce, it's a well-balanced dish that's perfect for a busy weeknight dinner, served over your choice of rice or noodles.
If you love the simplicity and flavor of this stir fry, I recommend trying my Beef and Onion Stir Fry, a dish that's just as easy to prepare. Alternatively, my Chinese Stir-Fried Shrimp is another great seafood option, offering a unique and delicious twist.
Why You’ll Love This Recipe
- Quick and Easy: This recipe is a snap to prepare. With just a few simple steps, you'll have a delicious meal ready in under 30 minutes.
- Tasty: The combination of shrimp, broccoli, and homemade Chinese white sauce creates a dish that's bursting with flavor.
- Crisp Broccoli (Not Soggy) and Better than Takeout: Buying this Chinese takeout dish through takeout usually has overcooked broccoli which makes it soggy and mushy. You control exactly how soft and crisp the broccoli turns out if you make this at home!
- Cantonese Version: This Cantonese version of shrimp and broccoli is made with a white sauce, which is lighter than brown sauce and lets the shrimp shine!
Shrimp And Broccoli Stir Fry Ingredients
- Homemade Chinese White Sauce: This sauce is the heart of our shrimp broccoli stir fry recipe. It adds a rich, savory flavor that ties all the other ingredients together. It consist of chicken powder, sugar, salt, cooking wine and sesame oil.
- Shrimp: The star of our dish, shrimp brings a unique, sweet and slightly briny flavor. Make sure to peel the shrimp for the best texture and flavor.
- Broccoli: Broccoli florets not only add a vibrant green color to our dish but also provide a crunchy texture that contrasts beautifully with the tender shrimp.
- Garlic and Green Onions: A staple in stir fries, garlic adds a punch of flavor that infuses the entire dish. The whites of the green onion also add flavor to the shrimp, while the greens are used for garnish.
- Cornstarch: This is used in a cornstarch slurry to thicken the white sauce. You can also use potato starch too but it may less thick, but more silky!
How to Make Shrimp And Broccoli Stir Fry
Making this incredible shrimp and broccoli stir fry recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation
Finely Mince Garlic and Green Onions: Peel and finely mince or grate garlic and set it aside. Cut off the green onion root, and finely chop the green onion, keeping the whites for stir frying with the shrimp, and the greens for garnish, set that aside as well.
Chop the Broccoli: Wash the broccoli and chop them into 1 inch pieces and set aside.
Slice Carrots (Optional): If you're using carrots, you can cut flower shaped carrot slices and set it aside. Alternatively, you can also just slice it into thin slices.
Prepare the Chinese White Sauce: In a small bowl, mix the white sauce ingredients together. In another small bowl, mix together the cornstarch with cold water. Pour the cornstarch slurry into the bowl of sauce, and mix everything together.
Prepare the Shrimp: Make sure the shrimp has been fully thawed if you're using from frozen. If it has the skin on it, peel it and set the shrimp aside for later. If you prefer your shrimp deveined, you can also do that as well. You can can easily do this with a toothpick in my guide on how to devein shrimp.
Stir Fry Broccoli and Shrimp
Cook the Broccoli: Heat oil in a large skillet or wok over medium heat. Add the broccoli florets and cook until they are lightly charred for 1 minute. Then add in ¼ cup of water and cover the pan with a lid and steam it for 2 minutes. Remove the broccoli from the pan once it has finished steaming.
Cook the Shrimp: Lower the heat to medium low, and wipe any residual water off the pan. Add a little more oil and the shrimp. Cook, stirring occasionally for 1 minute, until the shrimp are pink, then add in the minced garlic and the whites of the green onion and stir fry it for another 2-4 minutes. Make sure not to overcook the shrimp as they can become tough and rubbery. Once the shrimp is cooked, remove it from the pan and set it aside for later.
Add Everything Together
Cook the White Sauce: Set the heat back up to medium. Stir the sauce in the bowl again (the cornstarch settles to the bottom), then add it to the pan. Keep stirring until the sauce starts to bubble and thicken. Add in the toasted sesame oil and mix it into the sauce.
Combine and Serve: Once the sauce is thick, add the shrimp and broccoli back into the frying pan and stir fry everything for a few minutes. Serve this delicious shrimp and broccoli stir fry immediately over rice or noodles.
Joyce’s Tips For Making the Best Shrimp And Broccoli Stir Fry
- Steam the Broccoli First: For this recipe, we steam the broccoli directly in the pan but you can also do this in microwave ahead of time as well. To microwave it, after you have chopped the broccoli, add it to a bowl with 2-3 tablespoons of water, and cover it with a lid and microwave it for about 1 minute. If you like your broccoli softer, you can add more time to it.
- Thaw the Shrimp: Before you start the recipe, make sure your shrimp is fully thawed if you are using frozen shrimp. This will help the shrimp cook more evenly, and prevent it from being over cooked. I also like to remove the shells so it is easier to eat. Plus, it will allow the shrimp to fully absorb the flavors of the garlic and Chinese white sauce.
- Cut the Broccoli Stem Side: To prevent the broccoli florets from breaking apart, I like to cut them from the stem direction. Cut up to the florets, then from there, you can just rip it in half. This helps keep all the florets intact, and you lose less broccoli as well.
Serving Suggestions
- For a classic Chinese takeout experience at home, serve this shrimp and broccoli stir fry over a bed of steamed white rice. Alternatively I also like to have it with egg fried rice, chicken fried rice, yeung chow fried rice, nasi goreng or garlic fried rice. The fluffy rice soaks up the flavorful homemade Chinese white sauce, making every bite a treat!
- For a fun twist, why not serve this stir fry over noodles? The noodles add a satisfying chewiness to the dish and make it even more filling. I love to make a quick and easy hakka noodles, or saucy beef ho fun to serve with this dish whenever I make it.
- To make it a Chinese takeout night, I like to make fried wonton chips and serve it with a side of sweet and sour sauce, and serve this shrimp and broccoli with steamed rice!
Recipe Variation Ideas
- Brown Sauce: Alternatively, you can also make this Chinese shrimp stir fry with Chinese brown sauce as well!
- Veggies: If you're looking to increase your vegetable intake, this variation is perfect. Simply add in bell peppers, and carrots, with the broccoli. The added vegetables not only provide extra nutrients but also give the dish a vibrant color and a variety of textures.
- Other Seafood: You can also swap out the shrimp, for other delicious seafood alternatives like sliced white fish, lobster, scallops and squid!
- Chicken: If you're out of shrimp or prefer chicken, this variation is for you. Replace the shrimp with diced chicken breast and cook until it's no longer pink. The chicken absorbs the flavors of the stir fry sauce well, making this a delicious alternative to the original recipe.
- Spicy: For those who like their food with a bit of heat, add a sprinkle of red pepper flakes to the stir fry. The heat from the pepper flakes gives the dish a nice twist, elevating the flavor profile and making it a great option for spice lovers.
Frequently Asked Questions
No, broccoli does not need to be pre-cooked before stir frying. In this shrimp and broccoli stir fry recipe, we add the broccoli florets directly to the hot pan and steam it in the pan before we stir fry it.
Yes, you can add frozen vegetables to stir fries. However, for this shrimp and broccoli stir fry recipe, I recommend using fresh broccoli for the best texture and flavor.
For stir frying, it's best to use oils with a high smoke point, like canola, vegetable, or peanut oil. These oils can handle the high heat of the wok or skillet without burning, guaranteeing that your shrimp and broccoli stir fry turns out perfectly every time.
Absolutely! This versatile stir fry recipe can be used with chicken, beef, or tofu instead of shrimp. Just make sure to adjust the cooking time as needed. The garlic and Chinese white sauce will add great flavor to any protein you choose.
Storing and Reheating
- Refrigerating: After enjoying your shrimp and broccoli stir fry, any leftovers can be stored in the refrigerator. Simply place the dish in an airtight sealed container and refrigerate. This shrimp recipe will keep well for up to 3 days.
- Reheating: When you're ready to enjoy your leftovers, you can easily reheat them in a pan or skillet over medium heat. Stir frequently to guarantee even heating and to revive the flavors. Alternatively, you can also microwave it for 1-2 minutes, just make sure the stir it in between so that heats it evenly.
- Freezing: Unfortunately, this dish does not freeze well. Shrimp, once cooked, can become rubbery and lose its flavor when thawing. Therefore, it's best to enjoy this dish fresh or within a few days from the refrigerator.
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Recipe Card
Shrimp and Broccoli Stir Fry
Joyce's Recipe Notes
- Steam the Broccoli First: For this recipe, we steam the broccoli directly in the pan but you can also do this in microwave ahead of time as well. To microwave it, after you have chopped the broccoli, add it to a bowl with 2-3 tablespoons of water, and cover it with a lid and microwave it for about 1 minute. If you like your broccoli softer, you can add more time to it.
- Thaw the Shrimp: Before you start the recipe, make sure your shrimp is fully thawed if you are using frozen shrimp. This will help the shrimp cook more evenly, and prevent it from being overcooked. I also like to remove the shells so it is easier to eat. Plus, it will allow the shrimp to fully absorb the flavors of the garlic and Chinese white sauce.
- Cut the Broccoli Stem Side: To prevent the broccoli florets from breaking apart, I like to cut them from the stem direction. Cut up to the florets, and then from there, you can just rip it in half. This helps keep all the florets intact, and you lose less broccoli as well.
Ingredients
- 10 shrimp (size 21/25. Thaw if frozen)
- 2-3 cups broccoli
- 2 cloves garlic (finely minced or grated)
- 2 stalk green onion (finely chopped, whites and greens separated)
- 1 inch carrot (optional)
Chinese Stir Fry White Sauce
- 2½ teaspoon chicken powder
- ½ tablespoon Shaoxing cooking wine (or dry sherry, mijiu rice cooking wine)
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ¾ cups water
- ½-1 teaspoon toasted sesame oil (added at the very end)
Cornstarch Slurry (Thickener)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
Preparation
- Peel and finely mince or grate 2 cloves garlic and set it aside.
- Cut off the green onion root and discard it. Finely chop the green onion, separate the whites for stir-frying with the shrimp, and the greens for garnish. Set them aside for later
- (Optional) Slice Carrots: If you're using carrots to give this dish a pop of color, you can cut a few slices of flower-shaped carrot slices and set it aside for later. Alternatively, you can also just slice it into thin slices without the fancy flower shapes.
- Wash the broccoli and cut them into 1 inch pieces and set aside.I like to cut them from the stem direction. Cut it up to the florets and then rip it by hand.This keeps the florets intact, and you lose less broccoli this way.
- Peel and devein (optional) 10 shrimp and set it aside for later. (Make sure the shrimp has been fully thawed if you're using from frozen.)
Prepare the Chinese White Sauce
- In a small bowl, mix together 2½ teaspoon chicken powder, ½ tablespoon Shaoxing cooking wine, ¼ teaspoon sugar, ¼ teaspoon salt, and ¾ cups water.
- In another small bowl, mix together 1 tablespoon cornstarch with 1 tablespoon cold water.
- Pour the cornstarch slurry into the bowl of sauce, and mix everything together. Set it aside for later.
Stir Fry and Steam the Broccoli
- Heat oil in a large skillet or wok over medium heat. Add the broccoli florets and cook until they are lightly charred for 1 minute.
- Then add in ¼ cup of water and cover the pan with a lid and steam it for 2 minutes. Do a taste test after 2 minutes, if you like your broccoli softer, steam it for an extra minute with a few teaspoons of water.
- Remove the broccoli from the pan and plate it once it has finished steaming. Set it aside for later.
Stir Fry the Shrimp
- Lower the heat to medium-low, and wipe any residual water off the pan.
- Add a little more oil to the pan and the shrimp. Stir fry it for 1 minute, until the shrimp are pink
- Add in the minced garlic and the whites of the green onion and stir fry it for another 2-4 minutes or until the shrimp is cooked. Make sure not to overcook the shrimp as they can become tough and rubbery.
- (Optional) If you are using carrot slices, add it in now as well.
- Once the shrimp is cooked, remove it from the pan and set it aside for later.
Cook and Thicken the White Sauce
- Set the heat back up to medium.
- Stir the sauce in the bowl again (the cornstarch settles to the bottom), then add it to the pan. Keep stirring until the sauce starts to bubble and thicken.
- Add in ½-1 teaspoon toasted sesame oil and mix it into the sauce after the sauce is thick.
Add Everything Together
- Once the sauce is thick, add the shrimp and broccoli back into the frying pan and stir-fry everything for a few minutes.
- Enjoy! Serve this delicious shrimp and broccoli stir fry immediately over rice or noodles.
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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