Shrimp and Broccoli with Juicy Shrimp and Glossy Savory Sauce
By Lucas Morgan
Prep
20 min
Cook
5 min
Total
25 min
Servings
4
Level
Easy
Dinner in 25 minutes․ One skillet and a short list of pantry sauces are needed to prepare this Chinese-American shrimp and broccoli stir-fry․ Served over rice, this recipe includes shrimp and broccoli, stir-fried with oyster sauce․
The shrimp is marinated with Shaoxing wine, salt, white pepper, and cornstarch for 15 minutes before cooking․ The sauce is prepared with chicken stock, oyster sauce, soy sauce, dark soy sauce, sugar, white pepper, and cornstarch․ Fresh garlic and ginger are sautéed into the pan sauce to enhance the flavor․ Broccoli is steamed covered in the same pan to partially cook it, reducing preparation time and cleanup․
Select bright green blanched broccoli․ Select shrimp that have a golden bottom before flipping․ Partially cook shrimp on one side before searing them on the other side to allow the shrimp to cook in the sauce․ Common errors in preparing this dish include overcooking the broccoli and shrimp, which will taste bad if overcooked․
Serve stir-fry with steamed rice to prevent sauce from remaining on the plate after a meal․ Additional side dishes and takeout options include Chinese cucumber salad, chicken and broccoli, and fried rice․ Tips for reheating leftover stir-fry dishes include adding a small amount of water to a pan on the stove to help the sauce loosen․
Why you'll love this recipe
- Can be made in 25 minutes at night because the broccoli is cooked in the same skillet before the shrimp and sauce․
- Uses just two bowls and one pan for food preparation and cleanup․ Marinade and sauce ingredients are prepared separately before the quick stir-fry begins․
- Uses pantry sauces and other store-bought spices․ Foods cooked with chicken stock and oyster sauce, soy sauce, and garlic and ginger are quick and tasty․
- Saves prep time with prepeeled and deveined shrimp․ Light cornstarch coating helps keep shrimp moist while cooking․
- Makes a dish with rice by tossing shrimp and broccoli with a glossy sauce to season steamed rice․
- Prevents separate dish for vegetables because the broccoli is cooked covered with water and then cooked further in the skillet with sauce․
Ingredients
- •1 lb shrimp (peeled and deveined)
- •½ tablespoon Shaoxing wine (for marinade)
- •⅛ teaspoon salt (for marinade)
- •⅛ teaspoon white pepper (for marinade)
- •½ teaspoon cornstarch (for marinade)
- •½ cup chicken stock (for sauce)
- •2 tablespoons oyster sauce (for sauce)
- •1 tablespoon soy sauce (for sauce)
- •1 ½ teaspoons dark soy sauce (for sauce)
- •1 teaspoon sugar (for sauce)
- •⅛ teaspoon white pepper (for sauce)
- •1 tablespoon cornstarch (for sauce)
- •1 head broccoli (cut into florets)
- •1 tablespoon peanut oil (or canola oil)
- •4 cloves garlic (minced)
- •1 teaspoon ginger (minced)
- •¼ cup water (for steaming broccoli)
- •rice (for serving)
Instructions
- 1
Add the shrimp to a large bowl with the Shaoxing wine, salt, white pepper, and cornstarch. Mix well and marinate for 15 minutes.
- 2
Combine the chicken stock, oyster sauce, soy sauce, dark soy sauce, sugar, white pepper, and cornstarch in a medium bowl. Stir until the sugar and cornstarch dissolve.
- 3
Add 1/4 cup water to a large skillet and heat over medium-high heat until boiling.
- 4
Add the broccoli, cover, and cook for about 1 minute. Transfer the broccoli to a plate and wipe the pan clean.
- 5
Add the oil to the skillet and heat over medium-high heat.
- 6
Add the marinated shrimp in one layer and cook without touching until the bottom turns golden, about 1 minute. Flip the shrimp.
- 7
Add the garlic and ginger. Cook for 30 seconds to 1 minute, then stir a few times to combine.
- 8
Stir the sauce again until the cornstarch is fully dissolved, then pour it into the skillet.
- 9
Add the cooked broccoli back to the skillet. Cook and stir until the sauce thickens, then transfer to a serving plate.
- 10
Serve hot over rice as a main dish.
FAQ
Nutrition (per serving)
Calories
169
Protein
21.9g
Fat
5.3g
Carbs
8g
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