5.0 from 9 votes
Easy 20-min. Shrimp Broccoli Stir-Fry
Tender succulent shrimp with crisp broccoli in a delicious savory sauce. This quick and easy shrimp broccoli stir-fry is ready in 20 minutes with simple ingredients. A great main dish for all the shrimp-lovers!
Prep Time
13 mins
Cook Time
13 mins
Total Time
20 mins
Servings: 3
Calories: 192 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 10.5 oz jumbo shrimp peeled and deveined
- 7.05 oz broccoli florets or 1 large crown cut into florets with stalk removed
- 3 cloves garlic minced
- 2 teaspoon ginger peeled & julienned
- 4 teaspoon vegetable oil or any neutral oil
Shrimp Marinade
- 1 egg white
- 2 teaspoon cornstarch or potato starch
- 2 teaspoon vegetable oil or any neutral oil
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- ⅛ teaspoon white pepper or black pepper
Stir Fry Sauce
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 1 tablespoon cornstarch or potato starch
- 2 teaspoon sesame oil
- 1 teaspoon white granulated sugar or cane sugar
- ⅛ teaspoon white pepper or black pepper
- 1 cup chicken stock low-sodium, or cold water
Instructions
- If needed, peel and devein shrimp. Rinse shrimp with cold water a few times to remove any remaining shells or dirt. Strain the shrimp and pat dry with paper towels to remove excess moisture. Then transfer to a large bowl. Combine shrimp with marinade ingredients as listed above and mix well. Set aside for 10 minutes.
- In a small bowl, combine stir-fry sauce ingredients as listed above and mix well. Set aside.
- In a large pan filled halfway with water, bring to a boil over medium high heat. Blanch broccoli florets until vibrant green, about 2-3 minutes. Remove broccoli with a slotted spoon or strain in a colander. Set aside.
- Empty the pan of the blanching water and dry it. Heat 2 teaspoon or 10 ml vegetable oil on medium heat. With tongs, transfer each piece of shrimp into the pan in a single layer (do not just pour the bowl of shrimp with the marinade into the pan or it'll create crispy bits). Fry shrimp until 85% cooked so it's slightly curled and pink, about 1-1.5 minutes in total. Do not over cook. Remove and set aside.
- Reduce to low heat, add remaining vegetable oil with garlic and ginger into the pan. Fry for 10 seconds. Pour in stir-fry sauce and raise to medium-high heat. Simmer the sauce for 2-4 minutes until thickened.
- Toss back in broccoli florets and shrimp. Once mixed remove off heat and serve with rice. Enjoy!
Cup of Yum
Nutrition Information
Calories
192kcal
(10%)
Carbohydrates
15g
(5%)
Protein
19g
(38%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
127mg
(42%)
Sodium
1075mg
(45%)
Potassium
445mg
(13%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
596IU
(12%)
Vitamin C
61mg
(68%)
Calcium
96mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 192
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 19g | 38% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 127mg | 42% |
| Sodium | 1075mg | 45% |
| Potassium | 445mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 61mg | 68% |
| Calcium | 96mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.