Shrimp and Broccoli
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4
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Calories
206 kcal
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Course
Main Course
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Cuisine
Chinese-American Fussion
Shrimp and Broccoli
Description
Shrimp and Broccoli brings together peeled, deveined shrimp and fresh broccoli florets cooked quickly to preserve texture. The recipe uses a blend of soy sauces, oyster sauce, sesame oil, and white pepper to develop a layered savory flavor profile. First, the broccoli is blanched briefly to keep its crispness and color, followed by a quick blanch of shrimp to partially cook it and lock in juiciness. The ingredients are then stir-fried in a hot wok with garlic and Shaoxing wine, before the prepared sauce and slurry thicken everything to a harmonious consistency where the sauce coats rather than pools. This approach yields a dish with tender shrimp and crunchy broccoli, well-coated in a flavorful sauce.
This dish pairs naturally with steamed white rice, which helps balance the savory sauce. It can be a simple weeknight meal or an accompaniment to other dishes in a larger meal.
Ingredients
- 12 Shrimp or 12 ounces / 340 grams of whatever shrimp you have on hand; peeled, deveined, and butterflied, 16 to 20 count sized
- 10 ounces broccoli 285g, florets
- 1/2 cup chicken stock 120 ml, warmed, low sodium
- 1/4 teaspoon granulated sugar (or brown sugar)
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
- 2 tablespoons canola oil
- 2 cloves garlic (chopped)
- 1 tablespoon Shaoxing wine
- 1 1/2 tablespoons cornstarch (mixed with 2 tablespoons water into a cornstarch slurry)
Instructions
- First, prepare the shrimp and broccoli. Next, in a medium pot, set 4 cups of water to a boil. While that’s happening, mix the chicken stock, sugar, soy sauces, oyster sauce, sesame oil and white pepper and set aside.
- Blanch the broccoli for 30 seconds. Remove and drain. Let the water return to a boil, and blanch the shrimp for 15 seconds. Remove and drain. The shrimp will be about 60-70% cooked.
- Heat the wok over high heat. Pour 2 tablespoons of canola oil around the perimeter of the wok, stir in the garlic, and add the Shaoxing wine. Next, add the chicken stock mixture. Bring the sauce up to a boil, and add the shrimp and broccoli back to the wok.
- Once everything comes to a boil, drizzle in the cornstarch slurry until the sauce thickens and starts to cling to the shrimp and broccoli. There should not be any standing sauce, although you can adjust this depending on your personal preference. Serve with steamed white rice!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 21g | 42% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 214mg | 71% |
| Sodium | 598mg | 25% |
| Potassium | 328mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 442IU | 9% |
| Vitamin C | 67mg | 74% |
| Calcium | 159mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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