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5.0 from 3 votes

Shrimp Broccoli Stir Fry

Want a quick and easy dinner idea? This shrimp broccoli stir fry is ready in minutes yet turns out so tasty. It's loaded with tender-crisp veggies, shrimp, and a savory sauce for a delicious and nutritious meal the whole family will love.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 342 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 1 tablespoon Chinese cooking wine
  • 2 head broccoli, cut into florets
  • 2 large carrots, peeled and cut thinly on a bias
  • 2 tablespoons canola oil
  • 1 onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
For the Stir-fry Sauce
  • ½ cup poaching liquid, reserved from parboiling the broccoli
  • ⅓ cup oyster sauce
  • 2 tablespoons Chinese cooking wine
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch

Instructions

    Cup of Yum
  1. In a bowl, combine shrimps, corn starch, and Chinese cooking wine. Massage shrimp to fully coat and marinate for about 8 to 10 minutes. Drain shrimps well, squeezing any excess liquid.
  2. In a sauce pot over medium heat, bring about 1 quart of salted water to a boil. Add broccoli and carrots and cook for about 1 to 2 minutes or until tender yet crisp.
  3. With a slotted spoon, remove the vegetables from pot and plunge the vegetables into a bowl of ice water. Reserve ½ cup of the parboiling liquid.
  4. When completely cold, drain the vegetables well in a colander.
  5. In a wide, heavy-bottomed pan over high heat, heat 1 tablespoon of the oil. Add shrimp and cook, turning as needed, just until color changes. Remove from pan and drain on paper towels.
  6. Wipe down the surface of the pan if needed. Increase heat to high and add the remaining 1 tablespoon of oil. Add onions and garlic and cook, stirring regularly, for about 30 seconds or until softened.
  7. In a bowl, combine the sauce ingredients and stir until well-blended. Add to the pan and bring to a simmer until slightly thickened.
  8. Add shrimp and cook for about 1 to 2 minutes.
  9. Add broccoli and carrots and cook, stirring to combine and fully coat with sauce, for about 1 to 2 minutes or until heated through.
  10. Season with salt and pepper to taste.

Notes

  • Cut the vegetables in uniform sizes to ensure even cooking.

Nutrition Information

Calories 342kcal (17%) Carbohydrates 36g (12%) Protein 25g (50%) Fat 11g (17%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 143mg (48%) Sodium 1295mg (54%) Potassium 1250mg (36%) Fiber 9g (36%) Sugar 11g (22%) Vitamin A 7194IU (144%) Vitamin C 275mg (306%) Calcium 233mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 36g 12%
Protein 25g 50%
Fat 11g 17%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 143mg 48%
Sodium 1295mg 54%
Potassium 1250mg 27%
Fiber 9g 36%
Sugar 11g 22%
Vitamin A 7194IU 144%
Vitamin C 275mg 306%
Calcium 233mg 23%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.