Shrimp and Broccoli Stir Fry in Garlic Sauce
This quick and easy shrimp and broccoli stir fry is packed with bold garlic flavor, a savory-sweet sauce, and tender-crisp veggies. A perfect 25-minute dinner over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stir Fry
- Cuisine: Asian, Chinese-Inspired
Ingredients
1 lb shrimp, peeled and deveined
½ tsp salt
½ tsp paprika
¼ tsp black pepper
2 tbsp vegetable oil (divided)
3 cups broccoli florets (peeled stems included)
6 cloves garlic, minced
1 tbsp ginger, minced
3–4 dried red chilies (optional)
¼ cup water (for steaming broccoli)
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp hoisin sauce
1 tsp sugar
1 tsp cornstarch
Instructions
Pat shrimp dry, toss with salt, paprika, black pepper, and 1 tbsp oil. Set aside.
In a small bowl, whisk together water, sugar, oyster sauce, soy sauce, dark soy sauce, hoisin sauce, and cornstarch to form the garlic sauce.
Prep broccoli, garlic, ginger, and dried chilies.
Heat a wok or large skillet over high heat with 1 tbsp oil. Stir-fry shrimp until pink, then remove.
Add garlic, ginger, chilies, and broccoli. Stir-fry for 2 minutes until fragrant and slightly charred.
Add a splash of water, cover, and steam briefly.
Pour in the sauce, return shrimp, and stir-fry until sauce thickens and shrimp are cooked through.
Serve hot over rice or noodles. Garnish with green onions or sesame seeds if desired.
Notes
Swap shrimp for chicken, tofu, or scallops.
Add extra veggies like bell peppers, mushrooms, or snow peas.
For gluten-free, use tamari instead of soy sauce and check sauce labels.
Store leftovers in the fridge for up to 3 days. Reheat in a skillet with a splash of water or broth.
