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Shrimp and Broccoli Stir-Fry

A quick and flavorful stir-fry featuring succulent shrimp and crisp vegetables tossed in a savory, glossy sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups broccoli florets
  • 2 cups shrimp peeled and deveined
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp oyster sauce halal-certified
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tsp sugar
  • 1/2 cup sliced carrots
  • 1/4 cup sliced red bell pepper
  • 2 green onions sliced for garnish
  • 1 tsp toasted sesame seeds for garnish

Equipment

  • Large skillet or wok
  • Small mixing bowl

Method
 

Cooking Steps
  1. Whisk soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, water, and sugar in a small bowl until smooth.
  2. Pat shrimp dry and season with salt and pepper.
  3. Heat 1 tablespoon of vegetable oil in a large skillet over high heat.
  4. Sear shrimp for 1-2 minutes per side until opaque and cooked through; remove from skillet.
  5. Add remaining oil to the skillet and stir-fry broccoli, carrots, and bell pepper for 3-4 minutes.
  6. Add garlic and ginger, cooking for 30 seconds.
  7. Return shrimp to the skillet and pour in the sauce mixture.
  8. Stir for 1-2 minutes until the sauce thickens and coats the ingredients.
  9. Remove from heat and garnish with green onions and sesame seeds before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a skillet over medium-high heat with a splash of water.