Shrimp Broccoli Stir Fry is a fast, flavorful dinner that comes together in minutes. Tender-crisp vegetables, succulent shrimp, and a savory sauce make this an easy, nutritious meal the whole family will enjoy.
This shrimp and broccoli stir-fry is a regular at our table when I need a satisfying meal without a long prep time. It’s a great weeknight option because it uses simple ingredients, cooks quickly, and still delivers bright flavors and pleasing textures. The method is flexible too — you can swap vegetables, adjust the sauce to taste, or double the recipe for leftovers.
What is stir-frying
Stir-frying is a Chinese cooking technique that cooks ingredients rapidly over high heat in a small amount of oil. The quick, intense heat sears food, locking in flavor and texture while preserving nutrients. Because it cooks so fast, it’s ideal for busy nights and for turning a few fresh ingredients into a polished dish.
Stir-fries are also very economical and flexible — you can use whatever vegetables and proteins you have on hand, and the sauce ties everything together.
Equipment to use
A wok is traditional for stir-frying because of its curved shape and high heat capacity, but you don’t need one to make a great stir-fry at home. Use a wide, heavy-bottomed skillet or frying pan with high sides so you have room to toss and stir the ingredients without spilling. Good heat distribution and a roomy surface are the keys.
Cooking tips
- Prepare all ingredients before you start — stir-frying moves quickly. Cut meats and vegetables into uniform pieces for even cooking.
- Avoid overcrowding the pan. Cook in batches if necessary so ingredients sear instead of steaming.
- Heat the pan first, then add oil and give it a moment to warm up; this prevents sticking and improves searing.
- Choose an oil with a high smoke point and neutral flavor, such as canola, vegetable, or safflower oil.
Velveting the shrimp
Velveting is a technique used to keep proteins tender during quick, high-heat cooking. For shrimp, a light coating of cornstarch (and a splash of cooking wine, if you like) helps seal in moisture so the shrimp stays juicy and tender even when cooked quickly at high heat. Marinate briefly and drain before cooking to avoid excess liquid in the pan.
Blanching the vegetables
For firmer vegetables like broccoli and carrots, a quick blanch before stir-frying preserves bright color and a crisp-tender texture. Parboil the vegetables for a minute or two, then shock them in iced water to stop the cooking. This step speeds up the final stir-fry and helps everything heat through evenly while keeping vegetables vibrant.
Stir-fry sauce
The sauce for this dish is simple but well balanced, combining savory, sweet, and tangy elements. A typical mix includes soy sauce, oyster sauce, rice vinegar, a touch of brown sugar, a splash of Chinese cooking wine for depth, sesame oil for aroma, and a little cornstarch to thicken. Whisk the sauce together and add it near the end of cooking so it can reduce and coat the shrimp and vegetables.
This basic sauce works with many proteins and vegetables and can double as a quick marinade for meat or seafood.
How to serve
Serve this shrimp broccoli stir-fry over steamed rice or alongside noodles for a complete meal. It makes a bright, nutritious lunch or dinner and pairs well with simple sides like steamed jasmine rice or garlic fried rice. Leftovers keep well in the refrigerator for a day or two and can be reheated quickly in a pan or microwave.
Shrimp Broccoli Stir Fry
Prep Time: 15 mins · Cook Time: 15 mins · Total Time: 30 mins · Servings: 4 · Author: Lalaine Manalo
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 1 tablespoon Chinese cooking wine
- 2 heads broccoli, cut into florets
- 2 large carrots, peeled and sliced thin on the bias
- 2 tablespoons canola oil
- 1 onion, sliced thinly
- 2 cloves garlic, minced
For the Stir-fry Sauce
- 1/2 cup poaching liquid reserved from parboiling the broccoli
- 1/3 cup oyster sauce
- 2 tablespoons Chinese cooking wine
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
Instructions
- In a bowl, combine shrimp, cornstarch, and cooking wine. Massage to coat and let sit 8–10 minutes. Drain and squeeze out excess liquid.
- Bring a quart of salted water to a boil. Add broccoli and carrots and cook 1–2 minutes until tender-crisp.
- Use a slotted spoon to transfer vegetables to an ice bath. Reserve 1/2 cup of the cooking water, then drain the vegetables thoroughly.
- Heat 1 tablespoon oil in a wide, heavy pan over high heat. Add shrimp and cook just until the color changes. Remove and drain on paper towels.
- Wipe the pan if needed. Add the remaining oil and cook the onions and garlic over high heat for about 30 seconds until fragrant.
- Whisk the reserved 1/2 cup liquid with the oyster sauce, cooking wine, rice vinegar, brown sugar, sesame oil, and cornstarch. Add the sauce to the pan and simmer until slightly thickened.
- Return the shrimp to the pan and cook 1–2 minutes to heat through.
- Add the blanched broccoli and carrots and toss to coat with the sauce, cooking another 1–2 minutes until everything is hot and glossy.
- Season to taste with salt and pepper, then serve immediately over rice or noodles.
Notes
Cut vegetables into similar sizes to ensure even cooking. If your pan is small, cook shrimp and vegetables in batches to avoid steaming instead of searing.
Nutrition Information
Calories: 342 kcal · Carbohydrates: 36 g · Protein: 25 g · Fat: 11 g · Sodium: 1295 mg · Fiber: 9 g · Vitamin C: 275 mg
Nutrition values are approximate and provided for convenience only.