Shrimp and Broccoli Stir Fry

This shrimp stir fry with broccoli is an easy and balanced Chinese takeout-inspired dish! The shrimp go through a simple tenderizing process and are coated in corn starch. This coating gives them more surface area to hold onto the glossy, flavorful brown sauce. Add in broccoli and water chestnuts, or substitute your favorite stir-fry veggies such as bell pepper, snow peas, or mushrooms!

This recipe is inspired by a shrimp and broccoli dish from my childhood favorite Chinese restaurant, and it's perfect for home cooks. The simple brown sauce is made with oyster sauce, soy sauce, garlic, chicken broth, corn starch, mirin, and toasted sesame oil. If you want to make a similar recipe with chicken, check out my Velvet Chicken recipe!

How to Make Shrimp and Broccoli Stir Fry

Please see the recipe card at the bottom of the page for the full recipe.

• Tenderize the shrimp (optional): In a medium bowl, dissolve 1 teaspoon of baking soda and ½ teaspoon salt in some cold water. Add the raw shrimp, make sure there is enough water to completely cover them, then return the shrimp to the fridge and let them soak for 30 minutes. Thoroughly rinse, then pat dry with power towels.
• Season the shrimp all over with salt and pepper, then dust with 2 tablespoons of corn starch and toss to evenly coat. (The corn starch will create a coating and help the sauce stick to the shrimp better.)
• While waiting on the shrimp, mix together the sauce ingredients. Start by dissolving the corn starch into the chicken stock, then add the rest (soy sauce, oyster sauce, mirin, freshly minced garlic, and toasted sesame oil). The oyster sauce may not fully incorporate; that's okay, it will in the pan.
• Heat a generous swirl of oil in a pan over medium-high heat. Once hot, cook the shrimp for one minute, then flip and cook for one minute more.
• Reduce the heat to medium, push the shrimp to the sides of the pan, and add the broccoli to the center. Cook for about one minute, then add the water chestnuts and cook for another minute. Add more oil to the pan if needed.
• Next, lower the heat slightly and add the sauce. Cook everything together for until the sauce has reduced and evenly coated everything. Remove from heat and add in the chopped green onion, serve immediately over a bed of white rice.

Key Tips - Shrimp and Broccoli Stir Fry

Don’t skip the tenderizing process.

• If you want tender shrimp that are less likely to get overcooked in the pan, don't skip the simple tenderizing step. This step can even be done as the shrimp are defrosting, if you're starting with frozen shrimp.

Buy pre-cut broccoli florets for easy prep.

• Picking up a bag of pre-washed, trimmed broccoli florets will help save some time as opposed to buying a whole head of broccoli. I don’t, however, recommend using frozen broccoli florets.

The sauce can be mixed ahead of time.

• If you’re looking to prep portions of the meal in advance, mixing the sauce ahead of time is an easy way to speed up the process when you go to make the meal. The shrimp can also go through the baking soda process and then be returned to the fridge and cooked later in the day.

Dietary Restrictions - Shrimp & Broccoli Stir Fry

This dish is naturally Dairy-Free.

Make it Gluten-Free.

• Most oyster sauce contains gluten. Use gluten-free oyster sauce to make this dish gluten-free. (Both Kikkoman and Lee Kum Kee brands offer a GF oyster sauce)
• Make sure you're using gluten-free soy sauce, such as tamari, if you're preparing this for someone who is highly sensitive to gluten.

A Note On Serving Sizes

Serving sizes are a very personal thing, making it very difficult for me to select a serving size that suits everyone. While this is listed as 4 servings, most people would prefer to have more than one serving. I typically serve this dish as 2-3 large dinner servings or 4 small lunch servings.

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