Shrimp and Broccoli Stir Fry

This shrimp broccoli stir fry is one of those dishes I like making when I want something quick but still satisfying. The shrimp stay tender, the broccoli keeps its crunch, and everything gets coated in a simple savory sauce that does not overpower the ingredients. It is an easy weeknight dish that goes perfectly with a bowl of hot steamed rice.

Shrimp and Broccoli Stir Fry is a quick and easy seafood dish that brings tender shrimp and crisp broccoli together in a savory oyster sauce. This recipe takes less than 30 minutes from start to finish.

 

I’ve been making this for years, especially on weeknights when I want something healthy but still filling. The blanching step might seem like extra work, but it keeps the broccoli bright green and crispy.

What is Shrimp and Broccoli Stir Fry?

Shrimp and Broccoli Stir Fry is a Chinese-inspired dish where shrimp and vegetables are cooked quickly over high heat with garlic, soy sauce, and oyster sauce. The key is cooking fast so the shrimp stays tender and the broccoli stays crisp.

Stir frying is one of the most common cooking methods in Asian kitchens. You cook everything in a hot wok or pan with just a little oil, keeping ingredients moving constantly. This technique seals in flavor and keeps vegetables from getting mushy.

I learned this recipe from my mom years ago. She always said the secret is having everything prepped before you turn on the stove. Once you start cooking, there’s no time to chop or measure. Everything happens fast.

Why This Recipe Works

• Blanching the vegetables first means they’re already partially cooked when they hit the wok. This keeps them crisp and prevents overcooking the shrimp while waiting for the broccoli to soften.
• Shaoxing cooking wine adds depth. This Chinese rice wine brings out the natural sweetness in shrimp and cuts through any fishy smell. If you can’t find it, dry sherry works too.
• The cornstarch slurry creates a glossy sauce that clings to the shrimp and vegetables instead of pooling at the bottom of your plate. It’s what makes restaurant stir fries look so good.
• Finishing with sesame oil adds that nutty aroma right at the end. Never cook with sesame oil because heat destroys the flavor. Always add it last.

Ingredients for Shrimp and Broccoli Stir Fry0.

Main Ingredients:

• Shrimp (1 lb., peeled and deveined) – Use medium to large shrimp. The 31/40 count works well, meaning 31 to 40 shrimp per pound. Fresh or frozen both work fine. If using frozen, thaw completely and pat dry before cooking. Wet shrimp won’t sear properly and will steam instead.
• Broccoli Florets (3 cups) and Stalks (¾ cup, sliced) – Don’t throw away the stalks. They’re just as good as the florets once you peel off the tough outer layer and slice them thin. The stalks take a bit longer to cook, which is why we add them 1 minute after the florets when blanching.
• Carrot (1 medium, sliced) – Adds sweetness and color. Slice them thin so they cook at the same speed as the broccoli stalks. If your carrots are thick, cut them on an angle for bigger slices that still cook quickly.
• Garlic (5 cloves, minced) – Fresh garlic makes a huge difference here. Pre-minced garlic from a jar doesn’t have the same punch. I use a garlic press to save time, but chopping works too.
• Shaoxing Cooking Wine (2 tablespoons) – This Chinese rice wine is sold in most Asian grocery stores. It’s usually near the soy sauce. If you can’t find it, dry sherry is the closest substitute. Don’t use regular drinking wine because it’s too acidic.
• Ground White Pepper (¼ teaspoon) – White pepper has a sharper, more pungent flavor than black pepper. It’s traditional in Chinese cooking. If you only have black pepper, use it, but the flavor will be slightly different.
• Cooking Oil (3 tablespoons) – Use a neutral oil with a high smoke point like vegetable oil, canola, or peanut oil. Olive oil doesn’t work for stir frying because it burns at high heat.

Sauce Ingredients:

• Sesame Oil (1 ½ teaspoons) – This is for flavor, not cooking. Add it at the very end for that nutty aroma. A little goes a long way, so don’t use more than the recipe calls for or it becomes overpowering.
• Soy Sauce (1 ½ tablespoons) – Regular soy sauce works fine. If you’re watching sodium, use low-sodium soy sauce and adjust the salt in the blanching water.
• Oyster Sauce (2 tablespoons) – This thick, savory sauce is what gives the dish its umami depth. It’s made from oyster extract and is a staple in Chinese cooking. Look for Lee Kum Kee brand in the Asian aisle. If you’re vegetarian, they make mushroom-flavored oyster sauce that works just as well.
• Cornstarch Slurry (1 ½ tablespoons cornstarch + ¼ cup water) – Mix these together right before using. Don’t make it ahead because the cornstarch settles. This is what thickens the sauce and makes it cling to the shrimp and vegetables.

How to Make Shrimp and Broccoli Stir Fry

1. Make the Sauce

1. Combine all the sauce ingredients in a small bowl. Add the water, soy sauce, oyster sauce, and sugar.
2. Mix well and set aside.

Having this ready before you start cooking is important because once you’re at the stove, everything moves fast.

2. Blanch the Vegetables

1. Bring 1 quart of water to a rolling boil in a cooking pot.
2. Add the salt, then the broccoli florets. Boil for exactly 1 minute. Add the broccoli stalks and carrots.
3. Continue boiling for another minute. The vegetables should be bright green and still crisp.
4. Drain immediately and plunge them into a bowl of ice-cold water for 3 minutes. This stops the cooking and locks in the color. Drain well and set aside.

3. Saute The Garlic

1. Heat 3 tablespoons of cooking oil in a wok or large pan over medium-high heat.
2. Once the oil shimmers, add the minced garlic. Stir constantly and cook until it turns light brown and fragrant, about 30 seconds.

Don’t let it burn or it will taste bitter.

4. Cook the Shrimp

1. Add the shrimp to the wok. Spread them out in a single layer if possible.
2. Stir-fry for about 2 minutes until they start turning pink. Flip them over and cook another minute until they’re pink all the way through and no longer translucent.

Don’t overcook or they’ll get rubbery.

5. Add the Cooking Wine

Pour in the Shaoxing cooking wine. Keep stirring and cooking until the liquid evaporates completely, about 1 minute.

You’ll smell the alcohol cook off and the shrimp will have absorbed the flavor.

6. Add the Vegetables

1. Toss in all the blanched vegetables.
2. Stir-fry everything together for 1 minute.

The vegetables are already cooked, so you’re just heating them through and mixing everything together.

7. Pour in the Sauce

1. Add the sauce mixture you prepared earlier.
2. Stir everything to coat the shrimp and vegetables evenly. Let it bubble for about 30 seconds.

8. Season with White Pepper

Sprinkle the ground white pepper over everything and give it a quick stir to distribute.

9. Add with Sesame Oil

1. Drizzle the sesame oil over the top.
2. Give everything a toss to distribute that nutty aroma.

10. Thicken with Slurry

1. Combine 1/4 cup water with cornstarch.
2. Give your cornstarch slurry a quick stir (it settles fast).
3. Pour it into the wok.
4. Stir immediately and continuously.

The sauce will thicken in about 1 minute and turn glossy. This is what makes the sauce cling to everything instead of being watery.

11. Serve

1. Transfer everything to a serving plate.
2. Serve hot with steamed rice.

The sauce is perfect for pouring over rice, so don’t leave any behind in the wok.

What to Serve with Shrimp and Broccoli Stir Fry

• Garlic Fried Rice (Sinangag) – The classic pairing. The garlic flavor goes perfectly with the oyster sauce in the stir fry.
• Steamed Jasmine Rice – If you want something simple that won’t compete with the stir fry flavors. The sauce soaks into the rice beautifully.
• Asian Chicken Stir Fry – Make both and serve them together for a bigger meal. Two stir fries with different proteins gives everyone options.
• Egg Drop Soup – A light soup balances out the richness of the stir fry. It’s simple and won’t take away from the main dish.
• Tofu Vegetable Stir Fry – Good for when you have vegetarian guests. The tofu adds protein without meat.

More Stir Fry Recipes

I made this last week for my family and everyone went back for seconds. My daughter, who usually picks at vegetables, actually ate all her broccoli. I think the sauce makes all the difference.

This Shrimp and Broccoli Stir Fry has become one of my regular weeknight dinners. Once you get the timing down, it’s faster than ordering takeout.