Shrimp Stir-Fry with Broccoli
Shrimp Stir-Fry with Broccoli
Ingredients
For the Stir-Fry
- 1 pound large shrimp, peeled, deveined, tails on or off
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 bell pepper, any color, thinly sliced
- 1 carrot, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
For the Stir-Fry Sauce
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon red pepper flakes, optional
For Serving
- 4 cups cooked rice, hot, for serving
- 1 teaspoon sesame seeds, for garnish, optional
Instructions
- 1
Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, chicken broth, honey, rice vinegar, sesame oil, cornstarch, and red pepper flakes (if using). Set aside.
⏱️ 3 min
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
⏱️ 5 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets, bell pepper, and carrot. Stir-fry for 4-5 minutes, or until the vegetables are crisp-tender.
⏱️ 5 min
- 4
Add the minced garlic and grated ginger to the vegetables. Stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 5
Give the stir-fry sauce a quick whisk again and pour it over the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min
- 6
Return the cooked shrimp to the skillet and toss to coat with the sauce and vegetables. Cook for 1 minute more to heat through.
⏱️ 1 min
- 7
Serve immediately over hot cooked rice, garnished with sesame seeds if desired.
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Stir-Fry with Broccoli
For the Stir-Fry
- 1 pound large shrimp, peeled, deveined, tails on or off
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 bell pepper, any color, thinly sliced
- 1 carrot, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
For the Stir-Fry Sauce
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon red pepper flakes, optional
For Serving
- 4 cups cooked rice, hot, for serving
- 1 teaspoon sesame seeds, for garnish, optional
Instructions
- 1
Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, chicken broth, honey, rice vinegar, sesame oil, cornstarch, and red pepper flakes (if using). Set aside.
⏱️ 3 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
⏱️ 5 min - 3
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets, bell pepper, and carrot. Stir-fry for 4-5 minutes, or until the vegetables are crisp-tender.
⏱️ 5 min - 4
Add the minced garlic and grated ginger to the vegetables. Stir-fry for 1 minute until fragrant.
⏱️ 1 min - 5
Give the stir-fry sauce a quick whisk again and pour it over the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min - 6
Return the cooked shrimp to the skillet and toss to coat with the sauce and vegetables. Cook for 1 minute more to heat through.
⏱️ 1 min - 7
Serve immediately over hot cooked rice, garnished with sesame seeds if desired.