A healthy and tasty dish ready in under 10 minutes, Chinese shrimp and broccoli stir-fry comes with an irresistible brown sauce. Every mouthful is a delight!
Jump to:
About the dish
Broccoli is a staple in our Red House kitchen. We love savoring it on its own, like in the simple Garlic Sauce Broccoli, or pairing it with proteins, such as in Beef and Broccoli Stir-Fry. Today, I’m sharing another favorite: Shrimp and Broccoli (西兰花炒虾仁) — a quick, flavorful dish you’ll want to make again and again.
This recipe combines tender shrimp and crisp broccoli, all coated in a rich, dark brown sauce. The intense umami flavor, thanks to oyster sauce and soy sauce, highlights the essence of Chinese cuisine.
If you’re looking for quick and easy recipes, this is a perfect one to try. It’s ready in under 10 minutes—perfect for busy weeknights. So, what are you waiting for? Let’s get cooking!
Top Tips
Before we dive into the detailed recipe, here are some essential tips to keep in mind:
- Marinate shrimp with cornstarch for tenderness
- Blanch broccoli briefly to retain its crunch
- Stir-fry swiftly to achieve the optimal texture
Ingredients
To make stir-fried shrimp and broccoli, here are the ingredients you need:
- Shrimp, raw, medium to large-sized, and shelled
- Broccoli
- Garlic, minced
- Unsalted stock, or water
- Oyster sauce
- Light and dark soy sauce
- Cornstarch
- Sesame oil
- Sugar
- White pepper
- Shaoxing rice wine, optional
Note: To learn more about the seasonings mentioned above, please read my post on 10 Must-Have Chinese Condiments.
Cooking procedure
It takes only four simple steps to cook this dish. Here are how they’re carried out:
Step 1: Prepare the shrimp
Drain off any excess water if your shrimp was defrosted from frozen. Place one piece flat on a chopping board. Butterfly it by making a cut along its back halfway through. Pull off the dark vein, then repeat the procedure to prepare the other shrimp.
Put all the butterflied shrimp into a bowl, then sprinkle a little cornstarch over them. Mix and rub with your hands to evenly coat each shrimp.
🌟 NOTE: The butterfly and deveining process is not compulsory, especially for smaller shrimp. It’s mainly for appearance, and the vein isn’t harmful. Feel free to skip this step for quicker preparation (just like how I prepare Shrimp Fried Rice).
Step 2: Blanch the broccoli
Wash and cut the broccoli into bite-sized pieces. Include the stem—trimming off the tough outer layer—as it’s just as tasty as the florets.
Bring a small pot of water to a full boil then put in the broccoli. Blanch it over medium heat for about one and a half minutes.
🌟 NOTE: Do not overcook the broccoli, as you’ll want to retain its pleasantly crunchy texture.
Step 3: Mix the sauce
Pour the stock (or water) into a small bowl, then all the seasonings: oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine (if using), cornstarch, sesame oil, sugar, and white pepper. Mix until they’re well combined.
Step 4: Stir-fry the dish
Begin by sizzling minced garlic in hot oil.
Once it becomes fragrant and browns slightly (but not burnt), add the marinated shrimp. Toss it swiftly over high heat to cook each piece evenly.
As soon as the shrimp curls up and turns pink, put in the blanched broccoli and pour the sauce over. Turn down the heat immediately, then keep tossing until the sauce thickens.
Once the sauce becomes thick enough to coat the spatula, dish out and serve.
🌟 NOTE: This stir-frying step takes just a couple of minutes, as the shrimp cooks quickly and the broccoli is already cooked. Try not to overcook to maintain the pleasant texture that makes this dish stand out.
How to serve
Shrimp and broccoli is a “rice killer”. Scoop the dish, including its brown sauce, over a bed of steamed rice, and you have a delicious meal packed with all the key nutrients you need.
Planning a multi-dish feast for special occasions? This dish is a great choice. You can prepare the first three steps in advance: marinate the shrimp, blanch the broccoli, and mix the sauce. Then, simply stir-fry everything at the last minute.
You might ask: Can I cook the dish in advance and reheat it when I’m ready to serve? You could, but be aware that the sauce tends to thin out over time. If you’re aiming for a perfectly thick sauce, it’s best to cook it fresh.
Other takeout dishes
Looking for more recipes for classic takeout dishes? Try these popular ones:
📋 Recipe card
Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!
Shrimp and Broccoli (西兰花炒虾仁)
Ingredients
- 12 oz shrimp - raw, shelled
- 1 teaspoon cornstarch
- 10 oz broccoli - cut into bite-sized pieces
For the sauce
- 6 tablespoon unsalted stock - or water
- 1½ tablespoon cornstarch
- 2 tablespoon oyster sauce
- ½ tablespoon light soy sauce
- ½ tablespoon dark soy sauce
- ½ tablespoon Shaoxing rice wine - optional
- 1 teaspoon sesame oil
- ¼ teaspoon sugar
- ⅛ teaspoon ground white pepper
You also need
- 1½ tablespoon neutral cooking oil
- 2 clove garlic - minced
Instructions
Prepare the shrimp
- Use a sharp knife to slice along the back (dorsal side) of each shrimp, cutting about halfway through. Then, lift out the dark vein with the tip of the knife or your fingers (see note 1).
- Sprinkle cornstarch over the shrimp and gently rub to coat evenly.
Blanch the broccoli
- Bring water to a full boil, then add the broccoli florets. Let them blanch for about 1½ minutes until they are cooked through but still retain some crisp texture.
Mix the sauce
- While waiting for the broccoli to blanch, mix stock/water with cornstarch, then add oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine (if using), sesame oil, sugar, and white pepper. Stir well and set aside.
Stir-fry the dish
- Heat oil in a skillet over high heat (if using a carbon steel wok, heat it empty first then add oil). Sizzle minced garlic until fragrant.
- Stir in the shrimp and toss continuously to cook it evenly. As soon as it curls up and turns opaque, add the blanched broccoli (see note 2).
- Reduce the heat to medium, then pour in the sauce mixture (stir well beforehand to prevent any starch from settling at the bottom).
- Toss swiftly as the sauce thickens. Once it reaches the desired consistency, remove from heat and serve immediately.
NOTES
NUTRITION
NUTRITION DISCLOSURE: Nutritional information on this website is provided as a courtesy to readers. It should be considered estimates. Please use your own brand nutritional values or your preferred nutrition calculator to double check against our estimates.
Wei,
Thank you for this simple, but full of flavor recipe which I easily have the ingredients for on any given night!!
You’re very welcome, Lydia! 😊 Happy cooking and I hope it becomes a go-to favorite for you!