Shrimp and broccoli is a one-bowl wonder that’s perfect for dinner tonight. Taste the fresh and juicy shrimp with crisp broccoli for a winning combination!
Shrimp and Broccoli: Easier Than Takeout
Here’s a secret: if you have shrimp on hand in your kitchen at any time, you can make a delicious meal that cooks up quickly. That’s certainly what you’ll find here with this takeout-style shrimp and broccoli recipe.
This quick and easy dinner is something you can make after even your busiest day without breaking a sweat, on your table in just 25 minutes. Shrimp and broccoli are like peas and carrots…they go so perfectly together. These healthy ingredients make for a one-bowl meal that you’re going to love.
Marinade Helps the Shrimp Shine
Using a quick marinade from Shaoxing wine, cornstarch, salt, and white pepper, it brings out the fresh taste of your shrimp and keeps it with a juicy and tender texture without overcooking it.
Conveniently Steam the Broccoli
As for the broccoli, you’ll steam it in the same pan instead of blanching it. This speeds up the cooking process without compromising texture or flavor. All you need is to add a lid and then drain it out before moving on to the next step.
At this stage it’s important not to overcook the broccoli. Pay attention to the color – it will be a nice vibrant green when it’s at peak flavor.
Sauce and Aromatics Tie it All Together
The flavors of the sauce come from Chinese kitchen staples that include oyster sauce, soy sauce, and dark soy sauce. Don’t have dark soy sauce? You can just add a little more of the regular stuff. That oyster sauce is the key to boosting the flavors in this shrimp and broccoli dish. So too are the fresh aromatics that include garlic and ginger. Sure, you can use garlic powder and ginger powder from your spice rack, but using fresh will give you a flavor that surpasses that of your favorite takeout place.
Use Chili Oil to Take it Up a Notch
Want an extra kick? Add homemade chili oil to the shrimp and broccoli to bump up the spice factor and depth of flavor. My recipe for making it homemade only takes 5 minutes and is a wonderful asset to any dish, Chinese or otherwise, when adding a little heat.
If you’ve got a few extra minutes, consider making a batch! It’s great to have on hand and will stay good in the fridge for months.
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Shrimp and Broccoli
5 from 8 votes
Shrimp and broccoli is a one-bowl wonder that’s perfect for dinner tonight. Taste the fresh and juicy shrimp with crisp broccoli for a winning combination!
Author: Maggie Zhu
Course: Main
Cuisine: Chinese
Keyword: restaurant-style
Prep Time: 20 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 servings
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Ingredients
- 1 lb (450 g) shrimp , peeled and deveined
Marinade
- 1/2 teaspoon Shaoxing wine
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon cornstarch
Sauce
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 1/2 teaspoons dark soy sauce
- 1 teaspoon sugar
- 1/8 teaspoon white pepper
- 1 tablespoon cornstarch
Stir Fry
- 1 head broccoli , cut into florets
- 1 tablespoon peanut oil (or canola oil)
- 4 cloves garlic , minced
- 1 teaspoon ginger , minced
Instructions
Add the shrimp into a big ball and add the wine, salt, pepper, and cornstarch. Mix well and set aside to marinate for 15 minutes.
Combine the sauce ingredients in a medium-size bowl. Stir to dissolve the sugar and cornstarch.
Add 1/4 cup water into a large skillet and heat over medium high heat until bringing to a boil. Add the broccoli, cook covered until cooked through, about 1 minute. Transfer the broccoli into a plate and wipe the pan with kitchen paper towels.
Add the oil and heat over medium high heat. Add the marinated shrimp and spread into one layer. Cook without touching until the bottom turns golden, about 1 minute. Flip the shrimps. Add the garlic and ginger to the pan. Cook for another 30 seconds to 1 minute. Stir a few times to mix everything together.
Stir the sauce to dissolve the cornstarch completely and pour into the pan and add back the cooked broccoli. Cook and stir until the sauce thickens. Then transfer everything to a serving plate.
Serve hot over rice as a main dish.
Nutrition
Serving: 1serving, Calories: 169kcal, Carbohydrates: 8g, Protein: 21.9g, Fat: 5.3g, Saturated Fat: 0.8g, Cholesterol: 191mg, Sodium: 611mg, Potassium: 256mg, Fiber: 0.8g, Sugar: 1.8g, Calcium: 102mg, Iron: 1mg
Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!
More Easy Takeout-Inspired Meals
- Easy Chinese Curry Chicken
- Classic Egg Foo Young
- Real-Deal Szechuan Beef Stir Fry
- Home Style Tofu
Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
