Description
This Shrimp and Broccoli Stir-Fry in Garlic Sauce is a quick, healthy, and flavorful Asian-inspired main course featuring succulent shrimp and tender broccoli florets tossed in a savory garlic sauce. Perfect for a speedy weeknight dinner, this dish combines a balance of vibrant veggies, protein, and a tangy, slightly spicy sauce served over steamed rice.
Ingredients
Scale
Shrimp and Veggies
- 1 pound large shrimp (peeled and deveined)
- 3 cups broccoli florets
- 2 tablespoons vegetable oil (divided)
- 4 cloves garlic (minced)
Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
For Serving
- Cooked rice
- Sesame seeds or green onions (optional garnish)
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, water, sesame oil, and red pepper flakes if using. Set aside.
- Cook the shrimp: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and stir-fry for 2–3 minutes, or until pink and just cooked through. Remove shrimp from the pan and set aside.
- Cook the broccoli: Add the remaining tablespoon of oil to the skillet. Add broccoli and stir-fry for 2–3 minutes. Add 2–3 tablespoons of water, cover, and steam for another 2 minutes until tender-crisp.
- Add garlic: Uncover and add the minced garlic. Stir-fry for 30 seconds until fragrant.
- Combine and finish: Return the shrimp to the skillet and pour in the prepared sauce. Stir well to coat everything evenly. Cook for 1–2 minutes, or until the sauce thickens and everything is heated through.
- Serve: Serve hot over cooked rice and garnish with sesame seeds or green onions if desired.
Notes
- You can use frozen broccoli—just thaw and pat dry before cooking.
- Add bell peppers, snap peas, or mushrooms for extra veggies and variety.
