This Stir-Fried Shrimp and Broccoli is a quick and flavorful dish perfect for busy weeknights. Tender shrimp, crisp-tender broccoli, and carrots are tossed in a savory blend of soy sauce, oyster sauce, and sesame oil. It’s a wholesome, protein-packed meal that comes together in under 30 minutes—perfect served over a bed of steamed rice.
Why You’ll Love This Recipe:
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Fast and easy — ready in just 20 minutes
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Low-carb and gluten-free (with tamari instead of soy sauce)
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Perfect for meal prep, lunch, or weeknight dinners
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High in lean protein and fiber
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Pairs beautifully with rice, quinoa, or cauliflower rice
Ingredients Breakdown:
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Shrimp (1 lb) – A lean source of protein that cooks quickly and absorbs flavor well.
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Broccoli (1 head) – Adds crunch and fiber, balancing the richness of the sauce.
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Carrot (1) – Sliced for color and subtle sweetness, enhancing the dish’s texture.
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Garlic (2 cloves) – Infuses the stir-fry with aromatic depth and bold flavor.
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Vegetable Oil (1 tbsp) – Used for sautéing; neutral in flavor with a high smoke point.
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Soy Sauce (2 tbsp) – Delivers saltiness and umami to the overall dish.
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Oyster Sauce (1 tbsp) – Adds a deep, slightly sweet, and savory flavor.
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Sesame Oil (1 tsp) – A finishing touch that imparts nutty, toasted notes.
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Black Pepper (1/2 tsp) – Offers a gentle heat to round out the seasoning.
Tips and Tricks:
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Use pre-cooked shrimp for an even faster meal
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Cut vegetables uniformly for even cooking
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Add a splash of chicken broth if you prefer more sauce
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Toss in a pinch of red pepper flakes for heat
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Garnish with green onions or sesame seeds for extra flavor
Variations and Customizations:
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Substitute shrimp with chicken, tofu, or beef strips
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Add snow peas, mushrooms, or bell peppers for more variety
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Use hoisin sauce instead of oyster sauce for a sweeter flavor
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Turn it into a noodle stir-fry with rice noodles or lo mein
Pairing Suggestions:
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Serve over steamed jasmine or brown rice
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Try with cauliflower rice for a low-carb option
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Pair with vegetable spring rolls or miso soup for a complete meal
Storage Instructions:
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Refrigerator: Store in an airtight container for up to 3 days
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Freezer: Freeze for up to 1 month; reheat gently in a skillet
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Reheating Tip: Add a splash of water or broth to prevent drying out
Popular Questions:
Can I use frozen shrimp?
Yes. Just thaw completely and pat dry before cooking.
Is this recipe spicy?
No. It’s mild, but you can add chili flakes or sriracha for heat.
What’s a good substitute for oyster sauce?
Use hoisin sauce or a mix of soy sauce and a touch of brown sugar.