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Juicy shrimp and crisp-tender broccoli florets tossed in a savory garlic ginger sauce. This classic Chinese-American takeout favorite is ready in under 30 minutes, perfect for a quick weeknight dinner.
For 4 servings
Prepare the Sauce and Shrimp
Steam-Fry the Vegetables
Cook Aromatics and Shrimp
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Juicy shrimp and crisp-tender broccoli florets tossed in a savory garlic ginger sauce. This classic Chinese-American takeout favorite is ready in under 30 minutes, perfect for a quick weeknight dinner.
This chinese_american recipe takes 27 minutes to prepare and yields 4 servings. At 256.12 calories per serving with 28.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Finish
Replace shrimp with 1 lb of thinly sliced chicken breast, beef sirloin, or firm tofu cubes. Adjust cooking times accordingly.
Incorporate other quick-cooking vegetables like sliced bell peppers, snap peas, mushrooms, or water chestnuts. Add them along with the broccoli and carrots.
Increase the red pepper flakes to 1/2 teaspoon or add a teaspoon of chili garlic sauce (like Sambal Oelek) to the sauce mixture for a spicier kick.
If you have a sesame allergy, omit the sesame oil and sesame seeds. The dish will still be delicious.
Shrimp provides high-quality protein that is essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
Broccoli is a powerhouse of nutrients, including Vitamin C for immune support, Vitamin K for bone health, and folate. It's also a great source of dietary fiber.
Garlic and ginger are known for their potent anti-inflammatory and antioxidant properties, which can help protect the body against oxidative stress.
This recipe uses heart-healthy avocado oil and omega-3 rich shrimp. Using low-sodium soy sauce also helps maintain healthy blood pressure levels.
A single serving of this Shrimp Broccoli Stir-fry contains approximately 255 calories, not including any rice or noodles it's served with.
Yes, this dish is very healthy. It's packed with lean protein from shrimp, fiber and vitamins from broccoli and carrots, and healthy fats from avocado oil. Using low-sodium soy sauce helps control the sodium content.
Absolutely. Thaw the frozen shrimp completely in the refrigerator overnight or under cold running water. Most importantly, pat them very dry with paper towels before cooking to ensure they sear well.
This stir-fry is very versatile. You can add sliced bell peppers, snap peas, mushrooms, baby corn, or water chestnuts. Add them at the same time as the broccoli.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. Be careful not to overcook the shrimp during reheating.
This dish is best served immediately over a bed of steamed jasmine rice, brown rice, or quinoa. It also pairs well with lo mein noodles.