Chinese Shrimp and Broccoli
This Chinese shrimp and broccoli recipe is a healthy and simple dinner dish that pairs well with rice and noodles. You’re going to love how quickly this Asian stir fry comes together, and the final results is so much better than anything you’ll get with takeout.
Why I love this shrimp and broccoli recipe
Are you ready for the quickest dinner you’ll ever cook? I thought so. This shrimp and broccoli recipe will literally be ready in the time it takes you to find the takeout menu for your local Chinese restaurant.
I’ve been making my favorite Chinese chicken and broccoli recipe for ages. It’s one of my most popular recipes to date, and it’s a go-to for nights when we want something healthier and we’re short on time.
Since I love it so much, I decided to give the recipe a whirl with a new protein. I made a few tweaks to account for the short cooking time of shrimp, but other than that it’s almost identical (and equally as good).
Here’s what you’ll need to make this recipe
- Measuring cups
- Measuring spoons
- Mixing bowl
- Large skillet or wok
- Wooden spoon
How to make shrimp and broccoli stir fry
Make your sauce. Mix the ingredients together in a bowl or mason jar until smooth. Set aside.
Steam the broccoli. You can do this anyway you choose – a veggie steamer, a stovetop steamer, etc – but I prefer to steam in the microwave.
All you need is a bowl and 3 minutes of full power. Just don’t leave the bowl in the microwave after the timer goes off, or you’ll get mushy broccoli.
Stir fry the shrimp. Heat your skillet to medium-high. Make sure it’s fully heated before adding your shrimp. If you aren’t using non-stick, I recommend adding a bit of oil to prevent them from sticking.
Mix everything together. Add the broccoli, water chestnuts, and the sauce to the pan. Be sure the cornstarch is mixed into the sauce (and not settled on the bottom) before adding it.
Continue cooking the shrimp and broccoli until the sauce has thickened a bit.
Serve with rice and garnish with sesame seeds (only if you feel like it). I always opt for jasmine rice, but any recipe you prefer will work just fine. You could even do cauliflower rice.
FAQ’s and tips for making shrimp and broccoli
This is totally up to you as to which you’d prefer but you can choose to peel before or after cooking. Cooking with your shrimp’s shells still on can help to keep some of the shrimp flavor and it may make it easier to remove the peels after they’ve been cooked.
If you want to clean your shrimp then remove the shells by holding onto the shrimp with your thumb and index finger with one hand and use your other hand to pull off its legs. Peel back the shell, and use a sharp tipped knife to remove the veins out of the back of the shrimp and discard the shells and the veins. Rinse your shrimp under cool running water and let them rest on a paper towel.
When your shrimp is done cooking the colors will be a vivid white and pink with red tails. The shrimp may appear a little opaque and a little white in color. If it is bright white and no longer opaque there is a good chance that it is overcooked.
You can eat it as is, serve alongside some white rice like I enjoy doing or even toss it together with some yakisoba noodles. There’s not a wrong way to enjoy this tasty dish!
Other Chinese takeout dishes to try:
- Chinese Cashew Chicken
- Chinese Chicken and Broccoli
- Ham Fried Rice
- Chicken Wraps with Peanut Sauce
- Asian Pork Wonton Tacos
- Homemade stir fry sauce
More shrimp recipes you’ll enjoy:
- Old Bay Shrimp Scampi Linguine
- Shrimp Toast
- Shrimp Po Boys
- Grilled Cilantro Pesto Shrimp Skewers
- Sweet and Spicy Moroccan Shrimp
Ingredients
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1 tablespoon water
- 4 garlic cloves
- 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil (optional)
- 1/2 teaspoon baking soda
- 1 pound peeled (devained shrimp)
- 4 cups chopped broccoli florets
- 1 8- ounce can sliced water chestnuts (drained)
Instructions
- Whisk the sauce ingredients together in a small bowl or jar. Set aside.
- Steam broccoli in a large, microwave safe container for 3 minutes. Remove from microwave and set aside.
- Heat 1 tablespoon vegetable oil in a large, non-stick skillet or wok over medium-high. Add shrimp and cook, stirring as need until pink.
- Add water chestnuts and broccoli to the pan, stir in sauce. Cook until thickened. Remove from heat and serve immediately.
