Shrimp and broccoli is a Chinese American style stir fry made with tender shrimp and crisp broccoli in a savory sauce. It is a restaurant favorite built for speed, with simple ingredients, quick cooking, and a glossy sauce that brings the seafood and vegetables together in one easy dish.
The main reason I decided to develop this recipe was because one day I came home super tired after a long day shooting and testing recipes at the studio, and I already had the basic ingredients in my pantry. It turned into a great recipe for busy nights when I do not want to order takeout but still want dinner to be comforting and rooted in my family tradition.
I also love making this when friends come over and I need something quick to impress them. The shrimp stay juicy, the broccoli keeps its bite, and the oyster sauce gives everything just enough richness to make people reach for more rice right away. I hope you give this recipe a try, because not only will you save a couple of bucks, but you will also eat healthy homemade food that simply cannot compete with takeout.
Ingredients
I like this Shrimp and Broccoli recipe because it keeps the ingredient list short but still gives me a full pan of dinner. Here are all the ingredients I use to make it:
Shrimp and marinade: I use peeled and deveined shrimp, then marinate them with Shaoxing wine, salt, white pepper, and cornstarch.
Sauce: I mix chicken stock, oyster sauce, soy sauce, dark soy sauce, sugar, white pepper, and cornstarch. I like this sauce because it is savory and rich without covering up the shrimp.
Stir fry: I use broccoli, garlic, ginger, and a little oil. Fresh garlic and ginger are key here, and the broccoli gives the whole dish the color and crunch I want.
How to Make
1. Marinate the shrimp: Add the shrimp to a large bowl with the Shaoxing wine, salt, white pepper, and cornstarch. Mix well and let it marinate for 15 minutes.
2. Mix the sauce: Combine the chicken stock, oyster sauce, soy sauce, dark soy sauce, sugar, white pepper, and cornstarch in a medium bowl. Stir until the sugar and cornstarch dissolve.
3. Steam the broccoli: Add water to a large skillet and heat it over medium high heat until it starts boiling. Add the broccoli, cover, and cook for about 1 minute until they just start ot turn tender. Transfer it to a plate and wipe the pan clean. The broccoli will be crispy at the end of the cooking.
If you like your broccoli a little softer, cook for 1.5 minutes then take them out.
4. Cook the shrimp: Add oil to the pan and heat it over medium high heat. Add the marinated shrimp and spread them into one layer. Cook without touching until the bottom turns golden, then flip them.
5. Add the aromatics: Add the garlic and ginger to the pan. Cook for another 30 seconds to 1 minute, then stir a few times to mix everything together.
6. Add the sauce: Stir the sauce again so the cornstarch is fully dissolved. Pour it into the pan.
7. Finish the dish: Add the cooked broccoli back to the pan. Cook and stir until the sauce thickens, then transfer everything to a serving plate. Serve hot over rice as a main dish.
Cooking Tips to Consider
Do not skip the shrimp marinade: I always give the shrimp those extra few minutes with the marinade. It helps them stay juicy and keeps them from overcooking too fast in the pan.
Steam the broccoli just until bright green: I stop cooking the broccoli as soon as it turns bright and crisp tender. It still goes back into the sauce later, so I do not want it too soft at the start.
Use fresh garlic and ginger: I really think fresh aromatics matter in this recipe. They give the sauce more life and make the whole dish taste sharper than dried powders do.
Stir the sauce right before pouring it in: I always give the sauce one more stir before it goes into the pan. The cornstarch sinks quickly, and I want the sauce to thicken consistently.
Do not overcook the shrimp: I keep a close eye on the shrimp because they cook fast. Once they start turning golden and opaque, I know they are almost there and only need a little more time in the sauce.
Serving Suggestions
I love serving shrimp and broccoli over steamed rice, because the sauce is too good to leave sitting on the plate. On nights when I need dinner done fast, I make a pot of rice first, finish the shrimp and broccoli, and call it a very good plan.
If I want to put a little more on the table, I like adding one or two simple sides. I would serve it with my easy Chinese cucumber salad when I want dinner to stay easy. If I am putting together more of a takeout style meal, my chicken and broccoli or my vegetable fried rice also make sense.
Frequently Ask Questions
Why do you steam the broccoli in the same pan?
I steam the broccoli in the same pan because it saves time and keeps dinner simple. It gives me tender broccoli without pulling out another pot, and it still keeps a good texture when I add it back later.
Can I use frozen shrimp for this recipe?
Yes, you can, as long as you thaw them fully and pat them dry before marinating. I just make sure they are well drained, because too much extra water makes it harder to get a good sear in the pan.
How do I store leftovers?
I store leftovers in an airtight container in the refrigerator for up to 3 days. When I reheat them, I like using a pan with a small splash of water so the sauce loosens up and the shrimp do not dry out too much or place the leftover in a bowl and reheat in a steamer. If I need to freeze it, I let it cool completely first, then pack it into a freezer safe container and freeze it for up to 1 month.
Note, you can use a microwave to reheat it as well, but the shrimp might turn very tough, because microwave heats unevenly and tend to overheat the food quickly.
Chinese Cooking Made Easy
Are you new to this website? This free email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you how and why they work. You’ll quickly start to cook better Chinese food in your own kitchen.
Watch video
Shrimp and Broccoli Recipe
Ingredients
- 1 lb shrimp , peeled and deveined
Marinade
- 1/2 tablespoon 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
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
Margaret
This was absolutely delicious – thanks for a great recipe. It was simple, extremely flavorful and made with ingredients I had on hand (although I do a fair amount of Asian cooking). I will definitely make this recipe again!
Lydia
This recipe is perfection!! I tasted the sauce and was worried it was too salty but it “thins out” with the broccoli. So flavorful. I especially love adding spice with sambal. Every bit as good or better than take out! Thank you!
Linda
It’s a winner! I grew up in Asia and am very picky about food. I have looked for a good stir fry recipe without success. I tried this tonight and it was excellent. Thank you very much!
Kris
The amount of wine correct? 1/2 tsp doesn’t seem like enough to make a marinade?
Maggie Zhu
Hi Kris, thanks for pointing this out. This is indeed a typo. It should be 1/2 tablespoon.
Sarah
So easy and so good. Comes together easily with things I always have on hand. Marinade makes the shrimp plump and juicy.
Annie Zhang
Delicious! Bit saucier than I expected given the images, but still enjoyable 🙂
Rick
This was a huge hit! Thanks again Maggie for another keeper
Bettina Scattino
Hab es schon oft gekocht, immer wieder lecker.😋 Heute anstatt Reis mit Nudeln(LINGUINE,italienisch)als Ersatz für Rahmen Nudeln.Und ein wenig Chili darf nicht fehlen. LECKER 😋 🍜🥢
Linda
I’ve made this so many times and it’s fabulous every time. Thank you.
Lisa
Family loved it!!
Asia Rose
Loved loved this recipe. But I love every recipe I’ve cooked of yours!!
Mary Marde
Thank you for the recipe! However, it doesn’t include when you add the broccoli back to the pan after it’s initial cooking. I assume after cooking the shrimps and before the sauce is added…
Maggie Zhu
Sorry about the mistake! I have corrected the recipe and now it reflect the broccoli being added back.
I usually add the broccoli back at the end, after pouring in the sauce, just to prevent it from overcooking. But it is totally OK to add it back before the sauce. It works either way.
Daryl
How much chili oil would you add to the recipe
Maggie Zhu
Try to add 1 to 2 teaspoons at the end of the cooking. Taste the dish and you can add even more if needed.
Sarge
Excellent recipe delicious. Enjoyed with fried rice
jojobe
This worked really well for us. Thanks.
Chris
Wow…I am throughly impressed by good this extraordinarily simple recipe is. I’ve been working through several of the recipes on this site and many of them are great, but this is 1:1 restaurant quality at home. I excluded the sugar from the sauce (personal taste), upped the garlic, and threw in some whole dried Szechuan chilies, and I am in awe. Well done Maggie. As an experienced home cook and a big fan of Chinese food, it’s really nice to be able to make some of these simpler recipes myself.
Erlinda
My family loves this recipe! Better than take out. Thank you Maggie!