Easy Shrimp and Broccoli

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Shrimp and broccoli is a one-bowl wonder that’s perfect for dinner tonight. Taste the fresh and juicy shrimp with crisp broccoli for a winning combination!

Easy takeout style prawns with broccoli

Shrimp and Broccoli: Easier Than Takeout 

Here’s a secret: if you have shrimp on hand in your kitchen at any time, you can make a delicious meal that cooks up quickly. That’s certainly what you’ll find here with this takeout-style shrimp and broccoli recipe.

Chinese style shrimp in a skillet with green vegetables

This quick and easy dinner is something you can make after even your busiest day without breaking a sweat, on your table in just 25 minutes. Shrimp and broccoli are like peas and carrots…they go so perfectly together. These healthy ingredients make for a one-bowl meal that you’re going to love.

Marinade Helps the Shrimp Shine 

Using a quick marinade from Shaoxing wine, cornstarch, salt, and white pepper, it brings out the fresh taste of your shrimp and keeps it with a juicy and tender texture without overcooking it.

Mise-en-place for Chinese shrimp and broccoli

Conveniently Steam the Broccoli  

As for the broccoli, you’ll steam it in the same pan instead of blanching it. This speeds up the cooking process without compromising texture or flavor. All you need is to add a lid and then drain it out before moving on to the next step.

At this stage it’s important not to overcook the broccoli. Pay attention to the color – it will be a nice vibrant green when it’s at peak flavor.

Easy step-by-step cooking photos for shrimp and broccoli

Sauce and Aromatics Tie it All Together

The flavors of the sauce come from Chinese kitchen staples that include oyster sauce, soy sauce, and dark soy sauce. Don’t have dark soy sauce? You can just add a little more of the regular stuff. That oyster sauce is the key to boosting the flavors in this shrimp and broccoli dish. So too are the fresh aromatics that include garlic and ginger. Sure, you can use garlic powder and ginger powder from your spice rack, but using fresh will give you a flavor that surpasses that of your favorite takeout place.

Chinese seafood and broccoli in a bowl with rice

Use Chili Oil to Take it Up a Notch  

Want an extra kick? Add homemade chili oil to the shrimp and broccoli to bump up the spice factor and depth of flavor. My recipe for making it homemade only takes 5 minutes and is a wonderful asset to any dish, Chinese or otherwise, when adding a little heat.

If you’ve got a few extra minutes, consider making a batch! It’s great to have on hand and will stay good in the fridge for months.

Easy Chinese takeout shrimp and broccoli
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Shrimp and broccoli is a one-bowl wonder that’s perfect for dinner tonight. Taste the fresh and juicy shrimp with crisp broccoli for a winning combination!

Shrimp and Broccoli

Shrimp and broccoli is a one-bowl wonder that’s perfect for dinner tonight. Taste the fresh and juicy shrimp with crisp broccoli for a winning combination!
Author: Maggie Zhu
Course: Main
Cuisine: Chinese
Keyword: restaurant-style
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

  • 1 lb (450 g) shrimp , peeled and deveined

Marinade

  • 1/2 teaspoon Shaoxing wine
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 teaspoon cornstarch

Sauce

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. Cook and stir until the sauce thickens. Then transfer everything to a serving plate.
  • Serve hot over rice as a main dish.

Nutrition

Serving: 1serving, Calories: 169kcal, Carbohydrates: 8g, Protein: 21.9g, Fat: 5.3g, Saturated Fat: 0.8g, Cholesterol: 191mg, Sodium: 611mg, Potassium: 256mg, Fiber: 0.8g, Sugar: 1.8g, Calcium: 102mg, Iron: 1mg
Did You Make This Recipe?Don’t forget the last step! Tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

More Easy Takeout-Inspired Meals

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

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