I love this Shrimp and Broccoli Stir Fry recipe. Here’s a classic dish of shrimp sautéed with fresh broccoli florets and coated in a savory sauce. It’s all about healthy and easy dinner on the table in 30 minutes. There’s nothing better than a quick and easy recipe for when you don’t have a lot of time to cook, and this recipe definitely fits the bill.
For this Shrimp and Broccoli Stir Fry, the shrimp and vegetables get cooked in the pan and then a simple lemon sauce is poured over the top. The key ingredient to the sauce is lemon juice, which adds a refreshing flavor that really works well with the other components of the dish.
My family has already requested that I make this Shrimp and Broccoli Stir Fry again soon. Next time I may switch out the mushrooms for carrots to add a little variety – that’s the beauty of this type of dish, it’s so easy to customize to your personal taste!
Who loves a good Stir Fry?
Ali in the Valley
Shrimp and Broccoli Stir Fry
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Author: Alison Ball
1 pound shrimp
1 tablespoon + 1 teaspoon olive oil
2 cups small broccoli florets
1 cup sliced mushrooms if you don't like mushrooms you can add more broccoli instead
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 zest lemon
1/4 cup fresh lemon juice
1 teaspoon honey
1/4 cup low sodium vegetable broth or water
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
salt and pepper to taste
Heat 1 teaspoon of oil in a wok or fry pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
Add the ginger and garlic to the pan and cook for 30 seconds more.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil. Season the shrimp pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the lemon juice, zest of lemon, chicken broth, honey, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the oyster sauce mixture over the shrimp and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired.