shrimp and broccoli

Easy shrimp and broccoli stir-fry with ginger garlic sauce. 6-ingredients &amp; ready in 20 minutes. This is the best Chinese shrimp with broccoli recipe for busy weeknights!

Shrimp and Broccoli in Ginger Garlic Sauce (Paleo, Whole30, Keto)

broccoli florets

garlic (minced about 3 cloves)

green scallions (optional, chopped)

0.75 - 1 lb. large shrimp (deveined with

tbsp avocado oil

salt

tbsp coconut aminos

stock

ginger

tsp toasted sesame oil (plus more for garnish)

1-1.5 tsp arrowroot starch (see notes)

Place the broccoli florets in a large microwave safe bowl with 1 tbsp water. Cover the bowl and microwave on high for 1 minute. Toss the florets and microwave for 1 additional minute. Rinse in cold water and set aside to drain.

Chop the garlic but do not overly mince or it will get burnt easily in the wok. Chop the green scallion parts for garnish, if using.

Pat dry the shrimp with clean paper towels.  Butterfly with a small paring knife. Make a slice on the top (the back) of a shrimp down the middle, cutting almost but not all the way through to expose the vein. The butterfly step is optional but will help the shrimp cook evenly and more beautiful looking in presentation.

Combine the ingredients in the ginger garlic sauce from coconut aminos to arrowroot starch. Stir-well.

Preheat a large skillet or wok over medium heat until it’s too hot to place your palm near the surface, about 2-3 minutes away. Add 1.5 tbsp oil. Quickly place the shrimp one-by-one to the skillet and fry them in a single layer (try not to overlap them) over medium-high heat about 2-3 minutes first side. Do not flip or move around the shrimp. Then quickly flip them with a tong or chopsticks to fry the second side for about 1-2 minutes. Scoop them out along with pan juice and scrape off any brown bits into a bowl and set aside to keep warm.

Use the same skillet/work, add the rest of oil. Fry garlic with a pinch of salt over medium heat, about 5 seconds. Toss and scoop often so as not to burn the garlic. Add broccoli and season with 2 pinches of salt. Stir-fry and toss for 30 seconds over medium-high heat.

Stir the sauce one more time. Add the shrimp and sauce back to the wok, scoop and toss for another 30 seconds.

Off heat, garnish with green scallions, if using, and drizzle with more toasted sesame oil if desired. Serve warm or in room temperature.

Shrimp and Broccoli was one of the most often ordered dishes at our family’s Chinese restaurant. Find out how to make it easily at home with this simple recipe!

Shrimp and Broccoli

sized 16 shrimp

broccoli florets ((285 grams))

chicken stock ((120 ml, warmed))

sugar ((or brown sugar))

soy sauce

oyster sauce

sesame oil

white pepper

canola oil

garlic ((chopped))

Shaoxing wine

cornstarch ((mixed

First, prepare the shrimp and broccoli. Next, in a medium pot, set 4 cups of water to a boil. While that’s happening, mix the chicken stock, sugar, soy sauces, oyster sauce, sesame oil and white pepper and set aside.

Blanch the broccoli for 30 seconds. Remove and drain. Let the water return to a boil, and blanch the shrimp for 15 seconds. Remove and drain. The shrimp will be about 60-70% cooked.

Heat the wok over high heat. Pour 2 tablespoons of canola oil around the perimeter of the wok, stir in the garlic, and add the Shaoxing wine. Next, add the chicken stock mixture. Bring the sauce up to a boil, and add the shrimp and broccoli back to the wok.

Once everything comes to a boil, drizzle in the cornstarch slurry until the sauce thickens and starts to cling to the shrimp and broccoli. There should not be any standing sauce, although you can adjust this depending on your personal preference. Serve with steamed white rice! 

If I told you that you could have delicious shrimp and broccoli on your table in less than 15 minutes, would you believe me? Well,...

Instant Pot Shrimp and Broccoli

shrimp

broccoli crowns

garlic

Tbsp. fresh ginger (grated)

Tbsp. oyster sauce

brown sugar

tsp. rice wine vinegar

Sesame seeds

Sriracha

Green onion

Cut the broccoli crowns into smaller florets. If you bought fresh shrimp, deshell the shrimp with clean hands. If you bought it frozen, make sure to thaw them overnight in the refrigerator. If they need deshelling, do that as well. In your Instant Pot, mix together the soy sauce, minced garlic, ginger, oyster sauce, brown sugar, and rice wine vinegar. Whisk to combine. Add in the broccoli and the shrimp to the Instant Pot. Seal the Instant Pot and set it on high pressure (Manual or Pressure Cook) for 1 minute. When the buzzer goes off, release the pressure immediately. Serve the shrimp and broccoli with rice, or cauliflower rice to keep it keto, as well as sriracha, sesame seeds, and sliced green onion.

Easy Instant Pot shrimp and broccoli stir fry that is healthier and better than take-out! This is probably the quickest meal that you can make in the Instant Pot as it cooks for just 0 minutes, which means that it just needs to come to pressure.

8.5 oz (250 grams) raw shrimp (thawed, peeled and deveined)

oz (400 grams) broccoli

soy sauce ((If gluten-free, sub with tamari sauce))

rice wine vinegar vinegar

sugar sugar

garlic (grated

cornstarch

sriracha sauce (optional)

sesame seeds (to garnish)

green onion (thinly sliced (optional))

Place all of the ingredients in the Instant Pot (except for the broccoli if you want it to stay firm, the corn starch slurry and the sesame seeds) start with the sauce ingredients, and the shrimp follows. Cover with the lid, and make sure that the vent is in SEALING position.

Press on &quot;manual&quot; or &quot;pressure cook&quot;, make sure that it&#39;s set at low pressure, and cook for 0 minutes. Let the Instant Pot come to pressure, then it will stop cooking and will beep. Quickly release the steam and carefully open the lid.

To thicken the sauce, press on &quot;saute&quot; and add the slurry to the pot. Mix it with the sauce, and the sauce will be thickened (it might take just 1 minute to do this, depending on how quick your sauce thickens). If it&#x27;s not thick enough, then add one more cornstarch with water mixed together before adding to the pot. Mix in sriracha sauce if using.

After thickening the sauce, add fresh broccoli florets to the pot and cover with the lid. Allow the broccoli to &quot;steam&quot; for a couple of minutes and it will be slightly cooked but firm and crunchy.

Serve over rice, and garnish with sesame seeds.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1561760429/rgfevhu5ir7jjk9nojbs.mp4

Easy Instant Pot shrimp and broccoli stir fry that is healthier and better than take-out!

An amazingly quick and easy curry filled with plump shrimp and juicy bell pepper. The coconut sauce is ultra creamy, slightly spicy and can’t-stop-eating-delicious.

Thai Coconut Shrimp Curry

½ tsp red pepper flakes

turmeric

garlic powder

¼ tsp white pepper

vegetable oil

unsalted butter

bell pepper (sliced)

tbsp ginger

shallot (finely chopped)

broth

tbsp mild red curry paste

½ tsp turmeric (ground cumin, ground coriander)

tbsp fish sauce

full fat coconut milk ((14 oz/400 ml) coconut milk)

lime (juiced)

tsp sriracha (optional)

torn thai basil

scallions

onions

cilantro

chili pepper

marinating

Get all the prep done before you start cooking. Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.

chopping

Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.

searing

Heat oil and butter in a large skillet over high. Place shrimp in a single layer. Sear, 1 minute per side. Remove from skillet.

sautéing

In the same skillet, add bell pepper. Sauté for 5 minutes, or until it starts to soften. Add garlic, ginger and shallot. Cook until soft and fragrant, about 2 minutes. Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.

simmering

Stir in red curry paste. Add brown sugar, turmeric, cumin, coriander, white pepper, soy and fish sauce. Cook for 1 minute, stir frequently. Pour in coconut milk and bring to a boil. Simmer for 5 minutes or until the sauce starts to thicken.

tossing

Add lime juice, sriracha and Thai basil. Stir to combine. Toss in shrimp, simmer for no longer than 1 minute. Top with cilantro leaves, fried onions and chili pepper. Serve with a crunchy cucumber salad and steamed rice. Enjoy!

This was fantastic! I also added broccoli &amp; baby corn. I sampled as I was cooking fully expecting to add more soy sauce or sriracha or turmeric but nope —it was already perfect! It took about 30 mins to make and there was a fair bit of cleanup afterwards but it was totally worth it!

It’s was fun to make and we added tofu, lime zest, and extra bell peppers.. sautéed onions with bell peppers. I’ll make this again, but probably use less red curry paste, no red pepper, and more coconut milk to our liking. Husband couldn’t finish it and I sweated  threw it lol . Otherwise a good recipe. Any other suggestions to make it a little less spicy?

OMG—This may just be the best dinner I’ve ever made! Didn’t have bell pepper so put in yellow squash. Also used yellow curry paste instead since that’s all I had. Thank you for a great recipe!!

We had this for dinner last night and really enjoyed it. The flavors were wonderful. I will definitely make this again.

I loved this recipe using red curry paste! Do you have suggestions or modifications for using green curry paste just for a change of pace?
Thanks for this delicious recipe!

Made this a couple of nights ago and it was/is delicious! ( have to dial back the Thai chili paste next time: I loved it but too much for one: she actually had coffee ice cream immediately after to cool palate!😉). Definitely a keeper !!

This is a great recipe, although I’ve never seen “mild red curry paste” and so the curry I made was definitely not kid friendly.  Good thing my fridge is jammed with stuff for my kiddo!  Definitely will make again.  I even added another can of coconut milk and it is still pretty darn spicy!

This dish was to die for. As usual with Anna's recipes, the prep work was work every chop, slice, and measure. My husband could not stop eating it and I was right behind him. I followed the recipe exactly as written down to the garnish suggestions. I always find that these recipes are tried and tested so I don't mess with the measures and they always turn out for me. Such a tasty dish with such a true Thai flavour explosion. Thumbs up for this one! Will definitely be adding this to my favourites list. Thank you.

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The most viewed shrimp and broccoli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine