Easy Shrimp and Broccoli Stir Fry Recipe
Servings: 4 servings
Calories: 138kcal
Spice up your dinner routine with this mouth-watering twist on a classic Chinese take-out, Quick and Easy Shrimp and Broccoli Stir-Fry! Loaded with veggies, it is not only downright delicious but also low in calories and a must-try for shrimp lovers.
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Equipment
- Large skillet or wok
Ingredients
- 1 pound fresh broccoli, slice off the floret stems where they meet the base, then cut them into bite-size pieces. Discard the tough stems. (approximately three small-medium heads)
- 1 pound extra large shrimp, peeled and deveined with the tails removed
- 2 tablespoons olive oil, divided
- ½ cup dry sherry, divided
- 2 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoons Asian chili-garlic sauce
- 1 teaspoon sherry vinegar
- 2 tablespoons cornstarch
- 1 tablespoon grated fresh ginger, you can substitute a quarter of a teaspoon of dry ground ginger
- 2 garlic cloves, finely minced, you can substitute ½ teaspoon garlic powder
- pinch of red pepper flakes
Instructions
- Add a third of a cup of sherry, plus the hoisin sauce, chili-garlic sauce, soy sauce, and sherry vinegar, to a small bowl to make the stir-fry sauce. Whisk to combine.
- Heat one tablespoon of olive oil in a large non-stick skillet or a wok over high heat. When the oil is hot, add the broccoli and two tablespoons of the stir-fry sauce to the skillet.
- Stir to coat the broccoli. Cover the skillet and let the broccoli cook for three to four minutes, stirring about halfway through. Transfer the broccoli to a bowl and set aside.
- When the broccoli is done, add one tablespoon of olive oil to the skillet along with the ginger, red pepper flakes, and garlic. Cook and stir for about 30 seconds.
- Add the remaining stir-fry sauce to the skillet and stir to combine. When this mixture comes to a simmer, reduce the heat to low and add the shrimp. Stir to coat the shrimp and cover. Cook for two to three minutes until the shrimp are just cooked through.
- While the shrimp are cooking, combine the remaining sherry with the cornstarch and whisk to combine.
- When the shrimp are done, add the sherry and cornstarch mixture and stir to combine. Increase the heat to high and cook for another minute or until the sauce thickens. Add the broccoli to the skillet and stir to combine.
- Serve immediately.
Notes
This recipe comes together quickly, so I recommend you gather your equipment and ingredients and prep the shrimp and broccoli before starting so that everything is organized and ready to go when it's time to start cooking.
The red pepper flakes give this dish a medium amount of heat. If you want to tone it down, reduce the amount or leave them out entirely. If you don't have dry sherry, you can substitute sweet or dry vermouth, dry white wine such as pinot grigio, sauvignon blanc, or mirin, a Japanese rice wine. If you don't want to use alcohol, you can use chicken broth. Make sure to stir-fry the broccoli over high heat. It will stay a bright green color and remain crispy. If you cook it on lower heat, you will end up with dull green broccoli with a mushy texture. Don't overcook your shrimp, or they will be tough. Shrimp take just minutes to cook and are done when they turn from translucent to opaque. This recipe assumes you will be using extra-large shrimp. They will take more or less time to cook if they are larger or smaller. You can usually find chili-garlic sauce and hoisin sauce in the Asian section or international section of your grocery store.
The red pepper flakes give this dish a medium amount of heat. If you want to tone it down, reduce the amount or leave them out entirely. If you don't have dry sherry, you can substitute sweet or dry vermouth, dry white wine such as pinot grigio, sauvignon blanc, or mirin, a Japanese rice wine. If you don't want to use alcohol, you can use chicken broth. Make sure to stir-fry the broccoli over high heat. It will stay a bright green color and remain crispy. If you cook it on lower heat, you will end up with dull green broccoli with a mushy texture. Don't overcook your shrimp, or they will be tough. Shrimp take just minutes to cook and are done when they turn from translucent to opaque. This recipe assumes you will be using extra-large shrimp. They will take more or less time to cook if they are larger or smaller. You can usually find chili-garlic sauce and hoisin sauce in the Asian section or international section of your grocery store.
Nutrition
Calories: 138kcal | Carbohydrates: 18g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 522mg | Potassium: 417mg | Fiber: 3g | Sugar: 5g | Vitamin A: 707IU | Vitamin C: 102mg | Calcium: 63mg | Iron: 1mg
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