Shrimp Broccoli Stir Fry
Easy recipe for a quick one pot stir fry meal made with shrimp, broccoli, bell pepper, garlic, ginger, soy sauce, rice vinegar, sesame oil and more.
Servings 4
Ingredients
For the stir fry sauce:
- ¼ cup low-sodium soy sauce
- 1½ teaspoons honey or light brown sugar
- 1 tablespoon rice vinegar
- 1½ teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- ¼ teaspoon black pepper
- A pinch of red pepper flakes or chili oil optional
For the stir fry:
- 1 lb large shrimp, peeled and deveined 450 g
- 1 tablespoon oil - can use a neutral oil (avocado, sunflower) or olive oil if you prefer
- 4 cups broccoli florets
- 1 red bell pepper thinly sliced
- 3 cloves garlic minced
- 1½ teaspoons freshly grated ginger
For serving:
- Sliced green onions
- Freshly cracked black pepper
- Rice or noodles
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, pepper, and red pepper flakes or chili oil (if using) until smooth. Set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add broccoli and red bell pepper and stir-fry for 3-4 minutes, until the broccoli is bright green and just tender and the pepper is slightly softened. Transfer the vegetables to a plate.
- Pat shrimp dry with paper towels and add to the same skillet in a single layer. Cook for 2 minutes per side, until just pink and lightly golden. Remove the shrimp from the skillet and set aside with the vegetables.
- Reduce the heat to medium. Add garlic and ginger to the skillet and cook for 30 seconds, stirring constantly, until fragrant. Return the shrimp and vegetables to the skillet.
- Give the sauce a stir and pour it in. Toss for 1-2 minutes, until the sauce thickens and coats the ingredients.
- Serve over rice and finish with sliced green onions and freshly cracked black pepper.
Notes
- If you want the broccoli extra tender and bright green, you can blanch them in hot water before cooking them - just make sure to dry them well.
- Frozen shrimp should be thawed all the way and patted dry before cooking. Excess moisture will prevent them from searing properly and can make the sauce thinner.
- Shrimp go from perfect to overcooked quickly, so pull them from the skillet as soon as they turn opaque. Otherwise, they can become rubbery and tough.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat, adding a little water if needed to loosen the sauce, just until warmed through.
- Serve this stir fry with rice or noodles, or keep it simple and enjoy it as is.