Description
A quick and delicious Broccoli Shrimp Stir Fry that combines succulent shrimp with crisp-tender broccoli, bell peppers, and carrots in a savory soy-ginger sauce. Perfect served over rice or noodles for a healthy, satisfying meal.
Ingredients
Scale
Shrimp and Vegetables
- 1 pound large shrimp, peeled and deveined
- 2 cups broccoli florets
- 1 bell pepper (red or yellow), sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- Salt and pepper to taste
Other
- 2 tablespoons vegetable oil
- Cooked rice or noodles, to serve
Instructions
- Prepare the Shrimp: Rinse the shrimp under cold water and pat dry thoroughly with a paper towel to remove excess moisture, ensuring they cook properly.
- Mix the Sauce: In a small bowl, combine soy sauce, oyster sauce, cornstarch, grated ginger, salt, and pepper. Stir well and set aside to let the flavors meld.
- Heat the Oil: Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat to prepare for sautéing.
- Cook the Shrimp: Add shrimp to the hot skillet and sauté for 2-3 minutes until they turn pink and opaque. Remove shrimp from skillet and set aside to prevent overcooking.
- Stir-Fry the Vegetables: Add the remaining tablespoon of oil to the same skillet. Toss in minced garlic, broccoli florets, sliced bell pepper, and julienned carrot. Stir-fry for 3-5 minutes until vegetables are tender but still crisp.
- Combine Ingredients: Return the cooked shrimp to the skillet with the vegetables. Pour the prepared sauce over the mixture.
- Toss and Cook: Stir everything together and cook for another 2 minutes to allow the sauce to thicken and coat the shrimp and vegetables evenly.
- Check Doneness: Ensure shrimp are fully cooked and vegetables have reached desired tenderness but retain a slight crunch.
- Serve: Remove skillet from heat and serve the stir fry hot over cooked rice or noodles for a complete meal.
Notes
- For a gluten-free version, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
- Use fresh ginger for best flavor, but ground ginger can be used in a pinch.
- Adjust cornstarch quantity for preferred sauce thickness.
- Add chili flakes or fresh chili for some heat if desired.
- Cook shrimp just until pink to avoid rubbery texture.
