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Garlic Ginger Shrimp and Broccoli Stir Fry Recipe

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4.2 from 79 reviews

A quick and flavorful Garlic Ginger Shrimp and Broccoli Stir Fry that combines tender shrimp and crisp broccoli florets coated in a savory, slightly sweet soy-ginger sauce. Perfect for a healthy weeknight dinner served over rice or noodles.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Sauce Ingredients

  • ¼ cup (59.15 ml) low-sodium soy sauce (or coconut aminos for gluten free option)
  • 1 Tablespoon honey or maple syrup
  • 4 cloves garlic, minced
  • ½ tablespoon cornstarch
  • ⅔ cup (157.73 ml) water, divided
  • 1 teaspoon toasted sesame oil
  • 1½ teaspoon fresh grated ginger
  • 1 teaspoon rice vinegar or apple cider vinegar

Main Ingredients

  • 4 teaspoons avocado oil or neutral tasting oil, divided
  • 1 pound (453.59 g) small broccoli florets, bite-sized pieces
  • 1 pound (453.59 g) large shrimp, peeled and deveined, defrosted if frozen, tails removed
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper

Instructions

  1. Prepare the Sauce: In a bowl or large glass measuring cup, whisk together soy sauce, honey, ⅓ cup water, vinegar, cornstarch, minced garlic, grated ginger, and toasted sesame oil. Set this sauce mixture aside.
  2. Cook the Broccoli: Heat 2 teaspoons of avocado oil in a large skillet over medium-high heat. Add the broccoli florets and toss to coat evenly in the oil. Spread them out and let cook undisturbed for about 5 minutes.
  3. Steam Broccoli to Tenderness: Stir the broccoli briefly, then add ⅓ cup water to the pan. Cover or leave uncovered and cook for an additional 4 minutes until broccoli is bright green and fork tender but still crisp. Remove the broccoli from the skillet and set aside.
  4. Prepare the Shrimp: Pat the shrimp dry thoroughly with paper towels. Toss the shrimp with the remaining 2 teaspoons of oil, garlic powder, and ground black pepper.
  5. Cook the Shrimp: Using the now empty hot skillet, add shrimp in a single layer with enough space between pieces to brown properly. Cook about 1 minute per side until browned and shrimp reach an internal temperature of 145°F. If needed, cook shrimp in two batches to avoid overcrowding.
  6. Combine and Thicken Sauce: Reduce heat to medium, pour the prepared sauce into the skillet, and cook for about 1 minute until it thickens slightly. Return the broccoli and shrimp to the skillet and stir gently to coat everything evenly in the sauce.
  7. Simmer and Serve: Let the mixture simmer together for about 2 minutes until the sauce reaches desired thickness. Serve warm on its own or spooned over rice or rice noodles.
  8. Storage: Cool any leftovers and store them in an airtight container in the refrigerator for up to 2 days.

Notes

  • You can substitute coconut aminos for soy sauce to make this recipe gluten free.
  • Patting shrimp dry ensures they brown nicely instead of steaming.
  • Cooking shrimp in batches prevents overcrowding and promotes even browning.
  • Adjust the amount of honey or maple syrup to suit your preferred sweetness level.
  • Serve over cooked rice or rice noodles for a complete meal.
  • Use fresh ginger for the best flavor impact.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Main Course
  • Method: Stovetop
  • Cuisine: Asian, Chinese-inspired
  • Diet: Low Salt

Find it online: https://allyumcooks.com/garlic-ginger-shrimp-and-broccoli-stir-fry-recipe/