Shrimp & Broccoli Stir-Fry in Garlic Sauce (Better Than Takeout)

Marinate shrimp (2 minutes): Toss shrimp with 1 tsp soy sauce, 1 tsp cornstarch, and black pepper.
Set aside while you prep broccoli.

Blanch or steam broccoli (fast method): Add broccoli to a skillet with 1/4 cup water.
Cover and steam for 2–3 minutes until bright green and crisp-tender. Drain any extra water and
set broccoli aside.

Sear shrimp: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add shrimp in a
single layer and cook 60–90 seconds per side until just pink. Remove to a plate (don’t overcook).

Garlic + ginger: Reduce heat to medium. Add a tiny splash more oil if needed. Add garlic and ginger
and stir for 20–30 seconds until fragrant (don’t let it burn).

Build the stir-fry: Add broccoli back to the pan. Stir to coat in the garlicky oil.

Add sauce: Whisk sauce again, then pour into the pan. Stir continuously for 1–2 minutes
until thick, glossy, and bubbling.

Finish: Return shrimp to the pan and toss for 30–60 seconds to warm through.
Drizzle sesame oil (if using), then top with green onions and sesame seeds.

Serve: Serve hot over steamed rice, noodles, or cauliflower rice.

Serving & Storage

Serving Ideas

Over jasmine rice or fried rice
With lo mein noodles or rice noodles
Low-carb with cauliflower rice
With a side of spring rolls, dumplings, or cucumber salad

Storage

Refrigerate: Store in an airtight container up to 3 days.
Freeze: Not ideal (shrimp can turn rubbery), but you can freeze up to 1 month if needed.

Reheating

Skillet (best): Warm on medium-low with a splash of water or broth, 3–5 minutes.
Microwave: Heat in short bursts (30–45 seconds) to avoid overcooking shrimp.

Tips

Don’t overcook shrimp: Pull them when just pink; they finish warming in the sauce.
Steam broccoli first: It guarantees crisp-tender broccoli without burning while the sauce thickens.
Whisk sauce twice: Cornstarch settles fast—stir again right before pouring.
High heat, short time: Stir-fry is about quick cooking for best texture.
Oyster sauce = takeout flavor: Optional, but it adds that deep savory “restaurant” taste.
Adjust sweetness: Add more brown sugar if your garlic feels too sharp.

Variations

Spicy Garlic Shrimp: Add 1–2 tsp chili garlic sauce or 1/2 tsp red pepper flakes.
Extra Veggies: Add bell peppers, snap peas, mushrooms, or carrots.
Honey Garlic: Swap brown sugar for 1 1/2 tbsp honey.
Lemon Garlic Twist: Add 1 tsp lemon zest and a squeeze of lemon at the end.
Gluten-Free: Use tamari instead of soy sauce and a gluten-free oyster sauce.
Protein Swap: Use chicken, tofu, or beef strips (adjust cook time accordingly).

FAQ

Can I use frozen shrimp?

Yes. Thaw completely first (overnight in the fridge or in a bowl of cold water), then pat very dry before cooking.
Dry shrimp sear better and won’t water down the sauce.

Why is my sauce not thickening?

The sauce must come to a simmer for cornstarch to activate. If it’s still thin, let it bubble 30–60 seconds longer,
stirring. You can also add a slurry (1 tsp cornstarch + 1 tbsp cold water) if needed.

Can I skip oyster sauce?

Yes. Increase soy sauce by 1/2 tbsp and add a tiny pinch of sugar to round out flavor. Oyster sauce adds depth, but
the dish will still be delicious without it.

How do I keep broccoli bright green?

Steam it briefly until just crisp-tender, then stop cooking it. Overcooking turns broccoli dull and soft.

What’s the best pan for stir-fry?

A wok is great, but a large 12-inch skillet works perfectly. You want enough surface area so shrimp and broccoli
sear instead of steaming.

Can I make this ahead?

You can prep everything ahead (slice broccoli, mix sauce, marinate shrimp). Cook right before serving for the best
texture, especially for shrimp.