Shrimp Broccoli Stir Fry

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Shrimp Broccoli Stir Fry

This shrimp broccoli stir fry is a classic Chinese-inspired recipe sent to me by my good friend and host of The Expat Chit Chat Show (podcast I produce), Zach Ireland. He has been living in Asia for over 10 years and I’d like to say that we’ve been friends for at least half of that. When I told him I was starting a food website, he was fully aboard with sending me some of his favorite recipes that he makes often!

My favorite thing about this recipe is just how simple it is. With only two main ingredients, the rest of the dish comes down to simple stir-fry ability. As I always seem to have a ton of Argentinean Red Shrimp on hand (which incidentally is extremely popular in China) I figured I should make this shrimp and broccoli stir fry recipe as soon as possible!

I’m no stranger to stir frying as I lived in China for four years myself, but I always like trying new things. You can check my recipes for broccoli sausage stir fry, or Pad Kra Pao for more stir fry inspiration.

Shrimp Broccoli Stir Fry Ingredients

14 large Shrimp. I used Argentinean Red Shrimp which are my favorite. They are quite large which gives a bit of leeway with stir-frying because they take longer to cook, and they are sweeter which I find pairs well with the saltiness of the soy sauce.

200 grams Broccoli; florets. I trim off most of the hard stem, only leaving a little bit connecting the “leaves”

2 cloves Garlic; very thinly sliced.

1 tbsp Soy Sauce; traditional Japanese style such as Kikkoman.

2 tsp Dark Soy Sauce. This is more common with stir-fry dishes. It is just slightly thicker than Japanese soy sauce, as well as being a bit richer. I recommend Hong Kong brand, Lee Kum Kee

2 tbsp Sesame Oil. You can use any, but I like the one from La Tourangelle since it is made with toasted sesame seeds which I find gives a bit stronger flavor.

1 tsp Red Chili Flakes

2 tsp Sesame Seeds. You can use white or black, or a mix of both like I did in this recipe. There’s really no noticeable difference in taste, but I think it looks prettier.

Shrimp Broccoli Stir Fry Instructions

1. If you bought the shrimp already shelled you can skip step one, If not, make sure you peel and de-vein the shrimp. You can leave the tails on for looks, or remove them. For this recipe I removed the shell completely as per Zach’s instructions.

2. In a wok or high walled saute pan add a bit of the sesame oil on medium high heat and sear the shrimp for just about 20 seconds per side. They won’t be fully cooked, but since we are adding them back in at the end they will get fully cooked then. Set aside.

Argentinean Red Shrimp

3. Add some more sesame oil if the pan needs in then add the very thinly sliced garlic. It is important to get it thin so it will caramelize in the hot sesame oil. After about 5 seconds (be careful that it doesn’t burn) add the broccoli and toss around.

4. Add the light and dark soy sauces as well as adding back in the shrimp. Toss the pan/wok around for about 30 more seconds so everything is cooked. Turn off the heat, add the sesame seeds and red chili flakes, and serve.

Shrimp Broccoli Stir Fry

Notes

This is pretty much exactly how Zach described the recipe to me, the only changes I made was using white AND black sesame seeds instead of just white ones, and using toasted sesame oil instead of regular sesame oil.

As this is a basic stir fry recipe, you can use any meat you like, such as pork, chicken, or even tofu if you wanted to go vegetarian.

Find Zach Ireland

Instagram: @zachireland

Weibo: 左右ZachIreland

Podcast: The Expat Chit Chat Show

Shrimp Broccoli Stir Fry Recipe

Shrimp Broccoli Stir Fry

A quick and delicious stir fry recipe submitted by one of my readers.
Course Main Dish
Cuisine Chinese
Keyword Shrimp Broccoli Stir Fry, Stir Fry
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people

Ingredients

  • 14 large Shrimp I used Argentinean Red Shrimp, but you can use Tiger or any one you prefer
  • 200 grams Broccoli florets
  • 2 cloves Garlic thinly sliced
  • 1 tbsp Soy Sauce Japanese style
  • 2 tsp Dark Soy Sauce Chinese style
  • 2 tbsp Sesame Oil regular, or toasted
  • 1 tsp Red Chili Flakes
  • 2 tsp Sesame Seeds White, Black, or mixed!

Instructions

  • If you bought the shrimp already shelled you can skip step one, If not, make sure you peel and de-vein the shrimp. You can leave the tails on for looks, or remove them. For this recipe I removed the shell completely as per Zach's instructions.
  • In a wok or high walled saute pan add a bit of the sesame oil on medium high heat and sear the shrimp for just about 20 seconds per side. They won't be fully cooked, but since we are adding them back in at the end they will get fully cooked then. Set aside.
  • Add some more sesame oil if the pan needs in then add the very thinly sliced garlic. It is important to get it thin so it will caramelize in the hot sesame oil. After about 5 seconds (be careful that it doesn't burn) add the broccoli and toss around.
  • Add the light and dark soy sauces as well as adding back in the shrimp. Toss the pan/wok around for about 30 more seconds so everything is cooked. Turn off the heat, add the sesame seeds and red chili flakes, and serve.

Notes

This is pretty much exactly how Zach described the recipe to me, the only changes I made was using white AND black sesame seeds instead of just white ones, and using toasted sesame oil instead of regular sesame oil.
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