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shrimp broccoli stir fry
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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


  • 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!


  • 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.


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.