Shrimp and Broccoli Stir Fry
Indulge in a delicious shrimp and broccoli stir fry. The sweet garlic ginger sauce used in this recipe adds an unbeatable flavor.
Servings (Adjustable):
Calories: 538kcal
Ingredients
- 8 pieces large shrimp 200 grams, peeled, deveined, retain tails
- 1 ½ cups broccoli 1 small head, cut in florets
- ½ cup red onion 1 small, thinly sliced
- 50 grams red bell pepper 1 small, cored, deseeded
- ⅓ cup fresh ginger 2 thumbs, thinly sliced
- ¼ cup garlic 8 large cloves, thinly sliced
- ⅛ teaspoon ginger powder
- ⅛ teaspoon garlic powder
- kosher salt to taste
- ground black pepper to taste
- fresh spring onions green onions for garnishing
- 1 tablespoon sesame oil
- 2 to 3 tablespoons oil
GINGER GARLIC SAUCE:
- ⅛ teaspoon ginger powder
- ⅛ teaspoon garlic powder
- 1 teaspoon chili garlic sauce
- 1 tablespoon light brown sugar
- 1 ½ tablespoons soy sauce
- 1 tablespoon rice vinegar
- 4 to 5 tablespoons water
CORNSTARCH SLURRY:
- 1 tablespoon cornstarch
- 3 to 4 tablespoons water
Instructions
- Pat dry shrimp. Season both sides with garlic powder, salt, and ground black pepper. Set aside.
- Blanch broccoli florets in boiling water for 1 to 3 minutes. Transfer broccoli florets to a bowl of ice water for 3 to 5 minutes. Using a slotted spoon, transfer broccoli to a plate. Set aside.
- In a small bowl, combine the ginger garlic sauce - ginger powder, garlic powder, chili garlic sauce, light brown sugar, soy sauce, rice vinegar, and water. Stir well. Set aside.
- In a heated skillet (or wok) with oil, pan-fry shrimp for 1 to 2 minutes on each side. Remove shrimp once they start to curl up or when the color is no longer translucent. Do not overcook. Transfer to a plate. Set aside.
- In the same skillet, stir-fry garlic and ginger for 1 to 2 minutes, until fragrant.
- Add red onions and red bell peppers then continue to stir-fry until crisp-tender.
- Pour half of the ginger-garlic mixture, salt, and ground black pepper. Continue to stir-fry for 2 to 3 minutes.
- Meanwhile, combine cornstarch and water to make a cornstarch slurry. Mix well.
- Toss in shrimp and broccoli. Pour the remaining ginger-garlic mixture. Give it a quick toss.
- To thicken the sauce, stir in the cornstarch slurry, adding 1 tablespoon at a time. Stir quickly until the sauce thickens.
- Transfer to a plate. Garnish with fresh spring onions (green onions). Serve immediately.
Notes
Stir-fry recipes often use peanut oil or any oil with higher smoke points.
If you have a wok, use it instead of a skillet or pan. Woks are ideal for stir-fry dishes as they are good heat conductors and would avoid food from spilling over while quickly stirring the food.
Nutrition
Calories: 538kcal | Carbohydrates: 24g | Protein: 5g | Fat: 49g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 31g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 952mg | Potassium: 443mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1216IU | Vitamin C: 97mg | Calcium: 58mg | Iron: 1mg