Description
Simple Shrimp and Broccoli Ginger Stir-Fry for a weeknight? Yes! My easy recipe brings vibrant flavors and quick cooking for a satisfying meal, even with kitchen chaos.
Ingredients
Scale
- Main Ingredients:
- 1 lb large raw shrimp, peeled and deveined
- 4 cups broccoli florets, cut into bite-sized pieces
- 1 tbsp sesame oil, plus more if needed
- Flavor Boosters:
- 2 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- Sauce Essentials:
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey (or maple syrup)
- 1 tbsp cornstarch
- 2 tbsp cold water (for cornstarch slurry)
- Finishing Touches:
- Cooked rice or noodles, for serving
- Sesame seeds (optional, for garnish)
- Sliced green onions (optional, for garnish)
Instructions
- Prep Your Ingredients:: First things first, get everything ready! This is where I always make a mess, honestly. Peel and devein your shrimp, chop the broccoli, mince the garlic, grate the ginger. Whisk together your sauce ingredients in a small bowl – soy sauce, rice vinegar, honey, cornstarch slurry. It’s a bit of a dance, but having everything prepped (mise en place, fancy chef talk!) makes the actual cooking of this Shrimp and Broccoli Ginger Stir-Fry so much smoother. Trust me, I’ve tried to wing it, and it usually ends in frantic searching for ingredients while things burn.
- Sizzle the Broccoli:: Heat a large skillet or wok over medium-high heat with a splash of sesame oil. Once it’s shimmering, toss in your broccoli florets. I like to stir-fry them for about 3-4 minutes until they’re bright green and just starting to get tender-crisp. You want a little char, a little bite – not mushy! I once overcooked the broccoli so much it lost all its vibrant color, and it just wasn’t the same. Keep it moving, keep it bright, for the best Shrimp and Broccoli Ginger Stir-Fry.
- Add the Aromatics:: Push the broccoli to one side of the pan. Add a tiny bit more sesame oil if needed, then toss in your minced garlic and grated ginger. Oh, the smell at this point! It’s absolutely intoxicating. Stir-fry them for about 30 seconds, just until fragrant. Don’t let them burn, or they’ll turn bitter – I learned that the hard way, thinking more cook time meant more flavor. Nope! Just a quick sizzle for this Shrimp and Broccoli Ginger Stir-Fry.
- Cook the Shrimp:: Now, add the shrimp to the pan. Spread them out in a single layer if you can, so they cook evenly. Stir-fry for 2-3 minutes, until they turn pink and opaque. Shrimp cooks super fast, so keep an eye on them! Overcooked shrimp gets rubbery, and nobody wants that. I’ve definitely had a few batches that resembled bouncy balls, oops. You want them just cooked through for a tender Shrimp and Broccoli Ginger Stir-Fry.
- Pour in the Sauce:: Give your prepared sauce another quick whisk to make sure the cornstarch hasn’t settled. Pour it over the shrimp and broccoli. Stir constantly as the sauce thickens, which should only take about 1-2 minutes. It’ll transform from a watery liquid to a glossy, beautiful glaze that clings to every piece of Shrimp and Broccoli Ginger Stir-Fry. This is the magic moment for your Shrimp and Broccoli Ginger Stir-Fry!
- Serve and Enjoy:: Remove the pan from the heat. If you’re using red pepper flakes, now’s the time to sprinkle them in for that little extra zing. Give it a final toss to ensure everything is coated beautifully. The Shrimp and Broccoli Ginger Stir-Fry should be glistening, the broccoli still vibrant, and the shrimp perfectly pink. Serve immediately over steamy rice or noodles. It looks like a restaurant dish, but you totally made it! Pat yourself on the back, you earned it.