Juicy, tender shrimp and crisp green broccoli tossed in a savory, aromatic garlic-soy glaze—this Garlic Shrimp & Broccoli Stir-Fry comes together in less than 15 minutes for a quick, high-protein weeknight dinner!
Why You’ll Love This Recipe
Ultra-Fast Weeknight Meal: Ready from stove to table in 15 minutes flat.
Packed with Flavor: A glossy blend of garlic, oyster sauce, and a hint of sesame oil creates a restaurant-quality sauce.
Low-Calorie & High-Protein: Loaded with clean protein and fiber-rich vegetables.
Essential Kitchen Equipment
Large Wok or Non-Stick Skillet: For quick, high-heat searing.
Small Bowl & Whisk: To pre-mix the savory stir-fry sauce.
Chef’s Knife & Cutting Board: For prepping garlic, broccoli, and chilis.
Ingredients
Stir-Fry Base:
1 lb Large shrimp (peeled and deveined, tail-on or off)
2 cups Fresh broccoli florets (bite-sized)
3 cloves Garlic (minced)
1 tbsp Vegetable oil (or neutral cooking oil)
Salt, to taste
1 small Red chili (sliced, optional for heat)
Savory Garlic Glaze:
1 tbsp Soy sauce
1 tbsp Oyster sauce
1 tsp Honey
1/2 tsp Ground black pepper
1/2 tsp Sesame oil
Step-by-Step Instructions
Step 1: Prepare the Sauce
1. In a small bowl, whisk together the 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp honey, 1/2 tsp black pepper, and 1/2 tsp sesame oil until smooth. Set aside.
Step 2: Blanch or Steam Broccoli
1. Steam the 2 cups broccoli florets with 2 tablespoons of water in a covered dish for 1 to 2 minutes until bright green and tender-crisp. Drain any excess water.
Step 3: Sear the Shrimp
1. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat.
2. Add the 1 lb shrimp in a single layer and season with a small pinch of salt. Cook for 1 to 2 minutes per side until pink and opaque. Remove shrimp from the pan and set aside briefly to avoid overcooking.
Step 4: Combine & Sauce
1. In the same skillet, add the 3 cloves minced garlic and optional sliced red chili. Stir-fry for 30 seconds until fragrant.
2. Add the steamed broccoli and cooked shrimp back into the skillet.
3. Pour the pre-mixed sauce over everything and toss continuously on medium-high heat for 1 to 2 minutes until every piece is evenly coated in a glossy, hot glaze.
4. Remove from heat immediately and serve hot over steaming jasmine rice or cauliflower rice!
Chef’s Tips
Don’t Overcook the Shrimp: Shrimp cooks fast! As soon as they turn pink and form a C-shape, remove them from heat so they stay tender and juicy.
Thick Glaze Option: For a thicker takeout-style sauce, mix 1/2 tsp cornstarch into 1 tbsp cold water and whisk it into the stir-fry sauce before adding to the pan.
Nutritional Breakdown (Per Serving / 2 Servings Yield)
Servings: 2 servings
Calories: ~260 kcal
Protein: 32g
Net Carbs: 9g
Fat: 10g
Frequently Asked Questions (FAQ)
Can I use frozen broccoli or frozen shrimp?
Yes! Thaw frozen shrimp completely and pat them thoroughly dry with paper towels before cooking to get a great sear. For frozen broccoli, thaw and drain well so it doesn’t add excess water to the sauce.