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broccoli and shrimp stir-fry in a white bowl
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5 from 1 vote

Shrimp Broccoli Stir Fry

Want a quick and easy dinner idea? This shrimp broccoli stir fry is ready in minutes yet turns out so tasty. It's loaded with tender-crisp veggies, shrimp, and a savory sauce for a delicious and nutritious meal the whole family will love.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Entree
Cuisine: Asian
Servings: 4 Servings
Calories: 342kcal


  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 1 tablespoon Chinese cooking wine
  • 2 head broccoli, cut into florets
  • 2 large carrots, peeled and cut thinly on a bias
  • 2 tablespoons canola oil
  • 1 onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced

For the Stir-fry Sauce

  • 1/2 cup poaching liquid, reserved from parboiling the broccoli
  • 1/3 cup oyster sauce
  • 2 tablespoons Chinese cooking wine
  • 2 tablespoons rice vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch


  • In a bowl, combine shrimps, corn starch, and Chinese cooking wine. Massage shrimp to fully coat and marinate for about 8 to 10 minutes. Drain shrimps well, squeezing any excess liquid.
  • In a sauce pot over medium heat, bring about 1 quart of salted water to a boil. Add broccoli and carrots and cook for about 1 to 2 minutes or until tender yet crisp.
  • With a slotted spoon, remove the vegetables from pot and plunge the vegetables into a bowl of ice water. Reserve 1/2 cup of the parboiling liquid.
  • When completely cold, drain the vegetables well in a colander.
  • In a wide, heavy-bottomed pan over high heat, heat 1 tablespoon of the oil. Add shrimp and cook, turning as needed, just until color changes. Remove from pan and drain on paper towels.
  • Wipe down the surface of the pan if needed. Increase heat to high and add the remaining 1 tablespoon of oil. Add onions and garlic and cook, stirring regularly, for about 30 seconds or until softened.
  • In a bowl, combine the sauce ingredients and stir until well-blended. Add to the pan and bring to a simmer until slightly thickened.
  • Add shrimp and cook for about 1 to 2 minutes.
  • Add broccoli and carrots and cook, stirring to combine and fully coat with sauce, for about 1 to 2 minutes or until heated through.
  • Season with salt and pepper to taste.


Cut the vegetables in uniform sizes to ensure even cooking.


Calories: 342kcal | Carbohydrates: 36g | Protein: 25g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1295mg | Potassium: 1250mg | Fiber: 9g | Sugar: 11g | Vitamin A: 7194IU | Vitamin C: 275mg | Calcium: 233mg | Iron: 3mg