I just made Shrimp And Broccoli that looks restaurant-level, crunches perfectly, and has a sauce you will want to steal the jar for.

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I get weirdly obsessed with Shrimp And Broccoli cooked in a punchy garlic sauce. I love how the raw shrimp, peeled and deveined snap against crisp broccoli florets.

It’s loud, salty, a little sweet, and anything but bland. Garlic Shrimp vibes but with more texture and way more speed.

And there’s satisfaction in the messy plate, sauce clinging to every bite. I’m not into frou-frou dinners.

Give me this, simple, fast, totally craveable. I’ll eat it any night of the week.

No fuss, no frills, just garlic and soy and that salty umami tug that makes me close my eyes.

Ingredients

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Shrimp: juicy protein, it’s super quick.
Broccoli: crunchy, green, it’s pretty healthy.
Water chestnuts: surprising pop, they add crunch.
Garlic: pungent kick, it’ll wake everything.
Ginger: warm zing, it’ll brighten sauce.
Green onions: fresh bite, they’re great garnish.
Vegetable oil: neutral, it’ll handle high heat.
Sesame oil: nutty aroma, it’s very aromatic.
Soy sauce: salty umami, it’s the base.
Oyster sauce: savory sweet depth, it’s rich.
Rice wine: mild acidity, it’ll add nuance.
Cornstarch: thickens sauce so it clings.
Water or broth: loosens sauce, broth’s more flavorful.
Sugar: balances salt, it’s small but needed.
Salt and pepper: basic seasoning, adjust to taste.
Red pepper flakes: optional heat, it’ll sting a bit.

Ingredient Quantities

1 lb (450 g) raw shrimp, peeled and deveined, tails optional

2 cups broccoli florets, about 300 g, stems trimmed

1 can (8 oz / 225 g) sliced water chestnuts, drained

4 large garlic cloves, minced

1 tsp fresh ginger, minced or grated

2 green onions, sliced on the bias

2 tbsp vegetable oil, for stir frying

1 tsp sesame oil, for flavor

3 tbsp light soy sauce

2 tbsp oyster sauce

1 tbsp rice wine or dry sherry, or sub a little chicken broth

1 tbsp cornstarch, for the sauce

1/4 cup (60 ml) water or low sodium chicken broth, to make the sauce

1 tsp granulated sugar

Salt and black pepper, to taste

Pinch of red pepper flakes or a few dashes of chili oil, optional

How to Make this

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1. Pat shrimp dry, season lightly with salt and pepper, then toss with 1/2 tablespoon cornstarch and the rice wine or sherry; let sit 5 to 10 minutes while you prep the veg.

2. Mix the sauce: in a small bowl whisk the remaining 1/2 tablespoon cornstarch into the 1/4 cup water or chicken broth, then stir in soy sauce, oyster sauce, sugar, sesame oil and a pinch of red pepper flakes or a few dashes of chili oil if using. Set aside.

3. Blanch the broccoli in boiling salted water 1 to 2 minutes until bright green and barely tender, then plunge into ice water to stop cooking; drain well. This keeps it crisp and vivid.

4. Heat a wok or large skillet over high heat until very hot, add the vegetable oil and swirl to coat. When it just starts to shimmer add the shrimp in a single layer and stir fry 1 to 2 minutes per side until pink and almost cooked through; remove shrimp and set aside. Don’t crowd the pan or they will steam.

5. Lower heat slightly, add a bit more oil if needed, then add minced garlic and ginger; stir for about 20 to 30 seconds until aromatic but not browned.

6. Add the drained water chestnuts and blanched broccoli to the pan and toss for 1 minute to reheat and combine flavors.

7. Return the shrimp to the wok, pour the prepared sauce over everything and stir constantly until the sauce thickens and coats the ingredients, about 1 minute. If sauce gets too thick add a splash of water or broth.

8. Taste and adjust seasoning with salt, pepper, or a little extra soy if you want it saltier. Finish with sliced green onions and a drizzle of sesame oil for extra flavor.

9. Serve immediately over steamed rice or noodles. Leftovers reheat quickly in a hot pan, but add a splash of water to loosen the sauce if it tightens up.

Equipment Needed

1. Wok or large heavy skillet for stir frying
2. Cutting board and sharp chef’s knife for chopping garlic ginger and slicing green onions
3. Medium bowl to toss shrimp with cornstarch and rice wine
4. Small bowl plus a whisk or fork to mix the sauce
5. Pot for blanching broccoli and a bowl of ice water to shock it
6. Colander or slotted spoon to drain the broccoli and shrimp
7. Spatula or long-handled tongs to stir fry and flip the shrimp
8. Measuring spoons and a 1/4 cup measure for sauces and cornstarch
9. Serving bowls or a rice pot for steaming rice and plating leftovers

FAQ

Q: Can I use frozen shrimp? How should I thaw them?

A: Yes. Put frozen shrimp in a colander and run cold water over them for 5 to 7 minutes, gently tossing so they all thaw evenly. Pat dry before cooking so they sear instead of steaming.

Q: How do I stop the shrimp from getting rubbery?

A: Cook shrimp fast over high heat for 2 to 3 minutes total, until just pink and opaque. Remove them immediately, then add back at the end. Overcooking is the main reason they get tough, and crowding the pan makes it worse.

Q: Can I make the sauce thicker or thinner?

A: To thicken, mix a little more cornstarch with cold water and stir it in, cook 30 to 60 seconds until glossy. To thin, add a splash more water or broth and heat till combined. Add the slurry slowly so it doesnt go too thick.

Q: Is this dish gluten free?

A: Not by default. Light soy sauce and many oyster sauces have gluten. Use gluten free tamari and a certified gluten free oyster sauce or substitute with more tamari and a touch of fish sauce if you need it gluten free.

Q: Can I swap other vegetables for the broccoli or water chestnuts?

A: Sure. Snap peas, bok choy, bell peppers, or sliced carrots work great. Water chestnuts add crunch, so if you drop them, toss in sliced radish or raw cashews at the end for texture.

Q: How long will leftovers keep and reheating tips?

A: Keeps 2 to 3 days in the fridge in an airtight container. Reheat gently in a skillet with a little oil or microwave briefly, add a splash of water or broth so the sauce loosens up. Shrimp can get a bit dry after reheating, so dont overcook.

Shrimp With Broccoli In Garlic Sauce Recipe Substitutions and Variations

For 1 lb shrimp:
- 14 oz firm tofu, pressed and cubed, for a veg option
- 1 lb boneless chicken thigh, sliced thin, cooks similarly
- 1 lb bay scallops, if you want a sweeter shellfish
For 2 cups broccoli florets:
- Snap peas or snow peas, they stay crisp and bright
- Bok choy, chopped (use leaves and stems separately for even cooking)
- Cauliflower florets, same cook time if cut small
For 2 tbsp oyster sauce:
- Hoisin sauce, a bit sweeter so use a little less
- Mushroom soy or vegetarian oyster sauce, for umami without seafood
- 1 tsp miso dissolved in the soy sauce, adds depth if you don’t have oyster
For 1 tbsp cornstarch:
- Arrowroot powder, same amount, gives a clear glossy sauce
- Potato starch, use same amount but low heat works best
- All purpose flour, use 2x the amount and cook a little longer to thicken

Pro Tips

1. Pat the shrimp really dry and toss them with the cornstarch mix right before cooking; that little coating gives a nicer sear and keeps them from getting rubbery, but dont let them sit too long or the cornstarch gets gummy.

2. Blanch the broccoli then shock in ice water, squeeze out excess moisture before stir frying; it stays bright and crisp and reheats way better. Also slice the florets small so they heat through fast with the shrimp.

3. Get the pan screaming hot and dont crowd it. Cook shrimp in one thin layer, quick 1 to 2 minutes per side, then remove. Doing it in batches is annoying but worth it for actual browning instead of steaming.

4. Mix the sauce ahead and have it ready in a small bowl. Once you add it to the wok stir constantly and work fast; if it thickens too much, add tiny splashes of hot water or broth until it coats everything nicely.