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Shrimp and Broccoli Stir Fry

Quick and easy seafood stir fry with tender shrimp, crisp broccoli, and savory oyster sauce. Ready in under 30 minutes.

Difficulty Hard
Time 12 min
Servings 4
Ingredients 17
Steps 13
Shrimp and Broccoli Stir Fry
Asian Chinese seafood Updated 12/22/2025

Ingredients

Measured from the catalog payload.

  • 1 lb shrimp peeled and deveined
  • 3 cups broccoli floret
  • 3/4 cup broccoli stalk sliced
  • 1 carrot sliced
  • 5 cloves garlic minced
  • 2 tablespoons shaoxing cooking wine
  • 1/4 teaspoon ground white pepper
  • 1 quart water
  • 3 tablespoons cooking oil
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons sesame oil
  • 1 1/2 tablespoons cornstarch
  • 1/4 cup water
  • 5 tablespoons water
  • 1 1/2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sugar

Instructions

13 cooking steps

  1. Combine all sauce ingredients (5 tablespoons water, soy sauce, oyster sauce, and sugar) in a bowl. Mix well and set aside.
  2. Bring 1 quart of water to a boil in a cooking pot. Add 1 1/2 teaspoons salt and the broccoli florets. Boil for 1 minute.
  3. Add broccoli stalks and sliced carrots. Continue boiling for 1 more minute.
  4. Remove vegetables from pot and immediately soak in ice-cold water for 3 minutes. Drain and set aside.
  5. Heat 3 tablespoons cooking oil in a wok or large pan over medium-high heat. Sauté the minced garlic until it turns light brown, about 30 seconds.
  6. Add the shrimp. Stir-fry until they turn pink and opaque, about 2 to 3 minutes.
  7. Pour in the Shaoxing cooking wine. Continue sautéing until the liquid evaporates completely, about 1 minute.
  8. Add the blanched vegetables. Stir-fry for 1 minute to heat through.
  9. Pour in the sauce mixture and stir to combine. Let it bubble for 30 seconds.
  10. Season with 1/4 teaspoon ground white pepper.
  11. Drizzle with 1 1/2 teaspoons sesame oil and give everything a toss.
  12. Combine slurry ingredients (cornstarch and 1/4 cup water) and mix well. Pour into the wok and stir immediately. Continue cooking until the sauce thickens, about 1 minute.
  13. Transfer to a serving plate. Serve hot with steamed rice.

Catalog details

Useful for browsing and sync.

Dinner, Lunch, Main Course, Shrimp easy, healthy, quick, stir fry Public recipe Revision 1

Recipe notes

  • Shaoxing wine: Substitute with dry sherry if unavailable. You can find it in most Asian grocery stores near the soy sauce.
  • Shrimp: Fresh is best, but frozen works fine. If using frozen, thaw completely and pat very dry with paper towels. Excess water will make your stir fry watery.
  • Vegetables: Feel free to swap in snow peas, snap peas, bell peppers, or baby corn. Just adjust blanching time based on how tender each vegetable is.
  • Storage: Leftovers keep for 2 days in the fridge in an airtight container. Reheat in a hot wok or pan, not the microwave. Microwave will overcook the shrimp and make them rubbery. Not recommended for freezing.
  • Make ahead: You can blanch the vegetables up to 4 hours ahead. Keep them refrigerated until ready to stir fry.
  • Wok alternative: A large skillet works fine if you don’t have a wok. Just make sure it’s big enough that ingredients aren’t crowded.
  • High heat is essential: Stir fry needs really high heat. If your pan isn’t hot enough, everything steams instead of searing.