Delicious, quick, and easy to make take out favorite – right at home!
Shrimp and Broccoli is one of my favorite dishes to order from my local take-out restaurant. It’s insanely easy and quick to make at home that I now find myself ordering less and less. This is great for my pockets, especially considering how affordable this dish is as well.
The key to making this dish perfect each time is to have all of your ingredients ready beforehand. This is a dish that depends on your prep work because everything moves that quickly. Think about it, we’re making shrimp which means that this dish will come alive in under 10 minutes!
Shrimp and Broccoli Preparation!
To start, I always like to make sure that I’m using wild-caught raw shrimp. Using pre-cooked or steamed shrimp will only result in shrimp that’s rubbery and overcooked. You can tell the difference between the two shrimp by its color. If the shrimp is orangey-red then it’s been previously cooked or steamed. Opt for frozen or fresh raw shrimp that’s white or grayish in color. The size of the shrimp is entirely up to you.
I’ve made this dish with small, medium, and large shrimp. They all come out fantastic. The key is to make enough so that everyone eating can have a few pieces of shrimp. Now I personally like to remove the tails of the shrimp because it makes for a better eating experience. However, this is a personal preference and you can keep them on if you wish.
While the shrimp is the star of the dish, the sauce is just as important! To make the sauce, I like to combine soy sauce, oyster sauce, brown sugar, rice wine vinegar, and sesame oil. Together these ingredients come together to make a sauce that will leave you wanting more. Sometimes, I make a little extra so that it perfectly coats the rice in sauce.
Now the secret to making the sauce decadently thick is to add some cornstarch. It’s important that you add the cornstarch to the sauce and mix it together. Once you add the sauce to the shrimp, cook the sauce until it begins to bubble so that it cooks out any paste-ty tasty that the cornstarch may leave behind.
All in all, this is the perfect weeknight dish. You can make it in 30 minutes or less all while satisfying your craving for takeout!
… and now for the recipe!
- 2lbs Raw Wild Caught Shrimp
- 2 cups Broccoli Florets
- ¼ cup Light Sodium Soy Sauce
- 5 Garlic Cloves Minced
- 2 tbsp Oyster Sauce
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Light Brown Sugar
- 2 Scallions
- 1 tsp Fresh Grated Ginger
- 1 ½ tsp Sesame Oil
- 2 tsp Cornstarch
- Olive Oil
- Remove shells and tails from shrimp. Pat dry and set aside
- In a medium mixing bowl, combine soy sauce, oyster sauce, brown sugar, rice wine vinegar, sesame oil, and cornstarch. Mix together until well combined. Set aside
- Dice broccoli into small pieces and set aside. This will help the broccoli cook quickly later on
- Heat a deep-sided skillet over medium heat and add olive oil. Next, add fresh garlic and grated ginger. Saute for 2 minutes then add wild-caught raw shrimp. After 2 minutes, flip shrimp over making sure not to overcook. Then add diced broccoli and mix together
- After sauteeing broccoli and shrimp for 1 minute, add the sauce and mix. The cornstarch in the sauce will help thicken the sauce. Continue mixing for the next 2-3 minutes and then turn off flame to prevent shrimp from overcooking. In the end, garnish with scallions or sesame seeds. Serve with white rice and enjoy while hot