Oh, shrimp and broccoli stir fry. Just the name makes my heart skip a beat. I swear, if there ever was a culinary love story, this would be it—simple ingredients that transform into something magical. It’s like a weekday miracle in a skillet. Picture this: succulent shrimp mingling with bright, crisp broccoli, all enveloped in a savory sauce that dances on your taste buds. It’s the kind of dish that makes you feel like you’re dining at a fancy restaurant, but you’re actually just enjoying a Tuesday night at home, probably wearing pajamas.
And speaking of home, do you ever just get hit with a wave of nostalgia when you cook? Like when the sizzle of the pan takes you back to your mom’s kitchen or that time you tried to impress someone special with your culinary skills (and maybe failed spectacularly, but that’s beside the point). Anyway, this recipe is a keeper. It’s quick, it’s easy, and it just might make you fall in love with cooking all over again. So grab your apron and let’s get stirring!
Steps
- Marinate the Shrimp: Combine defrosted shrimp with soy sauce, cornstarch, salt, and red pepper flakes in a bowl. Mix well to coat the shrimp thoroughly and set aside.
- Prepare the Stir Fry Sauce: In another bowl, whisk together soy sauce, hoisin sauce, Sriracha sauce, sugar, and rice vinegar. Set this sauce mixture aside for later use.
- Cook the Vegetables: Heat oil in a wok over high heat until shimmering. Add broccoli and carrots, stirring frequently, and cook until they are tender-crisp, about 5 minutes. Add garlic and ginger, cooking until fragrant for about 30 seconds, then remove the veggies from the wok.
- Cook the Shrimp: Return the wok to high heat, add more oil, and once it’s hot, add the marinated shrimp. Cook the shrimp until they are browned and cooked through, about 4 minutes, ensuring they remain plump and not overcooked.
- Combine and Serve: Add the cooked vegetables back into the wok with the shrimp, pour in the prepared sauce, and stir everything together. The cornstarch will thicken the sauce, coating the shrimp and vegetables nicely. Serve hot, optionally over rice or noodles.
Ingredients
- 2 tablespoons avocado oil (or vegetable oil)
- 1 pound raw jumbo shrimp, peeled and tails removed
- 1½ tablespoons soy sauce
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 1 tablespoon olive oil
- 3 cups broccoli florets
- 1 cup carrots, sliced thin
- 1 tablespoon garlic
- 1 teaspoon ginger
- Soy sauce
- Hoisin sauce
- Sriracha sauce
- Sugar
- Rice vinegar
Nutritional Values
Calories: 996 kcal | Carbohydrates: 66 g | Protein: 78 g | Fat: 48 g | Saturated Fat: 6 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 30 g | Trans Fat: 0.06 g | Cholesterol: 570 mg | Sodium: 7122 mg | Potassium: 2136 mg | Fiber: 12 g | Sugar: 30 g | Vitamin A: 24222 IU | Vitamin C: 264 mg | Calcium: 462 mg | Iron: 6 mg
FAQ
- Can I use other proteins instead of shrimp in this stir fry?
- Absolutely! You can substitute shrimp with small diced chicken breast or even tofu for a vegetarian option.
- What vegetables can I use if I don’t have broccoli and carrots?
- Feel free to swap broccoli and carrots with any vegetables you have on hand like zucchini, bell peppers, onions, or green beans.
- How can I control the spiciness of the stir fry?
- The recipe includes Sriracha sauce for a bit of heat, but you can adjust the amount according to your taste. You can reduce, increase, or omit it entirely to suit your preference.
- Can I prepare any part of the stir fry ahead of time?
- Yes, you can marinate the shrimp up to 24 hours in advance. Additionally, prepping all ingredients before cooking will make the process smoother and quicker.
- How should I store leftovers, and how long will they last?
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, stir fries are best enjoyed fresh for optimal flavor and texture.
Tips
- Prep Ingredients in Advance: Prepare all your ingredients before you start cooking, as stir fry dishes cook rapidly. Having everything ready ensures a smooth cooking process.
- Avoid Overcooking Shrimp: Shrimp cook very quickly on high heat, curling up when done. To maintain their tender texture, avoid overcooking them as this can lead to a chewy consistency.
- Keep Vegetables Moving: When stir-frying broccoli and carrots, keep them moving in the pan to prevent burning. Aim for a tender-crisp texture, which should take about 5 minutes depending on your pan’s heat.
- Customize Sauce Thickness: If you prefer a thicker sauce, mix 1 teaspoon of water with 1 teaspoon of cornstarch and stir it into the dish. Continue cooking until the sauce reaches your desired consistency.
Equipment
- Wok – Ideal for stir-frying due to its shape, which allows for even cooking at high temperatures.
- Whisk – Useful for combining the stir fry sauce ingredients.
- Large Skillet – If you don’t have a wok, a large skillet can be used as an alternative.
- Bowl Set – For marinating shrimp and mixing the sauce, having a set of mixing bowls can be helpful.
- Garlic Press – Though optional, a garlic press can be handy for quickly mincing garlic.
- Ginger Grater – A small grater designed for ginger can make preparing fresh ginger easier.
