Stir-Fried Shrimp and Broccoli

Whenever I go out for Chinese food, the broccoli on the menu is sure to have my name on it. Very occasionally I’ll switch it up and go for something different, like vegetable moo-shu or some kind of Chinese-adorned green beans, but in general it’s stir-fried broccoli that’s going on my plate. Broccoli in white sauce, broccoli in brown sauce, tofu and broccoli, or occasionally shrimp and broccoli, like I made for last night’s dinner…Whatever it is, my order will probably include that tree-looking veggie known as broccoli. In fact, Chinese-seasoned is probably my favorite way to eat the nutrient-rich, royal green crowns.

What could be even tastier than take-out Chinese broccoli? A homemade version, of course! Made at home, this stir-fried dish keeps all the flavor with less of the gluck. Plus, with your eye on the stove, you can avoid having your shrimp being cooked to a chewy, rubbery death. Another perk? Say your goodbyes to that vain, plain Jane white rice because by cooking at home, you can guarantee that it’s brown rice that will be served under your stuperstar broccoli. Win.

Stir-Fried Shrimp and Broccoli

Yield: Serves 2


  • -1 1/2 Tbsp. olive oil
  • -5 cloves garlic, minced
  • -1 1/2 inch piece of ginger, peeled and minced
  • -2 medium-sized broccoli crowns, chopped into bite-sized florets
  • -1/4 cup light soy sauce
  • -1 Tbsp. Hoison sauce
  • -35-40 large shrimp, de-veined and de-shelled
  • -3 scallions, diced
  • -1/2 cup brown rice
  • -Garlic salt, pinch


  1. Place rice, one cup of water, and pinch of garlic salt in a small saucepan. Cover and bring to a boil. Reduce heat to simmer, and cook 45-50 minutes, until rice is tender. Set aside.
  2. Heat oil over medium-high in a large skillet. Add garlic and ginger, and saute until browned, about 3 minutes. Stir in broccoli and soy sauce, and cook for 3 minutes, stirring occasionally. Add shrimp and hoison sauce, and cook until shrimp are pink, 3-5 minutes. Remove from heat. Stir in scallions. Serve atop rice.

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  • Reply
    November 4, 2011 at 6:30 am

    Oh my goodness looks so yummy 🙂

  • Reply
    The Candid RD
    November 4, 2011 at 6:42 am

    I agree, whenever I eat Chinese food I always order something with broccoli in it! And, quite honestly, it’s usually shrimp and broccoli. So, this recipe sounds perfect.
    Enjoy your weekend Grace!

  • Reply
    November 4, 2011 at 6:54 am

    This looks absolutely delicious – so healthy and fresh.

  • Reply
    November 4, 2011 at 9:06 am

    my go to is melissa clark’s roasted shrimp and broccoli – it’s easy and insanely good. roast the broccoli (cut into small florets) with olive oil, s&p, cumin and crushed red pepper for 20 min at 375. toss raw shrimp with lemon zest, olive oil and cumin and throw them on top of the broccoli for the last 10 min. when it comes out, squeeze lemon juice over it all and serve over rice. ridiculously easy and i promise, once youve had roasted broccoli w/ lemon, youll never go back!

  • Reply
    November 4, 2011 at 11:20 am

    Ummm…yum! I love stir frys. Broccoli is my FAVE vegetable. Could I use a wok with this you think? I just bought one and I’ve been dying to use it.

  • Reply
    Hannah (BitterSweet)
    November 5, 2011 at 10:21 am

    There really is something about Chinese takeout broccoli… I’ve always wondered about it, but never tried making it at home. I think it’s about time! Broccoli and tofu, here I come. Thanks for sharing. 🙂

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