Okay, I have to be honest—this dish totally revives my love for quick weeknight dinners. Picture this: juicy shrimp sizzling with garlic, broccoli turning bright green with just the right snap, all dancing in a glossy, savory sauce. It’s that perfect mix of fresh, garlicky, and downright satisfying that makes you wanna high-five yourself for cooking. And the best part? You can whip this up in under 20 minutes. If you ever find yourself staring blankly at the fridge wondering what to make, this stir-fry has your back with big flavors and minimal fuss. Trust me, once you try it, you’ll be throwing it together on repeat—in love with every bite!
Quick Facts
Yield: Serves 3–4
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Ingredients
For the Main Dish:
1 lb raw shrimp, peeled and deveined
3 cups broccoli florets
4 cloves garlic, minced
2 tbsp vegetable oil (or any neutral oil)
1/4 tsp crushed red pepper flakes (optional, for a little heat)
For the Sauce / Garnish:
3 tbsp soy sauce
1 tbsp oyster sauce (optional but adds great depth)
1 tsp cornstarch mixed with 2 tbsp water (to thicken)
1 tsp honey or brown sugar
1/2 tsp toasted sesame oil
2 green onions, thinly sliced (for garnish)
How I Make It
Step 1:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the shrimp. Cook for about 2 minutes on each side until they turn pink and opaque. Don’t overcrowd the pan so they sear nicely rather than steam. Remove shrimp and set aside.
Step 2:
Add the remaining tablespoon of oil to the same pan. Toss in the broccoli florets and stir-fry for 3–4 minutes until they’re bright green and just tender but still have a nice crunch. If your broccoli looks like it’s browning too fast, lower the heat slightly.
Step 3:
Push broccoli to one side and add the minced garlic and optional red pepper flakes to the empty spot. Stir-fry for 30 seconds until fragrant—watch it carefully so it doesn’t burn!
Step 4:
Return the shrimp to the pan, then pour in the soy sauce, oyster sauce, honey, and cornstarch slurry. Stir everything together so the sauce thickens and coats the shrimp and broccoli evenly (about 1–2 minutes).
Step 5:
Drizzle sesame oil over the stir-fry and give it a final toss. Remove from heat and sprinkle sliced green onions on top for a fresh, slightly pungent finish.
Variations & Tips
Swap broccoli for snap peas or asparagus for a different crunch.
Use chicken or tofu instead of shrimp for a twist.
If you like it saucier, double the sauce amounts but adjust cornstarch accordingly.
Quick tip: If shrimp starts releasing water and steaming, increase the heat to get better searing.
For extra garlic punch, add a teaspoon of garlic powder in the sauce.
Serve over steamed jasmine rice or noodles to soak up that delicious sauce.
How I Like to Serve It
I love serving this stir-fry with fluffy white rice and a side of crunchy cucumber salad during warm spring evenings. It’s light enough for a weekday dinner but fancy enough if friends suddenly drop by. In the winter, I pair it with comforting egg noodles and steamed dumplings—because hey, garlic shrimp deserves a little celebration!
Notes
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to avoid rubbery shrimp.
Frozen broccoli can be used but drain thoroughly to prevent sogginess.
Closing: This Garlic Shrimp and Broccoli Stir-Fry is a fuss-free crowd-pleaser that combines fresh flavors and speedy cooking, making it an all-time favorite in my kitchen.
