Description
Shrimp and Broccoli Ginger Stir-Fry: My go-to for a speedy weeknight! Discover honest tips and secrets for this vibrant, flavorful dish.
Ingredients
Scale
- Main Players:
- 1 lb large raw shrimp, peeled and deveined
- 4 cups broccoli florets (from 1 large head)
- 2 tbsp vegetable oil, divided
- Flavor Boosters:
- 1 tbsp fresh ginger, minced (about a 1-inch piece)
- 4 cloves garlic, minced (or more, I always add more!)
- Sauce Saviors:
- 1/4 cup low-sodium soy sauce (or tamari for GF)
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp cold water (for cornstarch slurry)
- Fresh Finishers:
- 1 tbsp sesame seeds, for garnish
- 2 scallions, sliced, for garnish
Instructions
- Prep Your Players:: First things first, let’s get organized for this Shrimp and Broccoli Ginger Stir-Fry. Peel and devein your shrimp if they aren’t already. I usually pat them super dry with paper towels; this helps them get a nice sear later, and avoids that watery mess I once made. Then, chop your broccoli into bite-sized florets – not too big, not too small, you know? Mince that fresh ginger and garlic. Honestly, the smell of fresh ginger and garlic hitting the cutting board is the start of something good, gets me every time.
- Whisk the Magic Sauce:: Now, for the sauce, because a good stir-fry lives and dies by its sauce! In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil. This is where the flavors really start to mingle. In a separate tiny bowl, whisk your cornstarch with a tablespoon or two of cold water until it’s smooth – this is your slurry, and it’s key! I’ve dumped dry cornstarch straight in before and ended up with lumpy gravy; don’t be like me.
- Sear the Shrimp Sensation:: Heat a large skillet or wok over medium-high heat with a drizzle of oil. Once it’s shimmering, add your shrimp in a single layer. Don’t crowd the pan, hon, or they’ll steam instead of sear! Cook for just 1-2 minutes per side until they turn pink and opaque. They cook fast, so keep an eye on ’em; overcooked shrimp are sad shrimp, and I’ve definitely made that mistake before. Remove them from the pan and set aside.
- Broccoli’s Big Moment:: Add a little more oil to the pan if needed. Toss in your broccoli florets. Stir-fry for about 3-5 minutes, until they’re bright green and tender-crisp. I like mine with a bit of a bite, not mushy! If they look a little dry, sometimes I add a tiny splash of water and cover the pan for a minute to steam them just a bit. You want those vibrant green little trees for your Shrimp and Broccoli Ginger Stir-Fry!
- Bring It All Together:: Return the cooked shrimp to the pan with the broccoli. Add the minced ginger and garlic, stirring for about 30 seconds until fragrant—don’t let the garlic burn! Give your whisked sauce a quick stir, then pour it into the pan. Immediately add the cornstarch slurry, whisking constantly. Watch as the sauce magically thickens and coats everything in a glossy, flavorful sheen. This is the moment I always get excited, seeing it all come together. Don’t let it cook too long after adding the slurry, just enough to thicken.
- The Grand Finale:: Remove the pan from the heat. Drizzle with a tiny bit more sesame oil if you want that extra nutty aroma – I always do! Garnish generously with sesame seeds and sliced scallions. Serve immediately over fluffy rice or noodles. The smell, the colors… it’s just so satisfying after a busy day. Enjoy your delicious Shrimp and Broccoli Ginger Stir-Fry!