Quick Shrimp and Broccoli Stir Fry
Craving something quick, healthy, and delicious? The Quick Shrimp and Broccoli Stir Fry is your answer! Packed with vibrant vegetables and succulent shrimp, this dish comes together in no time, making it perfect for busy weeknights. Serve it over rice or noodles, and enjoy a mouthwatering meal tonight!
Equipment
- Wooden Spoon
- Peeler
- Frying Pan
- Skillet
- Chef's Knife
- Whisk
Ingredients
- 2 tbsp avocado oil or vegetable oil
- 1 lb raw shrimp jumbo size, peels and tails removed
- 1.5 tbsp soy sauce
- 2 tsp cornstarch
- 0.5 tsp salt
- 0.5 tsp red pepper flakes
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp Sriracha
- 1 tbsp sugar
- 2 tsp rice vinegar
- 1 tbsp olive oil
- 3 cups broccoli florets
- 1 cup carrots sliced thin
- 1 tbsp garlic
- 1 tsp ginger
Instructions
- Combine the shrimp, soy sauce, cornstarch, salt, and red pepper flakes in a medium-sized bowl and toss to coat. Set aside.
- Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
- Heat a large skillet or wok over high heat and add in olive oil. Once hot, add in the broccoli and carrots and stir fry until crisp tender, about 5 minutes. Keep the broccoli moving so it doesn't burn.
- Add in garlic and ginger and cook until fragrant, about 30 seconds. Remove veggies from pan to a large bowl and set aside.
- Return the skillet or wok to the heat and add in avocado oil over high heat. Once hot, add the coated shrimp a few at a time and cook until crisp on both sides and cooked through, about 4 minutes.
- Stir in the sauce and cooked veggies and toss to coat. The cornstarch from the shrimp should help to thicken the sauce as it heats up.
- Serve hot over rice or noodles. Enjoy!
Notes
- If you would like the sauce to be thicker: simply mix up 1 tsp of water with 1 tsp of cornstarch and pour this into the stir fry. Continue cooking until the sauce thickens more.