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Shrimp and Broccoli Stir Fry

Shrimp and broccoli stir fry combines tender shrimp and crisp-tender broccoli in a glossy garlic-ginger soy sauce, served over fluffy rice. The shrimp cooks in batches in a 12-inch skillet for an easy stovetop dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

Make the rice
  • 1.5 cup rice long-grain white
  • 2.25 cup water
  • 0.25 tsp kosher salt
Make the sauce
  • 0.33 cup chicken broth low-sodium
  • 0.25 cup soy sauce low-sodium
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar packed, light
  • 1 tbsp cornstarch
  • 1 tsp sesame oil toasted
Stir-fry the shrimp and broccoli
  • 1 lb shrimp large, 21 to 25 per pound; peeled and deveined, thawed if frozen
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper
  • 2 tbsp neutral oil such as canola oil, divided
  • 1 lb broccoli florets, cut into bite-size pieces
  • 0.25 cup water
  • 3 cloves garlic minced
  • 1 tbsp ginger fresh, grated

Equipment

  • 1 2-quart saucepan
  • 1 12-inch skillet

Method
 

Make the rice
  1. Rinse the rice under cold water and drain it.
  2. Combine the rice, water, and salt in a 2-quart saucepan; bring to a boil over medium-high heat.
  3. Cover, reduce the heat to low, and simmer for 15 to 18 minutes, until the water is absorbed and the rice is tender.
  4. Remove from the heat and let stand, covered, for 10 minutes.
Make the sauce
  1. Whisk the chicken broth, soy sauce, rice vinegar, brown sugar, cornstarch, and sesame oil in a small bowl until the cornstarch dissolves.
Stir-fry the shrimp and broccoli
  1. Pat the shrimp dry and season with the salt and pepper.
  2. Heat 1/2 tablespoon of the neutral oil in a 12-inch skillet over medium-high heat.
  3. Cook half the shrimp in a single layer for 1 to 2 minutes per side, until opaque and 145°F.
  4. Transfer the shrimp to a plate, add another 1/2 tablespoon oil, and cook the remaining shrimp the same way.
  5. Add the remaining 1 tablespoon oil and the broccoli to the skillet; stir-fry for 2 minutes.
  6. Add the water, cover, and cook for 3 to 4 minutes, until the broccoli is crisp-tender.
  7. Uncover, add the garlic and ginger, and stir-fry for 30 seconds.
  8. Whisk the sauce again, pour it into the skillet, and stir until it simmers and thickens, about 1 to 2 minutes.
  9. Return the shrimp and any accumulated juices to the skillet and toss until heated through.
  10. Serve over the rice.

Notes

For the best texture, avoid overcooking the shrimp. Refrigerate leftovers for up to 3 days; freezing is possible, though the broccoli may soften. For a gluten-free option, use gluten-free tamari in place of soy sauce.