The simplest and tastiest broccoli and shrimp stir-fry recipe is here to rock! My favorite shrimps are teamed up with healthy broccoli to take you to a pleasurable culinary journey!
First thing first! Sincere apology for being away for 4 days! I know I have been away for a while but I was just taking a break. Managing work and blog simultaneously becomes tricky at times and I get stuck in between. I really don’t feel at peace if I don’t come and talk to you guys for more than 2 consecutive days! I swear you all have become a very significant part of our life and rightfully so!
I always try to bring easy and tasty homely recipes which you can make in the comfort of your own kitchen and make your family and yourself happy. If you guys hadn’t accepted me the way you did and let me contribute to your meal plans, this blogging journey of mine would have stopped long back. So I can’t thank you enough for your love and support and I owe you all an apology for being away!
That being said, let’s jump into today’s delicacy!
I have come back with another shrimp stir fry recipe and this is gonna be another blockbuster just like my chicken and broccoli stir fry. Wondering how I could be so sure?
Because this broccoli and shrimp stir fry is simply to die for. The flavors of this stir fry come from an amazing mixture of various sauces which complements the salty prawns amazingly. The sauce is sweet, sour and spicy at the same time which makes the otherwise bland broccoli delightfully delicious; the prawns become all the more irresistible once stir fried with the wonderful oriental flavored sauce.
I adapted this recipe from Chunga’s wonderful blog damndelicious.net. I made few changes according to my pantry supplies as well as my likings. I added fish sauce because I love the way it enhances flavors of any oriental dish. I substituted sesame oil with sunflower oil since I didn’t have it handy. I am sure the sesame oil would have added more intense flavor; so I am sure gonna repeat this recipe once I get my hands on good quality sesame oil.
But I must also mention that even with sunflower oil this dish turned out amazing. Just serve this up warm on a bowl of white rice and enjoy the incredible Oriental flavors in tranquility! This can be the newest addition to your list of ultimate comfort foods!
- Medium shrimp – 750 gms (about 10 to 15), peeled and deveined
- Broccoli florets – 4 cups
- Olive oil – 1 tbsp
- Sesame seeds – 1 tsp
- Green onion/spring onion – 1, thinly sliced
- Salt and black pepper to taste
- Light soy sauce – 3 tbsp
- Oyster sauce – 2 tbsp
- Rice wine vinegar – 1 tbsp
- Fish sauce – 1 tbsp
- Brown sugar, packed – 1 tbsp
- Freshly grated ginger – 1 tbsp
- Garlic – 6 cloves, minced
- Vegetable oil – 1 tsp [Original recipe called for sesame oil, but I didn’t have it handy so I replaced it with sunflower oil. Sesame oil will add a more intense oriental flavor to the dish.]
- Cornflour/cornstarch – 1 tsp
- Sriracha sauce – 1 tsp, optional
- Peel and devein the shrimp keeping the tails intact. I also kept the heads intact but you can remove them if you wish. Season the shrimps with salt and set aside.
- Steam the broccoli florets in boiling water for 5 minutes until soft but not mushy. Do not overcook the broccoli. Drain the broccoli and rinse in cold water. Set aside.
- First make the sauce by combining together soy sauce, oyster sauce, fish sauce, Sriracha sauce, rice wine vinegar, brown sugar, ginger, garlic, oil and cornflour in a small bowl. Whisk everything well to make a homogeneous sauce. Set aside.
- Heat olive oil in a large non-stick skillet over medium high heat. Add the shrimp and sauté them until pink, about 2-3 minutes each side. Take them out on a plate.
- Next add a bit more oil into the skillet and add the steamed broccoli. Season with salt and pepper and give few quick stir.
- Now stir in the sauce mixture until well combined and slightly thickened, about 1-2 minutes. Return the sautéed shrimps to the skillet and coat them well with the sauce.
- Garnished with sesame seeds and green onion. Serve hot!