Garlic Shrimp with Broccoli Recipe

There are some recipes that just instantly become part of your regular rotation, the kind you can whip up on a busy Tuesday night yet feel like you’re eating something special. This Garlic Shrimp with Broccoli is precisely that kind of dish in my household. The first time I made it, I was looking for something quick, healthy, and packed with flavor – a tall order sometimes! But the combination of succulent shrimp, crisp-tender broccoli, and that incredibly fragrant garlic sauce hit all the right notes. My family devoured it, even the picky eaters who usually eye green vegetables with suspicion. The sizzle of the shrimp hitting the hot pan, the vibrant green of the broccoli, and the intoxicating aroma of garlic filling the kitchen – it’s a sensory experience that promises deliciousness. Since then, it’s become a go-to, not just for its speed and taste, but for its versatility. It feels nourishing yet indulgent, simple yet sophisticated. It’s proof that healthy eating doesn’t mean sacrificing flavor, and quick meals don’t have to come from a takeout box. This recipe isn’t just about feeding the family; it’s about creating a moment of shared enjoyment around a truly satisfying meal, made with love (and a healthy dose of garlic!).

Ingredients for Perfect Garlic Shrimp With Broccoli

This recipe relies on fresh, simple ingredients coming together beautifully. Using quality components will make a noticeable difference in the final dish. Here’s what you’ll need:

• Shrimp: 1.5 lbs large shrimp (about 21-25 count per pound), peeled, deveined, tails on or off (preference). Fresh or frozen (and thawed) work well. Using larger shrimp ensures they stay juicy and don’t overcook easily.
• Broccoli: 1 large head of broccoli (about 1-1.25 lbs), cut into bite-sized florets. Aim for consistency in size for even cooking. You can also use the tender parts of the stalk, peeled and thinly sliced.
• Garlic: 6-8 cloves garlic, minced (about 2-3 tablespoons). This is the star flavor, so be generous! Adjust to your personal preference, but don’t skimp. Fresh garlic offers the best flavor.
• Ginger: 1 tablespoon fresh ginger, minced or finely grated. Ginger adds a wonderful warmth and complexity that complements the garlic.
• Olive Oil: 2 tablespoons extra virgin olive oil (or avocado oil). For sautéing the aromatics and shrimp.
• Sesame Oil: 1 teaspoon toasted sesame oil. Added at the end for its distinct nutty aroma and flavor. A little goes a long way.
• Low-Sodium Soy Sauce: 1/3 cup. The backbone of the sauce. Use low-sodium to better control the saltiness. Tamari can be substituted for a gluten-free option.
• Chicken Broth or Water: 1/4 cup. Adds volume to the sauce and helps steam the broccoli slightly. Low-sodium chicken broth adds more flavor than water.
• Honey or Brown Sugar: 1 tablespoon (optional, adjust to taste). Balances the saltiness of the soy sauce and adds a hint of sweetness. Maple syrup can also be used.
• Cornstarch: 1 tablespoon. Used to thicken the sauce, giving it that glossy coating.
• Water (for slurry): 2 tablespoons cold water. To dissolve the cornstarch before adding it to the hot sauce.
• Red Pepper Flakes: 1/4 – 1/2 teaspoon (optional). For a touch of heat. Adjust based on your spice tolerance.
• Black Pepper: Freshly ground, to taste.
• Optional Garnish: Toasted sesame seeds, sliced green onions.

Ingredient Deep Dive: Why These Choices Matter

• Shrimp Selection: While any size shrimp works, larger shrimp (21-25 count or bigger) are less prone to overcooking quickly in a stir-fry. Ensure they are properly peeled and deveined. Deveining removes the digestive tract, which can have a gritty texture. Leaving tails on looks nice presentation-wise, but removing them makes for easier eating. If using frozen shrimp, thaw them completely under cold running water or overnight in the refrigerator, then pat them thoroughly dry before cooking. Excess moisture will prevent browning and steam the shrimp instead of searing them.
• Broccoli Matters: Choose broccoli heads that are firm, with tight, dark green florets. Avoid any with yellowing or soft spots. Cutting the florets into uniform bite-sized pieces is crucial for even cooking. Don’t discard the stalk! Peel away the tough outer layer and slice the tender inner core thinly – it’s delicious and reduces waste.
• The Power of Aromatics: Fresh garlic and ginger are non-negotiable for the best flavor. Pre-minced jarred garlic often contains preservatives and lacks the pungent punch of fresh cloves. Similarly, fresh ginger root provides a brighter, spicier note than powdered ginger. Mince them finely so they distribute evenly throughout the dish and release maximum flavor into the oil.
• Sauce Components:
  • Low-Sodium Soy Sauce: Gives you control over the final salt level. Regular soy sauce can easily make the dish too salty, especially as the sauce reduces.
  • Toasted Sesame Oil: This is a finishing oil, not a cooking oil. Its low smoke point means it can burn easily if added too early. Adding it at the end preserves its delicate, nutty flavor and aroma.
  • Cornstarch Slurry: Mixing cornstarch with cold water before adding it to the hot liquid prevents clumps from forming. This slurry is essential for achieving that classic, glossy, slightly thickened stir-fry sauce consistency that clings beautifully to the shrimp and broccoli.
  • Sweetener (Optional): A touch of honey or brown sugar balances the savory and salty notes, creating a more rounded flavor profile common in many Asian-inspired stir-fries. Adjust based on your preference.

Step-by-Step Instructions for Cooking Garlic Shrimp With Broccoli

Follow these steps carefully for a perfectly cooked, flavorful dish every time. Preparation (mise en place) is key for a smooth stir-frying process.

1. Prepare the Broccoli: Wash the broccoli thoroughly. Cut the head into bite-sized florets, aiming for pieces roughly 1-1.5 inches wide. If using the stalk, peel the tough outer layer and slice the inner part thinly (about 1/4 inch thick). Set aside. Optional Blanching: For guaranteed crisp-tender broccoli, you can blanch it first. Bring a pot of water to a boil. Add the broccoli florets and cook for 1-2 minutes, just until they turn bright green. Immediately drain and plunge into an ice bath (a bowl of ice water) to stop the cooking process. Drain well and set aside. This step ensures the broccoli is perfectly cooked without becoming mushy in the stir-fry. If skipping blanching, be prepared to cook it slightly longer in the pan.
2. Prepare the Shrimp: Ensure your shrimp are thawed (if frozen), peeled, and deveined. Pat them completely dry with paper towels. This is crucial for getting a good sear. Season lightly with a pinch of salt and freshly ground black pepper.
3. Prepare the Aromatics: Mince the garlic cloves finely. Peel the ginger root (using the edge of a spoon works well) and mince or grate it finely. Keep them separate for now.
4. Mix the Sauce: In a small bowl, whisk together the low-sodium soy sauce, chicken broth (or water), honey/brown sugar (if using), and red pepper flakes (if using). Set aside.
5. Prepare the Cornstarch Slurry: In a separate small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of cold water until completely smooth and no lumps remain. Set this aside near your stove.
6. Heat the Pan: Place a large skillet or wok over medium-high heat. Allow the pan to get hot – a drop of water should evaporate instantly. Add 1 tablespoon of olive oil and swirl to coat the bottom.
7. Cook the Shrimp: Add the dried, seasoned shrimp to the hot pan in a single layer. Be careful not to overcrowd the pan; cook in batches if necessary. Cook for 1-2 minutes per side, just until they turn pink and opaque and curl slightly into a ‘C’ shape. Don’t overcook! Overcooked shrimp become tough and rubbery. Quickly remove the shrimp from the pan and set them aside on a plate.
8. Sauté Aromatics and Broccoli: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant – be careful not to burn the garlic. Immediately add the broccoli florets (and sliced stalk, if using). Stir-fry for 3-5 minutes. If you didn’t blanch the broccoli, add 2-3 tablespoons of water or broth to the pan, cover, and steam for 2-3 minutes until crisp-tender. If you did blanch the broccoli, you only need to stir-fry for 1-2 minutes to heat it through.
9. Create the Sauce: Push the broccoli to one side of the skillet. Pour the prepared soy sauce mixture into the empty side of the skillet. Bring it to a simmer.
10. Thicken the Sauce: Give the cornstarch slurry a quick stir (it settles quickly) and pour it into the simmering sauce, whisking constantly. The sauce should thicken almost immediately, becoming glossy. Stir everything together, coating the broccoli evenly with the sauce.
11. Combine and Finish: Return the cooked shrimp (and any accumulated juices from the plate) to the skillet with the broccoli and sauce. Stir gently to combine everything and reheat the shrimp, about 30 seconds to 1 minute.
12. Final Flavor Touch: Remove the skillet from the heat. Drizzle the 1 teaspoon of toasted sesame oil over the dish. Give it one final gentle toss.
13. Serve: Serve immediately. Garnish with toasted sesame seeds and sliced green onions, if desired.

Nutrition Facts (Estimated)

• Servings: This recipe makes approximately 4 servings.
• Calories per Serving: Approximately 350-450 calories per serving (excluding rice or other side dishes).

Nutritional Disclaimer: The exact nutritional values can vary based on specific ingredient choices (e.g., size of shrimp, amount of oil used, brand of soy sauce, added sugar) and portion sizes. This is an estimate for informational purposes.

Macronutrient Profile (Approximate per serving):

• Protein: High (primarily from shrimp) – Around 35-40g
• Fat: Moderate (from olive oil, sesame oil, and shrimp) – Around 15-20g
• Carbohydrates: Moderate (from broccoli, sauce ingredients like honey/sugar, cornstarch) – Around 15-25g (higher if more sugar is added)
• Fiber: Good source (from broccoli) – Around 5-7g

Key Micronutrients:

• Shrimp: Excellent source of Selenium, Vitamin B12, Phosphorus, and a good source of Choline, Copper, and Iodine. Also provides lean protein.
• Broccoli: Packed with Vitamin C, Vitamin K, Vitamin A (beta-carotene), Folate, Potassium, and Fiber. Contains beneficial plant compounds like sulforaphane.
• Garlic: Known for its allicin content (when crushed or minced), which has potential health benefits. Also provides Manganese and Vitamin B6.
• Ginger: Contains gingerol, known for its anti-inflammatory and antioxidant properties.

This dish offers a well-rounded nutritional profile, providing high-quality protein, essential vitamins and minerals, and fiber. Using low-sodium soy sauce helps manage sodium intake.

Preparation and Cooking Time

Understanding the time commitment helps plan your meal prep. This dish comes together relatively quickly, especially once the ingredients are prepped.

• Preparation Time: 15-20 minutes (Includes washing and chopping broccoli, peeling/deveining shrimp if needed, mincing garlic and ginger, mixing sauce). If you buy pre-prepped shrimp and broccoli, this time can be reduced.
• Cooking Time: 10-15 minutes (Includes searing shrimp, stir-frying broccoli and aromatics, simmering and thickening sauce, combining everything).
• Total Time: Approximately 25-35 minutes

Time Breakdown Insights:

• The most time-consuming part is usually the prep (mise en place). Doing this ahead of time (e.g., chopping veggies earlier in the day) makes the cooking process incredibly fast, perfect for weeknights.
• The actual cooking happens quickly over relatively high heat, characteristic of stir-frying. Don’t step away from the stove during the cooking phase!
• If blanching the broccoli, factor in an extra 5-7 minutes for bringing water to a boil and the blanching/icing process.

How to Serve Your Delicious Garlic Shrimp With Broccoli

This versatile dish pairs well with various accompaniments. Here are some serving suggestions:

• Classic Comfort:
  • Serve hot over a bed of fluffy steamed white rice (like Jasmine or Basmati). The rice soaks up the delicious garlic sauce beautifully.
  • For a healthier whole-grain option, pair it with steamed brown rice. It offers more fiber and nutrients, with a slightly nuttier taste.
• Grain Alternatives:
  • Serve alongside or mixed with quinoa for a complete protein boost and a different texture.
  • Pair with other grains like farro or barley for a heartier meal.
• Low-Carbohydrate Options:
  • Serve over cauliflower rice for a light, grain-free alternative that still mimics the texture of rice.
  • Pair with zucchini noodles (zoodles) or spaghetti squash for a veggie-packed, low-carb meal. Lightly sauté the veggie noodles before topping with the shrimp and broccoli.
  • Enjoy it on its own for a very low-carb, high-protein meal.
• Noodle Pairing:
  • Toss with cooked egg noodles, ramen noodles, or rice noodles for a satisfying noodle bowl experience. You might want to double the sauce recipe if serving with a large amount of noodles.
• Presentation & Garnishes:
  • Family Style: Present the entire dish in a large serving bowl or platter, allowing everyone to serve themselves.
  • Individual Bowls: Portion the rice (or other base) into individual bowls and top generously with the garlic shrimp and broccoli.
  • Garnishes: Enhance the visual appeal and add fresh flavor notes with:
    • A sprinkle of toasted sesame seeds (adds texture and nutty flavor).
    • Thinly sliced green onions (scallions), especially the green parts (adds freshness and mild onion flavor).
    • Extra red pepper flakes on top for those who like more heat.
    • A small wedge of lemon or lime on the side to squeeze over just before eating (adds brightness).

Additional Tips for the Best Garlic Shrimp With Broccoli

Elevate your Garlic Shrimp with Broccoli from good to great with these five essential tips:

1. Don’t Overcook the Shrimp: This is the cardinal rule of cooking shrimp. They cook very quickly, typically 1-2 minutes per side over medium-high heat. Look for them to turn pink and opaque and curl into a gentle ‘C’ shape. An ‘O’ shape usually means they are overcooked and will be rubbery. Cook them first, remove them from the pan, and add them back only at the very end to heat through with the sauce. This ensures they remain tender and juicy.
2. Achieve Crisp-Tender Broccoli: Mushy broccoli is disappointing. To avoid this, ensure your florets are cut uniformly. You have two main options for perfect texture:
   • Blanching: Briefly boiling (1-2 mins) then shocking in ice water guarantees vibrant green, crisp-tender broccoli that just needs a quick toss in the stir-fry to heat through.
   • Stir-Frying Correctly: If not blanching, add broccoli to the hot pan after the aromatics. Stir-fry for a few minutes, then add a small amount of liquid (broth or water) and cover briefly to steam. Test a piece – it should be tender but still have a slight bite.
3. Master the Sauce Consistency: The cornstarch slurry is key. Always mix cornstarch with cold water until smooth before adding it to the hot sauce in the pan, whisking constantly. If added directly to hot liquid or mixed with hot water, it will clump. If your sauce is too thin, you can mix a little more cornstarch with cold water and add it gradually. If it’s too thick, thin it with a splash of broth or water. The goal is a sauce thick enough to lightly coat the shrimp and broccoli, not a heavy gravy.
4. High Heat & No Crowding: Stir-frying relies on high heat to cook ingredients quickly while maintaining texture and freshness. Ensure your pan (preferably a wok or large, heavy-bottomed skillet) is properly preheated before adding ingredients. Crucially, don’t overcrowd the pan, especially when cooking the shrimp. Overcrowding lowers the pan temperature, causing ingredients to steam rather than sear, leading to soggy results and potentially overcooked shrimp. Cook in batches if necessary.
5. Pat Shrimp Dry for a Better Sear: Moisture is the enemy of a good sear. Whether using fresh or thawed frozen shrimp, pat them thoroughly dry with paper towels before seasoning and adding them to the hot pan. This helps them brown nicely rather than just steaming in their own liquid, enhancing their flavor and texture.

Frequently Asked Questions (FAQ) About Garlic Shrimp With Broccoli

Here are answers to some common questions about making this delicious dish:

1. Q: Can I use frozen shrimp and/or frozen broccoli?
   • A: Yes, absolutely!
     • Frozen Shrimp: Thaw the shrimp completely before using. The best way is overnight in the refrigerator. For a quicker method, place the frozen shrimp in a colander and run cold water over them until thawed (about 5-10 minutes). Crucially, pat the thawed shrimp completely dry with paper towels before cooking to ensure they sear properly.
     • Frozen Broccoli: You can use frozen broccoli florets directly without thawing. They may release more water during cooking. Add them to the pan after the aromatics and stir-fry for a few minutes longer than fresh, possibly needing a bit more steaming time (covered with a lid) to become tender. Note that frozen broccoli might not stay as crisp as fresh, blanched broccoli.
2. Q: How can I make this recipe gluten-free?
   • A: It’s very easy to make this recipe gluten-free. The main ingredient containing gluten is typically soy sauce. Simply substitute the regular low-sodium soy sauce with an equal amount of gluten-free tamari or liquid aminos. Ensure your chicken broth (if using) is also certified gluten-free. Cornstarch is naturally gluten-free, so no change is needed there.
3. Q: My sauce didn’t thicken properly. What went wrong?
   • A: There are a few possibilities:
     • Slurry Ratio: Ensure you used the correct ratio of cornstarch to cold water (typically 1 tbsp cornstarch to 2 tbsp cold water).
     • Not Enough Heat: The sauce needs to be simmering or gently boiling for the cornstarch to activate and thicken. Make sure the sauce is hot enough when you add the slurry.
     • Slurry Added Too Early/Late: Add the slurry to the simmering sauce base before returning all the ingredients (like cold shrimp) which might cool it down too much.
     • Old Cornstarch: Very old cornstarch can sometimes lose its thickening power.
     • Fix: If it’s still too thin after simmering for a minute, mix another teaspoon of cornstarch with a tablespoon of cold water and add it gradually while whisking until desired consistency is reached.
4. Q: What other vegetables can I add to this dish?
   • A: This recipe is highly adaptable! Feel free to add or substitute other vegetables that stir-fry well. Cook times may vary. Good options include:
     • Sliced Bell Peppers (any color)
     • Sliced Carrots (thinly sliced or julienned)
     • Snap Peas or Snow Peas
     • Sliced Mushrooms (Cremini, Shiitake)
     • Sliced Onions or Shallots
     • Water Chestnuts (canned, drained)
     • Baby Corn
     • Asparagus Spears (cut into 1-2 inch pieces)
     • Add heartier vegetables like carrots or peppers early with the broccoli, and quicker-cooking ones like snap peas or mushrooms later.
5. Q: How do I store and reheat leftovers?
   • A: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Seafood is best enjoyed fresh, but leftovers can still be tasty.
     • Reheating: Gentle reheating is best to avoid overcooking the shrimp and making the broccoli mushy.
       • Microwave: Reheat in short bursts (e.g., 30-60 seconds) on medium power, stirring in between, until just warmed through.
       • Stovetop: Add a splash of water or broth to a skillet over medium-low heat. Add the leftovers and gently stir until heated through. This method often yields better texture than microwaving. Avoid high heat, which will make the shrimp tough.