Craving a dinner that’s quick, healthy, and packed with flavor? This Shrimp and Broccoli Stir Fry in Garlic Sauce is your go-to solution. Tender shrimp, crisp-tender broccoli, and aromatic garlic all come together in a velvety, savory sauce that rivals your favorite takeout—minus the mystery ingredients or wait time.

This dish is vibrant, fresh, and ready in under 30 minutes, making it perfect for busy weeknights or when you want something delicious and nourishing in a flash.

🧄 Why You’ll Love This Dish

Balanced and bold flavor: The garlic sauce delivers umami, sweetness, and just a hint of heat.
Fast cook time: With minimal prep, dinner hits the table in about 20–25 minutes.
Healthy ingredients: Lean protein from shrimp and vitamin-rich broccoli.
Wok-friendly: Perfect recipe to break in your carbon steel wok.
Customizable: Add bell peppers, snap peas, mushrooms—or spice it up with extra chilies.

🧾 Shrimp and Broccoli Stir Fry in Garlic Sauce (Original Recipe)

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 4

🦐 Marinate the Shrimp:

14 oz (400 grams) shrimp, peeled and deveined
¼ tsp salt
1 tsp paprika
⅓ tsp black pepper
2 tsp vegetable oil

🍶 Make the Sauce:

½ cup water
½ tsp sugar
1 tbsp oyster sauce
1 tbsp soy sauce
½ tbsp hoisin sauce
2 tsp cornstarch
1 tsp dark soy sauce

🌶 Other Ingredients:

2–3 tbsp vegetable oil for stir-frying
12 oz (340 grams) broccoli
8 cloves garlic, diced
½ tbsp minced ginger
A few red dried chilies (optional)
2 tbsp water

Recommended Cookware: Carbon Steel Wok

👨‍🍳 Step-by-Step Instructions

1. Marinate the Shrimp

Pat shrimp dry with paper towels. In a bowl, toss with salt, paprika, black pepper, and a drizzle of oil. Set aside to let the flavor soak in.

2. Prepare the Sauce

In a separate bowl, whisk together water, sugar, oyster sauce, soy sauce, hoisin sauce, cornstarch, and dark soy sauce. Set aside—the cornstarch will help thicken it into a silky glaze later.

3. Prep the Broccoli

Cut broccoli into small, bite-sized florets. Optionally, peel and slice the stems for extra texture. If you want a tangy twist, try pickling the stems as you would cucumbers.

4. Dice Aromatics

Dice garlic and mince ginger. Slice open a few dried chilies if you like heat—this adds a smoky, spicy punch to the stir fry.

5. Heat the Wok

Heat your carbon steel wok over high heat until smoking. Add 2–3 tablespoons of vegetable oil and swirl to coat.

6. Cook the Shrimp

Add the marinated shrimp and stir-fry for 2–3 minutes until pink but slightly translucent inside. Remove from the wok and set aside.

7. Sauté the Veggies

Reduce heat to medium. Add garlic, ginger, chilies, and broccoli to the leftover oil. Stir-fry for 1–2 minutes, letting the aromatics infuse the oil.

8. Steam the Broccoli

Splash in 2 tablespoons of water, then cover the wok quickly to trap steam. Let cook for 2–3 minutes until broccoli is bright green and tender-crisp.

9. Add the Sauce and Shrimp

Pour in the garlic sauce and return the shrimp to the wok. Stir constantly for 2–3 minutes until the sauce thickens and evenly coats the shrimp and vegetables.

10. Serve Immediately

Serve hot, ideally over steamed jasmine rice or noodles. Garnish with sesame seeds or chopped green onions if desired.

🔥 Pro Stir Fry Tips

High heat is key: Stir fries should be quick and hot. Preheat your wok properly before adding ingredients.
Use fresh garlic: The flavor foundation of this dish is in the garlic—avoid using pre-minced jars.
Don’t overcook shrimp: They should be just opaque with a tender, springy bite.
Prep everything first: Stir frying moves fast—have all ingredients chopped and ready before you start cooking.

🥡 Make It a Meal

Serve over white or brown rice, quinoa, or rice noodles.
Add sides like steamed dumplings, egg drop soup, or a simple cucumber salad.
Want more veggies? Stir in mushrooms, snap peas, or red bell pepper in step 7.

❄️ Storage & Leftovers

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Gently stir-fry over medium heat or microwave in 30-second intervals.
Not freezer-friendly: Shrimp and broccoli can become rubbery when frozen.