Garlic Chili Shrimp and Broccoli Stir Fry

• 1 pound shrimp, peeled and deveined
• 4 cups broccoli florets
• 3 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1-2 Thai chilies, minced (adjust for heat preference)
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Juice of 1 lime
• Salt to taste
• Chopped green onions for garnish

Steps

1. 1 Heat 2 tablespoons oil in a large skillet or wok over medium-high heat.
2. 2 Add shrimp and cook for 2 minutes per side until pink.
3. 3 Remove shrimp and set aside.
4. 4 In the same skillet, add remaining oil and broccoli; stir-fry for 5 minutes.
5. 5 Add garlic and chilies; cook for 1 minute.
6. 6 Return shrimp to skillet and add soy sauce, oyster sauce, and sesame oil.
7. 7 Stir in cornstarch mixture and cook until sauce thickens.
8. 8 Squeeze lime juice over the top and season with salt.
9. 9 Garnish with green onions before serving.

Equipment

• Large skillet or wok
• Spatula
• Cutting board
• Knife

Variations

• Add snow peas or carrots for extra veggies.
• Substitute chicken for shrimp for a different protein.

Substitutions

• For gluten-free, use tamari instead of soy sauce.
• If oyster sauce is unavailable, use a mix of soy sauce and a bit of sugar.

Pairings

• Steamed jasmine rice
• Spring rolls
• Miso soup

Nutrition

Tips

• Have all ingredients prepped before starting to cook; stir-fry is fast-paced!
• Use kitchen scissors to mince chilies quickly and safely.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve over steamed jasmine rice for a complete meal.
• Pair with a crisp white wine or a light Asian beer.

FAQ