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Fish, East Asian

Garlic shrimp and broccoli stir fry with rice

Garlic shrimp and broccoli stir fry with rice is a complete one pan dinner for 4 people, ready in 25 minutes, very easy to make, for about €4.40 per person. The key is cooking everything over high heat so the broccoli stays crisp and the shrimp stay tender, all tied together with a light cornstarch thickened sauce.

An all green and pink stir fry, garlic shrimp and broccoli, the dinner that cooks itself while the rice simmers.

Garlic shrimp and broccoli stir fry with rice
Total time
25 min
Difficulty
Very easy
Cost per person
€4.40
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This stir fry plays on two textures that work well together, the crunch of broccoli blanched then stir fried for barely two minutes, and the tenderness of shrimp that cook just as fast. Garlic and ginger, heated for a few seconds in hot oil, flavor the whole dish without ever taking over, and soy sauce mixed with broth creates a light glaze that soaks into the rice. Mon Chou likes recipes like this one that go straight to the point, no heavy sauce, no endless cooking time.

It's an ideal weeknight dinner when you get home late and don't want to spend an hour at the stove. Kids generally go for the shrimp and rice, and broccoli that stays green and slightly crisp goes down easier than an overcooked one. You can also serve it on a quiet Sunday evening, or for guests who like simple, well balanced East Asian style dishes.

The ingredients

4 people

Fish counter

  • Shrimp, peeled 500 g

Fruits and vegetables

  • Broccoli 600 g
  • Garlic 4 cloves
  • Fresh ginger 20 g

Pantry

  • Soy sauceoften in the pantry 2 tbsp
  • Chicken brothoften in the pantry 10 cl
  • Cornstarchoften in the pantry 1 tsp
  • Sesame oiloften in the pantry 1 tsp
  • Neutral oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g

Allergens Shellfish, Soy, Gluten

The step by step recipe

  1. Cut the broccoli into small florets and blanch them for a minute in boiling water, then cool them under cold water. 2 min

    Save the cooking water to cook the rice in, you save a pot.

  2. Cook the rice in salted water, then drain it. 11 min

    While it cooks, make the sauce.

  3. Mix the broth, soy sauce, and cornstarch in a bowl.

    The cornstarch thickens the sauce so it coats the vegetables.

  4. Stir fry the garlic and ginger in very hot oil for ten seconds, then add the shrimp for two minutes. 2 min

    Keep the heat high, the garlic shouldn't turn brown.

  5. Add the broccoli and the sauce, stir for a minute until it thickens. 1 min

    Broccoli that's still a bit crisp tastes better.

  6. Finish with the sesame oil and serve over the rice.

    A few toasted sesame seeds on top make it look great.

Our tips to get it right

  • Take the shrimp out of the fridge ten minutes before cooking and pat them dry well with paper towels, they sear better and release less water in the pan.
  • Measure and prep every ingredient before you turn on the heat, the cooking goes fast once the wok or pan is hot and you won't have time to improvise.
  • Use a wide pan or wok so the shrimp and broccoli touch the heat directly, otherwise they end up steaming instead of searing.

The variations

  • Swap the shrimp for firm tofu cut into cubes and browned in the pan for an equally quick vegetarian version.
  • Swap the broccoli for snap peas or napa cabbage if you want to change up the vegetable, the cooking time stays about the same.
  • For a quick kid friendly version, use pre cooked rice warmed up for a minute in the microwave while you stir fry the shrimp and broccoli.

What to serve it with

  • Plain green tea
  • A sprinkle of toasted sesame seeds
  • A cucumber salad with vinegar

Storage

The stir fry keeps for 2 days in the fridge in a sealed container, ideally stored apart from the rice. Reheat it in a pan over medium heat so the broccoli doesn't turn too soft. Freezing isn't recommended, shrimp and broccoli lose their texture once thawed.

Questions about this dish

Can you use frozen shrimp?

Yes, thaw them completely and pat them dry before cooking. Too much water on the shrimp keeps them from searing properly in the hot oil.

Can the sauce be made ahead?

Yes, mix the broth, soy sauce, and cornstarch the day before and keep it in the fridge. Stir it well before pouring, cornstarch tends to settle at the bottom.

Can this recipe be made gluten free?

Swap regular soy sauce for a gluten free soy sauce, the rest of the recipe doesn't contain any. Check the chicken broth too, some brands add wheat.

Why blanch the broccoli before stir frying it?

Blanching softens the broccoli slightly while keeping its bright color. Without this step, you'd need to stir fry it longer and it would lose its crunch.

How long does it take to make a garlic shrimp and broccoli stir fry with rice?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a garlic shrimp and broccoli stir fry with rice?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a garlic shrimp and broccoli stir fry with rice cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, soy, gluten. Always check the labels of the products you buy.

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