Chinese Shrimp And Broccoli Recipe

I always turn to this easy chinese shrimp and broccoli recipe when I want a healthy, quick dinner that feels more special than average. The rich aroma of garlic and ginger fills the kitchen in minutes, and the spicy black bean glaze clings beautifully to the tender shrimp and crisp broccoli. It’s the perfect solution for busy weeknights when you crave something hearty and packed with umami flavor. This recipe skips the usual bland, overly sweet sauce and introduces a deeply flavorful glaze that elevates a family favorite.

Ingredients

• Large Shrimp: 450 g (1 lb) large shrimp
  Peeled and deveined, fresh or frozen (if frozen, thaw completely and pat dry). The large size provides a satisfying bite that holds up well against the black bean sauce in this chinese shrimp and broccoli recipe.
• Broccoli Florets: 450 g (1 lb) fresh broccoli florets
  Cut into bite-sized pieces for quick, even cooking. Tender-crisp texture is essential to contrast with the tender shrimp; don’t overcook them initially.
• Stir-fry Aromatics: 3 cloves garlic, minced; 2.5 cm (1 inch) fresh ginger, grated; 3 scallions, white and light green parts thinly sliced
  Fresh aromatics are key to building the base flavor profile. Reserve the green tops for garnish at the end.
• Shrimp Coating: 15 ml (1 tbsp) cornstarch; 2.5 ml (1/2 tsp) fine sea salt; 1.25 ml (1/4 tsp) white pepper
  The cornstarch coating protects the shrimp from overcooking and helps the glaze stick, ensuring a better final texture.
• Black Bean Glaze Base: 15 g (1 tbsp) fermented black beans (douchi); 4 cloves garlic, minced; 2.5 cm (1 inch) fresh ginger, grated
  The fermented black beans (douchi) add a savory, salty umami depth. Rinse well before mashing. Do not substitute with regular black beans; douchi are crucial for this flavor profile.
• Glaze Liquids and Seasonings: 60 ml (1/4 cup) vegetable stock; 45 ml (3 tbsp) soy sauce; 30 ml (2 tbsp) vegetarian mushroom stir-fry sauce; 15 ml (1 tbsp) rice vinegar; 15 g (1 tbsp) granulated sugar; 5 ml (1 tsp) dried chili flakes; 5 ml (1 tsp) toasted sesame oil
  Vegetarian mushroom sauce adds a rich, dark color and extra umami. Chili flakes are adjustable; start small for less heat and add more to taste. (For a gluten-free version, use tamari instead of standard soy sauce).
• Slurry Thickener: 15 ml (1 tbsp) cornstarch; 30 ml (2 tbsp) cold water
  This creates the signature glossy, restaurant-style thickness. Ensure it’s re-whisked right before adding to the hot wok.

Instructions

1. Prep the Shrimp and Coating: Pat the peeled shrimp very dry with paper towels; this prevents steaming. In a medium bowl, toss the shrimp with 15 ml (1 tbsp) cornstarch, 2.5 ml (1/2 tsp) fine sea salt, and 1.25 ml (1/4 tsp) white pepper until evenly coated. Set aside while you prepare the glaze.

2. Make the Spicy Black Bean Glaze: In a small bowl, combine the mashed fermented black beans, minced garlic, grated ginger, vegetable stock, soy sauce, vegetarian mushroom stir-fry sauce, rice vinegar, granulated sugar, dried chili flakes, and sesame oil. Whisk thoroughly to combine all ingredients; set aside. In a separate small bowl, whisk together 15 ml (1 tbsp) cornstarch with 30 ml (2 tbsp) cold water to create the slurry; set aside.

3. Stir-fry the Broccoli: Heat 15 ml (1 tbsp) of vegetable oil in a large wok or skillet over high heat until shimmering. Add the broccoli florets and stir-fry for 3-5 minutes, until tender-crisp and slightly charred in spots. Remove the broccoli from the wok and set aside, leaving residual oil.

4. Stir-fry the Shrimp: Add the remaining 15 ml (1 tbsp) of vegetable oil to the hot wok. Add the seasoned shrimp in a single layer and stir-fry for 1-2 minutes per side, until pink and just cooked through; do not overcrowd the pan. Remove the shrimp from the wok immediately and set aside. When preparing this chinese shrimp and broccoli recipe, I often double the sauce because my family loves to pour extra over rice; it’s a simple tweak that makes a big difference. If the shrimp looks grey and mushy, it has been overcooked; remove it from the heat immediately.

5. Sauté Aromatics: Reduce heat to medium-high. Add the 3 cloves of minced garlic, 2.5 cm (1 inch) grated ginger, and sliced white/light green parts of the 3 scallions to the wok. Stir-fry for 30 seconds until fragrant, taking care not to burn the garlic.

6. Add Glaze and Thicken: Return the cooked broccoli and shrimp to the wok. Give the prepared Spicy Black Bean Glaze a quick stir, then pour it over the ingredients. Bring the sauce to a simmer, then re-whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring constantly, until the glaze thickens and coats all ingredients beautifully. This chinese shrimp and broccoli recipe transforms quickly in the pan once the glaze is added.

7. Finish and Serve: Toss for another 1 minute to ensure everything is evenly coated and heated through. Remove from heat immediately to avoid overcooking the shrimp or broccoli. Garnish generously with finely sliced green tops of 2 scallions and serve hot over steamed rice. This easy chinese shrimp and broccoli recipe is ready in under 20 minutes from start to finish.

Serving Suggestions and Pairings

This savory stir-fry pairs perfectly with a variety of side dishes, offering a complete and satisfying meal. The rich sauce from the chinese shrimp and broccoli recipe works especially well with simple, contrasting flavors.

Serve over Steamed Rice

The traditional choice for soaking up the glossy sauce is steamed rice. For a healthier alternative, serve over brown rice or quinoa. Jasmine rice offers a great aromatic pairing for family dinners.

Add Noodles

For a complete one-bowl meal, toss the finished stir-fry with lo mein noodles or rice noodles. You may need to thin the sauce slightly with extra vegetable stock to ensure full coverage of the noodles. Ensure the noodles are pre-cooked according to package directions.

Complete the Meal

Balance the rich glaze with a light side like simple sautéed mushrooms or a crisp cucumber salad. A light cucumber salad also provides a refreshing contrast to the rich glaze; I find it balances out the heat really well. Garnish the plate with toasted sesame seeds for added crunch.

Troubleshooting and Flavor Swaps

Here are common issues to avoid when preparing this chinese shrimp and broccoli recipe for healthy eating at home.

Why is my shrimp tough/rubbery?

Overcooking is the main culprit for rubbery shrimp. Shrimp cooks quickly, usually in just 2-3 minutes total. Remove it from the heat as soon as it turns pink and opaque. The cornstarch coating helps protect it, but don’t leave it in the hot wok for too long.

How do I get crisp broccoli?

The key to tender-crisp broccoli is high heat searing at the start. Cook the broccoli separately until it has slightly charred edges before setting it aside. If your wok is crowded, cook the broccoli in two small batches.

Can I substitute the fermented black beans (douchi)?

No, the douchi are crucial for the unique umami flavor in this specific chinese shrimp and broccoli recipe. If you cannot find them, you may substitute with a pre-made black bean garlic sauce. However, the texture and intensity will be different.

FAQs

What kind of shrimp should I buy for this chinese shrimp and broccoli recipe?

Large shrimp (21-25 count per pound) work best for this stir-fry. They have a more substantial bite and hold up better against the high heat without overcooking. Avoid small shrimp as they cook too quickly and can get lost in the glaze.

Is this recipe spicy?

The recipe uses one teaspoon of dried chili flakes for a mild-to-medium heat level. You can easily adjust this; omit them for a non-spicy version or add a touch of sriracha for more heat.

Can I add other vegetables to this stir-fry?

Yes, you can add red bell peppers, snap peas, or mushrooms. Slice firm vegetables thinly to ensure they cook at the same speed as the broccoli. Increase the amount of sauce slightly if you add a lot of extra vegetables.

Can I make this with chicken instead of shrimp?

Absolutely, boneless, skinless chicken breast or thighs work well as a substitute. Cut the chicken into bite-sized pieces and increase the cooking time to 5-7 minutes. Make sure to coat the chicken in the same cornstarch mixture.

How long does the black bean glaze keep in the fridge?

The glaze (before adding the cornstarch slurry) can be prepared up to 3 days in advance and stored in the fridge in an airtight container. The slurry should be mixed in just before cooking for the best results.

Is this recipe gluten-free?

No, standard soy sauce and mushroom stir-fry sauce contain gluten. To make this recipe gluten-free, substitute gluten-free soy sauce (tamari) and look for a certified gluten-free mushroom sauce. I often make this specific chinese shrimp and broccoli recipe using tamari for a healthy eating option.

Meal Prep Tips and Storage

Make Ahead Glaze

Prepare the black bean glaze (excluding the slurry thickener) up to 3 days ahead of time. Store it in an airtight container in the fridge. This makes a quick, healthy weeknight dinner even faster when you get home.

Reheating

Store leftovers of this stir-fry in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop over medium heat. Avoid high heat when reheating to prevent the shrimp from becoming tough.

Freezing

Freezing is not recommended for this particular stir-fry. The shrimp texture changes significantly when frozen and thawed, often becoming rubbery. The broccoli also loses its crisp texture and becomes mushy.

Conclusion

This easy chinese shrimp and broccoli recipe offers a perfect blend of fresh ingredients and deep, savory flavor, far surpassing typical weeknight takeout. Try making this meal tonight for a satisfying dinner that everyone will enjoy, and remember to save this recipe to your quick meals board on Pinterest!

chinese shrimp and broccoli recipe

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• Author: Lily Carter
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This easy Chinese shrimp and broccoli recipe features a spicy black bean glaze that clings beautifully to tender shrimp and crisp broccoli. It’s a quick, healthy weeknight dinner that delivers deep, savory umami flavor in under 20 minutes.

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Ingredients

Scale 1x2x3x

• 450 g large shrimp, peeled and deveined
• 450 g broccoli florets, bite-sized
• 15 ml vegetable oil (divided)
• 3 cloves garlic, minced
• 2.5 cm fresh ginger, grated
• 3 scallions, sliced (white/light green parts)
• 15 g fermented black beans (douchi), rinsed and mashed
• 4 cloves garlic, minced
• 2.5 cm fresh ginger, grated
• 60 ml vegetable stock
• 45 ml soy sauce
• 30 ml vegetarian mushroom stir-fry sauce
• 15 ml rice vinegar
• 15 g granulated sugar
• 5 ml dried chili flakes (adjust to taste)
• 5 ml toasted sesame oil
• 15 ml cornstarch (for coating)
• 2.5 ml salt
• 1.25 ml white pepper
• 15 ml cornstarch (for slurry)
• 30 ml cold water (for slurry)

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Instructions

1. Prep Shrimp and Coating: Pat the shrimp very dry. In a bowl, toss shrimp with 15 ml cornstarch, salt, and white pepper until coated.
2. Prepare Glaze Components: Whisk together mashed black beans, garlic, ginger, stock, soy sauce, mushroom sauce, vinegar, sugar, chili flakes, and sesame oil in one bowl. In a separate bowl, whisk 15 ml cornstarch and 30 ml cold water for the slurry.
3. Stir-fry Broccoli: Heat 15 ml oil in a wok over high heat. Add broccoli and stir-fry for 3-5 minutes until tender-crisp with charred edges. Remove broccoli and set aside.
4. Cook Shrimp: Add remaining oil to the wok. Add seasoned shrimp in a single layer and stir-fry for 1-2 minutes per side until pink and cooked through. Remove shrimp immediately.
5. Sauté Aromatics: Reduce heat to medium-high. Add garlic, ginger, and scallion whites to the wok; stir-fry for 30 seconds until fragrant.
6. Thicken Glaze: Return shrimp and broccoli to the wok. Pour in the prepared glaze and bring to a simmer. Re-whisk the slurry and slowly add it to the simmering sauce while stirring constantly until the glaze thickens and coats all ingredients.
7. Finish and Serve: Toss for 1 minute to ensure everything is heated through. Garnish with scallion greens and serve immediately over steamed rice.

Notes

To avoid rubbery shrimp, ensure they are patted completely dry before cooking. Do not overcook; remove from heat as soon as they turn pink and opaque. The fermented black beans are essential for the unique flavor profile; do not substitute regular black beans. For a gluten-free version, use tamari instead of standard soy sauce and find a certified gluten-free mushroom sauce.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 190 kcal
• Sugar: 4 g
• Sodium: 875 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 220 mg