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Better-Than-Takeout Healthy Shrimp and Broccoli

Plated shrimp and broccoli coated in glossy sauce, garnished with green onions, ready to serve.
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This vibrant, healthy stir-fry delivers the classic savory flavors of your favorite takeout with a fraction of the oil and sodium. By using a “steam-fry” technique for the vegetables, we keep the broccoli crisp and nutrient-dense without needing a separate pot of boiling water, adding fresh red bell peppers for an extra boost of Vitamin C.

Ingredients

Scale

Fresh Produce & Aromatics

  • 1 lb (16 oz) jumbo shrimp, peeled and deveined (thawed if frozen) (450g)
  • 1 large head broccoli, cut into bite-sized florets (about 5 cups or 350g)
  • 1 medium red bell pepper, sliced into thin strips (approx. 150g)
  • 4 cloves garlic, minced (approx. 20g)
  • 1 tablespoon fresh ginger, peeled and minced (approx. 15g)
  • 2 green onions, sliced (optional garnish)

Pantry & Seasonings

  • 1 ¼ cups low-sodium chicken broth (or vegetable broth) (300ml)
  • 1 ½ tablespoons avocado oil (or other high-heat neutral oil), divided (22ml)
  • 1 tablespoon cornstarch (for sauce thickening) (8g)
  • 1 teaspoon cornstarch (for shrimp coating) (3g)
  • 1 teaspoon sesame oil (toasted) (5ml)
  • 1 teaspoon sugar (white or cane) (4g)
  • 2 tablespoons premium oyster sauce (30ml)
  • ¼ teaspoon ground black pepper (plus a pinch for marinade)
  • ¼ teaspoon kosher salt

Instructions

  1. Marinate the Shrimp: In a medium bowl, toss the peeled shrimp with 1 teaspoon of cornstarch, a pinch of salt, and a pinch of black pepper. This light coating helps seal in juices without the heaviness of a batter. Set aside to marinate at room temperature for 10 minutes while you prep the vegetables.
  2. Whisk the Savory Sauce: In a glass measuring cup or small bowl, whisk together the low-sodium chicken broth, oyster sauce, sugar, sesame oil, remaining ¼ teaspoon black pepper, and 1 tablespoon cornstarch until smooth and no lumps remain. Set aside.
  3. Sear the Shrimp: Heat a large wok or non-stick skillet over medium-high heat. Add ½ tablespoon of the avocado oil. Arrange the shrimp in a single layer (work in batches if necessary to avoid crowding). Sear for about 1–2 minutes per side until they turn pink and opaque. Do not overcook. Remove shrimp immediately to a clean plate.
  4. Steam-Fry the Vegetables: Wipe out the pan carefully if needed. Add the remaining 1 tablespoon of oil. Add the broccoli florets and red bell pepper strips. Toss for 30 seconds to coat with oil. Add 2 tablespoons of water (or broth) to the pan and quickly cover with a lid. Let steam for 2–3 minutes until the broccoli is bright green and tender-crisp.
  5. Aromatize and Simmer: Remove the lid and let any remaining water evaporate. Push the vegetables to the sides of the pan to create a well in the center. Add the minced garlic and ginger to the center, sautéing for 30 seconds until fragrant (be careful not to burn).
  6. Combine and Serve: Give the sauce mixture a quick whisk (cornstarch settles) and pour it into the pan. Stir constantly as the sauce bubbles and thickens into a glossy glaze (about 1–2 minutes). Toss the cooked shrimp back into the pan and stir gently to coat everything evenly and heat through. Remove from heat immediately. Garnish with green onions if desired and serve warm.

Notes

  • Allergy Alert: This recipe contains Shellfish (shrimp, oyster sauce). For a Gluten-Free version, ensure your oyster sauce is certified gluten-free (some brands use wheat thickeners) or substitute with a gluten-free savory stir-fry sauce.
  • Spice Level: If you prefer a “Hunan style” kick, add ½ teaspoon of red pepper flakes when sautéing the garlic and ginger.
  • Broccoli Tip: Cut your broccoli florets into uniform sizes to ensure they cook at the same rate. If you like the stems, peel the tough outer layer and slice them into coins to cook with the florets.
  • Why No Blanching? The original recipe calls for blanching the broccoli in a separate pot of water. This version uses a “steam-fry” method directly in the skillet, which is faster, creates fewer dirty dishes, and preserves more water-soluble vitamins.

Nutrition Facts (per serving): Calories: 260 kcal | Total Fat: 8 g (Saturated Fat: 1.5 g) | Cholesterol: 170 mg | Sodium: 690 mg | Total Carbs: 18 g (Fiber: 4 g, Sugars: 5 g, Net Carbs: 14 g) | Protein: 26 g | Notable Nutrients: Vitamin C (120% DV), Vitamin A (25% DV), Iron (10% DV)

These values are approximate and may vary based on ingredients and preparation.

Find it online: https://recipes.alfityan.org/2024/03/08/shrimp-cauliflower-fried-rice/