- In a small bowl, whisk together soy sauce, oyster sauce, honey, vinegar, sesame oil, and cornstarch slurry.
- Set aside.
2. Cook the Broccoli
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add broccoli florets and stir-fry for 2-3 minutes until bright green and crisp-tender.
- Remove from the pan and set aside.
3. Cook the Shrimp
- In the same pan, add remaining oil and shrimp.
- Cook for 1-2 minutes per side until pink and opaque.
- Add garlic, ginger, and red pepper flakes and stir-fry for 30 seconds until fragrant.
4. Combine Everything
- Return broccoli to the pan and pour in the sauce.
- Toss everything together and cook for 1-2 minutes until the sauce thickens and coats the shrimp and broccoli.
5. Serve & Enjoy!
- Garnish with green onions and sesame seeds.
- Serve over steamed rice, noodles, or cauliflower rice.
Serving & Storage Tips
- Serving: Pair with jasmine rice, brown rice, or stir-fried noodles for a full meal.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in a pan over medium heat or microwave in 30-second bursts.
Variations & Customizations
- Spicy Kick: Add sriracha or chili flakes for extra heat.
- Extra Protein: Toss in tofu or cashews for added protein.
- Different Veggies: Swap broccoli for bell peppers, snap peas, or carrots.
- Keto-Friendly: Skip the cornstarch and honey, and use coconut aminos instead of soy sauce.
FAQs
1. Can I use frozen shrimp?
Yes! Just thaw completely and pat dry before cooking.
2. How do I prevent shrimp from getting rubbery?
Cook over medium-high heat for just 1-2 minutes per side. Overcooking makes them tough.
3. What can I use instead of oyster sauce?
Hoisin sauce or extra soy sauce with a pinch of sugar works as a substitute.
4. Can I make this ahead of time?
Yes! The sauce can be prepped ahead, and the dish reheats well for meal prep.
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