shrimp and broccoli

04 Sep, 2026

From ChihYu at iheartumami.com

Ingredients

• 14 oz broccoli florets
• 0.5 oz garlic minced (3 medium cloves)
• 2 green onions separated
• 1 lb large shrimp 26–30 count, peeled and deveined
• 1 tsp tapioca starch or potato starch
• 3 tbsp avocado oil divided
• 3 pinches coarse sea salt

For the garlic sauce

• 1 tbsp light soy sauce, or 1 tbsp coconut aminos
• 2 tsp sugar, omit if using coconut aminos
• ¼ cup chicken stock
• 1½ tsp grated ginger
• 2 tsp toasted sesame oil, plus more for garnish
• 1.5 tsp tapioca starch or potato starch

Instructions

To blanch the broccoli florets

1. Trim the broccoli florets. If large, halve or quarter them so they’re similar in size. Place them in a large microwave-safe bowl with 2 tbsp water. Cover and microwave on high for 1½ minutes. Toss, then microwave for 1 more minute.

2. The florets should be vibrant green and crisp, not fully cooked through. Open the lid, drain, and set aside to cool.

Aromatics

3. Mince the garlic. Slice the green onions and separate the white and green parts.

4. In a small bowl, combine all the sauce ingredients from soy sauce through starch. Stir well.

Prepare the shrimp

5. Pat the shrimp dry with paper towels.

6. To butterfly (optional): using a small paring knife, make a shallow slit down the back of each shrimp, cutting almost but not all the way through. This helps them cook evenly and improves presentation.

7. Place the shrimp in a bowl and toss with the starch.

8. Preheat a large saute pan or wok over medium heat until hot. Add 1½ tbsp oil.

9. Add the shrimp in a single layer. Pan-fry over medium-high heat for about 2 minutes on the first side without moving them. Flip and sear for another 1–2 minutes.

10. Keep the pan hot and sizzling. Higher heat helps the shrimp sear quickly so they stay juicy instead of turning rubbery.

11. As soon as the shrimp turn pink and are lightly browned, transfer them to a bowl along with the pan juices. Scrape up any browned bits and add them to the bowl.

Stir fry

12. Using the same pan, add the remaining oil. Add the garlic and the white parts of the scallions with a pinch of salt. Sauté over medium heat for about 5 seconds until fragrant.

13. Drain the broccoli again, then add it to the pan. Season with 2 pinches of salt. Increase heat to medium-high and stir-fry for 30 seconds.

14. Return the shrimp to the pan. Stir the sauce again to loosen the starch, then pour it in. Toss and stir for another 30 seconds until the sauce thickens.

15. Turn off the heat. Transfer to a serving plate. Garnish with the green scallion parts and drizzle lightly with sesame oil. Serve warm.