Shrimp with Broccoli in Garlic Sauce

Shrimp with Broccoli in Garlic Sauce

AkronJoya 0

"I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice."

Ingredients 30 m {{adjustedServings}} servings 198 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet

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  1. Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
  2. Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.
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Utokia's Tips for Ginger Shrimp & Broccoli

Shrimp and broccoli bake with a ginger and garlic sauce in parchment packets.

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Reviews 18

  1. 25 Ratings


Sometimes great dishes/recipes are born of necessity, as was this dish tonight. As a Roman Catholic on Ash Wednesday, I needed a meatless dish and, because I am “hitting the road” again in a couple of days, finding ways to use the fresh produce in the fridge was a priority. An ingredient search quickly led me to this recipe and it was a winner for me. I didn’t measure anything – the beauty of cooking is that you can use ingredients to your own tastes rather than adhere to strict measurements as is the case, for the most part, with baking. If you want more soy sauce and oyster sauce (as I did) add a little more! More sauce? Add a little more cornstarch mixed with water or chicken broth. I had mushrooms as well as broccoli to use up so I substituted the mushrooms for the indicated water chestnuts, which I really think I prefer anyway. I tossed this with some spaghetti to which I added a good dab of butter and finished it all with a sprinkle of chopped green onion and toasted sesame seeds. It was a simple and deliciously satisfying dinner. I and my tummy are doing a happy dance.


I tried this recipe in hopes of finding the perfect garlic sauce. Unfortunately, this wasn’t it. This is very weak on flavor and just feels like it’s missing something. To perk it up, I doubled the amount of oyster sauce and also added a tsp. of sesame oil which helped a great deal. After reading the instructions, I felt this recipe lacked some basic cooking principles, so I chose a different route. After sautéing the garlic, I added the shrimp, stir-fried until cooked and transferred to a separate plate. To avoid the risk of a clumpy sauce, I mixed up all of the sauce ingredients (including the corn starch) in a separate bowl and then added it to the wok. When it was thick, I tossed with the steamed broccoli, shrimp, and water chestnuts.

peebsy weebsy

I chose this recipe because it used ingredients I had on hand. The only change I made was to substitute chopped celery for the water chestnuts. Although this was quick and easy to make it was very bland. The amount of soy sauce and oyster sauce was far too little to have any impact. These ingredients should be doubled or tripled.