Recipe for Ginger Shrimp and Broccoli Stir-Fry at Life's Ambrosia

Ok. Ok. Ok. I know I’ve been sharing a lot of shrimp recipes lately. The truth is, I love it. I love the subtle sweetness. I love the fact that you can do just about anything with it. And I love that you can cook it in a realtivley quick amount of time. I mean there is nothing better than coming home from a long day at work and having dinner on the table in 30 minutes or less. Especially when that dinner tastes as good, and is as good for you, as this shrimp and broccoli stir-fry loaded with ginger and garlic.

I use fresh ginger in this recipe. For the longest time I was a ground ginger kind of girl, the strangle gnarled looking root at the grocery store wasn’t something that ever made it into my basket. Then one day I decided what the heck lets give it a try. And I haven’t looked back sense. Ok so I use ground ginger in a pinch, but the flavor of fresh ginger is so intense and lovely that you can’t even compare them. Another good thing is that it keeps for quite some time in your fridge. Simply wrap it in some plastic wrap and you’re good to go for at least a couple of weeks.

Ginger Shrimp and Broccoli Stir-Fry Recipe

A delicious & nutritious dinner with shrimp, broccoli and fresh ginger on the table in less than 30 minutes? Don’t mind if I do.

Serves 2 - 4

Prep time: 15 min

Cook time: 20 min

Ingredients:

1 tablespoon peanut oil
4 cups fresh broccoli florets
2 cloves garlic, minced
1/4 cup water or chicken broth
1 pound medium shrimp peeled and deveined
2 teaspoons fresh minced ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon hot oil (optional)

Instructions:

Heat peanut oil in a large skillet. Stir in broccoli florets and garlic. Pour water or chicken broth over the top. Cover and cook for 15 minutes or until the broccoli is slightly tender.
Stir in remaining ingredients and cook just until the shrimp are cooked through. About 5 minutes. Serve.

Enjoy!

Responses to "Ginger Shrimp and Broccoli Stir-Fry"

“
I am always up for stir fry. Looks great!
”

- Maria

“
Looks great! I love stir fry recipes that aren’t loaded with sugary sauces. And awesome pic!
”

- Carrie

“
I’m with you when it comes to shrimp. Could eat it all the time. Pretty dish.
”

- StephenC

“
That looks great, definitely going in the ‘to make’ pile! I’ve been meaning to comment and tell you how much I love your pulled pork. It’s fantastic – it was the first time I’d had pulled pork, and then the leftovers with your BBQ sauce from your pulled pork sandwich recipe were even better. Thanks!
I always freeze my ginger so I don’t have to worry about it spoiling. As long as you’re using it grated then you can use it straight from frozen. I wouldn’t recommend thawing it though to use if you need it finely sliced as it doesn’t thaw well!
”

- Jenny

“
Oh good tip about the ginger Jenny, Thanks!!
”

- Karen

“
The picture looks yummy! Question: cover and cook the broccoli for 15 minutes? That seems way too long….is that just me?
”

- Michelle

“
Thanks everyone for the comments! Jenny- You’re welcome, I’m glad you liked the pulled pork. It is one of my favorites too. And I agree with Karen, thanks for the tip about the ginger! Michelle- Thanks! 4 cups of broccoli florets is quite a bit of broccoli so I found it takes a little bit longer than it normally would for a broccoli side dish. Cook time will also vary depending on how big you cut the florets. It took about 15 minutes to get them to the way that I like them. If you like a little more crunch, I’d check it after 10 minutes. Hope this helps!
”

- Deseree

“
wow…love the prawn recipe here…nice foodie site…will back here often…

greetings from Malaysia…
”

- vialentino

“
Hi! I tried your ginger shrimp and broccoli stir fry for dinner…i super love it =) thanks for sharing your recipe =)
”

- Louvelette

“
You’re welcome Louvelette!
”

- Deseree

“
I tried this tonight. I needed way more than 1/4 cup of water/broth. I was probably cooking it at a higher temp.
”

- Tom

“
Just finished eating this dish. It was very good in my opinion, I don’t think I quite used 2 t. of ginger and it was perfect for me; however, my son thought it was too much ginger for him. I used the raw coconut aminos in place of the soy sauce and I served it over jasmati rice which I had added a Tablespoon of coconut oil to in place of butter during cooking. 5 stars+
”

- Debbie