Shrimp broccoli & rice. 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.
Stir in shrimp mixture, soy sauce, and remaining ingredients; bring to a boil.
If you then add the broccoli to the same pan with the shrimp, the shrimp are very overcooked by the time the broccoli is tender crisp, unless it is blanched first.
Better to take the shrimp out of the pan and set aside, then cook the broccoli.
You can have Shrimp broccoli & rice using 6 ingredients and 8 steps. Here is how you achieve it.
Return the shrimp to the pan with broccoli and sauce at the end. Transfer to the bowl with the shrimp. Add the butter to the skillet and add shrimp discarding and marinade. Add in the reserved sauce and bring to a simmer.
Add in the broccoli and toss until heated through. Serve with white rice or pasta. Garnish with green onions if desired. This sauce for sheet pan shrimp and broccoli has so much flavor, it's an excellent, undetectable place to use frozen shrimp when you don't have the access, time, or the budget for fresh. More Healthy Shrimp and Broccoli Recipes.