Chili garlic shrimp is an easy and flavorful 20 minute meal. Tender shrimp and broccoli are sauteed and coated in a flavorful hot chili garlic sauce.
You'll love this recipe for chili garlic shrimp and broccoli because it's easy, flavorful, and ready in just twenty minutes. All you need are a handful of ingredients and a single sauté pan.
Chili garlic sauce is the star ingredient in this recipe - hot, tangy, and filled with chopped chilies and garlic. Toss your shrimp and broccoli in this easy sauce and your meal is ready.
Serve your shrimp and broccoli over a bed of freshly steamed rice, noodles, or on its own for a lighter meal.
Ingredients and substitutions
- Shrimp - I recommend using medium or large shrimp in this recipe. Shrimp should be raw, peeled, and deveined. I also recommend removing the tails since the shrimp are tossed in a sauce along with the broccoli before serving.
- Broccoli - One large head of broccoli is needed for this recipe. Broccoli could be substituted with cauliflower, zucchini, green beans, or asparagus if desired. Heartier veggies should be chopped into smaller pieces to allow them to cook faster.
- Oil - Canola oil, avocado oil, or vegetable oil works in this recipe. Feel free to use your preferred cooking oil.
- Chili garlic sauce - I find chili garlic sauce in the international aisle of my local grocer or on Amazon: Chili Garlic Sauce. It is a hot and tangy sauce made with coarse chopped chilies and garlic.
- Oyster sauce - Adds rich, salty, savory flavor to the sauce.
- Soy sauce - Adds salty, savory flavor to the sauce. I recommend using low sodium soy sauce for this recipe.
- Cornstarch - Helps thicken the sauce as it cooks.
- Honey - A hint of sweetness balances with the salty and spicy flavors of the sauce.
Tips and tricks
Shrimp size - I buy large size shrimp for this recipe, but feel free to use what you have on hand. I've also made this shrimp recipe with medium and jumbo shrimp depending on what was available at my local store that week.
Cooking shrimp - Shrimp cook very quickly and only need about 1 to 2 minutes per side before they're done. Shrimp will turn pink and curl into a U shape when they're done cooking.
Chop broccoli into small florets - For quick cooking, make sure your broccoli is chopped into small, bite-size florets.
Storage
Cooked shrimp will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Use gentle, medium-low heat on the stovetop to reheat shrimp without drying them out.
Frequently asked questions
Shrimp are delicate and cook very quickly. They only require about 1 to 2 minutes per side and this can vary depending the size of shrimp you have on hand.
I like to serve chili garlic shrimp over a bed of steamed white or brown rice. You could also add extra veggies to the skillet like some sliced zucchini or bell pepper to make the meal more filling on its own.
Recommended
📖 Recipe
Chili Garlic Shrimp
Ingredients
Sauce
- ½ cup water
- 2 tablespoons chili garlic sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch
Shrimp
- 2 tablespoons vegetable oil
- 16 ounces raw shrimp, peeled and deveined
- 3 cups broccoli florets
Instructions
- In a bowl, add your sauce ingredients: water, chili garlic sauce, soy sauce, honey, oyster sauce, and cornstarch. Whisk until combined and set aside.
- In a sauté pan over medium heat, add olive oil. When hot, add shrimp in a single layer. Cook about 1-2 minutes per side, or until pink and opaque. Remove from pan and set aside.
- Add broccoli to the pan with ½ cup of water. Cook broccoli until most of the water has evaporated (this should take about 3-4 minutes).
- Add shrimp and prepared sauce to the pan, tossing to coat. Cook for another 1 to 2 minutes, or until sauce has thickened slightly.
- Remove from heat and serve over cooked rice.
Equipment Recommendations
Notes
- For a milder sauce, use half as much chili garlic sauce.
- For a sweeter sauce, add twice as much honey.
- If desired, double your sauce to coat rice, noodles, or extra vegetables.
- Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
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