Sautéed Shrimp, Broccoli, and Mushrooms
why make this recipe
Sautéed Shrimp, Broccoli, and Mushrooms is a quick and healthy meal that packs a punch of flavor. This dish is perfect for busy weeknights when you want something simple yet delicious. Not only is it colorful and appetizing, but it’s also loaded with protein and veggies, making it a nutritious option that everyone will enjoy. Plus, it only takes about 30 minutes to prepare, so you can have a satisfying dinner on the table in no time!
how to make Sautéed Shrimp, Broccoli, and Mushrooms
Ingredients:
- 1 pound shrimp, peeled and deveined
- 1 head broccoli, cut into florets
- 1 cup mushrooms, sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Directions:
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce (if using), cornstarch, and water until smooth. Set aside.
- Stir-fry Aromatics: Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
- Cook Shrimp: Add shrimp to the wok and stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp from the wok and set aside.
- Cook Vegetables: Add broccoli florets and mushrooms to the wok and stir-fry for 3-5 minutes until tender-crisp.
- Combine and Simmer: Return the shrimp to the wok. Pour the sauce over the shrimp and vegetables. Stir well to coat everything evenly. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
- Season and Serve: Season with salt and pepper to taste. Serve hot over rice or noodles.
how to serve Sautéed Shrimp, Broccoli, and Mushrooms
Sautéed Shrimp, Broccoli, and Mushrooms is best served hot. You can place it over a bed of rice or noodles for a fulfilling meal. Garnish with some sesame seeds or sliced green onions for added flavor and a touch of color.
how to store Sautéed Shrimp, Broccoli, and Mushrooms
If you have leftovers, let the dish cool completely. Then, store it in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply place it in a skillet or microwave until heated through.
tips to make Sautéed Shrimp, Broccoli, and Mushrooms
- Make sure the shrimp are fully cooked, as they turn pink when done.
- Don’t overcook the vegetables; they should be crispy and colorful.
- For a spicier kick, add some red pepper flakes or sliced chili peppers.
variation
You can easily change this recipe by using different vegetables like bell peppers, snap peas, or carrots. You can also swap the shrimp for chicken or tofu if you prefer. More spices or different sauces can give the dish a unique twist to suit your taste.
FAQs
1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them properly before cooking.
2. What can I serve with this dish?
This dish goes well with white rice, brown rice, or noodles. You can choose your favorite side!
3. Is this recipe gluten-free?
To make it gluten-free, use a gluten-free soy sauce alternative.
Sautéed Shrimp, Broccoli, and Mushrooms
Ingredients
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon cornstarch
- 1/4 cup water
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 1 head broccoli, cut into florets
- 1 cup mushrooms, sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- Salt and pepper to taste Salt and pepper
Instructions
Preparation
- In a small bowl, whisk together soy sauce, oyster sauce (if using), cornstarch, and water until smooth. Set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
Cooking
- Add shrimp to the wok and stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp from the wok and set aside.
- Add broccoli florets and mushrooms to the wok and stir-fry for 3-5 minutes until tender-crisp.
- Return the shrimp to the wok. Pour the sauce over the shrimp and vegetables. Stir well to coat everything evenly. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
- Season with salt and pepper to taste. Serve hot over rice or noodles.
Notes
Sautéed Shrimp, Broccoli, and Mushrooms
Ingredients
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon cornstarch
- 1/4 cup water
Main Ingredients
- 1 pound shrimp, peeled and deveined
- 1 head broccoli, cut into florets
- 1 cup mushrooms, sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
Preparation
- In a small bowl, whisk together soy sauce, oyster sauce (if using), cornstarch, and water until smooth. Set aside.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
Cooking
- Add shrimp to the wok and stir-fry for 2-3 minutes until pink and cooked through. Remove shrimp from the wok and set aside.
- Add broccoli florets and mushrooms to the wok and stir-fry for 3-5 minutes until tender-crisp.
- Return the shrimp to the wok. Pour the sauce over the shrimp and vegetables. Stir well to coat everything evenly. Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
- Season with salt and pepper to taste. Serve hot over rice or noodles.
