Ingredients (2–3 servings)
Main
400 g shrimp (peeled & deveined)
2 cups broccoli florets
1 small onion, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
2 tbsp vegetable oil (or sesame oil)
Sauce
3 tbsp soy sauce
1 tbsp oyster sauce (optional but recommended)
1 tbsp honey or brown sugar
1 tsp rice vinegar or lemon juice
½ tsp black pepper
½ tsp chili flakes (optional)
1 tsp cornstarch + 2 tbsp water (for thickness)
👩🍳 Instructions
Prep the broccoli
Blanch broccoli in boiling water for 1–2 minutes, then drain (keeps it bright green).
Cook the shrimp
Heat 1 tbsp oil in a hot pan or wok.
Add shrimp, season lightly with salt & pepper, and cook 1–2 minutes per side until pink.
Remove and set aside.
Stir-fry vegetables
Add remaining oil. Sauté onion and bell pepper for 2–3 minutes.
Add garlic and stir for 20 seconds.
Combine & sauce
Return shrimp to the pan. Add broccoli.
Pour in soy sauce, oyster sauce, honey, vinegar, pepper, and chili flakes.
Thicken
Add cornstarch slurry. Stir and cook 1–2 minutes until glossy and thick.
Finish
Taste and adjust salt or sweetness. Serve hot.
🍽 Serving Ideas
With steamed rice
Over noodles
Low-carb: serve alone or with cauliflower rice
💡 Tips
Don’t overcook shrimp—they turn rubbery fast
Add a splash of water or stock if sauce gets too thick
Finish with a few drops of sesame oil for extra aroma