"I really wanted to re-create my favorite Chinese take-out dish. After several attempts, here is the result! Serve over cooked rice or chow mein noodles." — AkronJoya
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fresh broccoli florets
4 large cloves
low-sodium chicken broth
grated fresh ginger root
uncooked medium shrimp, peeled and deveined
canned water chestnuts, drained
Sometimes great dishes/recipes are born of necessity, as was this dish tonight. As a Roman Catholic on Ash Wednesday, I needed a meatless dish and, because I am “hitting the road” again in a couple of days, finding ways to use the fresh produce in the fridge was a priority. An ingredient search quickly led me to this recipe and it was a winner for me. I didn’t measure anything – the beauty of cooking is that you can use ingredients to your own tastes rather than adhere to strict measurements as is the case, for the most part, with baking. If you want more soy sauce and oyster sauce (as I did) add a little more! More sauce? Add a little more cornstarch mixed with water or chicken broth. I had mushrooms as well as broccoli to use up so I substituted the mushrooms for the indicated water chestnuts, which I really think I prefer anyway. I tossed this with some spaghetti to which I added a good dab of butter and finished it all with a sprinkle of chopped green onion and toasted sesame seeds. It was a simple and deliciously satisfying dinner. I and my tummy are doing a happy dance.
I tried this recipe in hopes of finding the perfect garlic sauce. Unfortunately, this wasn’t it. This is very weak on flavor and just feels like it’s missing something. To perk it up, I doubled the amount of oyster sauce and also added a tsp. of sesame oil which helped a great deal. After reading the instructions, I felt this recipe lacked some basic cooking principles, so I chose a different route. 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.
I chose this recipe because it used ingredients I had on hand. The only change I made was to substitute chopped celery for the water chestnuts. Although this was quick and easy to make it was very bland. The amount of soy sauce and oyster sauce was far too little to have any impact. These ingredients should be doubled or tripled.
I added a red and orange pepper to this recipe and it turned out amazing! Thank you!
Very nice. I used a 50/50 blend of sesame oil and olive oil instead of peanut oil and I used powdered ginger instead of ginger root. I also left out the water chestnuts and I used a lobster base instead of the oyster juice. I also added in a little white pepper. I know this sounds like not even the same recipe by the time I was done, but I believe it would have been just as good as written. You might say that my inventory dictates my recipes. Oh, and I used fully cooked shrimp. I should have thickened my sauce before adding in the shrimp, but I didn't so they got a little tough, but still tasty. I will make again.
Hubs said this one is a "do it again". I used mushrooms instead of the water chestnuts, and served this over angel hair pasta. The sauce could use a little "kick". Next time I will add some crushed red pepper. Good recipe!
Prepared it as is...and it was wonderful. Added red pepper flakes to my dish for a little extra heat. Served with rice.
Super easy to make and fast too. pretty good flavor too. Could use some heat. I'll keep this one in my arsenal.
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp with Broccoli in Garlic Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 72
This pasta dish is brimming with shrimp, broccoli, and garlicky goodness.
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