Shrimp with Broccoli in Garlic Sauce Recipe

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 made this tonight and it was pretty good. Hubby said that I could make this dish for dinner again at least a hundred times. I made a few changes. I upped the garlic cloves to about 8, and used a press instead of mincing them. There were reviews that this recipe was bland, so I added an onion cut into wedges and about 2 Tablespoons of Szechwan spicy stir fry sauce. I boiled some udon noodles, then stir fried them in canola oil in the wok with some of the pressed garlic and oyster sauce, soy sauce and spicy stir fry sauce. I used tongs to put the noodles aside, then added the rest of the garlic, onion and broccoli and cooked for three minutes. I added the shrimp and soy sauce, Szechwan spicy stir fry sauce and oyster sauce. When the shrimp was opaque, added one tablespoon of corn starch mixed in a half cup of water, let it boil until thickened. Served over noodles.

I had high hopes for this recipe but I agree with a previous reviewer...it was missing something. I doubled the soy & oyster sauces which didn't seem to help. I also took the reviewers suggestion to sauté the garlic and shrimp then remove from the wok before combining all wet ingredients with cornstarch to thicken. That worked well. The recipe also says to steam broccoli before adding to dish. Big mistake. I got a wok full of mush. I may try this again but will add raw broccoli.

Delicious! Although we took the advice of another reviewer and cooked the broccoli, shrimp and sauce each separately and then combined at the end. We also made a quick shrimp stock from the shells and used that instead of chicken stock. We also doubled the oyster sauce.

Simple , satisfying and delicious ..everyone enjoyed the garlic shrimps with broccoli... but if you like spicy food then you need to spruce it up .. I added some crushed red pepper and green chilli and lemon and the dish was a hit .only difference I did was that I added stock at the end before the cornflour , so the prawns were sautéed in the soya sauce and oyster sauce ... yum

My husband and I thoroughly enjoyed this. Tasted like it came right out of a restaurant too. I made a few changes based on what I already had at home. I used 1lb wild caught frozen shrimp, powdered ginger, instead of peanut oil, I used olive oil and instead of chicken broth I used veggie broth. I used a store bought veggie stir fry mix instead of the fresh broccoli. I love lots of sauce in my meals so in a separate bowl I added broth with a couple spoonfuls of flour. It really thickened up everything. I will be making this for my family again! Oh, before I forget, I also added about 1/4tsp of cayanne pepper as I thought it was missing something just couldn't figure out what.

Double recipe with exceptions... 24 oz shrimp. Mushrooms instead of water chestnuts. Add red pepper flakes with garlic.

We loved this recipe! Tasted like a restaurant dish. It is very savory (not spicy at all as written) and delicious. We made 3 small changes out of necessity- (1) no peanut oil, so we used sesame and olive oil, (2) no oyster sauce- was still yummy, and (3) when it was time to add cornstarch, I pushed the shrimp over to one side and didn't add the broccoli until the cornstarch was thoroughly mixed into the sauce with a fork (added 3 Tbsp) b/c I didn't want the cornstarch to clump. YUM.

I love this recipe. I did make more sauce than the recipe called for. It wasn't doubled, but I made the recipe and 1/2 extra and it was the perfect amount. I also substituted snow peas for the water chestnuts just as instructed time wise and it turned out fabulous. I will be keeping this recipe.

This tasted authentic however I did make some changes. I used avocado oil instead of peanut oil. I stir fried the shrimp after adding the garlic. I then added the steamed broccoli and water chestnuts. I whisked coco aminos, chicken broth, sesame oil, ginger, cayenne pepper and cornstarch together and added it to the pan after combining the shrimp and broccoli. I didn't have oyster sauce so I left it out. I added green onions and sesame seeds at the end. It was delicious!

This was delicious! I think next time I may add a few things strips of red pepper, and a few sliced mushrooms for color.

So easy and delicious. I honestly don't think a Chinese recipe has ever come out this well for me. I had no oyster sauce, so I added sesame oil along with broth made from peeling the shrimp. I skipped the cornstarch and finished it off with red pepper flakes, green onions, and cilantro. If only I had had the water chestnuts the recipe calls for, it would have been perfect.

Great flavors my friends enjoyed the main

I thought this was very good. I didn't have peanut oil, nor do I think it is good to eat, so I used sesame and avocado oil mix. I added snow peas as others suggested along with broccoli. I thought it had good flavor, but I don't like spicy, so I can see that those who do, might find this bland.

Edible but bland. Not anything like my order at the Chinese restaurant. I wish I had made it like I usually do. Disappointing.

Can’t get enough of this 🤤

Such a lifesaver for busy days.

This is now my go-to recipe.

I added mushrooms, snap peas and red peppers. Great dish and flavor on point.