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Under 30 Minutes

Spicy Shrimp-and-Broccoli Stir-Fry


With such a short list of ingredients, each one counts. The Asian chili-garlic sauce here adds deep, complex flavor -- not just heat. Look for jars of it in the international aisle.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Everyday Food, December 2012


  • 1 cup long-grain white rice
  • 1 pound extra-large shrimp (26 to 30), peeled and deveined (tails left on)
  • 5 tablespoons vegetable oil, divided
  • 1 bunch broccoli, cut into florets
  • 3 tablespoons chili-garlic sauce


  1. Cook rice according to package instructions. Meanwhile, gently pat shrimp dry with paper towels. Heat a wok or large skillet over high. Remove pan from heat and carefully add 2 tablespoons oil and broccoli. Return to heat and cook, undisturbed, until crisp-tender and browned in spots, 1 to 2 minutes. Add 2 tablespoons oil and shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 2 minutes. Remove from heat, add chili-garlic sauce and remaining tablespoon oil, and toss to coat. Stir in 1 to 2 tablespoons water to thin, if necessary. Serve with rice.

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