Recipes Ingredients Seafood Recipes Shrimp Recipes Spicy Shrimp-and-Broccoli Stir-Fry 3.3 (69) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 20, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 4 With such a short list of ingredients, each one counts. This shrimp stir-fry's chili-garlic sauce here adds deep, complex flavor—not just heat. Ingredients 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 Directions 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. Johnny Miller Rate it Print