Tender, Juicy Shrimp with Crisp Broccoli in a Silky Garlic Sauce!

Whether you're preparing a quick weeknight dinner or recreating your favorite Chinese takeout at home, this Restaurant-Style Shrimp with Broccoli recipe delivers plump, juicy shrimp with a tender-crisp texture using professional brining and velveting techniques. A short brine with cornstarch and baking soda locks in moisture, while the velveting process creates the signature silky texture found in authentic Chinese restaurants. Finished with fresh broccoli and a savory garlic oyster sauce, this dish is flavorful, elegant, and easy to prepare.

Recipe Overview

Prep Time: 25 minutes
Brining Time: 5 minutes
Velveting Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: Approximately 55–60 minutes
Servings: 4

Ingredients

Shrimp Brine

• 2 lbs large shrimp (21–25 count), peeled and deveined
• 4 cups cold water
• ¼ cup kosher salt
• 1 tsp baking soda
• 1 tbsp cornstarch
• Ice cubes

Shrimp Velveting Mixture

• 1 egg white
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1 tsp Shaoxing cooking wine (optional)
• 1 tsp sesame oil
• ½ tsp white pepper

Broccoli

• 2 large broccoli crowns, cut into florets
• 2 quarts water
• 1 tsp salt
• 1 tbsp vegetable oil

Stir-Fry Sauce

• 1½ cups low-sodium chicken broth
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp hoisin sauce
• 2 tsp sugar
• 1 tsp chicken bouillon powder
• 1 tsp sesame oil
• ½ tsp white pepper

Cornstarch Slurry

• 1 tbsp cornstarch
• 2 tbsp cold water

Aromatics

• 2 tbsp vegetable oil
• 5 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 3 green onions, sliced (white and green parts separated)

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Instructions

Step 1: Prepare the Shrimp Brine

In a large mixing bowl, combine:

• Cold water
• Kosher salt
• Baking soda
• Cornstarch

Whisk until the salt and cornstarch are completely dissolved.

Add the shrimp and allow them to soak for 5 minutes.

The salt seasons the shrimp, the baking soda improves texture by creating a firmer, springier bite, and the cornstarch forms a light coating that helps retain moisture during cooking.

Drain the shrimp thoroughly.

Rinse quickly under cold water and pat completely dry with paper towels.

Step 2: Velvet the Shrimp

In a clean bowl, combine:

• Egg white
• Cornstarch
• Baking soda
• Shaoxing cooking wine
• Sesame oil
• White pepper

Mix until smooth.

Add the shrimp and gently toss until every piece is evenly coated.

Cover and refrigerate for 15 minutes.

This velveting process creates a silky coating that protects the shrimp and prevents overcooking.

Step 3: Prepare the Broccoli

Bring a large pot of water to a boil.

Add:

• Salt
• Vegetable oil

Add the broccoli florets and blanch for 1½–2 minutes until bright green and slightly tender.

Immediately transfer the broccoli to ice water to stop the cooking process.

Drain well and set aside.

Step 4: Prepare the Sauce

In a bowl, combine:

• Chicken broth
• Oyster sauce
• Light soy sauce
• Dark soy sauce
• Hoisin sauce
• Sugar
• Chicken bouillon powder
• Sesame oil
• White pepper

Stir well and set aside.

Mix the cornstarch and cold water together to create the slurry.

Step 5: Cook the Velveted Shrimp

Heat a pot of water to approximately 170–180°F (77–82°C). The water should be hot but not boiling.

Add the shrimp and gently cook for 45–60 seconds, just until the shrimp begin turning pink.

Remove with a slotted spoon and drain.

Do not fully cook the shrimp at this stage, as they will finish cooking in the sauce.

Step 6: Stir-Fry the Aromatics

Heat a wok or large skillet over high heat.

Add the vegetable oil.

Add:

• Garlic
• Ginger
• White parts of green onions

Stir-fry for about 30 seconds until fragrant.

Step 7: Finish the Shrimp and Broccoli

Pour the prepared sauce into the wok.

Bring to a gentle simmer.

Stir the cornstarch slurry and slowly add it to the sauce while stirring until thickened.

Add the broccoli and toss to coat.

Add the velveted shrimp and cook for 1–2 minutes until heated through.

Finish with:

• Green onion tops
• Additional sesame oil (optional)

Step 8: Rest and Serve

Remove from heat and allow the dish to rest for a few minutes before serving.

Serve hot over:

• Steamed jasmine rice
• Fried rice
• Garlic noodles
• Brown rice

Garnish with sesame seeds or sliced green onions if desired.

Chef's Tips

✔ Brining for only 5 minutes keeps shrimp perfectly seasoned without making them too salty.
✔ The combination of baking soda and cornstarch creates a plump, restaurant-quality shrimp texture.
✔ Pat shrimp completely dry before velveting for the best coating.
✔ Do not boil the shrimp during the velveting step; gentle heat keeps them tender.
✔ Blanch broccoli first to maintain its bright color and crisp texture.
✔ Avoid overcooking shrimp—cook just until they turn pink and opaque.
✔ Prepare all ingredients before stir-frying because the final cooking process moves quickly.