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Hoisin Shrimp and Broccoli


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  • 1 T cornstarch
  • 1/3 cup reduced sodium chicken broth
  • 4 1/2 tsp reduced sodium soy sauce
  • 4 1/2 tsp hoisin sauce
  • 1 tsp sesame oil
  • 3 cups fresh broccoli florets
  • 1 T canola oil
  • 4 green onions, chopped
  • 3 garlic cloves, minced
  • 1 tsp minced fresh gingerroot
  • 1 lb. uncooked medium shrimp, peeled and deveined
  • 2 cups hot cooked rice


Servings 4


Step 1

In small bowl, combine cornstarch and broth until smooth. Stir in soy sauce, hoisin sauce and sesame oil; set aside.

In large skillet stir fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir fry for 4-5 minutes longer or until shrimp turns pink.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for two minutes or until thickened. Serve with rice.


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