Hoisin Shrimp & Broccoli Recipe
Hoisin Shrimp & Broccoli Recipe photo by Taste of Home

Hoisin Shrimp & Broccoli Recipe

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This is a healthy dish with a savory sauce that enhances the fresh flavor of the broccoli. It looks great and is easy to prepare. Try it-you'll love it! Mary Kisinger - Calgary, AB
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


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

Nutritional Facts

3/4 cup shrimp mixture with 1/2 cup rice equals 289 calories, 7 g fat (1 g saturated fat), 138 mg cholesterol, 524 mg sodium, 33 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch 1 vegetable 1 fat.


  1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.
  2. In a large nonstick skillet or wok, 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 4-5 minutes longer or until shrimp turn pink.
  3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Originally published as Hoisin Shrimp & Broccoli in Healthy Cooking June/July 2009, p66

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Aug. 29, 2015

"Tried this for dinner tonight..I think it needs a lot more veggies but the flavor was good."

Reviewed Jul. 20, 2015

"I love it! It's for keeps.."

Reviewed Jun. 26, 2015

"I loved it!!!! I used ground ginger instead of fresh and I didn't use sesame oil. This dish pleasantly surprised me. It will definitely be a staple in my home."

Reviewed Feb. 8, 2015

"Excellent recipe! The only thing I changed was using ground ginger instead of fresh. The flavors are perfectly balanced so the shrimp is accentuated and not covered up, which is so often the case with stir fry sauces. This is just perfect! Definitely will be making an encore performance at my house!"

Reviewed Oct. 14, 2011

"I made this recipie even though I didn't have all the ingredients. I didn't have hoisin sauce, green onions, fresh gingerroot or garlic cloves. I used ground ginger and garlic powder instead. I looked up the equal amounts on google. Even without those ingredients this dish was fantastic. I do think the sesame oil makes all the difference. This is the best and most authentic stirfry I've ever made. Even my 15 month old liked it."

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