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Hoisin Shrimp & Broccoli

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


  • 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


  • In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.
  • 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.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts
1 each: 289 calories, 7g fat (1g saturated fat), 138mg cholesterol, 524mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
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Average Rating:
  • PrplMonky5
    Jul 14, 2020

    I guess we're the naysayers, but we weren't thrilled with this dish. It took a long time for the broccoli to become crisp-tender, and by that time it seemed to have soaked up the oil and it was starting to burn a bit. I had to add more oil in before I put in the onion, garlic and ginger. The sauce actually seemed bland to us, and there wasn't enough of it. I generally don't like a lot of salt (I get low sodium in everything), but I still found myself adding in salt. I double-checked my measurements, and I don't see where I could have possibly gone wrong. Shrimp isn't cheap so I doubt I'd try this again.

  • Brenda
    Dec 22, 2019

    I just made this recipe and I found it to be perfect for my favorite Chinese dish. The seasonings were spot on being that I'm a diabetic. I didn't use rice, but Chinese noodles instead! Thank you for the recipe!

  • Remenec
    Jan 13, 2017

    The hoisin sauce really made this recipe tasty! This is a delicious dinner that's quick to make!

  • Suzanne444
    Aug 21, 2016

    Pretty Good...I followed the recipe closely but was a bit disappointed that the flavor was on the light side. I'll try it again and add a little more seasoning.

  • sdipiazza
    Aug 29, 2015

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

  • annpages
    Jul 20, 2015

    I love it! It's for keeps..

  • Keisha38
    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.

  • cast_iron_king
    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!

  • nicolev
    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.

  • monster0319
    Mar 9, 2011

    No comment left