When you're craving take-out but want something healthier, less expensive, and faster, try this Shrimp and Broccoli Stir Fry recipe! It's a tasty dinner that you can easily make on busy weeknights.
We love Chinese food in the house. But we don't love spending a lot of money on take-out, and it's almost never as good as when we make things from scratch at home.
This Shrimp and Broccoli Stir Fry is the ultimate weeknight hero for busy families. It's on the table in simply about 20-30 minutes, tops. That's faster than waiting for take-out or delivery! And, it's a super tasty, healthy meal the whole family will love.
The shrimp sear quickly in a screaming hot pan until they turn a perfect, pearly pink. We toss in vibrant broccoli florets that stay crisp and bright against the savory, ginger-spiked sauce.
The sauce coats every single piece of succulent seafood with a rich, glossy finish. It truly feels like a high-end takeout treat.
We LOVE this dish, and hope you will, too!
Why you'll love this family favorite recipe!
A few reasons this has become a staple in our house and will probably be in your house too:
- Dinner goes from the fridge to the table in simply about 20 minutes.
- One pan means effortless cleanup.
- Succulent shrimp provide a lean and satisfying protein boost for the whole family.
- Every bite is an simple way to get your kids to eat a massive pile of fresh greens.
- You control the sodium and sugar levels without sacrificing any of that bold takeout flavor.
- Prep is simple enough for even the most chaotic weeknight schedule (trust me, We know this from experience!).
Ingredient notes
- Soy sauce – This provides the essential salty base for the glaze. Coconut aminos or amari work great for a gluten-free version.
- Rice wine vinegar and lime juice – Adds subtle tang and zippy contrasting flavors to brighten up the sauce.
- Sesame oil – A small drizzle at the end contributes a toasted, nutty depth to the entire dish.
- Fresh ginger and garlic– Grating or finely mincing these aromatics add a zesty, fragrant heat that dried powder simply cannot match.
- Brown sugar – Balances out the sauce with a subtle hint of sweetness and depth.
- Cornstarch – This is the secret to getting that thick, glossy coating that clings to every ingredient.
- Broccoli – Fresh florets soak up the sauce perfectly while maintaining a satisfying crunch.
- Scallions – Add bright freshness to the dish throughout.
- Shrimp – Large, peeled, and deveined shrimp cook evenly and provide a meaty bite. Substitution options: you can use scallops or sliced chicken as a swap.
Optional toppings/garnish: sliced scallions and sesame seeds add flavor, texture, and visual appeal simply before serving.
Shop the favorite Asian pantry staplesStep-by-step instructions
You'll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos and brief instructions to show you how simple it is to make this stir fry recipe.
- Whisk together your soy sauce, rice wine vinegar, lime juice, and sesame oil along with the ginger, garlic, and cornstarch in a small bowl.
- Season the shrimp with salt and pepper.
- Toss the broccoli into the pan with a splash of water to steam it quickly.
- Sear the shrimp until they are simply opaque.
- Pour the sauce over everything.
- Toss together until the sauce bubbles and thickens into a glaze.
Marlynn's Tip
🥦 Recipe Tip
If using frozen broccoli, be sure to thaw the broccoli first and gently squeeze out excess liquid before stir frying.
Recipe FAQs
Yes! We always have frozen shrimp in the freezer for quick & simple meals like this. Simply be sure they are completely thawed and patted dry before using.
Can We add other vegetables to this stir fry?Absolutely! We love to mix it up from time to time by adding bell peppers, mushrooms, snap peas, or bok choy.
Is this shrimp and broccoli recipe spicy?As written, it is mild and kid-friendly. If you want to add heat, you can can add red pepper flakes or a bit of Gochujang sauce.
What if the sauce is too thick?Simply add a tablespoon of water or chicken broth at a time until you reach your desired consistency.
How do We prevent the broccoli from being mushy?The trick is to not overcook it before adding the other ingredients. Make sure the broccoli are still bright green when you begin adding the remaining ingredients.
What's the best way to store leftovers?Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serving suggestions
Serve this over a bed of fluffy Pressure-cooker Basmati Rice, Pressure-cooker Garlic Rice, or Pressure-cooker Cilantro Line Brown Rice to soak up every drop of that sauce.
You can also pair it with a crisp Asian Carrot Cucumber Salad, Cucumber Dill Salad, or some Air Fryer Crab Rangoon on the side.
🍷 🥂 Wine pairings
Riesling: A dry or off-dry Riesling cuts through the salty soy sauce with refreshing acidity.
Sauvignon Blanc: The herbal notes in the wine complement the fresh ginger and bright broccoli beautifully.
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Shrimp and Broccoli Stir Fry
By Marlynn Schotland Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4 servings A simple, flavorful weeknight stir-fry that's ready in 30 minutes!Ingredients
For the Sauce
- 3 Tablespoons soy sauce
- 1 Tablespoon oyster sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon toasted sesame oil
- juice of one lime
- 1 Tablespoon dark brown sugar
- 1 Tablespoon cornstarch
- 4 garlic cloves, minced
- 2 teaspoons grated ginger, 1 knob
For the proteins
- 1 pound medium or large shrimp, peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- 2 Tablespoons olive oil, divided
- 2 cups broccoli florets
- 4 scallion stalks, thinly sliced
- optional: sesame seeds and more sliced scallions for garnish
Instructions
- In a medium bowl, whisk together all of the sauce ingredients. Set aside.
- Pat the shrimp dry with paper towels and season with salt and pepper.
- Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat.
- Add the broccoli and scallions and stir, cooking for 2-3 minutes, simply until the broccoli starts to get a bit of char.
- Lower the heat to medium, add the remaining 1 Tablespoon olive oil to the pan, then add the shrimp and cook, stirring, for 3-4 minutes, simply until the shrimp starts to turn color.
- Add the sauce to the pan and stir gently to coat the ingredients. Keep stirring and cooking for about 2 minutes, until the shrimp is fully cooked and the sauce has thickened up a bit. Then remove from heat to avoid overcooking the shrimp.
Notes
Makes approximately 4 servings.Nutrition
Calories: 242 kcal, Carbohydrates: 11 g, Protein: 26 g, Fat: 11 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 7 g, Trans Fat: 0.01 g, Cholesterol: 183 mg, Sodium: 1199 mg, Potassium: 525 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 403 IU, Vitamin C: 44 mg, Calcium: 114 mg, Iron: 2 mgNutrition information is automatically calculated, so should only be used as an approximation.