Why You’ll Love This Recipe
Stir-Fried Shrimp and Broccoli is the perfect balance of simplicity and flavor—crisp-tender broccoli, juicy shrimp, and a glossy, savory sauce that ties everything together. This quick stir-fry is light yet satisfying, packed with protein and fiber, and ready in under 30 minutes. It’s a healthy dinner that tastes like takeout but is fresher, lighter, and far easier to make.
What I love most about this recipe is how adaptable it is. I once added a splash of orange juice and zest for a citrusy twist, and it gave the dish a bright, refreshing flavor. Whether you’re cooking for a busy weeknight or meal-prepping for the week, this stir-fry is nutritious, flavorful, and consistently delicious.
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Stir-Fried Shrimp and Broccoli
- Total Time: 20 mins
- Yield: 4 servings
Description
Stir-Fried Shrimp and Broccoli is a quick and healthy Asian-inspired dish featuring tender shrimp and crisp broccoli tossed in a savory garlic soy sauce. It’s light, flavorful, and ready in under 20 minutes — perfect for busy weeknights.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 cups broccoli florets
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/2 cup chicken broth or water
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp crushed red pepper flakes (optional)
- 1 green onion, sliced (for garnish)
- 1 tsp sesame seeds (optional)
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, chicken broth, rice vinegar, sesame oil, and cornstarch. Set aside.
- Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove from pan and set aside.
- Add remaining oil to the pan. Add broccoli and stir-fry for 3–4 minutes until tender-crisp.
- Add garlic and ginger and stir-fry for 30 seconds until fragrant.
- Pour in the sauce mixture and cook, stirring constantly, until thickened, about 2 minutes.
- Return shrimp to the pan and toss until coated and heated through.
- Garnish with green onions, sesame seeds, and crushed red pepper flakes if desired. Serve hot with steamed rice or noodles.
Notes
- For extra flavor, marinate shrimp in 1 tsp soy sauce and cornstarch for 10 minutes before cooking.
- Use tamari or coconut aminos for a gluten-free version.
- Can substitute shrimp with chicken or tofu for variation.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Shrimp
Large, peeled, and deveined shrimp cook quickly and stay tender in the sauce.
Broccoli florets
Provide crisp texture and absorb the sauce beautifully.
Garlic
Freshly minced for a punch of savory aroma.
Ginger
Adds warmth and depth to the stir-fry.
Soy sauce
The salty, umami base for the sauce.
Oyster sauce
Adds a savory richness that enhances the shrimp and broccoli.
Sesame oil
Brings nutty aroma and depth to the final dish.
Cornstarch
Helps thicken the sauce to coat the ingredients perfectly.
Chicken broth (or water)
Forms the liquid base for the sauce.
Brown sugar or honey
Balances the salty flavors with a touch of sweetness.
Vegetable oil
Used for stir-frying at high heat.
Red pepper flakes (optional)
Adds a mild heat if you like it spicy.
Green onions
For garnish and a fresh finish.
Directions
In a small bowl, whisk together soy sauce, oyster sauce, chicken broth, sesame oil, cornstarch, and brown sugar. Set aside.
Heat vegetable oil in a large wok or skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side until pink and just cooked through. Remove and set aside.
In the same pan, add a bit more oil if needed. Stir-fry garlic and ginger for 30 seconds until fragrant. Add broccoli florets and a splash of water, cover, and steam for 2–3 minutes until bright green and slightly tender.
Pour the sauce mixture into the pan and bring to a simmer. Return shrimp to the skillet, tossing everything until coated and the sauce thickens to a glossy consistency.
Top with green onions and red pepper flakes (if using) before serving.
Serve hot over steamed jasmine rice, brown rice, or noodles.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 4 people. Preparation takes 10 minutes, cooking requires 15 minutes, making the total time about 25 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of water to keep the sauce smooth. Avoid overcooking the shrimp when reheating.
Variations and Customizations
Spicy Garlic Shrimp and Broccoli
Add chili paste or sriracha to the sauce for bold heat.
Orange Shrimp and Broccoli
Add orange juice and zest for a tangy, citrusy twist.
Lemon Sesame Version
Finish with lemon juice and sesame seeds for a lighter flavor.
Ginger-Soy Shrimp Stir-Fry
Double the ginger and soy for extra depth.
Honey Garlic Shrimp and Broccoli
Add extra honey and garlic for a sweet-savory flavor profile.
Vegetable Boost
Add carrots, snap peas, or bell peppers for color and crunch.
Low-Sodium Version
Use low-sodium soy sauce and skip the added salt.
Gluten-Free Stir-Fry
Substitute tamari or coconut aminos for soy sauce.
Coconut Shrimp Stir-Fry
Use coconut oil and a bit of coconut milk for a tropical flair.
Shrimp and Broccoli Noodle Bowl
Toss with cooked rice noodles for a complete meal.
FAQs
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking to avoid excess moisture.
Can I use pre-cooked shrimp?
Yes, but add them at the end just to warm through so they don’t overcook.
How do I keep broccoli crisp?
Cook it briefly—just until bright green and tender-crisp.
Can I make this without oyster sauce?
Yes, substitute with hoisin sauce or extra soy sauce.
How do I thicken the sauce?
The cornstarch in the sauce will thicken it as it simmers; you can add more if needed.
Can I meal-prep this dish?
Yes, it reheats well and stays flavorful for several days.
What can I serve it with?
Steamed rice, quinoa, or noodles all pair perfectly.
Is this dish spicy?
Not unless you add chili flakes or sauce—it’s easily adjustable.
Can I use other vegetables?
Absolutely, bell peppers, carrots, or bok choy work beautifully.
Can I make it vegetarian?
Yes, replace shrimp with tofu and use vegetable broth.
Conclusion
Stir-Fried Shrimp and Broccoli is a quick, healthy, and flavorful meal that’s easy enough for weeknights yet elegant enough for guests. With juicy shrimp, crisp broccoli, and a glossy, savory sauce, this dish delivers restaurant-quality flavor in just minutes. Whether served over rice or noodles, it’s a wholesome and delicious meal you’ll come back to again and again.
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