stir fried shrimp and broccoli recipe

Written BySheba G Updated On
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The Best stir fried shrimp and broccoli recipe

This stir fried shrimp and broccoli is the recipe I make when I need dinner on the table fast and I do not want to think about it too much. It takes about 20 minutes from start to finish, most of that is chopping broccoli and peeling shrimp. The sauce comes together in a small bowl with ingredients I already keep in the pantry, so there is no special trip to the store. I have made it on a Tuesday after work and I have made it for a small family birthday dinner, and it works both ways.

My kids actually eat this one, which says a lot because my youngest picks broccoli out of almost everything. The shrimp cook in two minutes and stay tender, and the broccoli gets soft enough that it does not feel like a chore to chew. My husband likes his with extra sauce over rice, and I usually double the batch so there is enough for lunches the next day. It reheats well in a skillet with a splash of water, though it is best fresh out of the pan.

I feel good about serving it because it is a light meal that still fills everyone up. Shrimp is a lean source of protein and broccoli brings fiber and vitamin C to the plate. I serve it over brown rice or noodles when we want something heartier, and on its own when we are keeping dinner simple. That flexibility is the main reason it stays in our weekly rotation.

Stir-Fried Shrimp and Broccoli

4.8 from 1223 votes

Plump shrimp and crisp-tender broccoli tossed in a glossy ginger-garlic sauce, ready in about 25 minutes. The shrimp marinate briefly in soy and cornstarch so they stay juicy under high heat, while a simple pantry sauce pulls everything together.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 290 kcal

🥘Ingredients

For the Shrimp

1 lb large shrimp, peeled and deveined
1 tbsp soy sauce
1 tsp cornstarch
1 tsp toasted sesame oil

For the Sauce

3 tbsp low-sodium soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
1 tsp granulated sugar
1/2 cup chicken broth or water
1/4 tsp red pepper flakes

For the Stir-Fry

1 lb broccoli florets, cut into bite-sized pieces
3 tbsp vegetable oil, divided
4 cloves garlic, minced
1 tbsp fresh ginger, minced
3 scallions, sliced, whites and greens separated
2 tbsp water

👨‍🍳Directions

1Pat the shrimp dry with paper towels and place them in a bowl. Add the soy sauce, cornstarch, and sesame oil and toss until each shrimp is lightly coated. Let stand for 10 minutes while you prepare everything else.
2Whisk the soy sauce, oyster sauce, cornstarch, sugar, broth, and red pepper flakes in a small bowl until the cornstarch dissolves completely. Set the sauce aside near the stove.
3Heat 1 tablespoon of the oil in a wok over medium-high heat until it shimmers. Add the broccoli and 2 tablespoons of water, cover, and cook for 2 minutes so the florets steam and turn deep green.
4Uncover, add another tablespoon of oil, and stir-fry the broccoli for 2 to 3 minutes until the stems are crisp-tender and the edges are lightly charred. Transfer to a plate.
5Add the remaining tablespoon of oil to the wok and swirl to coat. Add the garlic, ginger, scallion whites, and red pepper flakes if using more, and stir for 20 to 30 seconds until fragrant but not browned.
6Add the shrimp in a single layer and cook for 1 minute without moving them. Flip and cook for 1 minute more, until the shrimp are pink and just opaque in the center.
7Return the broccoli to the wok and pour in the sauce. Toss constantly for 1 to 2 minutes until the sauce thickens, turns glossy, and coats the shrimp and broccoli evenly.
8Remove from the heat, scatter the scallion greens over the top, and serve immediately over steamed rice or noodles.

🔧Equipment

Wok or large skillet
Mixing bowls
Whisk
Chef’s knife and cutting board
Colander
Measuring spoons
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 290 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 215mg🧂Sodium: 890mg🌾Total Carbs: 12g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 27g

📝Notes

Tips: Dry the shrimp thoroughly before marinating so the coating sticks and the shrimp sear instead of steaming. Keep the wok hot and cook in batches if your pan is small; crowding drops the temperature and makes the broccoli soggy. Swap the chicken broth for water if you want a lighter sauce, and add sliced bell pepper or snap peas along with the broccoli if you like. Nutrition figures are estimates calculated per serving and will vary with portion size and brand of sauce.

Watch Video Of How Stir-Fried Shrimp and Broccoli Works

I make this stir fried shrimp and broccoli at least twice a month because it comes together in about twenty minutes and everyone at my table actually eats it. It works for a quick weeknight dinner just as well as it does for a family gathering, since the pan stays hot and the shrimp cook fast enough that you are not stuck in the kitchen while everyone else is visiting.

❓ Frequently Asked Questions About Stir-Fried Shrimp and Broccoli

1. Can I use frozen shrimp instead of fresh?

Yes. Thaw frozen shrimp overnight in the refrigerator, then pat them completely dry before cooking. Excess water is the main reason shrimp steam instead of sear, so a quick blot with paper towels makes a real difference. Look for peeled, deveined shrimp labeled raw rather than pre-cooked, since cooked shrimp will turn tough once they hit the hot wok.

2. How do I keep the broccoli from turning out soggy?

Cut the florets into similar-size pieces so they cook evenly, and give them a head start in the pan before the shrimp goes in. Keep the heat high and stir often rather than letting the broccoli sit in one spot. If you like a softer texture, add a splash of water and cover the pan for a minute or two to steam the florets through, then uncover and let the moisture cook off.

3. Why did my shrimp come out rubbery?

Overcooking is almost always the culprit. Shrimp are done the moment they curl into a loose C shape and turn opaque pink, which usually takes two to three minutes over high heat. Pull them from the pan slightly before they look finished, then return them at the very end to toss with the sauce and broccoli.

4. What can I use instead of soy sauce or oyster sauce?

Tamari works as a direct stand-in for soy sauce, and coconut aminos make a sweeter, milder swap. If you do not have oyster sauce, try hoisin for a similar savory depth, or add a pinch of sugar to the sauce to round out the flavor. Check the labels on your bottles if you are cooking for anyone with dietary restrictions, since these sauces vary by brand.

5. Can I prep this stir fry ahead of time?

Do the knife work in advance. Wash and cut the broccoli, peel the shrimp, and whisk the sauce together, storing each in a separate container in the refrigerator for up to a day. Hold off on cooking until you are ready to eat, though, because stir fry is at its best straight from the pan and reheated shrimp tend to toughen.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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