Get ready to fall in love with Stir-Fried Shrimp and Broccoli! This dish is one of those rare weeknight miracles: quick and genuinely easy to whip up, yet layered with savory, garlicky flavors that rival your favorite takeout—minus the guilt. Juicy shrimp mingle with vibrant, crisp-tender broccoli, all tossed in a glossy, umami-packed sauce that comes together in minutes. If you’re hunting for a way to make a healthy meal feel like the ultimate comfort food, Stir-Fried Shrimp and Broccoli checks every box.
Ingredients You’ll Need
One of the joys of Stir-Fried Shrimp and Broccoli is how a short list of pantry staples and fresh produce can create something so satisfying. Every ingredient here brings character—color from the broccoli, succulence from the shrimp, a punch of garlic and ginger, and of course, that irresistible stir-fry sauce.
- Large shrimp (1 pound, peeled and deveined): Opt for large shrimp to give each bite tenderness and a satisfying, meaty chew.
- Broccoli florets (3 cups): The star vegetable, bringing crunch, color, and a burst of freshness.
- Vegetable oil (2 tablespoons): Neutral and high-heat friendly, it helps everything sizzle nicely.
- Garlic (3 cloves, minced): Essential for building that unmistakable stir-fry aroma.
- Fresh ginger (1 tablespoon, grated): Adds brightness and a zingy warmth that ties the whole dish together.
- Low-sodium soy sauce (1/4 cup): Delivers deep umami without overpowering the other flavors.
- Oyster sauce (2 tablespoons): Rich and slightly sweet, it really elevates the glaze.
- Cornstarch (1 tablespoon): This slips into the sauce to give it just the right amount of silky thickness.
- Water (1/4 cup): Helps blend the sauce and keeps things lush, not gloopy.
- Sesame oil (1 teaspoon): A dash before serving infuses everything with toasty aromatics.
- Red pepper flakes (1/4 teaspoon, optional): Just a hint turns up the excitement—add as much or as little as you like.
- Salt and black pepper to taste: Let your taste buds decide how much extra punch you want.
- Cooked white rice, for serving: Fluffy rice serves as the perfect bed to soak up all that glossy sauce.
How to Make Stir-Fried Shrimp and Broccoli
Step 1: Whisk Up the Signature Sauce
Start by mixing together the soy sauce, oyster sauce, cornstarch, and water in a bowl. This only takes a minute, and you’ll already smell something irresistible. The cornstarch works its thickening magic, so your sauce will cling beautifully to the shrimp and broccoli later. Trust me—this quick step is the secret to making your Stir-Fried Shrimp and Broccoli taste just like restaurant-quality!
Step 2: Sizzle the Shrimp
Heat up just one tablespoon of your vegetable oil in a large skillet or wok over medium-high heat. When it’s nice and hot, toss in the shrimp. Let them cook for 2 to 3 minutes, flipping them once, until they’re pink and juicy. Be careful not to overcook—they’ll finish in the sauce soon! Slide them onto a plate and set aside for now.
Step 3: Build That Flavor with Aromatics
Now, with the shrimp out, add your second tablespoon of oil into the same pan. Drop in the minced garlic, grated ginger, and red pepper flakes if you’re feeling spicy. Sauté for just 30 seconds—have your nose ready, because this step releases the most mouthwatering fragrance and signals it’s time for the veggies.
Step 4: Broccoli’s Time to Shine
Toss in your fresh broccoli florets and give them a good stir-fry for 3 to 4 minutes. The goal here is that perfect balance: broccoli that’s bright green and just fork-tender, still holding enough crunch to contrast with the tender shrimp.
Step 5: Bring It All Together
Return your cooked shrimp to the pan. Pour your queued-up sauce all over, and quickly toss everything together. The sauce will transform—thickening, glistening, and coating every bite. After another 1 to 2 minutes of tossing, finish with a lovely drizzle of sesame oil and season with salt and pepper as you like. Serve immediately, piping hot over a generous bowl of fluffy white rice.
How to Serve Stir-Fried Shrimp and Broccoli
Garnishes
Elevate your Stir-Fried Shrimp and Broccoli by finishing it off with just a few sprinkles. Try chopped scallions, toasted sesame seeds, or even a scattering of crispy shallots for some irresistible crunch and color. A quick zip of fresh lime over the top can also brighten every bite beautifully.
Side Dishes
Although this dish is fab on its own over rice, you can easily round out your meal with a side of steamed jasmine rice, brown rice for added fiber, or vegetable fried rice for even more variety. A bowl of miso soup or a crisp Asian slaw is also a fresh and lively companion.
Creative Ways to Present
Sometimes, simple tweaks take Stir-Fried Shrimp and Broccoli from classic to show-stopping. Try serving it in individual bowls for a cozy night in, spoon it onto lettuce wraps for a playful hands-on dinner, or pile it into a hollowed-out pineapple half for a fun, tropical flair. Even in a lunchbox, this dish is downright irresistible!
Make Ahead and Storage
Storing Leftovers
Store any leftover Stir-Fried Shrimp and Broccoli in an airtight container in the fridge for up to 2 days. The flavors continue to meld together, making tomorrow’s lunch even more delicious than you hoped. Be sure to refrigerate promptly to keep the shrimp tender and safe.
Freezing
While you can freeze this stir-fry, it’s best when enjoyed fresh since shrimp and broccoli can lose their ideal texture after thawing. If you do freeze, let the dish cool fully, then seal in airtight freezer containers for up to a month. Thaw overnight in the fridge for best results.
Reheating
To reheat, gently warm your Stir-Fried Shrimp and Broccoli in a skillet over medium heat, adding a splash of water or broth to revive the sauce. The microwave is also an option—just use short intervals and stir frequently to keep shrimp from turning rubbery. Either way, serve immediately so everything stays deliciously juicy.
FAQs
Can I substitute chicken or tofu for the shrimp?
Absolutely! Both cubed chicken breast and firm tofu soak up the sauce beautifully and work well if you prefer to skip seafood. Just make sure to cook chicken through until it’s juicy, and pan-sear tofu until it’s golden on the edges for the full experience.
What can I use instead of oyster sauce?
If you’d rather skip oyster sauce, hoisin sauce or a dash of mushroom sauce can give a similarly deep, almost-sweet umami to your Stir-Fried Shrimp and Broccoli. A touch more soy sauce with a little brown sugar also works in a pinch.
Is this recipe gluten-free?
It’s easy to make gluten-free! Swap the regular soy sauce for tamari and check that your oyster sauce is gluten-free (or use a gluten-free alternative). This way, everyone can dig in without worry.
How do I keep the shrimp tender?
Don’t overcook them! Shrimp only need a couple of minutes in a hot pan. Pull them out as soon as they turn pink, and let them finish in the sauce just before serving—this keeps them plump and juicy every time.
Can I add more vegetables to this Stir-Fried Shrimp and Broccoli?
Of course! Sliced bell peppers, snow peas, or even baby corn add color and crunch. Just chop them to similar sizes and toss in with the broccoli to keep everything evenly cooked and vibrant.
Final Thoughts
Whether you’re a seasoned stir-fry lover or a first-timer in the kitchen, Stir-Fried Shrimp and Broccoli is the kind of recipe that’ll win a spot in your regular dinner rotation. Take the plunge tonight—fresh, fast, and full of flavor, this meal is ready to be your new favorite!
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Stir-Fried Shrimp and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
A quick and easy recipe for Stir-Fried Shrimp and Broccoli, a flavorful Asian-inspired dish that is perfect for a weeknight dinner. Juicy shrimp, crisp broccoli, and a savory sauce come together in this delicious stir-fry.
Ingredients
For the sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup water
For the stir-fry:
- 1 pound large shrimp, peeled and deveined
- 3 cups broccoli florets
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Cooked white rice, for serving
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and water. Set aside.
- Cook the shrimp: Heat 1 tablespoon of vegetable oil in a skillet, add shrimp, and cook until pink. Remove shrimp and set aside.
- Stir-fry: Add remaining oil to the skillet, sauté garlic, ginger, and red pepper flakes. Add broccoli and stir-fry. Return shrimp to the pan. Pour sauce over shrimp and broccoli, cook until sauce thickens.
- Finish and serve: Drizzle with sesame oil, season with salt and pepper, and serve hot over cooked rice.
Notes
- You can substitute chicken or tofu for shrimp.
- For extra crunch, add bell peppers or snow peas.
- To make it gluten-free, use tamari instead of soy sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 190mg
