Shrimp & Broccoli Stir Fry
Updated Jun 06, 2025
This shrimp and broccoli stir fry recipe takes about 20 minutes, uses medium-sized shrimp and fresh broccoli in a quick homemade stir fry sauce.
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My Shrimp and Broccoli Stir Fry is So Good!
Shrimp and broccoli stir fry is one of those dinners I make when I want something fast but still homemade. It comes together in about 20 minutes, uses pantry staples for the sauce, and tastes way better than takeout, IMO.
I like to char the broccoli a bit for extra flavor, then toss in the shrimp and finish it off with a garlicky, gingery sauce. Serve it over rice and dinner’s done.
Happy Cooking!
– Yumna
Shrimp and Broccoli Stir Fry Ingredients
- Shrimp: I used medium-sized shrimp so everyone gets several when it’s time to serve. You could use large, but you might need to adjust the cooking time slightly. Peel and devein the shrimp before seasoning and cooking.
- Broccoli: Broccoli florets are quickly stir-fried, so they still have some texture, which I call tender-crisp. Asparagus would also work great in this recipe.
- Soy Sauce: To keep this gluten free use tamari. If sodium is a concern, use a low sodium variety.
- Rice Wine Vinegar: This is a mild vinegar that works well in stir fry sauce. Swap for apple cider vinegar if needed.
- Brown Sugar: Swap for honey or maple syrup if you prefer.
- Sesame Oil: Adds a really nice umami flavor. If you don’t have any, just leave out.
- Sriracha: Swap for whatever hot sauce you prefer, but this kind plays well with the garlicky flavor of the sauce.
- Cornstarch: This is to thicken the sauce! Use arrowroot powder if you prefer.
- Garlic and Ginger: Fresh garlic and ginger are best, but 1 teaspoon of garlic powder or 1 teaspoon of powdered ginger can be used instead.
- Lime juice: Swap for lemon juice if needed.
- Green Onions: Green onions add a nice freshness, some are stir fried and then the dish is garnished with the rest. You can use a diced onion that you cook with the broccoli if you don’t have green onions.
How to Make Shrimp and Broccoli Stir Fry
Shrimp and Broccoli Stir Fry Recipe
This shrimp and broccoli stir fry recipe takes about 20 minutes from start to finish, uses medium-sized shrimp and fresh broccoli in a quick homemade stir fry sauce.
Video
Ingredients
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoons toasted sesame oil
- 2 teaspoons Sriracha
- 2 teaspoons cornstarch
- 4 large garlic cloves grated
- 1 knob ginger freshly grated
- 1 lime juiced
For the Stir Fry
- 1 pound medium shrimp peeled and deveined
- 1 large head broccoli cut florets
- 1 bunch scallions thinly sliced
- 2 tablespoons olive oil divided
- Salt and pepper to taste
- Brown rice for serving
Instructions
- In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, sesame oil, Sriracha, cornstarch, garlic, ginger and lime juice.
- Pat shrimp dry with a paper towel and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over high heat. Add broccoli and scallions (saving some for serving), and cook, until lightly charred, 2-3 minutes.
- Lower the heat to medium high, add remaining 1 tablespoon oil and shrimp. Cook, stirring occasionally, until shrimps are pink and cooked through, about 3-4 minutes.
- Add soy sauce mixture and toss with the shrimp, broccoli and green onions. Cook until sauce is slightly thickened, 2 minutes. Remove from heat and garnish with reserved scallions. Serve over brown rice immediately.
Notes
Storage: Let the stir fry cool to room temperature within 2 hours of cooking. Transfer to an airtight container and eat within three days. To reheat, heat a skillet or wok over medium heat. Add a splash of water or broth. Stir fry for 3–5 minutes until hot.
* Please note the nutrition label does not include the rice.
Nutrition
Calories: 284kcal, Carbohydrates: 20g, Protein: 29g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 183mg, Sodium: 1005mg, Potassium: 918mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1198IU, Vitamin C: 147mg, Calcium: 178mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Stir fry the vegetables on a high heat. The broccoli will stay a bright green color and keep a crunchy texture. If cooked on a lower heat they will be softer with a mushy texture.
- Pat the shrimp dry before seasoning. By removing the excess water, they will sear and brown more easily and won’t have a soggy texture.
- Don’t crowd the pan when cooking. Use your largest wok or skillet for this recipe. If the ingredients are overlapped, they will steam rather than sear, so they’ll be soft rather than crunchy.
- Save time with a store-bought sauce. This recipe is quick, but save even more time by using your favorite store-bought stir fry sauce.
- Mis en place! A fancy way of saying prep all your ingredients before you start cooking.
Serving Ideas
Comments
This was very good, and my family wants me to make it again. I added other vegetables: celery, leek, and bell pepper, as well as the broccoli.
Yum, love those additions!! So happy you and your family liked it! Thanks!!
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