Shrimp & Broccoli Stir Fry

5 from 254 votes

Quick and easy to make, healthy and delicious, this shrimp and broccoli stir fry comes together in a matter of minutes with the most delicious sauce.

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When you need a tasty dinner on the table in a hurry, this shrimp and broccoli stir fry is a great option. It takes minutes to prep, it’s quick to cook and it’s perfect for a well balanced and healthy family meal. Cooked in a flavorful soy sauce mix, and served over rice or noodles.

Shrimp and broccoli stir fry in bowls over brown rice
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Ingredients & substitutions

  • Shrimp: Peel and devein the shrimp before seasoning and cooking. Shrimp only requires a short cooking time, so it’s a great option for a quick and easy weeknight meal.
  • Broccoli: Broccoli florets are quickly stir fried so they still retain their crunchy texture. Asparagus would also work great in this recipe.
  • Sauce: The stir fry sauce is made with soy sauce, rice wine vinegar, brown sugar, sesame oil, sriracha. cornstarch, garlic, ginger and lime juice. Free free to use a store-bought one to make the recipe quicker.
  • 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.
Ingredients to make the recipe

How to make shrimp & Broccoli Stir fry

  1. Place the ingredients for the sauce in a bowl.
  2. Whisk together until combined and set aside.
  3. Cook the broccoli for a few minutes, then add the shrimp.
  4. Cook until the shrimp is pink and opaque in color.
  5. Pour in the stir fry sauce.
  6. Stir to coat and cook until the sauce has thickened.
6 image collage to show how to make the sauce, then how to cook the shrimp and broccoli and toss together with the sauce

Tips for making stir fry

  1. 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.
  2. 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.
  3. 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.
  4. Mix up your vegetables. Stir fries are a great recipe to use up veggies you have left in your fridge. Bell peppers, asparagus and carrots are all great additions.

Frequently asked questions

Can you make it ahead of time?

Stir fries are a great dinner option as they are so quick to prep and cook, and are best served straight away so that it’s nice and fresh. If you do have leftovers, they will keep well in the fridge for 3 to 4 days and can be reheated on the stovetop to serve.

Can you use frozen shrimp?

When it comes to seafood, we prefer to frozen because it’s not only more convenient but in many cases it’s more fresh than fresh shrimp! Just thaw them thoroughly and pat them dry to remove as much excess moisture as possible before seasoning and cooking.

How do you serve it?

This shrimp and broccoli stir fry is great served over brown rice for a hearty and healthy family meal. White rice or egg noodles also work great. This is a great well balanced meal with protein and veggies that will keep everyone feeling full and satisfied.

Large pan of shrimp and broccoli stir fry

Stir fries are always a great option after a long day! Quick to prep with a few fresh ingredients, and the stir fry sauce is perfectly delicious with just the hint of spice. If you love a good stir fry, then you’ll also enjoy my beef teriyaki stir fry recipe!

More shrimp recipes:

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Shrimp and Broccoli Stir Fry

Quick and easy to make, healthy and delicious, this shrimp and broccoli stir fry comes together in a matter of minutes with the most delicious sauce.
5 from 254 votes
Servings 4 servings
Calories 284
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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For the Sauce

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


  • 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.


Substitutions: Use tamari sauce instead of soy sauce if you have a gluten sensitivity.
* Please note the nutrition label does not include the rice.


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.

Cuisine Asian
Course: Main Course
5 from 254 votes (242 ratings without comment)

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Recipe Rating


  1. Susan Hazen says:

    This is a keeper! Last-minute emergency tweaks and it still came out great! Frozen broccoli, shallots vs scallions, powdered ginger vs fresh, bc I didn’t have those. Used sunflower oil bc I don’t like olive oil in Asian dishes. It cooked up beautifully and amazingly versatile.

    1. Yumna J. says:

      Love your tweaks, I’m so glad you were able to make it work with what you had in your kitchen! Thanks, Susan!!

  2. Jan says:

    I made this for my 94 old mom’s birthday dinner! It was delicious. I was hoping for left overs…there isn’t any. And I doubled the recipe.

    1. Yumna says:

      Love this! So happy it was a hit!

  3. Terri says:

    I dont see where I can print this recipe. I’ve gone up and down the entire space.

    1. Yumna says:

      If you click “jump to recipe” at the top of the page, it will bring you down to the recipe card. There, on top of the thumbnail photo of the recipe on the right, you will see a “print” icon where you can print the recipe card. Hope this helps!

  4. Ann says:

    So good. For those worried about not having every ingredient, I’ve learned that substitutions are just fine.
    I used red onion, chopped small. I had fresh green beans that I wanted to use up, and added to the mix. Ginger powder was all I had. and that was fine too. And of course any rice, quinoa, pasta would be just as delicious. It was gobbled up, no leftovers for work the next day!

    1. Yumna J. says:

      Thank you so much, Ann! Love the suggestions for the substitutions too!

  5. Jana says:

    Am I overlooking it? I can’t find the number of servings.

    1. Yumna J. says:

      This recipe makes about 4 servings. On the recipe card under the author you can adjust the serving size if needed.

  6. carol says:

    I made this for dinner tonight and it was absolutely delicious and so very easy. I will definitely make it again.

    1. Yumna J. says:

      So glad you liked it!

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