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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.
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.
How to make shrimp & Broccoli Stir fry
- Place the ingredients for the sauce in a bowl.
- Whisk together until combined and set aside.
- Cook the broccoli for a few minutes, then add the shrimp.
- Cook until the shrimp is pink and opaque in color.
- Pour in the stir fry sauce.
- Stir to coat and cook until the sauce has thickened.
Tips for making stir fry
- 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.
- 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
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.
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.
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.
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:
- Shrimp Scampi with Zoodles
- Shrimp Fried Rice
- Grilled Shrimp Skewers
- Shrimp Lettuce Wraps
- Chili Lime Shrimp
If you try this healthy-ish feel good Shrimp & Broccoli Stir Fry recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Shrimp and Broccoli Stir Fry
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoons toasted sesame oil
- 2 teaspoons Sriracha
- 2 teaspoons cornstarch
- 4 large cloves garlic 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
- 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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
super easy and delicious recipe! the sauce is a perfect balance of different flavors <3
Thank you so much, Priscilla!
Hi Yumna! This was fantastic, thank you! Perfect combination and amount of ingredients. Totally agree with the fresh broccoli. Will be exploring your site for more recipes. Thanks Again!!
You’re so welcome! Thank you for trying out my recipes!
Excellent recipe. I recommend not using frozen broccoli. Fresh is better for this recipe. I loved the flavor. Easy, low calorie and low budget. Highly recommend.
Thank you! I agree with you on the fresh broccoli. It has a lovely bite and adds texture.
So freaking good. My husband added peanuts to his and loved it. Definitely adding this dish to our dinner rotation.
Thank you so much! Hope you both continue to enjoy!
Made this. The kids and I loved it! Next time will make double! Went fast! Thx!
That’s incredible! Hope you all continue to enjoy!
Made this for dinner tonight. Used shrimp, broccoli, fresh mushrooms, celery, and onion so I doubled the sauce. Next time (and there will be a next time) I will triple the sauce. I used seasoned rice vinegar rather than the wine vinegar; and, I forgot the sriracha sauce… 😢
You could just as easily use any fish, poultry or beef…the sauce is that yummy 😋
My hubs rated it A++ and I give it the same. The sauce is one that will be in the front of my recipe box.
I’m so glad to hear you enjoyed the recipe – especially the sauce! There are so many fun variations of this recipe to enjoy!
Amazing recipe! I tried it and my hubby loved it . I served it with veggie rice made in the instant pot.
Thank you! I love that!!
May I sun rice vinegar or seasoned rice vinegar for rice WINE vinegar?
It should still work in this recipe!