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Shrimp and broccoli stir fry in bowls over brown rice
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5 from 253 votes

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.
Course Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 284kcal
Author Yumna Jawad


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