Garlic Shrimp and Broccoli Stir-Fry – Fast, Flavorful, and Weeknight-Friendly

If you’re craving something bold, fresh, and fast, this Garlic Shrimp and Broccoli Stir-Fry hits the spot. It’s packed with juicy shrimp, crisp-tender broccoli, and a garlicky sauce that clings to every bite. You can make it in under 25 minutes, and it tastes like takeout—only lighter and brighter.

Pair it with rice or noodles, or enjoy it on its own for a low-carb meal. Simple, satisfying, and always reliable.

Garlic Shrimp and Broccoli Stir-Fry – Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 4 servings

Ingredients

  

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 4 cups broccoli florets (about 1 large head)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated (optional but recommended)
• 2 tablespoons neutral oil (such as canola, avocado, or peanut oil)
• 1/2 teaspoon toasted sesame oil
• 2 green onions, sliced (for garnish)
• Sesame seeds, for garnish (optional)
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tablespoons oyster sauce (adds depth; use vegetarian oyster-style sauce if needed)
• 1 tablespoon honey or brown sugar
• 1 tablespoon rice vinegar or lime juice
• 1/2 cup chicken or vegetable broth (or water)
• 1–2 teaspoons chili-garlic sauce or sriracha (adjust to taste)
• 1 tablespoon cornstarch (for thickening)

Instructions

 

• Make the sauce: In a bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, broth, chili-garlic sauce, and cornstarch until smooth. Set aside.
• Prep the shrimp and broccoli: Pat the shrimp dry with paper towels and season lightly with salt and pepper. Cut broccoli into bite-size florets. Have garlic and ginger ready.
• Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
• Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly golden. Remove to a plate. Do not overcook.
• Cook the broccoli: Add remaining 1 tablespoon oil to the pan. Toss in broccoli and a pinch of salt. Stir-fry 2 minutes. Splash in 2 tablespoons water, cover for 1 minute to steam until crisp-tender.
• Add aromatics: Uncover and add garlic and ginger. Stir-fry 30–45 seconds until fragrant. Keep them moving so they don’t burn.
• Sauce it up: Stir the sauce again (cornstarch settles), then pour it into the pan. Bring to a simmer and cook 1–2 minutes, stirring, until glossy and slightly thickened.
• Finish with shrimp: Return shrimp and any juices to the pan. Toss to coat and warm through, 30–60 seconds. Turn off heat and drizzle in sesame oil.
• Serve: Top with green onions and sesame seeds. Serve over rice or noodles while hot.

Why This Recipe Works

This stir-fry balances flavor and texture in a smart way. The shrimp cook in minutes, staying tender and sweet while soaking up the garlic and sauce.

Broccoli brings crunch and color, and a quick steam in the pan keeps it vibrant without turning mushy. The sauce layers savory soy, a touch of sweetness, and a hint of heat, so every bite feels complete.

Because everything cooks quickly, nothing gets soggy or overdone. The result is a clean, bright dish that tastes fresh, not heavy.

It’s the kind of recipe that feels restaurant-quality, but with everyday ingredients and minimal prep.

What You’ll Need

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 4 cups broccoli florets (about 1 large head)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated (optional but recommended)
• 2 tablespoons neutral oil (such as canola, avocado, or peanut oil)
• 1/2 teaspoon toasted sesame oil
• 2 green onions, sliced (for garnish)
• Sesame seeds, for garnish (optional)

For the sauce:

• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tablespoons oyster sauce (adds depth; use vegetarian oyster-style sauce if needed)
• 1 tablespoon honey or brown sugar
• 1 tablespoon rice vinegar or lime juice
• 1/2 cup chicken or vegetable broth (or water)
• 1–2 teaspoons chili-garlic sauce or sriracha (adjust to taste)
• 1 tablespoon cornstarch (for thickening)

To serve: Steamed rice, cauliflower rice, or cooked noodles

Instructions

1. Make the sauce: In a bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, broth, chili-garlic sauce, and cornstarch until smooth. Set aside.
2. Prep the shrimp and broccoli: Pat the shrimp dry with paper towels and season lightly with salt and pepper. Cut broccoli into bite-size florets.

   Have garlic and ginger ready.

3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
4. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly golden.

   Remove to a plate. Do not overcook.

5. Cook the broccoli: Add remaining 1 tablespoon oil to the pan. Toss in broccoli and a pinch of salt.

   Stir-fry 2 minutes. Splash in 2 tablespoons water, cover for 1 minute to steam until crisp-tender.

6. Add aromatics: Uncover and add garlic and ginger. Stir-fry 30–45 seconds until fragrant.

   Keep them moving so they don’t burn.

7. Sauce it up: Stir the sauce again (cornstarch settles), then pour it into the pan. Bring to a simmer and cook 1–2 minutes, stirring, until glossy and slightly thickened.
8. Finish with shrimp: Return shrimp and any juices to the pan. Toss to coat and warm through, 30–60 seconds.

   Turn off heat and drizzle in sesame oil.

9. Serve: Top with green onions and sesame seeds. Serve over rice or noodles while hot.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 2 days. Shrimp are delicate, so shorter storage keeps the texture better.
• Reheating: Warm gently in a skillet over medium heat with a splash of water or broth, 2–3 minutes, just until heated through.

  Avoid microwaving too long or the shrimp will toughen.

• Freezing: Not ideal. Shrimp can turn rubbery and broccoli can get watery after thawing.

Benefits of This Recipe

• Fast and convenient: From prep to plate in about 20–25 minutes.
• Balanced nutrition: Lean protein, fiber-rich veggies, and a light sauce with controlled sodium and sugar.
• Budget-friendly: Uses common pantry items and one pan, with easy swaps.
• Customizable heat: Scale the spice up or down to suit everyone at the table.
• Meal-prep friendly components: Sauce and chopped veggies can be prepped ahead for even faster cooking.

What Not to Do

• Don’t crowd the pan with shrimp: Overlapping shrimp steam instead of sear, leading to bland, rubbery results.
• Don’t overcook the broccoli: It should be bright green and crisp-tender, not dull and mushy.
• Don’t skip drying the shrimp: Moisture prevents browning and dilutes flavor.
• Don’t forget to stir the sauce before adding: Cornstarch sinks; if you don’t stir, the sauce won’t thicken evenly.
• Don’t cook garlic on high heat for long: Burnt garlic turns bitter and can overpower the dish.

Variations You Can Try

• Lemon-Garlic Twist: Add 1 teaspoon lemon zest and finish with a squeeze of fresh lemon juice for a bright, zesty finish.
• Ginger-Scallion Style: Double the ginger and add extra sliced scallions for a fresher, sharper profile.
• Spicy Sichuan Vibe: Add 1 teaspoon crushed Sichuan peppercorns and extra chili-garlic sauce for a tingling heat.
• Veggie Boost: Toss in snap peas, bell peppers, or mushrooms with the broccoli to add color and variety.
• Gluten-Free: Use tamari and a gluten-free oyster-style sauce. Check chili sauce labels.
• Low-Carb: Serve over cauliflower rice and reduce the honey to 1–2 teaspoons.
• No Oyster Sauce: Substitute 1 extra tablespoon soy sauce plus 1 teaspoon fish sauce for depth.
• Honey-Garlic Glaze: Increase honey to 2 tablespoons and add an extra clove of garlic for a stickier, sweeter finish.