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

Shrimp & broccoli stir fry is the kind of meal that saves your evening. It’s quick, satisfying, and tastes like something you’d happily order from your favorite takeout spot. The sauce is glossy, garlicky, and just a little sweet, with enough zing to keep every bite interesting.

You only need a handful of ingredients and a hot pan. In under 25 minutes, dinner is done—and you’ll feel good about what’s on the plate.

Shrimp & 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

  

• Shrimp: 1 pound large shrimp, peeled and deveined (tails on or off)
• Broccoli: 1 large head, cut into bite-size florets (about 4 cups)
• Garlic: 3–4 cloves, minced
• Fresh ginger: 1 tablespoon, finely grated
• Green onions: 2–3, sliced (optional for garnish)
• Neutral oil: 2–3 tablespoons (canola, avocado, or grapeseed)
• Soy sauce or tamari: 1/4 cup
• Honey or brown sugar: 1–2 tablespoons
• Rice vinegar: 1 tablespoon
• Sesame oil: 1 teaspoon
• Red pepper flakes or chili-garlic sauce: to taste (optional)
• Cornstarch: 2 teaspoons (for thickening)
• Water or low-sodium chicken broth: 1/3 cup
• Sesame seeds: for garnish (optional)
• Cooked rice or noodles: to serve

Instructions

 

• Prep the shrimp: Pat the shrimp dry with paper towels. Season lightly with salt and pepper. Dry shrimp sear better and stay juicy.
• Mix the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, red pepper flakes (if using), cornstarch, and water/broth until smooth. Set aside.
• Blanch or pre-steam the broccoli (optional but helpful): For extra tender-crisp florets, microwave the broccoli with a splash of water for 1–2 minutes, or blanch in boiling water for 60 seconds, then drain well. This speeds things up in the pan.
• Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon of 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 browned. Transfer to a plate. Don’t overcook—shrimp finishes in the sauce later.
• Cook the aromatics: Add another tablespoon of oil to the pan. Toss in garlic and ginger. Stir for 20–30 seconds until fragrant. Don’t let them burn.
• Stir-fry the broccoli: Add the broccoli. Stir-fry 2–3 minutes, adding a tablespoon of water if the pan looks dry. You want bright green with a little bite.
• Add the shrimp back: Return shrimp to the pan with any juices.
• Pour in the sauce: Give the sauce a quick stir (cornstarch sinks), then pour it over the shrimp and broccoli. Toss and cook 1–2 minutes until the sauce thickens and turns glossy.
• Finish and serve: Taste and adjust seasoning. Sprinkle with green onions and sesame seeds. Serve hot over rice or noodles.

What Makes This Recipe So Good

• Speed: Shrimp cook in minutes, and broccoli softens quickly with a short steam or stir-fry. This is a true weeknight winner.
• Balanced flavor: A simple sauce of soy, garlic, ginger, and a touch of honey gives you savory, sweet, and a little heat.
• Flexible: Swap the veg, tweak the spice level, or use what’s already in your fridge.

  It’s hard to mess up.

• Nutrient-dense: Lean protein plus fiber-rich greens keeps the meal light but filling.
• Better-than-takeout texture: Tender-crisp broccoli and juicy shrimp beat soggy takeout any day.

Shopping List

• Shrimp: 1 pound large shrimp, peeled and deveined (tails on or off)
• Broccoli: 1 large head, cut into bite-size florets (about 4 cups)
• Garlic: 3–4 cloves, minced
• Fresh ginger: 1 tablespoon, finely grated
• Green onions: 2–3, sliced (optional for garnish)
• Neutral oil: 2–3 tablespoons (canola, avocado, or grapeseed)
• Soy sauce or tamari: 1/4 cup
• Honey or brown sugar: 1–2 tablespoons
• Rice vinegar: 1 tablespoon
• Sesame oil: 1 teaspoon
• Red pepper flakes or chili-garlic sauce: to taste (optional)
• Cornstarch: 2 teaspoons (for thickening)
• Water or low-sodium chicken broth: 1/3 cup
• Sesame seeds: for garnish (optional)
• Cooked rice or noodles: to serve

How to Make It

1. Prep the shrimp: Pat the shrimp dry with paper towels. Season lightly with salt and pepper. Dry shrimp sear better and stay juicy.
2. Mix the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, red pepper flakes (if using), cornstarch, and water/broth until smooth.

   Set aside.

3. Blanch or pre-steam the broccoli (optional but helpful): For extra tender-crisp florets, microwave the broccoli with a splash of water for 1–2 minutes, or blanch in boiling water for 60 seconds, then drain well. This speeds things up in the pan.
4. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and swirl to coat.
5. Sear the shrimp: Add shrimp in a single layer.

   Cook 1–2 minutes per side until just opaque and lightly browned. Transfer to a plate. Don’t overcook—shrimp finishes in the sauce later.

6. Cook the aromatics: Add another tablespoon of oil to the pan.

   Toss in garlic and ginger. Stir for 20–30 seconds until fragrant. Don’t let them burn.

7. Stir-fry the broccoli: Add the broccoli.

   Stir-fry 2–3 minutes, adding a tablespoon of water if the pan looks dry. You want bright green with a little bite.

8. Add the shrimp back: Return shrimp to the pan with any juices.
9. Pour in the sauce: Give the sauce a quick stir (cornstarch sinks), then pour it over the shrimp and broccoli. Toss and cook 1–2 minutes until the sauce thickens and turns glossy.
10. Finish and serve: Taste and adjust seasoning.

    Sprinkle with green onions and sesame seeds. Serve hot over rice or noodles.

How to Store

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce.
• Freezer: Shrimp can get rubbery after freezing, and broccoli may turn mushy.

  If you must freeze, cool fully, freeze up to 2 months, and thaw overnight before reheating. Expect softer texture.

• Meal prep tip: Keep rice and stir fry separate. Combine when reheating to keep the texture better.

Health Benefits

• Lean protein: Shrimp is high in protein and low in fat, helping with satiety without a heavy calorie load.
• Rich in micronutrients: Shrimp provides selenium, B12, and iodine.

  Broccoli adds vitamin C, vitamin K, folate, and fiber.

• Supports balanced meals: Pairing protein with fiber-rich veggies can help steady energy and cravings.
• Customizable sodium and sugar: Using low-sodium soy sauce and a modest amount of sweetener keeps the nutrition profile in check.

Pitfalls to Watch Out For

• Overcooking shrimp: They turn tough fast. Pull them when just opaque; they’ll finish in the sauce.
• Watery sauce: Cornstarch needs a brief simmer to activate. If the sauce is thin, cook another minute, stirring, until glossy.
• Soggy broccoli: Stir-fry hot and fast.

  If you blanch first, keep it brief and drain well.

• Burning garlic: Add garlic and ginger to hot oil, but move quickly. If they brown too much, start over to avoid bitterness.
• Too salty: Use low-sodium soy sauce and taste before salting the shrimp or adding extra seasoning.

Recipe Variations

• Extra veggies: Add bell peppers, snap peas, carrots, mushrooms, or baby bok choy. Stir-fry harder veggies first, softer ones later.
• Spicy kick: Swap red pepper flakes for sambal oelek, gochujang, or sriracha.

  Start small and adjust.

• Citrus twist: Add 1 teaspoon orange zest or a squeeze of lime at the end for brightness.
• Gluten-free: Use tamari instead of soy sauce. Check that your cornstarch and condiments are certified gluten-free if needed.
• Low-carb: Serve over cauliflower rice or shirataki noodles. Keep the sweetener minimal.
• Honey-garlic: Increase honey to 2 tablespoons and skip the chili.

  Great for kids or mild palates.

• Garlic butter: Finish with a pat of butter for a richer, glossy sauce and restaurant-style flavor.

FAQ

Can I use frozen shrimp?

Yes. Thaw them in the fridge overnight or under cold running water for 10–15 minutes. Pat very dry before cooking so they sear instead of steam.

What’s the best pan for stir-fry?

A wok is ideal, but a large stainless steel or cast-iron skillet works well.

The key is high heat and enough room so ingredients don’t overcrowd.

How do I keep the broccoli bright green?

Cook it hot and fast, and don’t cover for long. A quick blanch or brief microwave steam helps maintain color and keeps the stir-fry time short.

Can I make the sauce ahead?

Absolutely. Mix the sauce up to 3 days ahead and store in the fridge.

Stir before using because the cornstarch will settle.

What can I use instead of cornstarch?

Arrowroot powder or tapioca starch both work. Use the same amount, and avoid boiling the sauce too hard to prevent a gummy texture.

Is there a way to make it less sweet?

Yes. Cut the honey to 1 teaspoon or skip it entirely.

You can add a splash of orange juice or an extra teaspoon of rice vinegar for balance.

How do I avoid rubbery shrimp when reheating?

Reheat gently over low to medium heat with a bit of water to loosen the sauce. Warm just until heated through, not bubbling.

Can I use pre-cooked shrimp?

You can, but add them at the very end to warm through for 1–2 minutes. Pre-cooked shrimp can overcook quickly and turn chewy.

In Conclusion

Shrimp & broccoli stir fry is everything you want in a weeknight dinner: fast, flavorful, and flexible.

With a simple sauce and a few pantry staples, you get bright, crisp veggies and tender shrimp in minutes. Customize the heat, add more greens, or keep it classic. Once you make it at home, it just might replace your usual takeout order.