Shrimp Broccoli Stir Fry
If you need a fast, flavor-packed dinner that feels just a little bit better than your average weeknight meal, this Shrimp Broccoli Stir Fry is a great option! It’s loaded with crisp-tender veggies, juicy shrimp, and a savory sauce that comes together in minutes. Bonus: it all happens in one pan, which means fewer dishes (always a win)!
I’ve always thought a good stir fry (salteado in Spanish) is one of the smartest dinners you can make. It’s quick, flexible, and somehow always hits the spot, especially on those nights when you want something homemade but don’t have much energy.
At some point I realized shrimp is one of the easiest proteins to stir fry, so instead of the usual beef and broccoli situation, I switched things up. This shrimp and broccoli stir fry is now one of my go-to meals when I need something fast, simple, and seriously delicious!
Why You’ll Love This Shrimp Broccoli Stir Fry Recipe
- Quick and weeknight-friendly! This broccoli shrimp stir fry comes together in about 20 minutes, making it perfect for busy evenings. It’s faster than takeout and just as satisfying!
- Simple ingredients, big flavor. The sauce uses pantry staples but delivers that classic savory-slightly-sweet stir fry flavor. A little garlic and ginger go a long way here!
- Light but filling. With lean protein, fresh veggies, and a balanced sauce, this meal feels hearty without being heavy. It’s the kind of dinner you can just pair with rice and you’re good to go!
- Easy to customize. You can swap the veggies, adjust the spice level, or serve it with rice or noodles. It’s a super flexible base recipe.
- Minimal cleanup. Everything cooks in one skillet or wok, which means fewer dishes waiting for you afterward. And honestly, that alone makes it worth it!
Ingredient Notes
- Low-sodium soy sauce: Keeps the dish flavorful without being overly salty. You can adjust to taste if needed.
- Honey or light brown sugar: For a touch of sweetness!
- Rice vinegar: Rice vinegar adds just the right amount of tang, without being overwhelming.
- Cornstarch: Helps thicken the sauce so it clings nicely to the shrimp and veggies!
- Toasted sesame oil: Adds that classic nutty stir fry flavor! A little goes a long way.
- Black pepper: Simple but essential for seasoning.
- Red pepper flakes or chili oil (optional): For a little heat if you like things spicy.
- Shrimp: Use large shrimp that are peeled and deveined for convenience. Fresh or properly thawed frozen both work well.
- Olive oil: Used for cooking the stir fry, you can also use another neutral oil.
- Broccoli florets: Add texture and freshness! Cut into bite-sized pieces for even cooking.
- Red bell pepper: Brings a pop of color and a subtle sweetness which is classic in stir fry.
- Garlic: Fresh garlic works best.
- Fresh ginger: Bright, slightly spicy, and essential for that stir fry flavor!
- Green onions: As a fresh garnish!
- Rice or noodles: Perfect for soaking up all that delicious sauce.
Variations & Substitutions
- Swap shrimp for chicken, beef, or tofu if you prefer a different protein.
- Use tamari or coconut aminos instead of soy sauce for a gluten-free option.
- Add more vegetables like snap peas, carrots, mushrooms, asparagus, green beans or zucchini.
- Serve it over cauliflower rice for a lighter, low-carb option.
- Turn up the heat with extra chili oil or a drizzle of sriracha.
Tips for Success
- Pat the shrimp dry before cooking! Excess moisture will prevent the shrimp from searing properly and can water down the sauce. Dry shrimp = better texture and flavor.
- Don’t overcook the shrimp. Shrimp cooks very quickly and only needs about 2 minutes per side. As soon as they turn pink and opaque, they’re done!
- Cook in batches if needed. If your pan is crowded, the ingredients will steam instead of sear. Giving everything a little space helps develop better flavor.
- Have your sauce ready to go! Stir fries move fast, so it’s important to have the sauce mixed and ready before you start cooking. This keeps everything smooth and stress-free.
- Cook the veggies first! Make sure to stir fry the broccoli and other veggies before cooking the shrimp. If you cook them all at once, the shrimp will be overcooked!
Serving Suggestions
Serve this shrimp broccoli stir fry over a bed of fluffy white rice, brown rice, or your favorite noodles to soak up all that gorgeous sauce. For a lighter option, you can skip the grains entirely and enjoy it as is, it’s still super satisfying!
Storage Suggestions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Shrimp doesn’t keep quite as long as other proteins, so it’s best enjoyed sooner rather than later.
To reheat, warm gently in a skillet over low heat, adding a splash of water if needed to loosen the sauce. You can also microwave it in short intervals, but be careful not to overcook the shrimp. Freezing isn’t ideal for this dish, as the shrimp can become rubbery once thawed.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, frozen shrimp works great for this recipe. Just make sure it’s fully thawed and patted dry before cooking so it sears properly and doesn’t release excess water. If your shrimp are currently frozen, you can thaw them quickly by placing them in a bowl of cold water. Let them sit for 10 minutes, then switch out the water with more cold water. Do this about three times and the shrimp will be ready to work with!
How do I know when shrimp is done cooking?
Shrimp are done when they turn pink and opaque with a slight curl. If they curl into a tight “C” shape, they may be overcooked, so keep a close eye on them.
Shrimp Broccoli Stir Fry
Ingredients
For the stir fry sauce:
- ¼ cup low-sodium soy sauce
- 1½ teaspoons honey or light brown sugar
- 1 tablespoon rice vinegar
- 1½ teaspoons cornstarch
- 1 teaspoon toasted sesame oil
- ¼ teaspoon black pepper
- A pinch of red pepper flakes or chili oil optional
For the stir fry:
- 1 lb large shrimp, peeled and deveined 450 g
- 1 tablespoon oil – can use a neutral oil (avocado, sunflower) or olive oil if you prefer
- 4 cups broccoli florets
- 1 red bell pepper thinly sliced
- 3 cloves garlic minced
- 1½ teaspoons freshly grated ginger
For serving:
- Sliced green onions
- Freshly cracked black pepper
- Rice or noodles
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, pepper, and red pepper flakes or chili oil (if using) until smooth. Set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add broccoli and red bell pepper and stir-fry for 3-4 minutes, until the broccoli is bright green and just tender and the pepper is slightly softened. Transfer the vegetables to a plate.
- Pat shrimp dry with paper towels and add to the same skillet in a single layer. Cook for 2 minutes per side, until just pink and lightly golden. Remove the shrimp from the skillet and set aside with the vegetables.
- Reduce the heat to medium. Add garlic and ginger to the skillet and cook for 30 seconds, stirring constantly, until fragrant. Return the shrimp and vegetables to the skillet.
- Give the sauce a stir and pour it in. Toss for 1-2 minutes, until the sauce thickens and coats the ingredients.
- Serve over rice and finish with sliced green onions and freshly cracked black pepper.
Notes
- If you want the broccoli extra tender and bright green, you can blanch them in hot water before cooking them – just make sure to dry them well.
- Frozen shrimp should be thawed all the way and patted dry before cooking. Excess moisture will prevent them from searing properly and can make the sauce thinner.
- Shrimp go from perfect to overcooked quickly, so pull them from the skillet as soon as they turn opaque. Otherwise, they can become rubbery and tough.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat, adding a little water if needed to loosen the sauce, just until warmed through.
- Serve this stir fry with rice or noodles, or keep it simple and enjoy it as is.
Step by step preparation process photos for Shrimp and Broccoli Stir Fry:
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