Shrimp & Broccoli Stir Fry
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Shrimp & Broccoli Stir Fry is a fast, no nonsense dinner that’s on the table in about 30 minutes. Juicy shrimp, crisp broccoli, and a glossy sauce that coats everything just right.
Easy Shrimp & Broccoli Stir Fry in 30 Minutes
I cook shrimp more often than you’d expect for someone who’s allergic to it. Remo loves it, readers ask for it constantly, and honestly, it’s one of the fastest ways to get dinner on the table when time is tight. This shrimp and broccoli stir fry is one of those recipes that comes together quickly and always delivers.
Most nights, I make the same thing for myself with chicken instead. Same sauce, same method, same results, which is exactly why this recipe works so well. It’s flexible, fast, and the kind of dinner you can rely on when you don’t feel like thinking too hard.
Why You’ll Love This Shrimp & Broccoli Stir Fry
- It’s actually a 30-minute dinner. From fridge to plate, this comes together fast without cutting corners or rushing steps that matter.
- The sauce pulls everything together. Savory, slightly sweet, and glossy enough to coat everything properly, not pool at the bottom of the pan.
- It’s flexible by design. Swap the shrimp for chicken, beef, or tofu and keep everything else the same. Same method, same sauce, same win.
- Crisp broccoli, not sad broccoli. Cooking it separately keeps it bright and just tender, not overcooked and limp.
- It works with whatever you’re serving it over. Rice, cauliflower rice, noodles, or straight out of the pan if it’s been that kind of day.
Key Ingredients & Tips
- Shrimp: Use large shrimp, peeled and deveined. Shrimp cook fast, so have everything else ready before they hit the pan. If they curl into a tight little “O,” they’re overcooked.
- Broccoli: Cook it first and take it out. This keeps it bright and crisp instead of soft and sad. It also gives you way more control over the final texture.
- Garlic and ginger: Fresh is best here, but keep it quick. You just want them fragrant, not browned, or they’ll turn bitter fast.
- Soy sauce: Regular soy sauce works, but low sodium gives you more control. You can always add more salt later; you can’t take it out.
- Oyster sauce: This adds depth and that savory backbone stir fries need. It won’t taste fishy, promise.
- Cornstarch: This is what thickens the sauce and makes it cling. Make sure it’s fully whisked into the liquid before adding it to the pan so you don’t get lumps.
- Sesame oil: A little goes a long way. Add it to the sauce, not the pan, so it doesn’t burn.
- Don’t overcrowd the pan: Shrimp need space to sear, not steam. If your pan feels crowded, cook them in batches.
- Chicken swap: If you’re not doing shrimp, chicken works perfectly. Just cook it a bit longer and carry on like nothing changed.
How To Serve
Here’s how I usually serve this shrimp and broccoli stir-fry.
Jasmine Rice
Asian Green Beans
Egg Drop Soup
Hot And Sour Soup
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Just thaw them completely and pat them dry before cooking. Wet shrimp steam instead of sear, and nobody wants that.
How do I know when the shrimp are done?
They turn pink, opaque, and curl into a loose “C” shape. If they curl into a tight “O,” they’ve gone too far.
Why cook the broccoli separately?
It keeps the broccoli bright and crisp instead of overcooked. You get better texture and way more control.
Can I make this ahead of time?
You can, but it’s best fresh. If you do make it ahead, reheat gently so the shrimp don’t overcook.
Is this stir-fry spicy?
Nope. As written, it’s mild. If you want heat, add red pepper flakes or a drizzle of chili oil at the end.
What’s the best pan to use?
A large skillet or wok works best. You want plenty of surface area so everything cooks quickly instead of steaming.
Try These Stir Fry Recipes Next
- Black Pepper Beef Stir-Fry
- Honey Walnut Shrimp
- Chop Suey Stir Fry
- General Tso’s Chicken
- 15-Minute Pork Noodle Stir-Fry
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Shrimp & Broccoli Stir Fry
Video
Ingredients
For the Stir-Fry
- 1 pound large shrimp (peeled and deveined)
- 3 cups broccoli florets
- 2 tablespoons vegetable oil (divided)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
For the Sauce
- ¼ cup soy sauce
- ½ cup chicken broth (low sodium or no sodium added)
- 1 tablespoon oyster sauce
- 1 tablespoon honey (or brown sugar)
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a bowl, whisk together ¼ cup of soy sauce, ½ cup of chicken broth, 1 tablespoon of oyster sauce, 1 tablespoon of honey, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, and ¼ teaspoon of black pepper. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli and cook for 3 to 4 minutes, stirring often, until bright green and just tender. Remove to a plate.
- Add the remaining 1 tablespoon of oil to the skillet. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until pink and cooked through. Remove to the plate with the broccoli.
- Reduce heat to medium. Add 3 cloves of garlic and 1 teaspoon of ginger to the skillet and cook for 30 seconds until fragrant. Pour the sauce into the skillet and cook for 1 to 2 minutes, stirring constantly, until thickened and glossy.
- Return the shrimp and broccoli to the pan and toss to coat. Cook for another 1 to 2 minutes, just until everything is heated through.
- Serve hot over rice, cauliflower rice, or on its own.
Notes
- Have everything ready first. Stir fries move fast, so prep all your ingredients before turning on the heat.
- Don’t overcook the shrimp. As soon as they turn pink and opaque, they’re done. Pull them out early and add them back at the end.
- Use a large pan. Crowding the pan causes steaming instead of searing, especially with shrimp.
- Chicken works just as well. Swap in bite size chicken pieces and cook them a little longer before adding the sauce.
- Adjust the sauce if needed. If it thickens too much, add a splash of broth. If you want it thicker, let it simmer another 30–60 seconds.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
