Shrimp & Broccoli Stir Fry
Shrimp & Broccoli Stir Fry is a fast, no fuss dinner that comes together in about 30 minutes. Juicy shrimp, crisp broccoli, and a savory sauce that coats everything just right make this a reliable weeknight staple. Simple ingredients, quick cooking, and plenty of flexibility for swaps.
Servings: 4
Calories: 216kcal
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
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.
Video
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
Serving: 1serving | Calories: 216kcal | Carbohydrates: 14g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 1371mg | Potassium: 443mg | Fiber: 2g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 62mg | Calcium: 106mg | Iron: 1mg
