This Shrimp and Broccoli stir-fry is a vibrant, healthy meal that comes together in under 30 minutes. Plump shrimp and crisp broccoli are coated in a glossy, savory-sweet garlic sauce for a restaurant-quality dish. It’s incredibly versatile and perfect for busy weeknights.
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Why You’ll Love This Shrimp and Broccoli
- Fast & easy: Ready in about 20 minutes for a wholesome, home-cooked meal.
- Restaurant-quality flavor: Savory-sweet garlic sauce clings perfectly to shrimp and broccoli.
- Healthy & satisfying: Packed with lean protein and vitamins, yet light and delicious.
- Endlessly adaptable: Easily customize heat levels or add your favorite veggies.
Ingredients & Tools
- 450 g large raw shrimp, peeled and deveined
- 1 large head broccoli, cut into florets
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 60 ml low-sodium soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil, for cooking
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp cornstarch
- 2 spring onions, sliced
- 1 tbsp sesame seeds, for garnish
Tools: A large wok or skillet, a small bowl for the sauce, and a sharp knife.
Notes: Using fresh garlic and ginger makes a big difference. Don’t skip the final sesame oil drizzle for a nutty fragrance.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 28 g |
| Fat: | 10 g |
| Carbs: | 22 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Before You Start: Tips & Ingredient Notes
- Pat your shrimp dry. This is a small step with a big impact. Moisture is the enemy of a good sear. Thoroughly patting the shrimp dry with paper towels before cooking ensures they get a beautiful, light crust instead of steaming in their own juices.
- Don’t overcook the broccoli. We’re aiming for crisp-tender, not mushy. Blanching it quickly in the same pan before stir-frying helps it cook evenly and retain its vibrant green color and a satisfying bite.
- Have your sauce mixed and ready. Stir-frying happens fast. Having your sauce ingredients whisked together in a small bowl means you can add it all at once without fumbling with bottles, which prevents anything in the pan from burning.
- Use raw shrimp for the best texture. Pre-cooked shrimp will become tough and rubbery when reheated in the stir-fry. Starting with raw, peeled, and deveined shrimp guarantees a tender, juicy result.
How to Make Shrimp and Broccoli
Step 1: Start by preparing your ingredients. Pat the shrimp completely dry with paper towels and season lightly with a pinch of salt. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and cornstarch until the cornstarch is fully dissolved. This is your sauce—set it aside. Mince the garlic and grate the ginger so they’re ready to go. Having everything prepped is the key to a smooth, stress-free stir-fry.
Step 2: Heat one tablespoon of vegetable oil in your wok or large skillet over medium-high heat. Once the oil is shimmering, add the broccoli florets. Stir-fry them for about 2-3 minutes until they turn bright green. You can add a tablespoon of water to the pan and cover it for 30 seconds to create some steam, which will help cook the broccoli through without burning. Remove the broccoli from the pan and set it aside on a plate.
Step 3: Add the remaining tablespoon of oil to the same pan. Increase the heat to high and add the shrimp in a single layer. Let them cook undisturbed for about 1 minute to get a nice sear on one side. You’ll notice the bottoms turning pink and opaque. Flip them and cook for another 30-60 seconds until they are just cooked through and curl into a loose “C” shape. Be careful not to overcook them! Remove the shrimp from the pan and place them with the broccoli.
Step 4: Reduce the heat to medium. Add the minced garlic, grated ginger, and red pepper flakes (if using) to the pan. Stir constantly for about 30 seconds until they become incredibly fragrant—you don’t want the garlic to burn, or it will turn bitter. This quick step blooms their flavors and forms the foundation of your sauce.
Step 5: Give your pre-mixed sauce another quick whisk (the cornstarch may have settled) and pour it into the pan. It will immediately start to bubble and thicken. Stir continuously until the sauce becomes glossy and thick enough to coat the back of a spoon, which should take about 1-2 minutes.
Step 6: Return the cooked shrimp and broccoli to the pan, along with any accumulated juices. Toss everything together gently to coat everything evenly in that gorgeous, thickened sauce. Let it heat through for just one final minute. Turn off the heat and drizzle with the sesame oil, giving it one last toss. The aroma at this point is absolutely heavenly.
Step 7: Transfer your Shrimp and Broccoli to a serving platter. Garnish generously with the sliced spring onions and a sprinkle of sesame seeds for a pop of color and a lovely textural contrast. Serve it immediately while it’s hot and the broccoli is still perfectly crisp-tender.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended; broccoli becomes mushy upon thawing.
- Reviving: Reheat gently in a skillet with a splash of water to loosen sauce.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect vehicle for soaking up every last drop of that delicious sauce. It completes the meal in the most comforting way.
- Cauliflower Rice — For a low-carb option, this works wonderfully. It provides a similar texture and bulk without competing with the main flavors of the stir-fry.
- Simple Egg Drop Soup — Starting the meal with this light, savory soup creates a lovely, restaurant-style experience that feels both wholesome and special.
Drinks
- Iced Green Tea — Its clean, slightly grassy notes help cut through the richness of the sauce and cleanse the palate between bites, making each mouthful taste fresh.
- A Crisp Lager — The light carbonation and mild bitterness of a cold lager are a classic pairing with garlicky, savory dishes like this one. It’s incredibly refreshing.
- Gewürztraminer — If you’re a wine drinker, this slightly sweet and aromatic white wine complements the hint of sweetness in the sauce and balances the garlic beautifully.
Something Sweet
- Mango Sorbet — The bright, tropical fruitiness is a fantastic, light finish that contrasts with the savory, umami-rich stir-fry without feeling too heavy.
- Fortune Cookies — It’s a fun, thematic way to end the meal that everyone, especially kids, will get a kick out of. It keeps the vibe casual and joyful.
- Lychee Fruit — Chilled, canned lychees are surprisingly elegant. Their floral sweetness and juicy texture provide a simple, refreshing end to the meal.
Top Mistakes to Avoid
- Overcrowding the pan. If you add too much at once, the temperature drops and the ingredients steam instead of sear. Cook in batches if necessary to ensure everything gets that perfect caramelization.
- Overcooking the shrimp. Shrimp cook in a flash and continue to cook from residual heat even after they’re out of the pan. The moment they turn pink and form a “C,” they’re done. An “O” shape means they’re overdone and will be rubbery.
- Adding the cornstarch directly to the pan. This almost guarantees you’ll get lumpy sauce. Always mix your cornstarch with a cold liquid (like the soy sauce) first to create a smooth slurry before it hits the heat.
- Skipping the final sesame oil drizzle. Sesame oil has a low smoke point and loses its delicate flavor when cooked for too long. Adding it at the very end preserves its wonderful nutty aroma.
Expert Tips
- Tip: For an extra layer of flavor, marinate the shrimp. Toss them with a tablespoon of the soy sauce and a teaspoon of cornstarch for 15 minutes before cooking. This simple step seasons them from the inside and helps give them a velvety texture.
- Tip: If you like your sauce thicker, create a double slurry. Mix an extra teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce at the very end until it reaches your desired consistency.
- Tip: To make this dish ahead, prep all the components separately. Store the cooked shrimp, broccoli, and sauce in different containers in the fridge. When ready to eat, quickly reheat the sauce in a pan, then toss in the shrimp and broccoli to warm through.
- Tip: For a deeper, more complex sauce, add a teaspoon of oyster sauce or hoisin sauce to your soy sauce mixture. It adds a wonderful umami depth that makes the flavor even more irresistible.
FAQs
Can I use frozen shrimp and broccoli?
Absolutely! It’s a great time-saver. Just make sure the shrimp are fully thawed and thoroughly patted dry—I recommend thawing them overnight in the fridge. For frozen broccoli, you can add it directly to the pan from frozen, but you may need to add an extra minute or two to the cooking time and a splash more water to help it steam through properly.
How can I make this recipe gluten-free?
It’s super easy! Simply swap the regular soy sauce for tamari or a certified gluten-free soy sauce. All the other core ingredients are naturally gluten-free, so this one simple substitution is all you need to make a delicious gluten-free version that tastes just as good.
My sauce turned out too thick. How can I fix it?
No worries, this happens! Just thin it out by gradually stirring in a tablespoon or two of warm water or chicken broth until it reaches a saucy, pourable consistency. The sauce thickens quickly, so it’s always better to err on the side of too thin—you can always let it simmer a bit longer to reduce.
Can I add other vegetables to this stir-fry?
Please do! This recipe is a fantastic base. Sliced bell peppers, snap peas, carrots, or mushrooms would all be wonderful additions. Just remember to add harder vegetables (like carrots) at the same time as the broccoli, and softer ones (like mushrooms) when you’re cooking the shrimp.
How long do leftovers last in the fridge?
Leftovers will keep well in an airtight container in the refrigerator for up to 2 days. The broccoli will soften a bit upon reheating, but the flavor will still be great. Reheat gently in a microwave or in a skillet over low heat, adding a tiny splash of water to loosen the sauce if needed.
Shrimp And Broccoli
Make a delicious Shrimp and Broccoli stir-fry in just 20 minutes! This easy recipe features a savory-sweet garlic sauce. Get the simple steps and cook tonight!
Ingredients
For the Ingredients
-
450 g large raw shrimp (peeled and deveined)
-
1 large head broccoli (cut into florets)
-
4 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
60 ml low-sodium soy sauce
-
2 tbsp honey or maple syrup
-
1 tbsp rice vinegar
-
1 tbsp sesame oil
-
2 tbsp vegetable oil (for cooking)
-
0.5 tsp red pepper flakes (optional)
-
1 tbsp cornstarch
-
2 spring onions (sliced)
-
1 tbsp sesame seeds (for garnish)
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