Stir-Fried Shrimp and Broccoli Recipe

If you’re looking for a dinner that’s lightning-fast, bursting with flavor, and brimming with nourishment, this Stir-Fried Shrimp and Broccoli will absolutely win your heart (and maybe your weeknights too!). Plump shrimp are quickly seared to juicy perfection, tossed with tender-crisp broccoli, and slicked in a beautifully balanced Asian-style sauce that’s both savory and just sweet enough. All you need is a hot pan and a handful of fresh ingredients for this stellar Stir-Fried Shrimp and Broccoli — a dish you’ll find yourself craving over and over.

this Recipe

Ingredients You’ll Need

Every ingredient in this recipe is thoughtfully chosen: each one brings something vital to the taste, texture, color, or aroma of the final dish. And the best part? You likely have many of these kitchen staples already!

• Large shrimp (1 lb, peeled and deveined): Shrimp are your star protein, offering sweetness and a satisfyingly meaty texture that cooks in minutes.
• Broccoli florets (3 cups): Broccoli brings gorgeous color, a wholesome crunch, and soaks up the sauce beautifully.
• Vegetable oil (2 tablespoons, divided): Using oil in two stages helps achieve a perfect sear for both shrimp and vegetables without burning anything.
• Garlic (2 cloves, minced): Fresh garlic infuses the dish with an irresistible aroma and depth of flavor.
• Fresh ginger (1 teaspoon, grated): Ginger adds a bright zing that perks up every bite — don’t skip it if you can help it!
• Low-sodium soy sauce (¼ cup): The backbone of your savory sauce, providing umami and saltiness without overpowering the other flavors.
• Oyster sauce (1 tablespoon): Adds deep, complex savoriness and a subtle touch of sweetness.
• Honey (1 tablespoon): A little honey balances the sauce with just the right amount of sweetness.
• Rice vinegar (1 tablespoon): This gives your sauce gentle acidity and a lift that keeps everything tasting fresh.
• Sesame oil (1 teaspoon): Just a splash for an unmistakable toasty fragrance and finishing touch.
• Cornstarch mixed with water (optional, 1 tablespoon + 2 tablespoons water): If you like a thicker sauce to coat every bite, this slurry is your secret weapon.
• Sliced green onions and sesame seeds (optional, for garnish): These add vibrant color and a final burst of flavor and crunch.

How to Make Stir-Fried Shrimp and Broccoli

Step 1: Mix the Stir-Fry Sauce

Start by whisking together the soy sauce, oyster sauce, honey, rice vinegar, and sesame oil in a small bowl. This simple mixture is loaded with flavor and will unite all the ingredients with its glossy, savory-sweet goodness. Making the sauce first means a smooth, no-stress cook time once your pan gets hot.

Step 2: Sear the Shrimp

Heat up one tablespoon of your vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook them quickly for 2 to 3 minutes. You want the shrimp to turn pink and just opaque. Overcooking will make them rubbery, so as soon as they’re plump, pull them out of the pan and set aside—the residual heat will finish them off perfectly.

Step 3: Stir-Fry the Broccoli

Pile the broccoli florets into the same pan along with the remaining tablespoon of oil. Stir-fry for 3 to 4 minutes. You’re looking for a vibrant green color and slight tenderness without losing that signature crunch. About a minute before your broccoli is perfect, toss in the garlic and ginger. This way they’ll bloom and flavor the oil, but won’t burn or turn bitter.

Step 4: Combine, Sauce, and Thicken

Scrape the shrimp back into the pan with the broccoli. Pour your pre-mixed sauce over everything and take a moment to inhale the fantastic aromas. Quickly stir to coat all the shrimp and broccoli evenly. If you love a thicker sauce that’ll really cling to your stir-fry, add the cornstarch slurry now and cook for another minute until the sauce goes silky and glossy.

Step 5: Garnish and Serve

Take the pan off the heat. If you like, sprinkle the top with sliced green onions and a pinch of sesame seeds for a professional touch. Your Stir-Fried Shrimp and Broccoli is ready to be scooped over hot rice or noodles—dinner perfection!

How to Serve Stir-Fried Shrimp and Broccoli

Garnishes

For a restaurant-worthy finish, shower your Stir-Fried Shrimp and Broccoli with finely sliced green onions and a sprinkle of toasted sesame seeds. These bring pops of color, a hint of crunch, and an inviting aroma that’ll have everyone at the table swooning. If you like a little kick, a scatter of red pepper flakes or a drizzle of sriracha works beautifully too!

Side Dishes

The classic choice is to spoon your stir-fry over a bed of fluffy steamed jasmine or short-grain rice—the sauce trickles down and coats every grain. For a lighter meal, serve with cauliflower rice or alongside a crisp Asian cucumber salad. If noodles are your thing, toss the shrimp and broccoli over soba or rice noodles for wonderful slurp-worthiness.

Creative Ways to Present

Try serving individual portions in wide bowls and topping each with extra garnishes. For a casual gathering or family-style meal, set the Stir-Fried Shrimp and Broccoli in the center of the table surrounded by bowls of rice, lettuce wraps, or even steamed bao, letting guests build their own plates or wraps. The colors and textures on display will tempt even the pickiest eaters!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Stir-Fried Shrimp and Broccoli completely, then transfer it to an airtight container. It’ll keep well in the fridge for up to 3 days. The flavors get even cozier as they mingle overnight, so your next-day lunch will be especially tasty!

Freezing

While you can technically freeze this dish, the shrimp and broccoli may lose some of their vibrant texture once thawed. If freezing, pack the stir-fry into a freezer-safe container and use within one month. For best results, freeze just the sauce and raw (peeled) shrimp separately, then cook fresh broccoli when ready to enjoy.

Reheating

To reheat, simply warm the stir-fry in a skillet over medium heat, stirring gently until hot, or microwave in short bursts. Add a splash of water or extra sauce if you find it’s drying out. The shrimp may toughen if overcooked, so reheat only until just heated through.

FAQs

Can I use frozen shrimp for Stir-Fried Shrimp and Broccoli?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry with paper towels before cooking. This helps them sear evenly and prevents any unwanted extra moisture in your stir-fry.

What can I substitute for oyster sauce?

If you prefer not to use oyster sauce, try hoisin sauce, a splash of fish sauce, or even a mix of extra soy sauce and a pinch of brown sugar. Each substitute will create a slightly different but still delicious end result.

How can I make this recipe gluten-free?

Swap the soy sauce for tamari or certified gluten-free soy sauce. Double-check the labels of all sauces used to ensure your Stir-Fried Shrimp and Broccoli stays gluten-free from start to finish.

Can I add extra vegetables to this dish?

Definitely! Sliced bell peppers, snap peas, carrots, or baby corn make excellent additions. Just remember to stir-fry them in a similar manner to the broccoli so everything stays crisp-tender.

Is Stir-Fried Shrimp and Broccoli a good make-ahead lunch?

It’s a fantastic candidate for meal prep. The sauce keeps the shrimp moist and the broccoli holds up well, especially if you store the rice or noodles separately and combine just before re-warming and eating.

Final Thoughts

I can’t recommend giving this Stir-Fried Shrimp and Broccoli a whirl enough—it’s got the perfect mix of speed, flavor, and freshness to make any mealtime feel like a little celebration. Let this recipe brighten your dinner rotation and don’t forget to make it your own with your favorite veggies or spice level. Happy cooking!

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