Shrimp and Broccoli Stir-Fry
A homemade shrimp and broccoli stir-fry offers the balance of fast prep and big flavor. With succulent shrimp, vibrant broccoli, and a savory garlic-ginger sauce, this dish pleases both weeknight cooks and fans of classic takeout. It brings crisp textures and umami depth to your table in less than thirty minutes. Below you’ll find everything you need—ingredients, step-by-step instructions, useful variations, and practical storage tips.
Why Shrimp and Broccoli Stir-Fry Belongs on Your Table
Shrimp and broccoli stir-fry often becomes a staple. The blend of tender shrimp and crunchy broccoli contrasts beautifully. Both cook quickly, maintaining natural flavor and nutrients. Combined with a silky sauce made from soy, oyster, and sesame, they form a complete meal. You can serve it over rice or noodles. You can also adjust the spice or toss in more vegetables—it’s flexible and never dull.
Why This Dish Works
- Quick Cooking: Shrimp and broccoli both cook fast and thrive in high-heat sautéing. There’s no need to spend hours prepping or waiting for flavors to develop.
- Nutrient-Rich: Broccoli delivers vitamins C and K, while shrimp brings lean protein and minerals like iodine and zinc.
- Customizable: You can make it gluten-free, low carb, or extra spicy—just tweak the sauce or the base.
- Minimal Cleanup: Everything happens in one skillet, so your sink stays empty.
Essential Ingredients
Crafting a balanced stir-fry relies on fresh, simple ingredients. Here’s a quick look at what you’ll need and why each is important:
| Ingredient | Purpose |
|---|---|
| Large shrimp (21-25/lb) | Main protein; quick to cook, sweet and tender |
| Fresh broccoli florets | Adds crunch, nutrition, and color |
| Garlic, minced | Deepens flavor; classic aromatics |
| Fresh ginger, minced | Lends warmth and brightness |
| Vegetable oil | Neutral flavor, high smoke point; perfect for stir-frying |
| Soy sauce | Salty umami punch, forms sauce base |
| Oyster sauce | Adds richness, complexity |
| Chicken broth | Balances salt and umami, adds moisture |
| Rice vinegar | Touch of acidity, keeps flavors sharp |
| Brown sugar | Subtle sweetness balances salt |
| Sriracha | Heat; optional for those who like a kick |
| Sesame oil | Finishing nutty aroma |
| Cornstarch | Thickens sauce for cling |
| Green onions, sliced | Fresh garnish, brightens each bite |
| Sesame seeds | Garnish; subtle crunch and toasty note |
Shopping tip: Seek out firm, glossy shrimp and fresh, unblemished broccoli. Fresh ginger should feel heavy for its size, not wrinkled.
The Complete Step-by-Step Guide
This stir-fry comes together smoothly. Each step builds on the last, making it easy to follow—even if you’re a beginner.
1. Prepare the Stir-Fry Sauce
In a small bowl, whisk together:
– 1/2 cup chicken broth
– 3 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 2 teaspoons rice vinegar
– 1 tablespoon brown sugar
– 1 teaspoon sriracha (optional)
– 1 teaspoon sesame oil
– 2 teaspoons cornstarch
Stir until the mixture is smooth and the cornstarch dissolves. Set aside.
2. Prep Your Ingredients
- Peel and devein the shrimp.
- Cut broccoli into evenly-sized florets.
- Mince garlic and ginger.
Lay everything out within easy reach—this makes stir-frying relaxed and prevents burning.
3. Cook the Shrimp
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high. Add shrimp in a single layer. Cook for 1-2 minutes per side, flipping once, until just pink and opaque. Remove with a slotted spoon; set aside.
Tip: Avoid overcrowding the pan. Cook the shrimp in batches if necessary for even searing.
4. Stir-Fry the Broccoli
Add a splash more oil if the pan looks dry. Toss broccoli florets in and stir-fry for 3-4 minutes. The goal is bright-green, crisp-tender pieces. For extra-tender broccoli, add a tablespoon of water and cover with a lid for 1 minute to steam.
5. Add Garlic and Ginger
Push the broccoli to the edges. Drop garlic and ginger in the center, stirring quickly for about 30 seconds until fragrant.
6. Add Sauce and Shrimp Back In
Whisk the sauce, then pour over broccoli. Stir to coat and let it bubble for 1-2 minutes as it thickens. Return shrimp to pan. Toss everything until the shrimp finish cooking and are glazed—about another minute.
7. Garnish and Serve
Remove from heat. Scatter sliced green onions and sesame seeds on top. Serve over steamed rice, brown rice, or noodles, spooning extra sauce from the pan.
Making It Your Own: Variations and Tips
Shrimp and broccoli stir-fry welcomes tweaks for taste and dietary needs. See below for practical ways to adjust:
Easy Variations
- Protein Swap: Use chicken breast, beef slices, or crispy tofu instead of shrimp.
- More Veggies: Add bell pepper, snap peas, zucchini, or mushrooms for extra color and nutrients.
- Low Carb: Serve over cauliflower rice or skip the grain.
- Spice Up: Add sliced fresh red chilies or increase sriracha.
Smart Tips for Great Results
- Prep Everything First: Stir-frying is fast—measure and chop your ingredients before heating the pan.
- Don’t Overcook Shrimp: Remove shrimp as soon as they turn opaque. Overcooked shrimp are rubbery.
- Broccoli Texture: For softer broccoli, blanch in boiling water for 1-2 minutes before stir-frying.
- Thickening the Sauce: Make sure the cornstarch is well mixed with liquid before adding to the pan to prevent lumps.
- Even Slicing: Cut shrimp and broccoli pieces evenly so they cook at the same rate.
Frequently Asked Questions
What kind of shrimp is best?
Large (21-25 count per pound), peeled and deveined shrimp offer balance: fast cooking and easy eating. Wild-caught shrimp tend to have better flavor, but any fresh or frozen shrimp work.
How do I avoid watery stir-fry?
Pat shrimp dry before cooking and don’t crowd the pan. Add sauce gradually, and let it reduce briefly.
Can I make it ahead?
You can prepare the sauce and prep ingredients in advance. For the best texture, cook everything just before serving.
Nutrition Breakdown
The dish is protein-filled and low in saturated fat. Here’s an average estimate for a standard portion (without rice):
| Nutrient | Amount |
|---|---|
| Calories | 260 |
| Protein | 26g |
| Carbs | 15g |
| Fiber | 3g |
| Fat | 9g |
| Sodium | 850mg |
Values will change with add-ins or substitutions.
Storage and Leftovers
Want to save extra stir-fry for later?
- Store: Place cooled shrimp and broccoli stir-fry in a sealed container. Refrigerate for up to 3 days.
- Reheat: Warm leftovers in a skillet over medium heat, stirring often to avoid overcooking the shrimp. A splash of water helps loosen the sauce. Microwaving works in a pinch—30-second bursts, stirring after each.
- Freezing: Not recommended. Shrimp can become tough after freezing, and broccoli loses texture.
Serving Ideas
This stir-fry shines atop hot steamed rice, but you have options:
– Fluffy jasmine or brown rice
– Silky Asian noodles
– Crisp lettuce wraps for a lighter option
– Stir in cooked quinoa for a modern twist
Pair with a simple cucumber salad or miso soup for a more substantial meal.
Shrimp and broccoli stir-fry is a meal that balances zing, color, and ease. It rewards minimal effort with maximum flavor. Each bite offers contrast—tender shrimp, crisp broccoli, and an umami-rich sauce. Once you master the method, you’ll return to it often—swapping in your favorite proteins or vegetables as the season or your pantry inspires.
Shrimp and Broccoli Stir-Fry
This shrimp and broccoli stir-fry is even better than takeout. It’s quick and easy. It packs a nice punch of flavor.
Ingredients
- Sesame seeds, for garnish
- 2 tsp cornstarch
- 1 tbsp brown sugar
- Sliced green onions, for garnish
- 1 large head broccoli, cut into florets
- 1 lb large shrimp, peeled and deveined
- 1 tbsp rice vinegar
- 2 tbsp oyster sauce
- 1 tsp sriracha sauce
- 2 tbsp low-sodium soy sauce
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 1/4 cup low-sodium chicken broth
- 1 inch piece ginger, grated
- 1 tsp sesame oil
Instructions
- In a bowl, whisk together all the ingredients for the stir-fry sauce until well combined. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and stir fry until they just turn pink and are almost cooked through, about 2-3 minutes. Remove the shrimp with a slotted spoon and set aside.
- In the same skillet, add a bit more oil if needed. Stir-fry the broccoli florets until they turn bright green and are crisp-tender, about 3-4 minutes.
- Add the garlic and ginger and stir-fry for another 30 seconds until fragrant.
- Pour in the prepared stir-fry sauce and bring to a simmer. Cook for 1-2 minutes until the sauce thickens slightly. The cornstarch will help it thicken up.
- Add the shrimp back into the skillet and toss everything together until the shrimp is cooked through and coated in the sauce, about 1 more minute.
- Remove from heat and garnish with sliced green onions and a sprinkle of sesame seeds. Serve hot over steamed rice. Enjoy!
