Quick & Easy Shrimp and Broccoli Stir Fry: Your 25-Minute Weeknight Dinner Solution
Whip up a satisfying and flavorful meal in under 25 minutes with this incredible Shrimp and Broccoli Stir Fry recipe! It’s the perfect solution for busy weeknights when you crave something wholesome, delicious, and reminiscent of your favorite takeout, without the long wait or extra cost. This dish combines succulent shrimp, tender-crisp broccoli, and a truly irresistible homemade stir-fry sauce that you’ll want to drizzle over everything.
Why This Shrimp and Broccoli Recipe is a Must-Try
There are countless reasons why this shrimp and broccoli stir fry has become a go-to in so many kitchens. First and foremost, its speed is unparalleled. In less than half an hour, you can transform a handful of fresh ingredients into a restaurant-quality meal. This makes it an ideal choice for those hectic evenings when time is a luxury, offering a fresh, home-cooked alternative to traditional fast food.
Beyond its quick preparation, the magic truly lies in the sauce. Crafted from a harmonious blend of savory soy sauce, tangy rice vinegar, aromatic sesame oil, pungent minced ginger, and a touch of brown sugar for sweetness, it strikes the perfect balance of savory, sweet, and umami. This simple yet incredibly flavorful sauce expertly coats every succulent piece of shrimp and tender broccoli, creating a symphony of tastes that spoon beautifully over a bed of fluffy white rice or your preferred noodles. The sauce isn’t just a coating; it’s an integral part of the experience, elevating the simple ingredients into something truly special.
What’s more, this stir-fry sauce is incredibly versatile. Once you master this base, you’ll find yourself reaching for it again and again for other dishes. It pairs wonderfully with virtually any protein – chicken, beef, or tofu – and a wide array of vegetables. This opens up a world of possibilities for recreating other takeout-inspired favorites like teriyaki shrimp or even sweet and sour chicken. It’s truly a win-win situation: a delicious, healthy, and adaptable recipe that saves you time and money compared to ordering out, while giving you complete control over the ingredients.
Essential Ingredients for Your Delicious Shrimp and Broccoli
Gathering your ingredients is the first and most crucial step to creating this fantastic stir-fry. While the full list with precise measurements is available in the printable recipe card at the bottom of this post, here’s a detailed look at the core components and why they matter for achieving the best flavor and texture in your homemade shrimp and broccoli:
Ingredient Spotlight & Smart Swaps
Let’s dive deeper into selecting and preparing your ingredients to ensure the absolute best results for your shrimp and broccoli stir fry, along with some helpful substitution ideas.
- SHRIMP: You’ll need approximately 1 pound of raw jumbo shrimp. For ease of cooking and eating, ensure they are peeled, deveined, and have their tails removed. Raw shrimp is highly recommended for this recipe because it cooks quickly and absorbs the rich flavors of the stir-fry sauce much better than pre-cooked varieties. Pre-cooked shrimp tend to become rubbery and tough when reheated or stir-fried, detracting from the overall texture of the dish. If using frozen raw shrimp, it is absolutely crucial to thaw them completely and pat them very, very dry with paper towels before adding them to the wok. This prevents excess water from steaming the other ingredients, lowering the wok temperature, and ultimately diluting the carefully crafted sauce.
- BROCCOLI: Two average-sized broccoli crowns typically yield around 2 cups of florets, which is the ideal amount for this recipe. When preparing, cut the florets into uniform, bite-sized pieces so they cook evenly and quickly alongside the shrimp. If using frozen broccoli, it’s equally important to thaw it completely and pat it thoroughly dry. Any residual moisture from frozen vegetables can significantly drop the temperature of your wok, hindering the stir-frying process and leading to soggy results instead of the desired tender-crisp texture. For an even softer texture without overcooking the shrimp, you can briefly blanch fresh broccoli florets for 1-2 minutes in boiling water before stir-frying.
- STIR-FRY SAUCE ESSENTIALS:
- Soy Sauce: The backbone of our savory and umami-rich sauce. Use a good quality regular or low-sodium soy sauce based on your dietary preferences and sodium intake goals. For those avoiding gluten, tamari is an excellent, readily available substitute that offers a very similar flavor profile.
- Rice Vinegar: This ingredient adds a crucial tangy, acidic note that beautifully brightens the entire sauce and perfectly balances the sweetness from the brown sugar. Be sure to use plain rice vinegar, not seasoned rice vinegar, which typically contains added sugar and salt that can throw off the flavor balance of the sauce.
- Sesame Oil: A little goes a long way! Toasted sesame oil is a flavor powerhouse, providing a distinct nutty aroma and deep, complex flavor that is quintessential in many Asian-inspired dishes. Add it as part of the sauce for maximum impact rather than using it as a cooking oil, where its delicate flavors can diminish with high heat.
- Minced Ginger & Garlic: Fresh is undeniably best! These aromatic powerhouses provide the foundational and vibrant flavors of the stir-fry. Mince them finely to ensure their potent flavors are distributed evenly throughout every bite. While pre-minced varieties can be used in a pinch for convenience, fresh ginger and garlic offer a superior, more pronounced, and aromatic flavor that truly makes a difference in the final dish.
- Brown Sugar: Adds a touch of caramel-like sweetness to balance the salty and acidic components of the sauce. You can adjust the amount to your personal liking or substitute with other sweeteners like honey or maple syrup for a slightly different, yet equally delicious, flavor profile.
- Cornstarch Slurry: This is the secret to achieving a perfectly thickened, glossy, and clingy sauce. Mixing cornstarch with cold water before adding it to the simmering sauce prevents lumps and ensures a smooth, luscious texture that beautifully coats your shrimp and broccoli. Without it, the sauce would be thin and watery.
- OLIVE OIL & ONION: Olive oil serves as the initial cooking fat, providing a smooth base for sautéing. A finely chopped onion adds another layer of aromatic depth and a subtle sweetness to the stir-fry base, complementing the garlic and ginger. Any neutral high-heat cooking oil, such as vegetable oil, canola oil, or avocado oil, can also be used here.
Step-by-Step Guide: Crafting Your Perfect Shrimp and Broccoli Stir Fry
These step-by-step photos and instructions are designed to help you visualize each stage of making this delicious recipe with confidence. For a complete printable version, including all precise measurements and detailed instructions, simply jump to the recipe card at the bottom of this post.
- Prepare the Cornstarch Slurry: In a small bowl, whisk together 1 tablespoon of cornstarch with ¼ cup of cold water until a smooth, lump-free slurry forms. This mixture is essential for thickening your stir-fry sauce to the perfect consistency and giving it that desirable glossy finish. Set it aside for later use.
- Simmer the Flavorful Sauce: In a medium saucepan, combine all your sauce ingredients: ½ cup soy sauce, 2 Tablespoons rice vinegar, 1 Tablespoon sesame oil, 2 teaspoons minced ginger, and 1 Tablespoon brown sugar. Bring this mixture to a gentle simmer over medium-high heat, whisking occasionally to ensure the brown sugar dissolves completely and the flavors meld. Once simmering, slowly whisk in the prepared cornstarch slurry. Continue to cook, stirring constantly, for just a few minutes until the sauce visibly thickens and achieves a consistency that coats the back of a spoon. Remove from heat immediately and set aside.
- Sauté Aromatics for the Stir Fry Base: While your sauce is thickening, prepare your wok. Heat 2 ½ Tablespoons of olive oil in a wok or a large, heavy-bottomed skillet over medium-high heat until the oil is shimmering and just about to smoke. This high heat is crucial for effective stir-frying. Add the 1 ½ Tablespoons of minced garlic and sauté for 1-2 minutes until it becomes wonderfully fragrant, being extremely careful not to let it burn, as burnt garlic can taste bitter. Immediately follow with 1 cup of chopped onion and continue to sauté for another 2 minutes until the onion begins to soften and become translucent.
- Rapid Stir-Fry Broccoli and Shrimp: Add the 2 cups of broccoli florets to the hot wok and toss vigorously to coat them with the aromatic oil and sautéed vegetables. Cook for 2-3 minutes, allowing them to become tender-crisp but still retain a slight bite. Next, add the prepared 1 pound of raw jumbo shrimp, tossing to ensure they are evenly distributed and coated. Continue to stir-fry for 3-4 minutes. Keep a very close eye on the shrimp; they cook incredibly quickly! They are done when they turn opaque throughout and curl into a distinct “C” shape. Overcooked shrimp will become tough and rubbery, so it’s better to slightly undercook than overcook at this stage, as they will finish cooking when the sauce is added.
- Combine with Sauce and Finish: Finally, pour the thickened sauce from your saucepan directly over the shrimp and broccoli in the wok. Stir fry for an additional 2-3 minutes, ensuring all the ingredients are thoroughly coated and heated through. The sauce will beautifully cling to the shrimp and vegetables, creating a cohesive and flavorful dish. Taste and adjust seasoning if necessary. Serve immediately while hot for the best texture and flavor.
Frequently Asked Questions & Expert Tips for Shrimp and Broccoli Perfection
Absolutely! This recipe is incredibly adaptable, making it perfect for customizing with your favorite produce. Feel free to toss in other stir-fry friendly vegetables when adding the onion or broccoli. Excellent options include sliced bell peppers (any color), shredded carrots, crisp water chestnuts for crunch, tender baby corn, sliced mushrooms, nutrient-rich bok choy, fresh asparagus spears, or vibrant snap peas. Just be mindful of cooking times; denser vegetables like carrots or bell peppers may need a minute or two head start in the wok before adding the broccoli.
Yes, it’s perfectly fine to use frozen raw shrimp for this recipe, as most shrimp sold commercially are flash-frozen at sea to preserve their freshness. However, it is absolutely crucial to thaw them properly and completely before cooking. To do this quickly, transfer the frozen shrimp to a large resealable bag, press out any excess air, and submerge the bag in a bowl of cold water for about 10-20 minutes, changing the water every 5-10 minutes. Once thawed, pat the shrimp extremely dry with paper towels. This step is vital to prevent excess water from lowering your wok’s temperature, which would cause the shrimp to steam rather than sear, and can also dilute your flavorful sauce.
Shrimp cooks incredibly fast, typically in just 3-5 minutes depending on its size, which means it can easily be overcooked. Perfectly cooked shrimp will turn opaque throughout, firm up slightly, and curl into a loose “C” shape, often displaying vibrant pink and red hues on the outside. If the shrimp forms a tight “O” shape, it’s a strong indication that it is overcooked, leading to a tough, rubbery, and unappetizing texture, along with a dull whitish-gray color. Always err on the side of undercooking slightly, as the residual heat from the wok and the addition of the hot sauce will continue to cook it briefly.
To maintain optimal freshness and flavor, store any leftover shrimp and broccoli in an airtight container in the refrigerator for up to 2 days. While you can technically store it for longer, shrimp is best enjoyed fresh. When reheating, it’s best to do so gently in a skillet over medium-low heat. Add a splash of water or broth if the sauce appears too thick or dry, and stir gently until warmed through. While microwaving is an option for convenience, it can sometimes cause the shrimp to become more rubbery and the broccoli to lose its tender-crisp texture.
Absolutely! To make this shrimp and broccoli stir fry completely gluten-free, simply substitute the regular soy sauce with tamari, which is a widely available gluten-free alternative that boasts a very similar savory flavor. For a low-sodium version, opt for low-sodium soy sauce (or tamari) and consider reducing the amount of soy sauce slightly. Taste the sauce as you go and adjust seasonings as needed. The rich flavors from the ginger, garlic, and sesame oil usually provide enough depth, so you may not need additional salt.
The key to achieving perfectly tender-crisp broccoli in a stir-fry lies in high heat and quick cooking. Ensure your wok or skillet is very hot before adding the broccoli florets. Cut the florets into uniform, bite-sized pieces so they cook evenly and rapidly. If you prefer your broccoli on the softer side, you can blanch it for 1-2 minutes in boiling water before adding it to the stir-fry, or cover the wok for a minute or two after adding the broccoli to briefly steam it, then continue with uncovered stir-frying to achieve some browning.
Elevate Your Meal: Serving Suggestions for Shrimp and Broccoli
This delectable shrimp and broccoli stir fry is fantastic on its own, a complete meal in one pan. However, it truly shines when paired with the right accompaniments that soak up its incredible sauce. For a classic and comforting experience, serve it generously spooned over a bed of fluffy white rice, such as jasmine or basmati. The rice absorbs all the savory, sweet, and tangy flavors of the sauce, making every bite incredibly satisfying. Alternatively, for a different texture or to incorporate more noodles into your meal, serve it with your favorite varieties – egg noodles, thin rice noodles, or even spiralized zucchini noodles for a lighter, low-carb option.
To add a final touch of elegance and an extra layer of flavor and freshness, consider garnishing your finished dish. A sprinkle of toasted sesame seeds adds a delightful crunch and nutty aroma, while thinly sliced green onions provide a fresh, mild oniony bite and vibrant color. If you enjoy a bit of heat, a dash of red pepper flakes or a drizzle of sriracha can provide a pleasant kick. For a more comprehensive meal, you might also consider serving a simple side salad with a light vinaigrette or some homemade spring rolls.
More Delightful Seafood & Stir-Fry Inspired Recipes
If you loved the ease and fantastic flavor of this Shrimp and Broccoli Stir Fry, you’ll surely enjoy exploring more of our easy and flavorful Asian-inspired dishes. These recipes are perfect for expanding your culinary repertoire and bringing the joy of homemade takeout into your kitchen with minimal effort but maximum taste.
- Hibachi Shrimp: A grilled favorite with a savory garlic-butter sauce, reminiscent of a Japanese steakhouse.
- Kung Pao Shrimp: Experience the exciting blend of spicy, sweet, and savory flavors with crunchy peanuts in this popular Sichuan-inspired dish.
- Sweet and Sour Shrimp: A timeless tangy classic, incredibly easy to make at home with a vibrant, fruit-infused sauce.
- General Shrimp Stir Fry: A versatile recipe that serves as a fantastic base for using up any array of vegetables you have on hand.
- Homemade Fried Rice: The quintessential side dish for any stir-fry, perfect for using leftover rice and adding another layer of flavor to your meal.
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Shrimp and Broccoli Stir Fry
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 Tablespoon cornstarch
- ¼ cup cold water
- ½ cup soy sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 2 teaspoons minced fresh ginger
- 1 Tablespoon brown sugar
- 2 ½ Tablespoons olive oil
- 1 ½ Tablespoons minced garlic
- 1 cup chopped yellow onion
- 2 cups broccoli florets (from about 2 crowns, cut into bite-sized pieces)
- 1 pound raw jumbo shrimp (peeled, deveined, tails removed, patted very dry)
Equipment Needed
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Medium Saucepan
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Whisk
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Wok or large heavy-bottomed skillet
Before You Begin & Recipe Notes
- It’s completely fine to use frozen raw shrimp for this recipe, as most shrimp are frozen for freshness. However, ensure you thaw them thoroughly beforehand. A quick thawing method involves placing shrimp in a large zip-top bag, removing air, and submerging it in a bowl of cold water for 10-20 minutes. Pat the shrimp very dry before proceeding to prevent steaming and ensure proper browning.
- Pre-cooked shrimp are not recommended for this stir-fry, as they tend to become rubbery and overcooked when stir-fried.
- Approximately two medium-sized broccoli crowns should yield about 2 cups of broccoli florets. If using frozen broccoli, thaw it completely and pat it dry to avoid excess moisture in your wok, which can lead to soggy results.
- We love a generous amount of sauce, especially when serving this over rice or noodles! If you prefer a less saucy dish, you can either remove some of the prepared sauce before adding it to the wok, or halve the sauce ingredients.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat until warmed through, adding a small splash of water or broth if needed to loosen the sauce.
Instructions
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In a small bowl, combine 1 tablespoon of cornstarch with ¼ cup of cold water to create a smooth slurry. Set aside.
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In a medium saucepan, whisk together ½ cup soy sauce, 2 Tablespoons rice vinegar, 1 Tablespoon sesame oil, 2 teaspoons minced ginger, and 1 Tablespoon brown sugar. Cook over medium-high heat, whisking occasionally, until simmering and brown sugar is dissolved. Slowly whisk in the cornstarch slurry and continue cooking until the sauce slightly thickens to your desired consistency. Remove from heat.
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Meanwhile, heat 2 ½ Tablespoons of olive oil in a wok or large heavy-bottomed skillet over medium-high heat until shimmering. Add 1 ½ Tablespoons minced garlic and sauté for 1-2 minutes until fragrant. Add 1 cup chopped onion and sauté for an additional 2 minutes until softened.
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Add 2 cups broccoli florets to the wok and toss to coat. Cook for 2-3 minutes. Then add 1 pound of raw jumbo shrimp (peeled, deveined, tails removed, patted very dry), tossing to coat. Stir-fry for 3-4 minutes, or until the shrimp turn opaque, pink, and curl into a C-shape. Be careful not to overcook.
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Pour the thickened sauce from the saucepan over the shrimp and broccoli in the wok. Stir-fry for an additional 2-3 minutes, ensuring everything is well coated and heated through. Serve immediately.
Additional Expert Tips & Important Notes
- We like a lot of sauce, especially if serving over rice! If you prefer a less saucy dish, you can remove some of the prepared sauce before adding it to the wok, or simply halve the sauce ingredients initially.
- For perfectly tender-crisp broccoli, ensure your wok is very hot. If you prefer softer broccoli, you can briefly steam it before adding it to the stir-fry, or cover the wok for a minute or two during the cooking process.
- Always pat your shrimp and thawed frozen broccoli very dry. Excess moisture will steam your ingredients instead of stir-frying them, leading to a watery sauce and less desirable texture.
- Taste the sauce before adding it to the wok and adjust seasonings as needed. You can add more brown sugar for sweetness, a dash more rice vinegar for tang, or a pinch of salt if using low-sodium soy sauce.
Nutrition Information (per serving)
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.