Shrimp and Broccoli Stir-Fry

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Shrimp and Broccoli Stir-Fry

There’s something satisfying about bringing the freshness and speed of a stir-fry right to your kitchen. Shrimp and broccoli stir-fry is one of those recipes you turn to on busy nights, when you want vibrant flavors, a tender bite, and a meal that lands on the table in minutes. Here’s a deep dive into every aspect of this classic dish—how to make it, why it works, tips for perfect results, variations, and how to keep leftovers fresh for lunch the next day.

Why This Shrimp and Broccoli Stir-Fry Works

You don’t need advanced skills to master this recipe. The method highlights fresh shrimp and sturdy broccoli, with a savory sauce tying everything together.

• Speed: Dinner can be on your plate in less than 30 minutes.
• Flavor: The combination of garlic, ginger, soy, and a touch of heat builds complex layers.
• Flexibility: You can use whatever veggies or proteins you have on hand.
• Minimal cleanup: Stir-fries keep it simple with one pan or wok.
• Healthful: Lean shrimp and fiber-rich broccoli make this dish nutritious and satisfying.

Ingredients You Need

Each ingredient serves a purpose in taste and texture. Here’s what to gather:

• Shrimp: Fresh, peeled, and deveined. Large or extra-large shrimp (21-25 count per pound) work best.
• Broccoli: Cut into bite-sized florets. Use the stems too, peeled and sliced thinly for added crunch.
• Garlic cloves: Minced for a burst of aroma and depth.
• Ginger: Fresh ginger root, peeled and minced, adds warmth.
• Vegetable oil: Neutral and high smoke point, perfect for high-heat cooking.
• Green onions: Sliced for garnish, bringing a bright finish.
• Sesame seeds: Toasted, sprinkled over just before serving.
• Sauce ingredients:
  • Chicken broth (or vegetable broth for a lighter base)
  • Soy sauce (low sodium, if preferred)
  • Oyster sauce (deep umami, or vegetarian “oyster” sauce)
  • Rice vinegar (a subtle tang to balance flavors)
  • Brown sugar (for gentle sweetness)
  • Toasted sesame oil (nutty richness)
  • Sriracha (optional, for gentle spice)
  • Cornstarch (to thicken the sauce)

Ingredient Table

How to Make Shrimp and Broccoli Stir-Fry

Step 1: Prep All Ingredients

First, get organized. Slice broccoli, mince garlic and ginger, and pat the shrimp dry with paper towels. Having everything ready avoids rushing once things heat up.

Step 2: Mix the Stir-Fry Sauce

In a small bowl, whisk the chicken broth, soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, sriracha, and cornstarch until smooth. This blend turns silky and glossy when heated. If you like a thicker, glossy sauce, a little more cornstarch slurry will do the trick.

Step 3: Sear the Shrimp

Heat half the vegetable oil in a large skillet or wok over medium-high heat. Add shrimp in a single layer, cooking for 2 minutes until they curl and turn pink. Toss them quickly and remove to a plate. They’ll finish cooking in the sauce later.

Step 4: Stir-Fry the Broccoli

Pour in the remaining oil. Add broccoli florets and stems. Stir-fry for 3-4 minutes until bright green and slightly tender. If you prefer softer broccoli, splash in a few tablespoons of water and cover for 1 minute to steam.

Step 5: Sauté Garlic and Ginger

Push the broccoli to one side. Add minced garlic and ginger to the space. Stir just until fragrant, about 30 seconds. This brings out their aromatic oils without burning.

Step 6: Add the Sauce

Pour in your prepared sauce, stirring to coat the broccoli. Let it come to a simmer; the cornstarch activates now, so the sauce thickens and glazes the vegetables.

Step 7: Bring It All Together

Toss the shrimp back in. Stir everything so the shrimp and broccoli are well coated. Keep the pan over heat for 1-2 minutes until the shrimp is heated through and everything smells amazing.

Step 8: Garnish and Serve

Sprinkle sliced green onions and toasted sesame seeds on top. Serve hot over freshly steamed white or brown rice, or toss with cooked noodles for a hearty twist.

Tips for the Perfect Shrimp and Broccoli Stir-Fry

Small tweaks make a big difference. Here’s how to get the best outcome every time:

• Prep Before You Cook: Stir-fries move fast. Chop and measure first.
• Don’t Overcook Shrimp: Shrimp cook in minutes. Pull them out once pink; they’ll stay juicy when returned to the pan.
• Keep Broccoli Crisp: Stir-fry the broccoli just until tender. For extra crunch, skip steaming. Prefer it softer? Lid-on steaming helps.
• Cornstarch Slurry Trick: Mix cornstarch with a splash of cold water before adding to the sauce. This prevents lumps.
• Enhance the Sauce: A few drops of fish sauce, hoisin sauce, or a hit of fresh lime juice can alter the flavor profile.
• Switch up Veggies: Try snow peas, baby corn, carrots, mushrooms, or red bell pepper for color and nutrition.
• Change the Protein: This approach works with thinly sliced chicken breast, beef, pork, or tofu (pan-fried for crisp edges).

Serving Suggestions

Shrimp and broccoli stir-fry pairs well with many sides. Serve it over:

• Steamed jasmine or basmati rice
• Brown rice for a nutty backdrop
• Cauliflower rice for a lighter option
• Lo mein noodles for a more filling bowl

Garnish each bowl with extra herbs, chili flakes, or a spritz of lime for a customized finish.

Variations and Substitutions

This stir-fry adapts to any kitchen:

• Gluten-Free: Use tamari in place of soy sauce and gluten-free oyster sauce.
• Low-Sodium: Choose low-sodium soy sauce and omit or reduce added salt.
• No Shellfish: Thin chicken or tofu swaps in easily—just adjust cook times as needed.
• Vegan: Sub in firm tofu or tempeh and a plant-based “oyster” sauce.

Mix in seasonal vegetables to keep things fresh through the year.

Storage and Reheating

Stir-fries hold up well in the fridge when stored properly.

• How to Store: Cool the stir-fry before placing in an airtight container. Use within three days for best taste and texture.
• How to Reheat: Heat leftovers in a skillet on medium, adding a splash of broth or water if needed, to avoid drying out. Short bursts in the microwave, stirring in between, also work.
• Can You Freeze It? The texture of shrimp and broccoli can change after freezing, becoming a bit rubbery or mushy. For best results, enjoy fresh or within a couple of days.

Troubleshooting Common Issues

• Watery Sauce: Make sure the cornstarch is fully dissolved, and let the sauce simmer to thicken.
• Overcooked Shrimp: Pull shrimp out just as they turn pink, even before fully cooked. The residual heat and quick toss at the end finish them perfectly.
• Mushy Broccoli: Stir-fry at high heat, and watch the clock—a few minutes is plenty.

The Takeaway

Bringing shrimp and broccoli together in a sizzling pan captures all the best things about homemade cooking: speed, flavor, and control over what ends up on your plate. Whether it’s a last-minute dinner, meal prep for the week, or a healthier alternative to takeout, this stir-fry delivers every time. Keep it simple or riff on it with favorite sauces and vegetables. Once you make it your own, this dish will earn a permanent spot in your weeknight rotation.

🖨️ Print

Shrimp and Broccoli Stir-Fry

⭐⭐⭐⭐⭐

4.7 from 1 votes

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Course: Main Course / Cuisine: Asian

Prep Time 5 minutes

Cooking Time 10 minutes

Servings 4 servings

Calories 273 cal

This shrimp and broccoli stir-fry is even better than takeout. It’s quick and easy. It packs a nice punch of flavor.

Ingredients

• Sliced green onions, for garnish
• 1 tbsp sesame oil
• 1 inch piece ginger, grated
• 2 tbsp vegetable oil
• 1 lb large shrimp, peeled and deveined
• 1 large head broccoli, cut into florets
• 3 cloves garlic, minced
• 1 tsp sriracha sauce
• 1 tbsp brown sugar
• 1/4 cup low-sodium chicken broth
• 1 tsp sesame oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 tbsp oyster sauce
• Sesame seeds, for garnish
• 2 tsp cornstarch

Instructions

1. In a bowl, whisk together all the ingredients for the stir-fry sauce. Mix until well combined. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp. Stir fry until they just turn pink and are almost cooked through, about 2-3 minutes. Remove the shrimp with a slotted spoon. Set aside.
3. In the same skillet, add a bit more oil if needed. Stir-fry the broccoli florets. Cook until they turn bright green and are crisp-tender. This takes about 3-4 minutes.
4. Add the garlic and ginger. Stir-fry for another 30 seconds. Cook until fragrant.
5. Pour in the prepared stir-fry sauce. Bring it to a simmer. Cook for 1-2 minutes until the sauce thickens slightly. The cornstarch will help it thicken up.
6. Add the shrimp back into the skillet. Toss everything together until the shrimp is cooked through and coated in the sauce. This takes about 1 more minute.
7. Remove from heat. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve hot over steamed rice. Enjoy!