This Shrimp and Broccoli recipe has takeout vibes in the form of a home-cooked meal, with an irresistible garlic-ginger sauce that clings to every bite of stir-fried shrimp and tender-crisp broccoli. Serve it over rice for a weeknight dinner done in 30 minutes!
Switch up your stir-fry game with shrimp and broccoli!
I love stir fries for busy weeknights. By definition, they’re quick: the veggies are meant to be tender-crisp and a blazing hot pan means the proteins need only a few minutes of cooking time.
Ben and I make this Beef and Broccoli recipe often, and shrimp and broccoli has similar vibes, but a bit lighter because it swaps the beef for shrimp.
Now, there is a little snag when making shrimp and broccoli: shrimp cooks super fast, while broccoli needs more time in the pan than other vegetables.
To make sure everything is cooked to perfection (without raw-tasting broccoli or rubbery shrimp), you’ll cook the shrimp first, then remove them from the pan and add them back at the end. This extra step gives the broccoli enough time to cook without over-cooking the shrimp!
(For a similar recipe that’s baked instead of stir-fried, try my Sheet Pan Shrimp and Broccoli too!)
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Canola Oil. Canola oil is my go-to for stir-fry recipes, but another neutral oil with a high smoke point will work.
- Shrimp. If you’re using frozen shrimp, thaw them first and pat them dry before cooking. They’ll get a better sear in the pan that way, and they won’t water down your sauce.
- Broccoli. Cut the florets into similar-sized pieces so they cook evenly.
- Garlic and Ginger. Fresh for both, please! Dried ground ginger and garlic powder don’t have the vibrant, punchy flavor of fresh.
- Green Onions. The whites cook with the garlic and ginger, while the dark green tops are added later.
- Prepared Rice. I love cooking this Instant Pot Brown Rice while I work on the stir fry.
- Red Pepper Flakes. Optional, if you like a little heat. Chili crisp would be fantastic too!
For the Sauce:
- Low-Sodium Soy Sauce. For a gluten-free version of this recipe, use tamari sauce.
- Honey. For a little bit of sweetness.
- Rice Vinegar. Be sure to use unseasoned rice vinegar, which doesn’t have added sugar.
- Sesame Oil. Use toasted sesame oil (not plain sesame oil) for a nutty, toasty flavor.
- Cornstarch. This is what thickens stir fry sauces so they cling to the veggies and proteins, rather than just collecting at the bottom of the pan.
Step-by-Step Instructions
Mix the Sauce. Whisk together all of the sauce ingredients in a small bowl or liquid measuring cup and set it beside the stove so it’s within arm’s reach.
Cook the Shrimp (photo 1). Heat half of the canola oil in a large skillet or wok over medium-high heat. Arrange the shrimp in a single layer and season lightly with kosher salt and pepper. Cook for 1 to 2 minutes per side. The shrimp are ready when they’ve turned opaque and curl into a loose “C.”
Cook the Broccoli (photo 2). Add the remaining oil. Spread the broccoli into an even layer and leave it undisturbed for about 2 minutes. This gives it a chance to brown before steaming, which means extra flavor! Stir, add the water, cover, and steam for 2 more minutes, until the broccoli is bright green and tender-crisp.
Add the Aromatics (photo 3). Stir in the garlic, ginger, and white and light green parts of the onions. Cook for 1 to 2 minutes, stirring constantly. (Don’t let the garlic get brown; it has an acrid flavor when it gets too dark.)
Finish the Stir Fry (photo 4). Whisk the sauce once more, then pour it into the skillet. Return the shrimp to the pan and cook for 1 to 2 minutes, tossing gently, until the sauce becomes glossy and lightly thickened. Scatter the dark green onion tops over everything just before serving and ENJOY!
Erin’s Testing Notes
Ben and I polished off this shrimp and broccoli stir fry, so if you have big eaters, I’d suggest doubling the recipe or using 1 1/2 pounds of shrimp.
As written, the sauce is not very sweet, so if you like a sweeter bend to your stir fries, increase the honey to 3 tablespoons.
What to Serve with Shrimp and Broccoli
- Fried Rice. For a takeout-style dinner, pair this recipe with Thai Fried Rice or my Easy Egg Fried Rice.
- Alternative Grains. Quinoa will add even more protein to your dinner, or make this Healthy Cauliflower Fried Rice (which, okay, isn’t really a grain at all!).
- Asian-Inspired Dishes. Stretch your dinner a little further by adding Air Fryer Egg Rolls or this crisp Asian Cucumber Salad.
Shrimp and Broccoli
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Ingredients
For the Stir Fry:
- 3 tablespoons canola oil or neutral cooking oil of choice, divided
- 1 pound large or jumbo raw shrimp peeled and deveined
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 2 broccoli crowns chopped into florets, about 4 to 5 cups
- 3 tablespoons water
- 1 tablespoon minced garlic about 3 cloves
- 1 ½ tablespoons minced fresh ginger about a 1 ½ inch piece
- 4 green onions chopped with white/light green and dark green parts divided
- Prepared rice for serving
- Red pepper flakes optional
For the Sauce:
- ⅓ cup low-sodium soy sauce
- ¼ cup water
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
Instructions
- In a small bowl or large liquid measuring cup, whisk together the sauce ingredients: soy sauce, water, honey, rice vinegar, sesame oil, and cornstarch. Set near the stove.
- In a large skillet or wok, heat the 1 1/2 tablespoons of the canola oil over medium-high heat. Add the shrimp to the skillet in a single layer. Season with the salt and pepper. Cook 1 to 2 minutes per side, until just pink and curling into a "C" (shrimp overcooks fast!). Remove to a plate.
- Add the remaining 1 1/2 tablespoons canola oil, then add the broccoli in a single layer. Let it cook undisturbed for 2 minutes.
- Stir the broccoli, pour in the water, then cover. Let steam for 2 minutes to soften.
- Stir in the garlic, ginger, and white/light green parts of the onions. Toss and cook another 1 to 2 minutes, until the broccoli is crisp-tender.
- Pour in the sauce (restir it a bit if it has separated) and add the shrimp. Toss to combine and cook for 1 to 2 minutes, until the sauce is glossy, thickens a bit, and everything is coated.
- Sprinkle with the dark green onion parts. Serve immediately over rice with red pepper flakes if you'd like a little heat.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 3 days. I don’t recommend freezing this recipe, as the shrimp will be rubbery after freezing, thawing, and reheating.
- TO REHEAT: Warm gently in a skillet over medium-low heat or microwave in short intervals until just heated through. Avoid overheating, or the shrimp can become rubbery.
