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Shrimp stir-fry with broccoli and green onions served in a gray bowl on a wooden table.

Shrimp and Broccoli

Shrimp and broccoli is a quick stir-fry with tender shrimp, crisp broccoli, and a savory ginger-garlic sauce. Perfect for busy weeknights!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 3 servings
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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:

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.
    Cooked shrimp sizzling in a metal skillet on a wooden surface.
  • Add the remaining 1 1/2 tablespoons canola oil, then add the broccoli in a single layer. Let it cook undisturbed for 2 minutes.
    Steamed broccoli florets in a metal pot with black kitchen tongs on a wooden surface.
  • 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.
    Broccoli florets cooking in a pan with sliced garlic and a dark sauce, seen from above on a wooden surface.
  • 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.
    Cooked shrimp and broccoli in a pan with sauce, placed on a wooden table, with a spoon and rice nearby.
  • 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.

Nutrition

Serving: 1(of 3)Calories: 469kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 191mgSodium: 2112mgPotassium: 1629mgFiber: 11gSugar: 19gVitamin A: 2958IUVitamin C: 366mgCalcium: 300mgIron: 4mg
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