A quick, healthy, and flavorful dish perfect for busy weeknights or meal prep! This stir-fry comes together in under 30 minutes, delivering a delicious mix of tender shrimp, crisp veggies, and a savory sauce.
Why Make This Recipe?
This Stir-Fried Shrimp and Broccoli recipe is a delicious blend of flavor and nutrition, ready in just 20 minutes. It’s a perfect choice for busy weeknights when you want something healthy and satisfying without spending hours in the kitchen. The shrimp cooks up juicy and tender, while the broccoli adds a vibrant crunch — all coated in a savory soy-garlic sauce that makes every bite irresistible. Plus, it’s a versatile dish that pairs wonderfully with rice, noodles, or even on its own for a low-carb option.
Whether you’re meal prepping for the week or whipping up a last-minute dinner, this recipe offers the perfect balance of simplicity, freshness, and bold flavors. And since it’s made with wholesome ingredients, you can feel great about serving it to your family!
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 head broccoli, cut into florets
- 1 carrot, sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for extra depth)
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes (optional, for spice)
- Salt and pepper to taste
- 1/4 cup water or chicken broth (for steaming)
Instructions:
- Prep the Ingredients:
- Rinse the shrimp and pat them dry with paper towels.
- Chop the broccoli into bite-sized florets and slice the carrot into thin rounds.
- Cook the Vegetables:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the broccoli and carrot slices, stir-frying for 3-4 minutes until they begin to soften.
- Add the water or chicken broth, cover, and steam for 2-3 minutes until the broccoli is bright green and tender. Remove the vegetables from the pan and set aside.
- Cook the Shrimp:
- In the same skillet, add a little more oil if needed.
- Add the garlic and ginger, sautéing until fragrant (about 30 seconds).
- Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque.
- Combine and Season:
- Return the vegetables to the skillet with the shrimp.
- Add the soy sauce, oyster sauce (if using), sesame oil, and red pepper flakes.
- Toss everything together and cook for another 2 minutes, letting the sauce coat all the ingredients.
- Serve:
- Taste and adjust seasoning with salt and pepper if needed.
- Serve hot over steamed rice, noodles, or on its own!
Tips to Make Stir-Fried Shrimp and Broccoli:
- Use fresh shrimp for the best texture, but frozen works well if thawed properly.
- Don’t overcook the shrimp — they turn rubbery if left too long on the heat.
- Cut broccoli into uniform pieces for even cooking.
- Add a cornstarch slurry (1 tsp cornstarch + 2 tbsp water) for a thicker sauce.
- Experiment with oils like avocado or peanut for different flavors.
- Blanch broccoli for 1-2 minutes before stir-frying for extra tenderness.
- Use a high-heat wok for authentic stir-fry flavor.
- Try adding a splash of rice vinegar for brightness.
- Throw in red pepper flakes for spice.
- Garnish with sesame seeds or green onions.
Variations:
- Swap shrimp for chicken or tofu.
- Add bell peppers, snap peas, or mushrooms.
- Use teriyaki or hoisin sauce for a different twist.
- Substitute soy sauce with tamari or coconut aminos for gluten-free.
- Make it spicy with sriracha or chili paste.
- Use cauliflower rice for a low-carb option.
- Add cashews or peanuts for crunch.
- Toss in pineapple chunks for a sweet-savory combo.
- Include water chestnuts for extra texture.
- Stir in cooked noodles instead of serving with rice.
FAQs:
- Can I use frozen shrimp? Yes, just thaw and pat dry first.
- How do I prevent shrimp from getting rubbery? Cook them quickly over high heat.
- Can I make this ahead of time? Best enjoyed fresh, but leftovers reheat well.
- Is this dish keto-friendly? Yes, without the rice or with a low-carb substitute.
- What’s the best oil for stir-frying? Vegetable, canola, or sesame oil.
- Can I use pre-cooked shrimp? Yes, but add them at the end just to warm through.
- How do I store leftovers? In an airtight container for up to 3 days.
- Can I add more veggies? Absolutely! Add your favorites.
- What can I use instead of soy sauce? Coconut aminos or low-sodium tamari.
- Can I use frozen broccoli? Yes, but cook directly from frozen.
- How do I reheat leftovers? In a skillet over medium heat.
- Can I double the recipe? Yes, just use a large pan.
- Is this dish kid-friendly? It can be! Adjust the seasoning.
- What if I don’t have oyster sauce? It’s optional — you can skip it.
- Can I add eggs? Scrambled eggs make a tasty addition.
- How do I make the sauce thicker? Use a cornstarch slurry.
- What other proteins can I use? Beef, pork, or scallops.
- Can I meal prep this? Yes! Store in portions for easy meals.
- How do I make it more filling? Add extra veggies or serve with noodles.
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Can I add fresh herbs? Cilantro or Thai basil add great flavor.