shrimp and broccoli recipe
This shrimp and broccoli recipe is quick, healthy, and full of flavor. Ready in 30 minutes, it’s perfect for a busy weeknight with an easy stir fry sauce!
Ingredients
- For the Stir Fry Base
- 1 lb peeled and deveined shrimp – Medium or large shrimp work best. If using frozen shrimp thaw and pat dry with a paper towel.
- 4 cups broccoli florets – Fresh or frozen but make sure not to overcook.
- 2 Tbsp olive oil – For sautéing shrimp and vegetables.
- Salt and pepper to taste – Basic seasoning that matters.
- ½ tsp red pepper flakes optional – Adds a subtle kick.
- For the Stir Fry Sauce
- ⅓ cup low-sodium soy sauce – Savory backbone.
- 2 Tbsp honey or brown sugar – Balances the saltiness.
- 2 tsp garlic minced (or 1 tsp garlic powder) – Classic flavor.
- 1 tsp fresh ginger grated – Bright, slightly spicy note.
- 1 tsp cornstarch + 2 Tbsp water slurry – Thickens the sauce until glossy.
- For Serving
- Steamed jasmine rice or brown rice
- Noodles lo mein, rice noodles, or soba
- Sesame seeds or chopped scallions for garnish
Instructions
- Prep the ingredients (5 minutes):
- Thaw frozen shrimp if needed. Pat dry with paper towels. Cut broccoli into bite-sized florets. Mix sauce ingredients in a medium bowl and set aside.
- Cook the broccoli (5 minutes):
- Heat 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add broccoli and sauté until just tender and bright green, about 4–5 minutes. Remove and set aside.
- Cook the shrimp (4–5 minutes):
- In the same pan, heat remaining olive oil. Add shrimp in a single layer, season with salt and pepper, and cook 2 minutes on each side until pink and opaque. Remove from pan.
- Make the sauce (2 minutes):
- Pour the soy sauce mixture into the pan. Stir until it simmers and the sauce thickens slightly.
- Combine and finish (3–4 minutes):
- Add the shrimp and broccoli back to the skillet. Toss well to coat everything evenly. Cook for another 2 minutes until warmed through.
- Serve:
- Spoon over steamed rice or noodles, sprinkle with sesame seeds, and enjoy immediately.
Notes
- Dry the shrimp well: Moisture prevents browning and makes them steam.
- Don’t overcook: Shrimp turn rubbery fast — pull them as soon as they’re opaque.
- Cook broccoli first: Keeps it crisp-tender instead of mushy.
- Stir fry sauce last: Add cornstarch slurry only at the end so it doesn’t clump.
- Batch cook if needed: Overcrowding the pan lowers heat and ruins texture.