This delicious shrimp and broccoli stir fry is a great way to enjoy a healthy, balanced meal in under 30 minutes. Shrimp and broccoli are tossed in a savory sauce with a hint of heat, making it a perfect weeknight dinner.
If you’re anything like me, you’re always on the lookout for a dinner that’s not only quick but also packed with flavor. This shrimp and broccoli stir fry has everything: a little sweetness and a bit of heat. The shrimp turn out perfectly succulent, while the broccoli stays crisp and tender. The finishing touch is the sauce that’s both sweet and spicy with a hint of smoky flavor.
This recipe is bold, satisfying, and honestly so much better than your typical stir fry. Plus, it’s super simple to throw together, making it a perfect go-to for busy weeknights.
What We Think You’ll Love About This Recipe
Ingredient Overview
- Shrimp. We used large, peeled, and deveined shrimp (size 31-40) for this recipe. If you’re using frozen shrimp, just make sure to thaw them beforehand. If you don’t want to use shrimp, you can easily swap them out for chicken or tofu. Just adjust the cook time accordingly.
- Broccoli. Fresh broccoli florets add a nice crunchy texture and nutrition. If you’re in a pinch, frozen broccoli works too. Just be sure to thaw and drain it well before cooking so it doesn’t release too much water into the pan. You could also substitute or add snap peas, bell peppers, or zucchini.
- Garlic. Freshly minced garlic brings a lot of flavor to the dish. If you’re short on time, jarred minced garlic or even garlic powder (about ¼ teaspoon per clove) can work in a pinch. Just be careful not to burn the garlic. It cooks fast!
- Soy Sauce. We recommend using low-sodium soy sauce to control the saltiness. Regular soy sauce can work if that’s what you have. If you’re gluten-free, tamari is a great alternative. For a soy-free option, coconut aminos will work as well.
- Honey. Honey adds the right amount of sweetness to balance the savory flavors. If you don’t have honey, maple syrup or even brown sugar can work as substitutes. Just keep in mind that maple syrup will alter the flavor slightly. It will be more earthy than sweet.
- Sesame Oil. Sesame oil really enhances the flavor of this dish. If you don’t have sesame oil, you can leave it out, or substitute with a neutral oil like vegetable or grapeseed oil. Just know that you’ll miss the smokiness that sesame oil brings.
- Red Pepper Flakes (Optional). For a bit of heat, we used red pepper flakes, but feel free to adjust the amount or omit it altogether. You can also substitute with sriracha or a dash of your favorite hot sauce.
- Sesame Seeds & Green Onions (Optional). These are optional garnishes, but they add great texture and a pop of color. You can also use chopped peanuts or cashews and cilantro or parsley.
Tips for Success
- Prep Ahead. Stir fry cooks quickly, so it’s it’s a good idea to have all your ingredients prepped and ready to go. Chop the broccoli, mince the garlic, and measure out your sauces before starting the cooking process.
- Pat the Shrimp Dry. Be sure to pat the shrimp dry before cooking. This helps them sear properly.
- Don’t Overcook the Shrimp. Shrimp cooks quickly – about 2-3 minutes per side. Keep an eye on them and remove them from the pan as soon as they turn pink and opaque.
- Control the Heat. Stir fry is all about high heat, but watch the garlic carefully when you add it to the pan. Lower the heat slightly when sautéing garlic to avoid burning it. Cooking the garlic for about a minute should be enough time.
Storage and Reheating
Storing Leftovers. If you have leftovers, store them in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Reheating Tips. To reheat, I recommend using the stovetop. Warm a pan over medium heat and add a splash of water or broth to loosen up the sauce. Stir occasionally until everything is heated through, about 5-7 minutes.
If you’re in a hurry, the microwave works too! Place the stir fry in a microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring in between so that it reheats evenly. Be careful not to overheat, as the shrimp can become tough.
Freezing. While it’s best enjoyed fresh, you can freeze this stir fry. Place cooled leftovers in a freezer-safe container or zip-top bag, and it will keep for up to 2 months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge and reheat on the stovetop as mentioned above. The broccoli may not be as crisp after freezing, but the flavor will still be delicious!
Related Recipes
- 1 lb shrimp size 31-40 shrimp per 1 lb bag, peeled and deveined [Note 1]
- 2 tablespoons olive oil divided
- 2 cups broccoli florets cut into bite-sized pieces [Note 2]
- 4 garlic cloves minced [Note 3]
- ¼ cup soy sauce [Note 4]
- 1 teaspoon honey
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes optional, for heat
- 1 tablespoon water if needed to thin the sauce
- Cooked rice or noodles for serving
- Sesame seeds and green onions optional, for garnish
-
Pat the shrimp dry and season lightly with salt and pepper. [Note 2]
1 lb shrimp
-
Heat 1 tablespoon olive oil in a large skillet or wok over medium heat. Add the broccoli florets and cook for 3-4 minutes, stirring occasionally, until they are tender but still slightly crisp. Remove and set aside. [Note 5]
2 tablespoons olive oil, 2 cups broccoli florets
-
In the same skillet, add the remaining 1 tbsp olive oil. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside. [Note 6]
-
Lower the heat to medium-low, then add the minced garlic to the skillet. Sauté for 1 minute, being careful not to burn the garlic. [Note 7]
4 garlic cloves
-
Add soy sauce, honey, sesame oil, and red pepper flakes to the skillet. Stir to combine, then add 1 tbsp of water if the sauce is too thick. Let it simmer for 1-2 minutes until slightly reduced. [Note 8]
¼ cup soy sauce, 1 teaspoon honey, 1 teaspoon sesame oil, ½ teaspoon red pepper flakes, 1 tablespoon water
-
Return the cooked broccoli and shrimp to the skillet. Toss everything together to coat in the sauce. Cook for an additional minute until everything is heated through.
-
Serve over cooked rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.
Cooked rice or noodles, Sesame seeds and green onions
- If you’re using frozen shrimp, thaw them completely before cooking. To thaw, you leave them in the refrigerator overnight or place them in a bowl of cold water for 15-20 minutes. Pat them dry before seasoning and cooking.
- Cut the broccoli into bite-sized pieces so that they cook evenly. If they’re too large, they may not cook through properly.
- Freshly minced garlic is best, but jarred minced garlic can work as well. If using jarred garlic, use about 1 to 1.5 teaspoons per clove.
- I recommend low-sodium soy sauce for this recipe. Regular soy sauce can make the dish too salty. You can always adjust the seasoning at the end, if needed.
- You want the broccoli to be tender but still have some crunch. Stir it frequently to prevent burning. If you prefer softer broccoli, you can add a splash of water and cover the skillet to steam it briefly.
- Shrimp cook quickly and can become rubbery if overcooked. They are done when they turn pink and opaque. If your shrimp are larger than size 31-40, they may need an additional minute on each side.
- Garlic burns easily, so keep an eye on it and stir frequently. Lowering the heat helps the garlic to release its flavor without becoming bitter.
- The sauce should lightly coat the shrimp and broccoli. If it’s too thick, add a little water, but be careful not to add too much at once.
Calories: 202kcal | Carbohydrates: 6g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 965mg | Potassium: 492mg | Fiber: 1g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 42mg | Calcium: 103mg | Iron: 1mg
Servings: 4 servings
Calories: 202kcal
Get all our recipes in your inbox!
Discover more from reviewer4you.com
Subscribe to get the latest posts to your email.
