Shrimp and Broccoli Stir Fry Recipe

Close-up of shrimp and broccoli stir fry served over rice in a white bowl, garnished with sesame seeds and green onions.

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.

Prep Time10

Cook Time15

Total Time25

Servings: servings

Calories: 202kcal

Author: Sandra

Ingredients

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

Instructions

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

Notes

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.

Nutrition