Stir-Fried Shrimp & Broccoli

Quick, Healthy, Flavor-Packed & Perfect for a Weeknight Dinner

This stir-fried shrimp & broccoli is a delicious, protein-rich meal that comes together quickly with tender, juicy shrimp; crisp-tender broccoli; garlic; ginger; and a savoury homemade stir-fry sauce. It’s lighter than takeout but every bit as satisfying, with plenty of flavour in every bite.

The shrimp cook in just minutes, while the broccoli stays vibrant and slightly crunchy. Serve it over steamed rice, cauliflower rice, or quinoa, or enjoy it on its own for a simple low-carb dinner.

Servings: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

 Ingredients

For the Shrimp & Vegetables

• 1½ lbs large shrimp, peeled and deveined
• 4 cups broccoli florets
• 1 tbsp olive oil or avocado oil
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• ½ small yellow onion, thinly sliced
• 1 red bell pepper, sliced
• 2 green onions, sliced
• 1 tbsp sesame seeds, optional
• ¼ tsp salt
• ¼ tsp black pepper
• ½ tsp red pepper flakes, optional

For the Stir-Fry Sauce

• ¼ cup low-sodium soy sauce or tamari
• 2 tbsp water
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch
• ½ tsp garlic powder
• ½ tsp freshly grated ginger
• ¼ tsp red pepper flakes, optional

For Serving

• Steamed white or brown rice
• Cauliflower rice
• Quinoa
• Extra green onions
• Sesame seeds
• Lime wedges

 Instructions

1. Prepare the shrimp

If using frozen shrimp, thaw them completely and pat them very dry with paper towels. Removing excess moisture helps the shrimp sear instead of steaming.

Season the shrimp lightly with salt and black pepper.

Don’t over-season them because the stir-fry sauce already contains soy sauce.

2. Prepare the sauce

In a small bowl, whisk together the low-sodium soy sauce, water, honey or maple syrup, rice vinegar, sesame oil, cornflour, garlic powder, ginger, and optional red pepper flakes.

Whisk until the cornflour is completely dissolved.

Set the sauce aside.

Tip: Always stir the sauce again immediately before adding it to the skillet because the cornflour can settle at the bottom.

3. Cook the broccoli

Heat a large wok or skillet over medium-high heat.

Add about half of the oil.

Add the broccoli and stir-fry for 3–4 minutes.

For slightly softer broccoli, add 2 tablespoons of water and cover the pan for about 1 minute. Remove the lid and continue cooking until the excess moisture evaporates.

The broccoli should be bright green and tender-crisp rather than mushy.

Transfer the broccoli to a plate.

4. Cook the shrimp

Add the remaining oil to the hot skillet.

Arrange the shrimp in a single layer. Cook for approximately 1½–2 minutes per side, depending on their size.

When cooked, shrimp should be opaque, pink, and curled into a loose “C” shape.

Avoid cooking them too long because overcooked shrimp can become rubbery.

Transfer the shrimp to the same plate as the broccoli.

5. Stir-fry the aromatics and vegetables

Add the sliced onion and red bell pepper to the skillet.

Cook for 2–3 minutes, stirring frequently.

Add the minced garlic and grated ginger and cook for another 30–60 seconds, just until fragrant.

Be careful not to burn the garlic.

6. Bring everything together

Return the cooked broccoli and shrimp to the skillet.

Give the sauce another good stir and pour it over the shrimp and vegetables.

Toss everything together over medium-high heat for approximately 1–2 minutes.

The sauce will quickly become glossy and slightly thickened thanks to the cornflour.

Turn off the heat as soon as everything is evenly coated.

7. Garnish and serve

Sprinkle the stir-fry with sliced green onions and sesame seeds.

Add a squeeze of fresh lime juice if desired.

Serve immediately over steamed rice, brown rice, quinoa, or cauliflower rice.

For a low-carb option, simply enjoy the shrimp and broccoli on their own or serve them over cauliflower rice.

 Easy Recipe Variations

Spicy Shrimp & Broccoli

Add 1–2 teaspoons of sriracha or chilli garlic sauce to the stir-fry sauce.

Low-Carb Version

Replace the honey with a low-carb sweetener and serve over cauliflower rice.

Extra Vegetable Version

Add any combination of:

• Mushrooms
• Snow peas
• Zucchini
• Carrots
• Baby corn
• Bok choy
• Green beans

Lemon-Garlic Version

Replace the rice vinegar with fresh lemon juice and add extra garlic for a brighter Mediterranean-inspired variation.

Extra-Protein Version

Serve with edamame or add another lean protein such as sliced chicken.

 Recipe Notes

Use large shrimp: Large or jumbo shrimp are easier to cook without drying out.

Dry the shrimp: This small step makes a big difference when stir-frying.

Don’t overcrowd the pan: If your skillet is small, cook the shrimp in batches. Overcrowding creates steam and prevents proper browning.

Keep the vegetables crisp: Broccoli should retain a little bite. Overcooking makes the stir-fry watery and mushy.

Use low-sodium soy sauce: This allows you to control the saltiness of the finished dish.

Fresh ginger makes a difference: ground ginger can work in a pinch, but freshly grated ginger provides a much brighter flavour.

Add the sauce at the end: this prevents the sauce from burning while you’re cooking the shrimp and vegetables.

Watch the shrimp carefully: shrimp cook quickly. Once they’re opaque and pink, they’re ready.

 Tips for the Best Stir-Fried Shrimp & Broccoli

1. Get the pan hot

A properly heated wok or skillet gives the ingredients that delicious stir-fried flavour.

2. Cook ingredients separately

Shrimp and broccoli have different cooking times. Cooking them separately prevents overcooked shrimp and mushy broccoli.

3. Don’t skip the aromatics

Garlic and ginger create the flavour foundation of the entire dish.

4. Balance the sauce

The sauce combines salty, sweet, tangy, savoury, and slightly spicy flavours. Taste it before adding it to the pan and adjust according to your preference.

5. Serve immediately

Stir-fries are at their best right after cooking while the vegetables are crisp and the shrimp are tender.

 What to Serve With It

This recipe is delicious with:

• Steamed jasmine rice
• Brown rice
• Cauliflower rice
• Quinoa
• Rice noodles
• Soba noodles
• Lettuce cups

For a lighter meal, cauliflower rice is an excellent choice.

For a more substantial dinner, serve it with brown rice and a simple cucumber salad.

 Storage & Meal Prep

Allow leftovers to cool before transferring them to an airtight container.

Store in the refrigerator for up to 3 days.

To reheat, warm gently in a skillet over medium heat until heated through. You can also microwave it in short intervals.

Avoid repeatedly reheating shrimp because they can become tough.

For meal prep, divide the shrimp and broccoli between four containers and store the rice separately if possible.

Approximate Nutritional Information

Per serving, without rice:

• Calories: 300–330
• Protein: 39–42 g
• Carbohydrates: 15–18 g
• Fat: 10–12 g
• Fiber: 4–5 g
• Sugar: 7–9 g
• Sodium: 650–850 mg

Nutrition is an estimate and will vary depending on the exact shrimp size, soy sauce, sweetener, and amount of oil used.

If served with ¾ cup cooked brown rice, the meal will have approximately 160–170 additional calories and around 34–36 g additional carbohydrates.

 Benefits of Stir-Fried Shrimp & Broccoli

High in Protein

Shrimp provide a substantial amount of lean protein, helping make this meal satisfying and filling.

Rich in Vegetables

Broccoli, bell pepper, and onion provide fibre and a variety of vitamins and minerals.

Quick to Prepare

With proper preparation, the entire meal can be ready in less than 30 minutes.

Easy to Customize

You can easily increase the vegetables, adjust the spice level, change the protein, or modify the sauce according to your dietary preferences.

Balanced Meal

The combination of protein, vegetables, healthy fats, and an optional whole-grain carbohydrate makes this an easy meal to fit into a balanced eating pattern.

Great Alternative to Takeout

Making the sauce yourself allows you to control the amount of oil, sugar, and sodium while still getting that delicious savoury stir-fry flavour.

 Recipe Q&A

Can I use frozen shrimp?

Yes. Thaw them completely first and pat them dry before cooking.

Can I use pre-cooked shrimp?

You can, but they aren’t ideal because they can become overcooked very quickly. If using pre-cooked shrimp, add them only during the final minute or two to warm them through.

Can I make this recipe without soy sauce?

Yes. Use tamari for a gluten-free option or coconut aminos for a different flavour profile.

Is this recipe gluten-free?

It can be. Use gluten-free tamari instead of regular soy sauce and check that all other ingredients are certified gluten-free if needed.

Can I make it dairy-free?

Yes. The recipe is naturally dairy-free as written.

Can I make it spicy?

Absolutely. Add red pepper flakes, sriracha, chilli garlic sauce, or sliced fresh chilli peppers.

How do I know when shrimp are done?

Properly cooked shrimp should be opaque and pink throughout. They should curl into a loose “C” shape. Avoid waiting until they curl tightly into an “O”, as that can indicate overcooking.

Why is my stir-fry watery?

The most common reasons are wet shrimp, overcrowding the pan, or adding too many vegetables at once. Pat the shrimp dry and cook ingredients in batches if necessary.

Can I use chicken instead?

Yes. Cut boneless, skinless chicken breast into thin bite-sized pieces and cook thoroughly before adding it back to the skillet.

Can I add noodles?

Definitely. Rice noodles or soba noodles work especially well. Toss cooked noodles into the skillet during the final minute so they become coated with the sauce.

Can I make this ahead?

Yes, but for the best texture, cook it no more than a day or two ahead. Store the shrimp and vegetables separately from rice when possible.

Can I omit the honey?

Yes. The honey provides a subtle sweetness to balance the salty soy sauce and vinegar. You can omit it or replace it with maple syrup or another sweetener.

 Final Serving Idea

For a beautiful dinner, spoon fluffy brown rice or cauliflower rice into a bowl, pile the garlic-ginger shrimp and crisp broccoli on top, drizzle with the glossy sauce, and finish with green onions, sesame seeds, and a squeeze of lime.