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This Broccoli Shrimp Stir Fry is a vibrant, sizzling skillet meal that comes together in minutes. Plump shrimp and crisp broccoli are coated in a glossy savory-sweet sauce, perfect over rice. It’s a simple, satisfying dinner that delivers big flavor with minimal effort.

Recipe Overview

Why You’ll Love This Broccoli Shrimp Stir Fry

Fast & Forgiving: Ready in about 20 minutes, perfect for busy nights.
Divine Texture Contrast: Tender shrimp and snappy broccoli in a silky sauce.
Clean-Out-Fridge Flexible: Easily adapt with bell peppers or snap peas.
Perfectly Balanced Sauce: Savory, sweet, and umami without being gloppy.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
1 large head broccoli, cut into florets
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp vegetable or avocado oil
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce (or vegetarian oyster sauce)
1 tbsp honey or maple syrup
1 tsp sesame oil
2 tbsp water or chicken broth
1 tsp cornstarch
Optional for garnish: sliced green onions, sesame seeds, red pepper flakes

Notes: Don’t skip the fresh ginger or garlic—they are the aromatic backbone. A final drizzle of sesame oil adds a wonderful, nutty fragrance.

Tools: A large wok or a large, heavy-bottomed skillet, a sharp knife, and a small bowl for mixing the sauce.

Nutrition (per serving)

Calories:	285 kcal
Protein:	28 g
Fat:	10 g
Carbs:	18 g
Fiber:	4 g

Serves: 3-4 | Prep Time: 15 minutes | Cook Time: 8 minutes | Total Time: 23 minutes

Before You Start: Tips & Ingredient Notes

Get your shrimp right. For the best texture, use raw shrimp that have been peeled and deveined. If they’re frozen, thaw them completely in the fridge overnight or under cold running water, and pat them very dry with paper towels. This ensures they sear instead of steam.
Don’t overcrowd your pan. This is the golden rule of stir-frying. If you put too much in the pan at once, the temperature drops and everything starts to steam and release water, leading to soggy, boiled-tasting ingredients. We want high heat and a quick cook!
Prep everything before you fire up the wok. Stir-frying is a fast and furious process. Once you start cooking, there’s no time to mince garlic or mix your sauce. Have all your ingredients chopped, measured, and within arm’s reach—this is called your *mise en place*.
Cut your broccoli for speed. To ensure the broccoli cooks as quickly as the shrimp, cut the florets into relatively small, uniform pieces. If you have particularly thick stalks, you can peel them and slice them thinly to add in as well—they’re delicious and reduce waste!

How to Make Broccoli Shrimp Stir Fry

Step 1: Start by preparing your sauce. In a small bowl, whisk together the soy sauce, oyster sauce, honey, and the teaspoon of sesame oil. In a separate, even smaller bowl (or just a cup), make a slurry by stirring the cornstarch into the water or broth until it’s completely smooth with no lumps. Having these two components ready is your ticket to a seamless cooking process.

Step 2: Pat your shrimp thoroughly dry with paper towels and season them lightly with a pinch of salt and pepper. Heat your wok or large skillet over high heat until it’s very hot—you should see a faint wisp of smoke. Add one tablespoon of the oil and swirl it to coat the surface. Add the shrimp in a single layer and let them sear for about 60-90 seconds per side, just until they’re pink and opaque. Don’t move them around too much; you want to get a nice sear. Remove them immediately to a clean plate. They will not be fully cooked through, and that’s perfect—they’ll finish cooking later.

Step 3: Reduce the heat to medium-high and add the remaining tablespoon of oil to the same wok. Toss in the broccoli florets and stir-fry for about 2-3 minutes. You’ll hear a satisfying sizzle. The goal here is to get some charred spots on the broccoli while it’s still very crisp. If the pan seems too dry, you can add a tablespoon of water to create a bit of steam to help the broccoli cook.

Step 4: Push the broccoli to the sides of the wok, creating a well in the center. Add the minced garlic and grated ginger to this well. They’ll sizzle on contact—stir them for just 20-30 seconds until incredibly fragrant. Be careful not to burn them! Once they’re aromatic, mix them into the broccoli.

Step 5: Give your cornstarch slurry another quick stir (the starch can settle) and then pour it into the wok along with the main sauce mixture. Stir everything together quickly. The liquid will come to a simmer almost instantly and begin to thicken into a glossy, beautiful sauce that coats the broccoli.

Step 6: Now, return the partially cooked shrimp and any accumulated juices back into the wok. Toss everything together to warm the shrimp through and coat them in the sauce. This should only take about one more minute. You’ll know it’s done when the shrimp are fully curled and opaque and the sauce is clinging to everything nicely.

Step 7: Immediately remove the wok from the heat. Do a quick taste test—you might want an extra crack of black pepper or a tiny splash more of soy sauce. Transfer your glorious stir-fry to a serving platter and garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve it right away over fluffy rice for the ultimate experience.

Storage & Freshness Guide

Fridge: Cool completely and store in an airtight container for up to 2 days.
Freezer: Freeze in a sealed container for up to 1 month. Thaw in fridge before reheating.
Reviving: Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce.

Serving Suggestions

Complementary Dishes

Steamed Jasmine Rice — The classic, fluffy base that soaks up every last drop of the delicious stir-fry sauce, making every bite complete.
Simple Cucumber Salad — A quick salad of thinly sliced cucumbers with a rice vinegar dressing provides a cool, crisp, and acidic contrast that cuts through the richness beautifully.
Vegetable Spring Rolls — A crispy, savory starter that adds a different texture and makes the meal feel a bit more festive and special.

Drinks

Iced Green Tea — Its clean, slightly bitter notes are a fantastic palate cleanser that complements the savory and sweet elements of the stir-fry without overpowering them.
A Crisp Lager or Pilsner — The light carbonation and mild bitterness of a cold beer work wonderfully to refresh your palate between bites of the flavorful shrimp and broccoli.
Gewürztraminer (White Wine) — This aromatic white wine has a slight sweetness and lychee notes that pair surprisingly well with the ginger and shrimp in this dish.

Something Sweet

Mango Sticky Rice — The creamy, sweet coconut and fresh mango are a tropical and luxurious finish that feels like a natural extension of the meal’s flavor profile.
Fortune Cookies and Orange Slices — A simple, light, and refreshing

Broccoli Shrimp Stir Fry

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, chinese

Servings 3

Total Time 23 minutes

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Make this easy Broccoli Shrimp Stir Fry in just 20 minutes! Tender shrimp, crisp broccoli & a savory-sweet sauce. Get the quick & delicious recipe now!

Ingredients

For the main ingredients:

450 g large raw shrimp (peeled and deveined)
1 large head broccoli (cut into florets)
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
2 tbsp vegetable or avocado oil
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce (or vegetarian oyster sauce)
1 tbsp honey or maple syrup
1 tsp sesame oil
2 tbsp water or chicken broth
1 tsp cornstarch
Optional for garnish (sliced green onions, sesame seeds, red pepper flakes)

Instructions

01
Start by preparing your sauce. In a small bowl, whisk together the soy sauce, oyster sauce, honey, and the teaspoon of sesame oil. In a separate, even smaller bowl (or just a cup), make a slurry by stirring the cornstarch into the water or broth until it's completely smooth with no lumps. Having these two components ready is your ticket to a seamless cooking process.
02
Pat your shrimp thoroughly dry with paper towels and season them lightly with a pinch of salt and pepper. Heat your wok or large skillet over high heat until it's very hot—you should see a faint wisp of smoke. Add one tablespoon of the oil and swirl it to coat the surface. Add the shrimp in a single layer and let them sear for about 60-90 seconds per side, just until they're pink and opaque. Don't move them around too much; you want to get a nice sear. Remove them immediately to a clean plate. They will not be fully cooked through, and that's perfect—they'll finish cooking later.
03
Reduce the heat to medium-high and add the remaining tablespoon of oil to the same wok. Toss in the broccoli florets and stir-fry for about 2-3 minutes. You'll hear a satisfying sizzle. The goal here is to get some charred spots on the broccoli while it's still very crisp. If the pan seems too dry, you can add a tablespoon of water to create a bit of steam to help the broccoli cook.
04
Push the broccoli to the sides of the wok, creating a well in the center. Add the minced garlic and grated ginger to this well. They'll sizzle on contact—stir them for just 20-30 seconds until incredibly fragrant. Be careful not to burn them! Once they're aromatic, mix them into the broccoli.
05
Give your cornstarch slurry another quick stir (the starch can settle) and then pour it into the wok along with the main sauce mixture. Stir everything together quickly. The liquid will come to a simmer almost instantly and begin to thicken into a glossy, beautiful sauce that coats the broccoli.
06
Now, return the partially cooked shrimp and any accumulated juices back into the wok. Toss everything together to warm the shrimp through and coat them in the sauce. This should only take about one more minute. You'll know it's done when the shrimp are fully curled and opaque and the sauce is clinging to everything nicely.
07
Immediately remove the wok from the heat. Do a quick taste test—you might want an extra crack of black pepper or a tiny splash more of soy sauce. Transfer your glorious stir-fry to a serving platter and garnish generously with sliced green onions and a sprinkle of sesame seeds. Serve it right away over fluffy rice for the ultimate experience.