This Shrimp and Broccoli stir fry dinner is quick and easy to make with simple ingredients. Serve this homemade takeout dish with rice or pasta and extra stir fry sauce!
Stir fry dinners are perfect for busy weekdays. My Vegetable Stir Fry is colorful and packed with nutrition and if you make my Stir Fry Sauce ahead of time, you save on prep.
You may think that shrimp and broccoli sound like an odd pairing. But let me tell you! This combo makes for a delicious stir fry that cooks in minutes. Simmered at the end with my easy stir fry sauce, it’s full of flavor. We enjoy the sauce so much, I started doubling the ingredients to make it extra saucy. If you cook Chinese dishes often, your pantry most likely already have all of the ingredients.
You can make Shrimp and Broccoli in a wok or a skillet. It’s a simple dish made in one pan. Another reason why it’s a perfect dinner idea for busy weekdays or when you are craving takeout but want to make it in your own kitchen.
Ingredients:
- shrimp (medium or jumbo)
- broccoli (I used fresh but frozen will work too)
- low-sodium soy sauce
- rice vinegar
- sesame oil
- honey
- minced garlic
- cornstarch
- sesame seeds
- water
How to make Shrimp and Broccoli?
- Start by cleaning shrimp (remove shell and the vein) and chop broccoli into florets.
- Saute florets in oil until softened.
- Add shrimp and cook until pink.
- Mix sauce ingredients and add to pan with shrimp.
- Simmer on low until the sauce thickens.
- Garnish with sesame seeds and serve over rice.
Storing leftovers:
Any leftovers need to be stored in a container with lid, in the fridge, for up to 3 days. If the sauce thickens and gets absorbed by rice or noodles, add a splash of water during reheating.
Can I use frozen broccoli to make this?
I often get asked if frozen veggies can be used in stir fries. They sure can! Make sure to thaw them out before adding to the pan so you won’t be adding excess moisture.
More takeout dinner recipes:
For more recipes like this one, feel free to browse our Asian category.
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This Shrimp and Broccoli stir fry dinner is quick and easy to make with simple ingredients. Serve this homemade takeout dish with rice or pasta and extra stir fry sauce!
- 1 lb shrimp
- 2 cups broccoli florets
- 1 tablespoon olive oil
- ¼ cup low-sodium soy sauce
- ¼ cup water
- 2 teaspoons rice vinegar
- ½ teaspoon sesame oil
- 1 tablespoon honey
- 2 teaspoons minced garlic
- 3 teaspoons cornstarch
- 1 teaspoon toasted sesame seeds
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If your shrimp is frozen, thaw it out. See note. Remove shell and the vein from shrimp. You can leave the tails, but make sure to remove the end of the vein.
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Chop broccoli into florets.
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Whisk sauce ingredients in a glass measuring cup (it makes it easier to pour into the pan) or small bowl.
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Heat up olive oil in a 8 or 9 inch skillet over medium heat.
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Saute broccoli in oil until softened and lightly browned.
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Add shrimp and cook until pink.
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Add sauce to the pan with shrimp and stir in. Simmer on low until it thickens.
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Garnish with sesame seeds and serve over rice.
- To thaw shrimp: place them in a colander and rinse under cold tap water. Let them sit over a bowl to thaw.
- Any leftovers need to be stored in a container with lid, in the fridge, for up to 3 days. If the sauce thickens and gets absorbed by rice or noodles, add a splash of water during reheating.
- If using frozen broccoli: make sure to thaw them out before adding to the pan so you won’t be adding excess moisture.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Julia says
Such a delicious stir fry and so fast! We loved the flavour. Thank you for sharing!
Beth says
Delicious over and over again. I used fresh broccoli and served it over white rice. I think I say my husband like his plate.
Allyssa says
Thank you so much for this amazing shrimp and broccoli recipe! It tasted really good and it’s super easy to make! Highly recommended! Will surely have this again!