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!
Why This Recipe Works
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 has 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.
- shrimp: cleaned, veins removed; size medium or jumbo;
- broccoli: I used fresh but frozen will work too;
- for the sauce: soy sauce, rice vinegar, sesame oil, honey, minced garlic
- cornstarch: to thicken the sauce; it makes it gluten-free;
- sesame seeds: for garnish, optional.
How to make Shrimp and Broccoli?
- Start by cleaning the 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.
How to serve it?
Stir fry dinners are delicious with rice or noodles. For a starch-free option, you can serve it in lettuce cups.
I often get asked if frozen veggies can be used in stir fries. They sure can! Make sure to thaw them out before adding them to the pan so you won't be adding excess moisture.
Any leftovers need to be stored in a container with a 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.
I recommend preparing this dish the same day you will serve it. It's really quick, since the shrimp takes only minutes to cook. To save on time, prep the sauce even 2 days in advance.
More takeout dinner recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Shrimp and Broccoli
- 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
- 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.1 lb shrimp
- Chop broccoli into florets.2 cups broccoli florets
- Whisk sauce ingredients in a glass measuring cup (it makes it easier to pour into the pan) or small bowl.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
- Heat up olive oil in a 8 or 9 inch skillet over medium heat.1 tablespoon olive oil
- Saute broccoli in oil until softened and lightly browned.
- Add shrimp and cook until pink.
- Add sauce to the pan with shrimp and stir in. Simmer on low until it thickens.
- Garnish with sesame seeds and serve over rice.1 teaspoon toasted sesame seeds
- 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.