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!
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
Notes
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.