Quick, easy, and super satisfying – this shrimp and broccoli recipe comes together in less than 25 minutes!
Why this recipe works
If one thing is for sure, shrimp and broccoli is one of the easiest stir fries to prepare at home with a simple yet flavorful sauce. Made with soy sauce, rice vinegar, sesame oil, minced ginger, and brown sugar it definitely makes one of the best sauces to spoon over white rice, shrimp, and tender broccoli.
The best part about stir fry sauce is that you can use it over just about any other protein and pair it with rice or noodles. If you have these ingredients on hand already then you can easily make other takeout-inspired dishes like teriyaki shrimp or even sweet and sour chicken next. It’s a win-win.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SHRIMP – You will need 1 pound of raw jumbo shrimp that have been peeled, deveined, and have had the tails removed. I would not recommend precooked shrimp for this recipe.
BROCCOLI – Two crowns of broccoli should equal around 2 cups of broccoli florets. You can use frozen broccoli, but allow it to thaw and pat it dry before beginning.
How to Make Shrimp and Broccoli
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Make a slurry from the cornstarch and water.
- In a medium saucepan combine soy sauce, rice vinegar, sesame oil, minced ginger, and brown sugar. Cook over medium-high heat, whisking occasionally. Add cornstarch slurry and continue cooking until slightly thickened.
- Meanwhile, heat olive oil in a wok over medium-high heat until shimmering. Add garlic and saute for 1-2 minutes. Add onion and saute 2 minutes more.
- Add broccoli and toss to coat. Add shrimp, tossing to coat. Stir fry for 3-4 minutes, or until shrimp is opaque and the tails have curled up.
- Add in the thickened sauce from the saucepan and stir fry for an additional 2-3 minutes.
Frequently Asked Questions & Expert Tips
Absolutely. Toss in your favorite stir-fry veggies when adding the onion. Water chestnuts, bell peppers, carrots, bok choy, asparagus, baby corn, mushrooms, snap peas, etc. are all good options.
It’s totally okay to use frozen shrimp for this recipe as most shrimp come frozen, however, you will need to thaw it first. To thaw them quickly, transfer the shrimp to a large ziptop bag and squeeze out the air. Submerge the bag in a bowl of cold water (do not use hot water) for around 10-20 minutes. Pat the shrimp dry and continue with the recipe.
Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and red hues when it is finished cooking. Overcooked shrimp tend to turn a whiteish grey and are rubbery in texture.
Store any leftovers in an air-tight container kept in the refrigerator for up to 2 days. Reheat in a skillet over medium-low heat until warmed through.
Serving Suggestions
Optionally garnish with sesame seeds. Serve shrimp and broccoli over white rice or noodles.
More Related Recipes
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Shrimp and Broccoli
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 Tablespoon cornstarch
- ¼ cup water
- ½ cup soy sauce
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 2 teaspoons minced ginger
- 1 Tablespoon brown sugar
- 2 ½ Tablespoons olive oil
- 1 ½ Tablespoons minced garlic
- 1 cup chopped onion
- 2 cups broccoli florets about 2 crowns
- 1 pound raw jumbo shrimp peeled, deveined, tails removed
Before You Begin
- It’s totally okay to use frozen shrimp for this recipe as most shrimp come frozen, however, you will need to thaw it first. To thaw them quickly, transfer the shrimp to a large ziptop bag and squeeze out the air. Submerge the bag in a bowl of cold water (do not use hot water) for around 10-20 minutes. Pat the shrimp dry and continue with the recipe.
- I would not recommend precooked shrimp for this recipe.
- Two crowns of broccoli should equal around 2 cups of broccoli florets. You can use frozen broccoli, but allow it to thaw and pat it dry before beginning.
Instructions
- Make a slurry from the cornstarch and water.
- In a medium saucepan combine soy sauce, rice vinegar, sesame oil, minced ginger and brown sugar. Cook over medium high heat, whisking occasionally. Add cornstarch slurry and continue cooking until slightly thickened.
- Meanwhile, heat olive oil in wok over medium high heat until shimmering. Add garlic and saute for 1-2 minutes. Add onion and saute 2 minutes more.
- Add broccoli and toss to coat. Add shrimp, tossing to coat. Stir fry for 3-4 minutes, or until shrimp is opaque and the tails have curled up.
- Add in thickened sauce from the saucepan and stir fry an additional 2-3 minutes.
Expert Tips & FAQs
- We like a lot of sauce, especially if serving over rice! If you like, you can remove some of the sauce or even cut the sauce ingredients in half.
- Store any leftovers in an air-tight container kept in the refrigerator for up to 2 days. Reheat in a skillet over medium-low heat until warmed through.
Nutrition
Chef Antoine Davis
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