Need dinner on the table fast? This Shrimp and Broccoli Stir Fry comes together in under 30 minutes and is full of bold, savory flavor. Juicy shrimp, crisp-tender veggies, and a sticky, sweet-and-spicy sauce make this dish a weeknight winner.
Serve it over steamed rice or noodles—or keep it low-carb and enjoy as is!
Why You’ll Love This Recipe
- Super fast: Cooks in under 30 minutes—perfect for busy nights.
- Customizable: Swap in your favorite veggies or protein.
- Family-friendly: Mild enough for kids but easy to dial up the spice.
- One-pan meal: Less cleanup, more flavor.
Ingredients You’ll Need
Here’s everything you’ll want on hand:
- Large or jumbo shrimp – peeled, deveined, tails off
- Soy sauce – low sodium preferred
- Cornstarch – for thickening and light crisping
- Hoisin sauce – adds a sweet-savory depth
- Sriracha – for heat (adjust to taste)
- Sugar – balances the spice
- Rice vinegar – brightens the sauce
- Broccoli florets
- Carrots – thinly sliced
- Fresh garlic and ginger – don’t skip these!
- Avocado oil or any high-heat neutral oil
Ingredient Swaps & Tips
- No shrimp? Try small diced chicken breast or firm tofu.
- No hoisin? Oyster sauce is a good stand-in.
- Extra veggies? Bell peppers, zucchini, snap peas, mushrooms, or baby corn all work.
- No rice vinegar? Apple cider vinegar is a decent substitute.
- Make it gluten-free: Use tamari in place of soy sauce and a gluten-free hoisin sauce.
How to Make Shrimp and Broccoli Stir Fry
1. Prep Your Shrimp
Toss shrimp with soy sauce, cornstarch, a pinch of salt, and red pepper flakes. Let it sit while you prep everything else.
Tip: Thaw frozen shrimp in a bowl of cold water in about 15 minutes—super fast!
2. Make the Sauce
In a small bowl, whisk together soy sauce, hoisin sauce, sriracha, sugar, and rice vinegar. Set aside.
3. Stir Fry the Veggies
Heat a wok or large skillet over medium-high heat. Add oil, then toss in the broccoli and carrots. Stir constantly for about 5 minutes until just tender-crisp.
Add garlic and ginger; cook for 30 seconds until fragrant. Remove veggies to a plate.
4. Cook the Shrimp
Add a little more oil to the hot pan, then add shrimp in a single layer. Cook for about 1–2 minutes per side, just until pink and lightly golden.
Pro Tip: Shrimp cook FAST—pull them as soon as they curl and turn opaque to keep them juicy.
5. Bring It All Together
Add the veggies back to the pan along with the stir fry sauce. Toss everything together for 1–2 minutes, just until the sauce thickens and coats everything.
Serve hot over rice, noodles, or as-is!
What to Serve with Stir Fry
- Steamed jasmine or brown rice
- Rice noodles or lo mein
- Fried rice
- Cream cheese wontons
- Egg drop soup
- Chicken egg rolls
Make Ahead & Storage
- Prep ahead: Chop veggies and marinate shrimp up to 24 hours in advance.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- To reheat: Warm gently in a skillet or microwave with a splash of water to loosen the sauce.
FAQs
Can I use frozen shrimp?
Yes—just thaw them first in cold water, then pat dry before cooking.
Is this dish spicy?
It has a mild kick from the sriracha, but you can easily adjust the heat level. Omit or reduce for a milder version, or double it for more fire.
What oil is best for stir fry?
Avocado oil, canola oil, or any neutral oil with a high smoke point works well.
Can I make this without cornstarch?
You can, but the sauce may not thicken as nicely, and the shrimp won’t get that light crisp. Arrowroot powder is a good alternative.
Final Thoughts
This shrimp and broccoli stir fry is a total weeknight hero—quick, flexible, and packed with flavor. It’s one of those recipes you’ll keep coming back to, especially on nights when takeout sounds tempting but you want something homemade. With just a handful of pantry staples and a bag of shrimp from the freezer, dinner is done.
Shrimp and Broccoli Stir Fry
Need dinner on the table fast? This Shrimp and Broccoli Stir Fry comes together in under 30 minutes and is full of bold, savory flavor.
Ingredients
For The Shrimp
- 2 tbsp avocado oil, or vegetable oil
- 1 lb. raw shrimp, jumbo size, peels and tails removed
- 1½ tbsp soy sauce
- 2 tsp cornstarch
- ½ tsp salt
- ½ tsp red pepper flakes
For The Sauce
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp Sriracha
- 1 tbsp sugar
- 2 tsp rice vinegar
For The Veggies
- 1 tbsp olive oil
- 3 cups broccoli florets
- 1 cup carrots, sliced thin
- 1 tbsp garlic
- 1 tsp ginger
Instructions
- Combine the shrimp, soy sauce, cornstarch, salt and red pepper flakes in a medium size bowl and toss to coat. Set aside.
- Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
- Heat a large skillet or wok over high heat and add in 1 tbsp olive oil. Once hot, add in the broccoli and carrots and stir fry until crisp tender, about 5 minutes. Keep the broccoli moving so it doesn't burn.Add in the garlic and ginger and cook until fragrant, about 30 seconds.
- Remove veggies from pan to a large bowl and set aside.Return the skillet or wok to the heat and add in the avocado oil over high heat. Once hot, add the coated shrimp a few at a time and cook until crisp on both sides and cooked through, about 4 minutes.
- Stir in the sauce and cooked veggies and toss to coat. The cornstarch from the shrimp should help to thicken the sauce as it heats up.Serve hot over rice or noodles. Enjoy!
Notes
- If you would like the sauce to be thicker, simply mix up 1 tsp of water with 1 tsp of cornstarch and pour this into the stir fry. Continue cooking until the sauce thickens more.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 201Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 95mgSodium 1441mgCarbohydrates 14gFiber 4gSugar 5gProtein 14g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
