Shrimp and Broccoli Stir Fry

 

This shrimp and broccoli stir fry is the kind of meal that saves a busy weeknight—quick, satisfying, and made entirely in one skillet. The shrimp turn pink and tender, the broccoli stays bright and crisp-tender, and the simple sauce coats everything in a glossy, savory finish. It comes together in about 20 minutes, which means you can have dinner on the table faster than it would take to order takeout. My family loves it piled over steamed rice, with everyone reaching for extra spoonfuls of the sauce-soaked broccoli.

Serve this stir fry hot, straight from the wok or skillet, alongside steamed jasmine rice or noodles. A sprinkle of sesame seeds or sliced green onions on top makes it look extra nice, but it's just as delicious plain. It's the perfect weeknight dinner that feels a little special without any extra fuss.

• Prep Time: 15 minutes

• Cook Time: 8–10 minutes

• Servings: 3–4

Ingredients

• 1 lb shrimp, peeled and deveined

• 1 head broccoli, cut into small florets

• 1 medium carrot, sliced into thin rounds or matchsticks

• 2 cloves garlic, minced

• 1 tablespoon vegetable or avocado oil

For the Sauce:

• 2 tablespoons soy sauce (or low-sodium)

• 1 tablespoon oyster sauce

• 1 teaspoon sesame oil

• 1/2 teaspoon black pepper

• 2 tablespoons water (optional, to thin the sauce)

Instructions

1. Prep the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, black pepper, and 2 tablespoons of water if you like a thinner sauce. Set aside.

2. Blanch the Broccoli (Optional but Recommended): Bring a small pot of water to a boil. Add the broccoli florets and cook for 1–2 minutes until bright green and slightly tender. Drain and rinse with cold water to stop the cooking. This step ensures your broccoli is perfectly tender without overcooking in the skillet. If you prefer extra crunch, you can skip this and stir-fry it raw.

3. Cook the Shrimp: Pat the shrimp dry with a paper towel—this helps them sear instead of steam. Heat the oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque. They don't need to be fully cooked through yet. Use a slotted spoon to transfer the shrimp to a plate and set aside.

4. Stir-Fry the Vegetables: In the same skillet, add the minced garlic and carrot slices. Stir-fry for 1 minute until fragrant. Add the blanched broccoli (or raw broccoli, if skipping the blanching) and cook for 2–3 minutes, stirring constantly, until the broccoli is tender-crisp and the carrots have softened slightly.

5. Combine and Finish: Return the cooked shrimp to the skillet. Pour the sauce over everything and toss well to coat. Cook for another 1–2 minutes, stirring, until the shrimp are heated through and the sauce has slightly thickened. If the sauce seems too thick, add a splash of water.

6. Serve: Transfer to a serving plate and serve hot with rice or noodles.

Tips & Variations

• Don't Overcook the Shrimp: Shrimp cook very quickly. As soon as they turn pink and curl into a loose C shape, they're done. Overcooked shrimp become rubbery.

• Add Some Heat: Toss in a pinch of red pepper flakes or a drizzle of sriracha with the garlic for a spicy kick.

• Other Vegetables: This recipe is flexible—add snow peas, bell peppers, snap peas, or bok choy along with the broccoli.

• Thicker Sauce: If you prefer a thicker, glossier sauce, stir 1 teaspoon of cornstarch into the sauce mixture before adding it to the skillet.

• Make it Gluten-Free: Use tamari or coconut aminos in place of soy sauce and a gluten-free oyster sauce (or sub with more soy sauce and a pinch of sugar).