Shrimp and Broccoli tastes like Chinese take-out, but without the grease and guilt. Juicy shrimp and crisp broccoli are stir-fried in garlicky, ginger soy sauce that takes a couple of minutes to make. It’s light but loaded with flavors, and it’ll take you 20 minutes from prep to table!
Healthy Shrimp and Broccoli Stir Fry
Shrimp and Broccoli prove that you don’t have to spend hours sweating in the kitchen to enjoy a sensational meal. The secret is to make sure every ingredient makes an impact. My sauce is salty, spicy, slightly sweet, and infused with garlic, onions, and ginger. The sesame oil gives it that unmistakable take-out taste. Finally, the shrimp and broccoli absorb all those flavors beautifully.
This recipe has been a lifesaver so many times for me. Forgot to plan ahead for dinner? Got surprise guests knocking on your door? You only need 20 minutes to serve them an amazing meal. Such a keeper!
Is shrimp and broccoli healthy?
Yes, but it highly depends on the ingredients you use. For instance, I use reduced-sodium soy sauce to lessen the salt in this dish. You can use your preferred sweetener instead of the brown sugar.
The broccoli has tons of nutrients like calcium, iron, and zinc. Plus, it adds loads of fiber to your meal. Shrimp is big on protein with very little fat. This recipe is low-carb and so easy to convert to keto!
You also need very oil for this recipe – just a bit more than one tablespoon – so it’s very light. Every serving only has 287.3 calories. Delicious and healthy all in one, and so effortless to make.
You will need:
- Broccoli florets
- Sesame seeds
- Olive oil
- Green onion
For the sauce, prepare:
- Reduced-sodium soy sauce
- Rice wine vinegar
- Oyster sauce
- Grated ginger
- Minced garlic
- Brown sugar
- Sesame oil
- Sriracha (optional)
How to make Shrimp and broccoli stir fry?
- Prepare your ingredients.
- Combine the sauce ingredients in one bowl. Include the Sriracha sauce if using.
- On medium high, heat your olive oil in a large skillet.
- Cook the shrimp until pink.
- Add broccoli and cook until tender.
- Pour in the sauce mixture and stir-fry until everything is nicely coated.
- Cook until the sauce thickens slightly.
- Garnish with green onion and sesame seeds.
- Serve immediately.
Best shrimp to use?
Get large varieties with or without the tail. The key is not overcook it. It only takes 2-3 minutes, so pay attention to the skillet. Make sure it’s very hot so you can get a good sear fast!
Can you use frozen shrimp?
Feel free to do so! You can use the easy-peel or pre-peeled frozen type. As much as possible, get the raw kind.
Thaw in the fridge up to 24 hours or overnight. When ready to cook, throw out the liquid and pat dry.
How to keep broccoli crunchy?
Stir-frying broccoli perfectly can be tricky. You want it nice and crunchy, but still fully-cooked. It’s so easy to end up with wilted veggies, but you can avoid that by:
- Using fresh florets, not frozen because it will release liquid into your stir-fry
- Cutting your broccoli in small pieces of similar size so they cook evenly and at the same time
- Blanching the florets for a minute then dumping them immediately in ice water; drain well
More easy dinner recipes:
- Korean Beef Bowl
- Creamy Tuscan Chicken
- Baked Lemon Thyme Chicken
- Honey Citrus Salmon
- Peach Pork Chops
Let the dish cool completely. Keep in the fridge for two days, or freeze for up to a month. It reheats well, so it’s a great choice for meal prep. Just microwave on high for a few minutes before serving.
- Time is of the essence in a stir-fry, so everything should be ready to go into the pan before you turn on the heat. Otherwise, you risk overcooking the dish.
- Get your pan very hot before stir-frying.
- Movement is important to this dish. Constantly flip and scoop all ingredients so everything comes in contact with the heat, and you avoid burning anything.
- Try adding other veggies like sugar snap peas, carrots, and diced celery.
- Don’t want sugar? Sweeten the dish with orange juice instead.
- Pair the dish with a simple salad, soup, rice, or noodles.
- Use toasted sesame oil for a more complex flavor.
Shrimp and Broccoli tastes like Chinese take-out, but without the grease andguilt
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive oil
- 8 ounces mushrooms sliced
- 4 cloves garlic minced
- 2 cups broccoli florets if fresh par-cooked, if frozen-thawed
- 8 ounces artichoke hearts sliced
- 1/4 cup white wine
- salt and black pepper to taste
- ½ cup chicken seafood stock
- 1 tablespoon butter
- 1 tablespoon flour
Pre-cook the broccoli if using fresh broccoli.
Heat large skillet over high heat, add olive oil and saute the mushroom for about 5 minutes.
Add the shrimp and garlic and continue cooking until the shrimp are almost done.
Deglaze the pan with white wine.
Add the pre-cooked or thawed broccoli and sliced artichoke hearts.
Add the seafood stock, season with salt and pepper to taste.
Roll the butter in flour and add it to the pan to thicken the sauce.
Serve with pasta.