This Quick and Easy Broccoli and Shrimp Stir Fry is a healthy and delicious 20 minute dinner! Skip the takeout and make this instead!
Well, fall is in full swing, and as much as we all would love to eat pumpkin bread for every meal, we should probably try to get some protein and vegetables in somewhere. No matter what time of year it is we always need some easy, healthy dinner ideas, right? And that is where this 20 Minute Broccoli and Shrimp Stir Fry comes in.
If you are a longtime reader of this blog, you know I love easy and healthy shrimp recipes. Whether it’s my super popular Chili Lime Shrimp Tacos, Easy Shrimp and Asparagus Sheet Pan Dinner or Shrimp Scampi with White Wine, I can always rely on shrimp to make a fast and easy dinner.
Stir fries are a great quick, easy and healthy dinner solution because they come together so quickly. A great dinner shortcut here is to use pre-cut broccoli florets, to cut down on prep time. Use that time to whip up a quick and easy stir fry sauce. Using a homemade stir fry sauce makes this shrimp stir fry even better, because it tastes so much better than a bottled sauce! Serve it with my Coconut Rice for a complete, fast and delicious dinner!
Broccoli and Shrimp Stir Fry
Ingredients
- 1 pound large shrimp shells removed
- 3 cups broccoli florets
- 1 onion thinly sliced
- 2 tablespoons olive oil divided
For The Sauce:
- 1/4 cup soy sauce low sodium
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon fresh ginger root grated
- 4 cloves garlic finely minced
- 1 teaspoon chili garlic sauce more or less to taste
Instructions
- Whisk together all ingredients for sauce, set aside
- Heat a large non-stick skillet over medium-high heat. When hot, add one tablespoon of oil. Add the shrimp and season with salt and pepper. Cook 1-2 minutes per side, until pink. Be careful not to overcook. Remove shrimp from pan.
- Return pan to heat and add the other tablespoon of oil. Add the onion and sauté for about 5 minutes, until softened and starting to turn golden. Add the broccoli, cook, stirring often until bright green and crisp tender, about 7 minutes.
- Return shrimp to pan. Add the sauce and stir until everything is coated and sauce has thickened, about 7 minute.
- Serve over rice if desired!
Notes
Nutrition
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Tracy Williams says
Fabulous recipe. Excellent that I can make something so delicious at home, no more need for take out! Just before serving I mixed in some cashews. Next time I’ll double the sauce, a little extra on the rice would have been yummy!
Meghan says
So glad you liked it!
Lynn Slivon says
Do you have the “nutrition ” info on this recipe?
Meghan says
Hi Lynn – Yes, it’s been added to the bottom of the recipe.
anna says
Absolutely delicious!
Meghan says
So glad to hear that!
Les says
This was soooo. Delicious. I can’t wait to make it again
Meghan says
Yay, so happy to hear that!
Nancy Casten says
I made this tonight and we really enjoyed it. I liked that it came together quickly. We didn’t have the chili garlic sauce but I did have some Thai red curry paste which worked just fine. Only thought was that I don’t think 1 Tablespoon of corn starch was needed, we had to add some water at the end. I think half the amount of corn starch would make it thick enough for the amount of liquid.
Kel says
Did you use forozen broccoli, or fresh?
Meghan says
I used fresh broccoli.
Tyreen says
I made this tonight. I didn’t have the chili garlic sauce (and my husband doesn’t like spicy stuff) so I added freshly squeezed orange juice. As for other ingredients, I added carrots with the broccoli. I was planning to add parsley as another topping with the sesame seeds, but I got distracted and forgot the parsley. I’ll do it again next time.
Meghan says
I’m glad you liked it! Love that you added orange juice!
tamilia anthony says
Sounds really delicious 😋 I’ll be making for dinner tonight.
Meghan says
Wonderful! Let me know what you think!
hARRIET says
Your recipe looks delicious and quick to make. I’ve pinned your recipe, for the next time we cook broccoli and prawns.
Maggie bosek says
Excellent sauce and so easy to make. I added mushrooms to mine
Meghan says
So happy to hear that!
Rachelkingston says
I made this last night… and it was DELICIOUS!! I didn’t have the chili garlic sauce but substituted lemon for the vinegar, and added a smidge of tabasco sauce and it was deeeeevinee!!! We used about 2 pounds of shrimp – nothing leftover. Super quick to make, fresh, yummy & overall scrumptious. Will become a staple in our house!
Meghan says
Yay! So happy to hear that! Thanks Rachel!
E.A. says
Stellar pictures and a scrumptious recipe!
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