This Spicy Shrimp and Broccoli Stir-Fry entrée checks all of the boxes! Quick, easy, healthy, low- calorie, low-carbohydrate, satisfying and delicious!
Spicy Shrimp and Broccoli is quick, you can have it on the table in under 15 minutes! It’s easy, basically, you just add everything to your skillet and let it do all of the work. It’s healthy, seafood and broccoli are nutritional powerhouses and loaded with vitamins and minerals. And this Spicy Shrimp and Broccoli Stir-Fry is low-calorie and low in carbohydrates, coming in at only 249 calories and 13 grams of carbohydrates per serving.
You know me and my love affair with shrimp! I could eat it every day of my life and never tire of it! It’s so versatile, it cooks in less than 10 minutes, it’s relatively inexpensive and it’s easy to get in our area. Luckily, we have a great fresh seafood market just a mile or so away, plus its readily available frozen in most grocery stores. I almost always have a bag or two of frozen shrimp in my freezer and it thaws in minutes. Not to mention, shrimp are delicious with their sweet briny flavor and delicate saltwater aroma.
Yes, I like shrimp so much, I have 18 shrimp recipes on my blog. I think that’s more than any other category. Other delicious, quick and easy shrimp recipes you might enjoy include:
- Cheesy Creole Shrimp Toast
- Southern Shrimp and Corn Fritters
- Brown Sugar Glazed Bacon Wrapped Shrimp
- Shrimp and Blue Cheese Pasta
you can find more shrimp recipes in the Seafood Category in my recipe index.
How to make Spicy Shrimp and Broccoli Stir-Fry!
Don’t let the number of ingredients in this entree worry you. This shrimp and broccoli recipe comes together quickly! In fact, it comes together so quickly, I recommend that you gather all of your ingredients and prep your broccoli and shrimp so everything will be ready to go.
You will need the following ingredients: fresh gulf shrimp, fresh broccoli, hoisin sauce, sherry, low-sodium soy sauce, Asian chili-garlic sauce, sherry vinegar, cornstarch, olive oil, fresh ginger, red pepper flakes, and garlic.
Add 1/3 cup sherry, hoisin sauce, chili-garlic sauce, soy sauce, and sherry vinegar to a small bowl. Whisk to combine.
Heat 1 Tbsp olive oil in a large non-stick skillet over high heat. When the oil is hot, add the broccoli and 2 tablespoons of the sherry-hoisin mixture to the skillet.
Stir to coat the broccoli. Cover the skillet and cook the broccoli for 4 minutes, stirring about halfway through. Transfer the broccoli to a bowl and set aside.
When the broccoli is done, add 1 tablespoon of olive oil to the skillet along with the ginger, red pepper flakes, and garlic. Cook and stir for about 30 seconds. Add remaining sherry-hoisin mixture to the skillet and stir to combine. When this mixture comes to a simmer, reduce the heat to low and add the shrimp. Stir to coat the shrimp and cover. Cook for about 3-4 minutes until the shrimp are just cooked through.
While the shrimp are cooking, combine the remaining 2 tablespoons of sherry with cornstarch and whisk to combine.
When the shrimp are done, add the sherry and cornstarch mixture and stir to combine. Increase the heat to high and cook for another minute or so or until the sauce has thickened. Add the broccoli to the skillet and stir to combine. Serve immediately.
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| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings | 4 servings |
- 1 lb fresh broccoli cut into bite-size pieces, approximately 3 small-medium heads
- 1 lb extra large shrimp peeled and deveined with the tails removed
- 2 Tbsp olive oil divided
- 1/3 cup dry sherry plus 2 Tbsp, divided
- 2 Tbsp hoisin sauce
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp Asian chili-garlic sauce you can substitute 1-1/2 tsp of sriracha
- 1 tsp sherry vinegar
- 2 tsp cornstarch
- 1 Tbsp grated fresh ginger you can substitute 1/4 tsp dry ground ginger
- 2 tsp cloves garlic finely minced, you can substitute 1/2garlic powder
- pinch of red pepper flakes
Ingredients
|
- Add 1/3 cup sherry, hoisin sauce, chili-garlic sauce, soy sauce, and sherry vinegar to a small bowl. Whisk to combine.
- Heat 1 Tbsp olive oil in a large non-stick skillet over high heat. When the oil is hot, add the broccoli and 2 tablespoons of the sherry-hoisin mixture to the skillet. Stir to coat the broccoli. Cover the skillet and cook the broccoli for 4 minutes, stirring about halfway through. Transfer the broccoli to a bowl and set aside.
- When the broccoli is done, add 1 tablespoon of olive oil to the skillet along with the ginger, red pepper flakes, and garlic. Cook and stir for about 30 seconds. Add remaining sherry-hoisin mixture to the skillet and stir to combine. When this mixture comes to a simmer, reduce the heat to medium-low and add the shrimp. Stir to coat the shrimp and cover. Cook for about 3-4 minutes until the shrimp are just cooked through.
- While the shrimp is cooking, combine the remaining 2 tablespoons of sherry with cornstarch and whisk to combine.
- When the shrimp are cooked, add the sherry and cornstarch mixture and stir to combine. Increase the heat to high and cook for another minute or so or until the sauce has thickened. Add the broccoli to the skillet and stir to combine. Serve immediately.
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