Spice up your dinner routine with this mouth-watering twist on a classic Chinese take-out, Quick and Easy Shrimp and Broccoli Stir Fry! Loaded with veggies, it is not only downright delicious but also low in calories and a must-try for shrimp lovers.
Add in my homemade Asian-style stir-fry sauce, made with chili garlic sauce, hoisin, soy sauce, and sherry, plus fresh ginger and garlic, and you’ll get a flavorful, spicy punch that will keep you coming back for more. Trust me – this one-skillet meal will quickly become a family favorite!
Like my Teriyaki Chicken Stir-Fry, this Americanized entree is ready in under 15 minutes, making it perfect for busy weeknights or as a healthy lunch option. With just a few simple ingredients and easy-to-follow steps, you’ll have a tasty shrimp and broccoli meal ready in no time that tastes better than Chinese-style take-out.
As a bonus, this recipe is customizable, so feel free to add your favorite veggies to make it your own. Savor the deliciousness and enjoy a tasty stir-fry meal that’s satisfying and good for you!
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Key Ingredients:
- Shrimp – you can use either fresh or frozen in this easy shrimp and broccoli recipe.
- Broccoli – is a nutrient-packed powerhouse of a vegetable that is not only delicious but also has numerous health benefits. I recommend using fresh broccoli, not frozen.
- Asian chili-garlic sauce, hoisin sauce, soy sauce, sherry, sherry vinegar, cornstarch, fresh garlic and ginger, and red pepper flakes combine to make the stir-fry sauce that elevates the flavors of this spicy shrimp and broccoli recipe, adding depth and complexity to the overall taste.
(Specific measurements and a complete list of ingredients can be found in the recipe below.)
How to make Shrimp and Broccoli Stir-Fry:
- Add a third of a cup of sherry, plus the hoisin sauce, chili-garlic sauce, soy sauce, and sherry vinegar, to a small bowl to make the stir-fry sauce. Whisk to combine.
- Heat one tablespoon of olive oil in a large non-stick skillet or a wok over high heat. When the oil is hot, add the broccoli and two tablespoons of the stir-fry sauce to the skillet.
- Stir to coat the broccoli. Cover the skillet and let the broccoli cook for three to four minutes, stirring about halfway through. Transfer the broccoli to a bowl and set aside.
- When the broccoli is done, add one tablespoon of olive oil to the skillet along with the ginger, red pepper flakes, and garlic. Cook and stir for about 30 seconds.
- Add the remaining stir-fry sauce 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 two to three minutes until the shrimp are just cooked through.
- While the shrimp are cooking, combine the remaining sherry with the 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 until the sauce thickens. Add the broccoli to the skillet and stir to combine.
- Serve immediately.
Top Tip:
This recipe comes together quickly, so I recommend you gather your equipment and ingredients and prep the shrimp and broccoli before starting so that everything is organized and ready to go when it’s time to start cooking.
Recipe variations:
Here are some easy recipe variations for shrimp and broccoli stir-fry:
- Substitute snow peas for broccoli and add sliced bell peppers for some extra color and flavor.
- Add some more heat by tossing sliced red chili peppers into the stir-fry sauce.
- Swap out the Asian chili-garlic sauce for a homemade garlic sauce made with oyster sauce, minced garlic, soy sauce, rice vinegar, honey, and cornstarch.
- Substitute prawns or royal red shrimp for regular shrimp.
- Add some tangy flavor by squeezing fresh lemon juice over the stir-fry and adding some lemon zest to the sauce.
- Add some Thai-inspired flavors by using coconut milk, curry paste, and fish sauce in the stir-fry sauce. Add some sliced carrots and baby corn for some extra texture and flavor.
- Add a handful of cashews, sliced water chestnuts, edamame, or carrot matchsticks for some crunch.
How to serve this dish:
Shrimp and broccoli stir-fry can be served in a variety of ways. Here are some ideas:
- For a more substantial meal, serve shrimp and broccoli over white rice, brown rice, fried rice, lo mein noodles, udon noodles, soba noodles, or egg noodles.
- Garnish with sesame seeds or chopped green onions for added flavor and texture.
- Pair it with a light and refreshing salad, such as a cucumber and tomato salad, spinach salad, or copper pennies. Or serve it with my chicken egg rolls.
- Add some crunch by serving it with a side of crispy wonton strips, fried onions, or fried noodles.
No matter how you serve it, this is a tasty and healthy meal that is sure to please.
Recipe FAQs:
This dish is best when served immediately after cooking. However, you can make the stir-fry sauce and prep everything beforehand.
You can use frozen shrimp; just be sure to let it thaw completely beforehand and dry it off with paper towels before stir-frying it.
For the best results, fresh broccoli should be used.
No, you do not need to precook or blanch the broccoli beforehand. Instead, this recipe includes time for the broccoli to cook to the crisp-tender stage, which is what you want in a stir-fry.
Chinese restaurants achieve crispy broccoli by using a high-heat stir-frying technique. The broccoli is cooked quickly over high heat, which allows it to retain its crispness and vibrant green color.
They cut the broccoli into bite-sized florets and trim any tough stems. This makes cooking the broccoli evenly and achieving a crisp texture easier.
More tips and tricks:
- If you don’t have dry sherry, you can substitute dry vermouth, dry white wine such as pinot grigio, sauvignon blanc, or mirin, a Japanese rice wine. If you don’t want to use alcohol, you can use chicken broth.
- The red pepper flakes give this dish a medium amount of heat. If you want to tone it down, reduce the amount or leave it out entirely.
- Make sure to stir-fry the broccoli over high heat. It will stay a bright green color and remain crispy. If you cook it on lower heat, you will end up with dull green broccoli with a mushy texture.
- Don’t overcook your shrimp, or they will be tough. Shrimp take just minutes to cook and are done when they turn from translucent to opaque. This recipe assumes you will be using extra-large shrimp. They will take more or less time to cook if they are larger or smaller.
- You can usually find chili-garlic sauce and hoisin sauce in the Asian section or international section of your grocery store.
More shrimp recipes:
If you love shrimp as much as I do, you might also want to try these delicious shrimp recipes:
Need more menu ideas or recipes with seafood? Here is a link to all of my seafood recipes!
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Easy Shrimp and Broccoli Stir Fry Recipe
Equipment
- Large skillet or wok
Ingredients
- 1 pound fresh broccoli, slice off the floret stems where they meet the base, then cut them into bite-size pieces. Discard the tough stems. (approximately three small-medium heads)
- 1 pound extra large shrimp, peeled and deveined with the tails removed
- 2 tablespoons olive oil, divided
- ½ cup dry sherry, divided
- 2 tablespoons hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoons Asian chili-garlic sauce
- 1 teaspoon sherry vinegar
- 2 tablespoons cornstarch
- 1 tablespoon grated fresh ginger, you can substitute a quarter of a teaspoon of dry ground ginger
- 2 garlic cloves, finely minced, you can substitute ½ teaspoon garlic powder
- pinch of red pepper flakes
Instructions
- Add a third of a cup of sherry, plus the hoisin sauce, chili-garlic sauce, soy sauce, and sherry vinegar, to a small bowl to make the stir-fry sauce. Whisk to combine.
- Heat one tablespoon of olive oil in a large non-stick skillet or a wok over high heat. When the oil is hot, add the broccoli and two tablespoons of the stir-fry sauce to the skillet.
- Stir to coat the broccoli. Cover the skillet and let the broccoli cook for three to four minutes, stirring about halfway through. Transfer the broccoli to a bowl and set aside.
- When the broccoli is done, add one tablespoon of olive oil to the skillet along with the ginger, red pepper flakes, and garlic. Cook and stir for about 30 seconds.
- Add the remaining stir-fry sauce 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 two to three minutes until the shrimp are just cooked through.
- While the shrimp are cooking, combine the remaining sherry with the 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 until the sauce thickens. Add the broccoli to the skillet and stir to combine.
- Serve immediately.
Notes
The red pepper flakes give this dish a medium amount of heat. If you want to tone it down, reduce the amount or leave them out entirely. If you don’t have dry sherry, you can substitute sweet or dry vermouth, dry white wine such as pinot grigio, sauvignon blanc, or mirin, a Japanese rice wine. If you don’t want to use alcohol, you can use chicken broth. Make sure to stir-fry the broccoli over high heat. It will stay a bright green color and remain crispy. If you cook it on lower heat, you will end up with dull green broccoli with a mushy texture. Don’t overcook your shrimp, or they will be tough. Shrimp take just minutes to cook and are done when they turn from translucent to opaque. This recipe assumes you will be using extra-large shrimp. They will take more or less time to cook if they are larger or smaller. You can usually find chili-garlic sauce and hoisin sauce in the Asian section or international section of your grocery store.
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