Quick Shrimp and Broccoli Stir Fry

This Quick Shrimp and Broccoli Stir Fry is your go-to for a fast, flavorful, and satisfying meal. Juicy shrimp and crisp-tender veggies are tossed in a slightly spicy, savory sauce that comes together in minutes. Whether you’re in a weeknight dinner rush or craving a healthier takeout-style dish, this one-pan wonder is always a hit.

Why You’ll Love This Recipe

• Fast and easy – ready in just 25 minutes

• One-pan meal – minimal cleanup required

• Packed with protein and veggies – a balanced and nutritious dinner

• Flavorful sauce – sweet, salty, and spicy

• Customizable – add your favorite vegetables or adjust the heat

• Perfect over rice or noodles

• Great for meal prep – reheats well

• Naturally dairy-free

• Uses pantry staples – nothing fancy needed

• Better than takeout – healthier and quicker to make at home

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shrimp
2 tbsp avocado oil (or vegetable oil)
1 lb raw jumbo shrimp, peeled and deveined
1½ tbsp soy sauce
2 tsp cornstarch
½ tsp salt
½ tsp red pepper flakes

For the Sauce
3 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp Sriracha
1 tbsp sugar
2 tsp rice vinegar

For the Veggies
1 tbsp olive oil
3 cups broccoli florets
1 cup carrots, thinly sliced
1 tbsp garlic, minced
1 tsp ginger, grated

Directions

Prep the Shrimp

In a medium bowl, toss the shrimp with soy sauce, cornstarch, salt, and red pepper flakes. Set aside to marinate while you prepare the sauce and vegetables.

Make the Sauce

In a small bowl, whisk together soy sauce, hoisin sauce, Sriracha, sugar, and rice vinegar. Set aside.

Cook the Vegetables

Heat a large skillet or wok over high heat. Add olive oil. Once hot, add broccoli and carrots and stir fry for about 5 minutes, or until the vegetables are crisp-tender. Stir frequently to avoid burning.

Add in the garlic and ginger and cook for another 30 seconds, just until fragrant. Remove veggies from the pan and transfer to a bowl.

Cook the Shrimp

Return the skillet to high heat and add avocado oil. Add shrimp in batches to avoid crowding. Cook for about 4 minutes, flipping once, until the shrimp are crispy on the outside and cooked through.

Combine and Finish

Return the cooked vegetables to the skillet. Pour the prepared sauce over the shrimp and veggies, tossing to combine. Let the mixture cook for 1–2 minutes until the sauce thickens slightly.

Optional: If you’d like the sauce thicker, mix 1 tsp cornstarch with 1 tsp water and stir into the pan. Cook until thickened.

Serve

Serve hot over rice or noodles and enjoy immediately.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Swap shrimp for chicken or tofu

• Add bell peppers, snow peas, or mushrooms

• Use honey or maple syrup instead of sugar

• Make it low-sodium by using reduced-sodium soy sauce

• Omit Sriracha for less heat or use chili oil for more

• Try zucchini noodles or cauliflower rice for a low-carb version

• Use sesame oil instead of avocado oil for more depth

• Top with sesame seeds or crushed peanuts for texture

• Stir in fresh lime juice for brightness

• Garnish with green onions or cilantro

Storage/Reheating

Refrigerator:
Store in an airtight container for up to 3 days.

Freezer:
Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

To Reheat:
Reheat on the stovetop over medium heat until warmed through. Add a splash of water or soy sauce to loosen the sauce if needed. Microwave on medium power in 1-minute intervals, stirring between.

FAQs

Can I use frozen shrimp?

Yes, just make sure they are fully thawed and patted dry before cooking.

How do I keep the shrimp from getting rubbery?

Don’t overcook. Shrimp only need a few minutes—remove them once they’re opaque and firm.

Can I use pre-cooked shrimp?

Yes, but reduce the cooking time. Sear briefly just to heat through.

Is this dish gluten-free?

Use gluten-free soy sauce (like tamari) and check your hoisin and Sriracha labels to ensure they’re gluten-free.

Can I make this vegetarian?

Swap shrimp for tofu or tempeh and adjust the sauce to taste.

Can I reduce the spice level?

Yes. Omit or reduce the red pepper flakes and Sriracha to make it milder.

Can I use a different oil?

Yes, vegetable, sesame, or even light olive oil can be used.

What type of noodles work best?

Ramen, rice noodles, lo mein, or even spaghetti work well in this recipe.

Can I add more sauce?

Absolutely. Double the sauce ingredients if you like extra saucy stir fry.

How do I know when the shrimp are cooked?

They will turn pink and curl into a “C” shape when fully cooked. Avoid cooking until they form a tight “O” as that indicates overcooking.

Conclusion

This Quick Shrimp and Broccoli Stir Fry is a delicious way to bring bold Asian flavors to your dinner table in just 25 minutes. With minimal prep and maximum flavor, it’s a winning combination of healthy, hearty, and crave-worthy. Whether you’re meal prepping for the week or whipping up a last-minute dinner, this dish delivers every time.