Shrimp Broccoli Stir-fry
Tender, juicy shrimp and crisp broccoli florets tossed in a savory ginger-garlic sauce. A lightning-fast weeknight dinner that hits the table in under 30 minutes and tastes better than takeout.
For 4 servings
- prep
Prep the shrimp and broccoli.
1.Pat the shrimp completely dry with paper towels. Season lightly with a pinch of salt and pepper.2.Cut the broccoli into uniform small florets so they cook evenly.3.Mince the garlic, grate the ginger, and slice the scallions. - prep
Make the stir-fry sauce.
In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, water, and sesame oil until the cornstarch dissolves completely. Set the sauce aside near the stove.
- steam · ~3 min
Steam the broccoli.
Heat a wok or large skillet over high heat. Add the broccoli florets and ½ cup water. Cover and steam for 2 to 3 minutes, until the broccoli is bright green and just barely tender. Transfer the broccoli to a plate and wipe the wok dry.
TIPDon't overcook the broccoli here — it will finish cooking in the stir-fry. - fry · ~3 min
Sear the shrimp.
Heat 1 tablespoon of vegetable oil in the wok over high heat until shimmering. Add the shrimp in a single layer and sear for 1 to 2 minutes per side, until pink and just cooked through. Transfer the shrimp to the plate with the broccoli.
TIPWork in two batches if your wok is crowded; crowding steams the shrimp instead of searing it. - saute · ~1 min
Saute the aromatics.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger. Stir constantly for 30 seconds, until incredibly fragrant.
TIPGarlic burns fast — keep it moving and have the sauce ready to go. - mix · ~1 min
Combine everything and finish.
1.Give the sauce a quick stir, then pour it into the wok. It will bubble and start to thicken immediately.2.Return the shrimp and broccoli to the wok and toss everything together for 1 minute, until the sauce coats every piece and the broccoli is tender-crisp.3.Remove from heat immediately. - serve
Garnish and serve hot.
Pile the stir-fry onto a platter or individual plates. Scatter the sliced scallions over the top and serve immediately with steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp thoroughly dry for a better sear and crisp texture.
- 2Cut broccoli into uniform florets to ensure even cooking.
- 3Cook shrimp in a single layer; work in batches if needed to avoid steaming.
- 4Steam broccoli just until bright green; it will finish cooking in the sauce.
- 5Stir garlic and ginger constantly to prevent burning in the hot oil.
- 6Give the sauce a quick stir before pouring to re-mix the cornstarch evenly.
- 7Leftovers can be refrigerated for up to 2 days; reheat in a hot wok or skillet.
Adapt it for your goals.
Low-carb
Replace the oyster sauce with an equal amount of coconut aminos or tamari, and serve over cauliflower rice instead of steamed rice to reduce carbohydrates.
extra veggieExtra-veggie
Add sliced bell peppers, snap peas, or baby corn along with the broccoli for more color, crunch, and nutrients.
spicySpicy
Toss in 1–2 teaspoons of chili garlic sauce or a few dried red chiles with the aromatics for a fiery kick.
high proteinHigh-protein
Double the shrimp to 1 kg for a protein-heavy meal, or substitute firm tofu (pressed and cubed) for a plant-based option.
Why this is on our healthy list.
Rich in Lean Protein
Shrimp provides high-quality, low-fat protein that supports muscle repair and satiety.
Packed with Vitamin C
Broccoli is an excellent source of vitamin C, which supports immune health and collagen production.
Good Source of Fiber
Broccoli contributes dietary fiber, aiding digestion and promoting fullness.
Low in Saturated Fat
This stir-fry uses minimal oil and lean shrimp, keeping saturated fat content low.
Frequently asked questions
Yes, but thaw them completely in the refrigerator overnight and pat very dry before cooking to avoid excess moisture.
