Easy Shrimp and Broccoli Stir Fry
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The easiest stir fry you will ever make in just 20 min – it doesn’t get easier (or quicker) than that! 287.3 calories.
Stir fry recipes are the best. They are so versatile and you can pretty much use whatever lingering ingredient you have in your fridge.
But I decided to keep this stir fry nice and simple. Just shrimp and broccoli.
Because believe it or not, these two ingredients are a match made in heaven. And in less than 20 minutes, you’ll really have this on the dinner table in no time.
Just be sure to have some brown rice available – cooking the rice will take longer than making this actual dish!
Easy Shrimp and Broccoli Stir Fry
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds medium shrimp, peeled and deveined
- 24 ounces broccoli florets*
- 1 green onion, thinly sliced
- 1 teaspoon sesame seeds
For the sauce
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon brown sugar, packed
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon Sriracha, optional
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.
- Heat olive oil in a large cast iron skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes.
- Add broccoli, and cook, stirring frequently, until tender, about 2-3 minutes.
- Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.
- Serve immediately, garnished with green onion and sesame seeds, if desired.
Notes
Did you make this recipe?
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Made it last night! So much flavor!!!
Good flavor. I reversed the order of broccoli in and shrimp in. I like my broccoli a little more cooked, and I didn’t want my shrimp overcooked. So broccoli (and scallion whites) in for a few minutes, and then shrimp in for a few, and then tossed some garlic in last, cooked for a minute, threw the sauce in, cooked maybe one more minute. It worked out!
Made last night and it was awesome.. I used everything except the wine and it was still delicious.
Thanks a million!
This recipe has become one of my favorites on the first try!!! DELICIOUS!!!
This was really tasty. If I had the rice already made this really would have been fast! Thank you 🙂
Made this last night…delish! I used broccolini, mushrooms, and baby bok choy along with the shrimp. And, along with the green onions, added some cashews. I didn’t have sesame seeds, so I want to try this again with those. Thanks for sharing your recipes!
How do I go about adding rice noodles to this. I have never made rice noodles would like to try to incorporate them in this recipe.
Excellent!! My husband danced as he tasted each bite- this dish is definitely a keeper!
Forgot to say “Thank you!”
Made this as a quick lunch – adjusted amounts and supplemented main ingredients as I didn’t have enough and it was absolutely delicious. Great recipe – the sauce is stunning. I am sending the link to my sons. 🙂
Delicious and easy. The family loved it.
Delicious! Didn’t have rice wine vinegar so I used white wine vinegar instead. And served with rice noodles cooked in umami broth. Very quick and yummy dish!
YUM!! After years of searching for the perfect stir fry preparation it has finally arrived!
I made it to soec minus hot sauce and the entire family loved it.. including the kids
We really enjoyed this tasty dish…it is so quick and easy to prepare…it’s a keeper…makes a wonderful presentation…made it for “Best of 2022” tag game per KathyD’s recommendation…
Fast, easy and delicious! Saving because I will make again. Did not make any changes to the sauce, added julienned carrot and red pepper and water chestnuts. Used cooked small shrimp, all I had, still tasty.
Didn’t change a thing (never do when first trying a recipe); served with jasmine rice. An absolute winner! I was gifted some frozen shrimp and didn’t know what to do with it. Now I’ll be adding frozen shrimp to my grocery list. Thanks!
This is delicious and so quick to make. I made it just as directed, and I would increase the sauce a bit if you are going to serve this over rice. The fresh ginger really shines in this dish. Made for Best of 2022 Tag game.
Fast, easy, and delicious. Fortunately for me, I keep all of these ingredients on hand because I love Asian food. I did not change or substitute any of the ingredients. I only doubled the sauce because I served it over rice and I wanted it to be saucy.
Thank you so much for sharing. This is a keeper.
Fantastic flavor! It’s super easy, too.
Love this recipe. It and the chicken version are my go-to “what the heck should I make” dinners.
Made this tonight. Unbelievable delicious, like all the rest of your recipes. Thank you so much for sharing and making my family happy at dinnertime.
This is definitely a keeper! The sauce is the PERFECT balance of flavors! I only added a bell pepper, a part of a leek that was in the fridge, and a bit of Sambal Olek for a little heat. So so good! Will be a go-to for sure!
Has anyone tried using liquid aminos or tamari instead of the soy sauce?
We love this recipe – quick and tasty. However we add mushrooms and Asian noodles which makes it even more delicious!
So delicious! I added one can of sliced water chestnuts dor texture.
please change “dor to for”
so easy and my family loved it, thanks!!!
Love it. Quick and easy and very tasty. I used to buy the beef and broccoli frozen version but now this is our go to. Thank you.
I’ve made this once and I’m making it tonight for my son’s birthday it is definitely worth the time I doubled this and it was delicious
Your blog name is well-deserved because MAMA this was good!
I made this last night just left out the ginger it was awesome really delicious recipe.
Took the shrimp quite a bit longer to cook than 3-4 minutes and I used steam in the bag broccoli for ease. Taste was great with the siracha!
Absolutely wonderful flavors. I used a wok and decided to caramelize the broccoli a bit before adding a couple of tablespoons of shrimp stock to finish steaming the broccoli. Once the stock had evaporated I sautéed the shrimp. I added a bit of fish sauce to the sauce for a little extra umami. Easy peasy, quick and one pot!
I also cooked the veggies first, then the shrimp. This is a very good recipe and a great way to work with what you’ve got in the freezer and fridge.
The best shrimp and broccoli recipe. It was delicious I added some saute onions and red pepper
I just finished searching, discovering, reviewing, cooking, eating & cleaning up after this recipe. I used asparagus & a little thin sliced carrot instead of broccoli. Like she says, “whatever lingering ingredient…” WOWZA!! That was really good. My wife said it was her fave sauce, “Nice balance!” she said. I think the key was using just a bit of sesame oil and sriracha. That, and pulling the meal as soon as the small-chopped veggie was al dente. Just don’t substitute the Oyster sauce unless your cupboard is bare or you’re allergic.
I’ll say it – it was Damn Delicious! Time to bookmark this site and try a few more recipes. Then I’ll give my wife a cookbook gift.
What can I sub for oyster sauce?? Thanks!!
Worcestershire sauce contains fish and works well in equal amounts.
What is a good substitute for oyster sauce for this recipe? Thanks!
Ohhhhhh dear lord!! This was a-mazing!!! Just delicious. I followed the quantity directions to a “T” however, I did a couple things differently.
1. I cooked the shrimp after the broccoli and for only a short time.
2. I sauteed onions with the broccoli.
3. I used a wok to cook this.
When I say…it tasted great, I mean it tasted sooo great. It was super simple to make and very quick. Not too many dishes used to prep/cook this.
Really good, cooked it on our Blackstone grill and added chinese noodles, the left overs were even better than the first meal.
so good
Absolutely the best oriental dish I have prepared. I went a little overboard with ginger and lots and lots of shrimp but everything else I followed to a tee. Wonderful!
Omgosh so dang good. I didn’t have everything so I subbed in Hoisin for the oyster sauce, honey for the brown sugar. I also squeezed in the juice of a half a lime. I also did the veggies first, removed and did the shrimp, then added them all in the pan with the sauce. AMAZING!!!
Very easy and very tasty. Can be made with whatsever is in your pantry. You can even add another vegetable (carrots? yellow squash?) I did not have sriracha but substituted a little West Indian hot sauce. I’m sure the result was about the same. I would make this again and again.
Hands down the best stir fry I have made. This will be my base for stir fry from here on out.
By far the best I have had, going to use this same sauce for chicken and broccoli stir fry!!
Delicious and so easy. Will be making this again for sure. Will try the sauce with other protein/veggie combos but the shrimp&brocolli worked really well.
Nice recipe. Cooking the shrimp before the broccoli overcooked them. I would cook the broccoli first then add shrimp. Or even cook them separately. Overall, great recipe! Everyone loved it.
The best stir fry sauce I’ve ever tasted!! Another outstanding recipe!
Instead of broccoli, I added 2 pkgs. of fresh snow peas, and 2 carrots, peeled. Added raw cashew nuts which i cooked on med-hi for 2-3 mins…placed in a separate bowl & sprinkled a small amount of red pepper flakes.
We really enjoyed this recipe.we added rice wine to liquids and put mushroom flavor in the wok while the vegetables cooked.At the last minute we added four servings of rice noodles!
To die for!
i made this for dinner doubled the sauce and omg it was delish will make this plenty more times for family and friends thanks for sharing
Excellent recipe.this is my favorite stir fry sauce and I use it with other things too. I just made a tofu veggie stir fry and cooked this with it, same way as how you’d do it with shrimp. Super fresh and delicious tasting.
Best and easiest ever. I add cremini mushrooms & bok Choi to the recipe to help enhance the flavors and helps serve more since second helpings are always asked for.
This is one of my favorite stir-fry recipes. I made it tonight for my family. My dad has been sick lately and has had no appetite because of chemotherapy, and he went back for seconds 🙂
I loved this recipe. I plan to make it again soon and plan to make it a go-to recipe. I used string beans instead of broccoli which was great. Just signed up on your site to get more recipes. Thanks. Great.
I loved it. I had most of the ingredients so I improvised. I made it with green string beans instead of broccoli just to make it my own. I plan to make this again this week, and it will definitely be a go-to recipe for me. Thank you. I signed up to learn more from you.
Yummy! Added snow peas because we had them. The sriracha is a definite positive.
Just had for dinner. YUM!!!!
Only I used a frozen stir fry veggie medley that I steamed first.
Wonderful, delicious combo of seasonings!
This is damn delicious! I have cooked it three times in a week. Once with shrimp, once with chicken, and once with chicken and shrimp. Just love it!
Great recipe! My only suggestion would be to add a teaspoon of lime juice, or the zest from 1 lime.
Followed the sauce recipe, but did not marinate shrimp. Doubled sauce recipe, but I found it thick and strong so added OJ and a squeeze of fresh lemon and splash of water. Did not marinate shrimp, fried dry in separate pan in oil and butter and then a squeeze of lemon. Added to stir fry veggies pan with sauce, deliciousness!!!
This is a great baseline stir-fry recipe, just kind of simplifies everything. I par-boil and cold water rinse all my veggies so they stay bright green and tasty, only need to warm with the shrimp mix, perfect to do here. Could substitute, chicken, beef, etc…it will all work. Rice or noodles good with this.
Delicious! Best sauce ever. Didn’t change a thing
I made this for my Mother and I for lunch. Oh, my goodness this dish is fantastic. Had plenty of broccoli and shrimp to make it the next day. This sauce would be good with beef and chicken. I am on Weight Watchers and this is so full of flavor and totally WW’s friendly!!!!! This recipe will definitely be a favorite. We rate new dishes 1-10, 10 being the highest. Mom said 10, I would rate it more than 10…heavenly! Goes into the family cookbook.
This recipe was to die for! Seriously, the family ate every morsel and wanted more!
Serve over some jasmine rice, add extra vegs, they cook down a lot. We added peppers, cabbage, tomato, and peppers. throw anything u got in the veg bin and I have one amazing dinner
SO tasty and quick. It’s become a favorite in my house. Modifications: I saute the garlic, ginger and green onions together with the shrimp and broccoli instead of adding them to the sauce – just because I like my garlic and ginger well-cooked. Otherwise I pretty much follow the recipe exactly.
I’m so glad that I found your site! This is the second recipe I’ve made of yours (made the chicken piccata last week). Easy and tasty stir fry! I served it with Japanese fried rice I buy from Trader Joe’s for and quick dinner.
I did enjoy this it was very tasty. I took some advice in doubling the sauce recipe. I would have liked to have the sauce a little thicker though. Next time I may make my sauce separately and adjust some ingredients. I added some sambal to it which gave it some extra flavor and heat.
The sodium was alot, what could I do in the matter?
Made this tonight and it was delicious. Only thing I did different is for my family of 5 is used about 3lbs of shrimp and tripled the sauce. Soooo good.
Thank you!!
Sauce is Great! I steamed the broccoli in a vegetable steamer because I always have trouble getting it cooked correctly for my tastes. I used double the sauce and it was just like take out, only better.
Thanks for this tasty recipe. I sautéed the broccoli separately with sesame oil and a bit of chicken bouillon powder.. Then added it to the shrimp, garlic and ginger mixture.
Made this today for my family, but added zucchini, yellow squash and onions. I only added ½ a tsp. of sesame oil, since i dont really like it. It was delicious! Will definitely try this again with chicken or beef.
Finally found a good base sauce for stir fry. I didn’t have Oyster Sauce (thought I did), so I subbed Chili oil with black bean. It was the perfect ratio of these ingredients for a stir fry sauce. It will be my go to for now on for the Sunday night, clean-out-the-veg drawer stir fry. Than you
Great sauce. I added cashews to the dish and it was delicious.
I like all the ingredients in this recipe and had them on hand. I have a sauce recipe that is quite similar to this I use for tofu but it calls for Thai chili sauce / paste which makes the sauce thick and sticky. I was looking for a liquid sauce to pour over the stir fry and this was perfect. It is quick, easy and even a beginning cook can make this! Great tasty stir fry.
This was fast and easy which is something that is definitely appreciated when it’s 7:15 and you haven’t started cooking dinner yet. 🙂 My boys and I loved it. I was in a real rush so I made noodles instead of rice. Two thumbs and two big toes up, Chungah!
I made this for dinner tonight and it was delicious. I did par-boil the broccoli, and I cooked the sauce first in a little pan because I wanted to be able to adjust the flavorings before adding it to my pricey shrimp. Not being familiar with Oyster Sauce flavor, I started with only 1 Tbsp. in case it was overpowering; I ended up using 1 & 1/2 Tbsp. of it. It was a bit too gingery for my taste, so next time I’ll use a little less ginger. But overall, the finished sauce was great and we thoroughly enjoyed it.
Really easy and delicious, just like they say. I added the sriracha to give it some heat and it was perfect. I can’t believe how easy it was. IM not much of a cook, so it was perfect for me. Will definitely be making this again!
Do I need rice wine vinegar, and can I substitute the sesame seed oil, with an alternative oil?
I’m so glad I happened upon this recipe. I had all the ingredients on hand except the oyster sauce. I don’t know how much it would have changed the taste but I completely enjoyed the taste. It was a quick make. Has always been a favorite of mine. It didn’t taste like what I’m used to but was very close. I will definitely be making this again and again. Thanks so much for the post.
I want to try this recipe, but I’m alergic to oysters. Can you recommend a substitution?
you don’t need to use this ingredient
I use a vegan version of oyster sauce by a health food company called True Nosh
1:1 ratio of hoisin sauce and soy sauce worked for me.
This was really fabulous. I took advice below to add red onion, cook the shrimp a bit first and double the sauce. I also left out the brown sugar. My entire family loved it; one person even said the best thing about his day was this dinner. It will reappear often in the dinner rotation! Thank you.
Tnx for the tip
This was great, but I will double or triple the sauce but I like my dishes saucy 🙂 taste was awesome
Great recipe! I added some other veggies as well, and it was delicious. Best, Marina.
This was absolutely delicious! Thank you so much for sharing this recipe.
Such a great, quick, flavorful recipe. Had shrimp on hand and this saved dinner tonight. Flavors great.
yes! Easy, flavorful, satisfying. This recipe is a keeper – the sauce is the magic.
Thank you!
This was quick and delicious! I didn’t have enough broccoli so I added some carrots and peas, and it was great. I also doubled the sauce because I prefer more. My four year old cleaned his plate and asked for seconds!
One addition: if you plan to cook rice or noodles, start those first because this takes less time than those. But it also holds well on the stove for those of us who don’t start the rice until after the main dish is finished (:
Best stirfry sauce I’ve found yet!!! I’ve tried many and none have the same depth of flavor this one does. AND… it thickens they way you expect it to. Excellent work. Thanks.
This was good but no broccoli is going to get cooked in 3 minutes. That is just enough to turn it warm. You need at least 15 mins for broccoli. This factoid is repeated in other recipes and I don’t get that.
I steam the broccoli in the microwave while cooking the shrimp…then add the warm broccoli to shrimp and add sauce…easy peasy! Love this recipe and make it often!
Vegetables in Asian food should be on the crisp side and 15 minutes would make them too soft unless they were huge florets.
So good. The first time I made this I subbed fish sauce for the oyster sauce (totally different) but I think we preferred it! I make this with shrimp, mushrooms and bok choy! This is my go do recipe now. I am going to try it with mushrooms, peppers, and green beans tonight – with halibut on the side (and maybe some of the cooked sauce poured on top of halibut!)
So good so easy. I added pea pods and mushrooms and was delicious!
Omg… Absolutely delicious!!
This is a fabulous recipe to keep in your “all the time” recipes for the family! Easy and delicious! I added extra vegetables that I
had in the fridge that I needed to use. Added some rice and made some cabbage wontons to go with it! My husband and little girl loved it!
This dish is SLAP AMAZING!!!!.. If you don’t like this,and you like shrimp and Broccoli stir fry, uhhh those taste buds are #NOT working at ALL…I HIGHLY RECOMMEND THIS DISH!!!
Yay! I finally made it! Usually it’s dry or not savory. My husband said the best I ever made. It’s a keeper.
Damn delicious and super easy.
When trying a recipe for the first time I try to stick to the authors recipe. In this instance i followed it for the ingredients except I used red onion as I didn’t have any green onions on hand. I changed the cooking technique though. I pan fried the shrimp until almost cooked through then put those to one side while I cooked some sliced red onion and the broccoli. Once that was almost done I added the sauce and the shrimp and cooked for another minute or so.
Yum!
Thank you from Melbourne Australia.
In my families opinion (which consist of a husband who does not typically like these type of dishes) this recipe is TOP SHELF!
Thank u for taking the time to post it!
Yes…there r a lot of ingredients 2 purchase up front for the sauce but trust me….if u like this type of food….you’ll make this dish over and over again so it will b worth the investment!
I was craving some shrimp with broccoli and as soon as I saw DamnDelicious had a recipe, I knew I was trying it (her lettuce wraps are ).
I try to follow directions to the “t” if I’m going to leave a review so here’s my takeaway: the sauce recipe is Phenomenal and I’ll definitely use it for stir frys in the future! This is a basic and simple recipe I was able to have done in the promised 20 minutes. I opted not to use sriracha and the ginger still gave it a perfect zing. I usually use an oil with a higher smoking point for stir frys but used EVOO and it was great. I also wanted to season the shrimp before I added them but I held off.
I used 21/25 shrimp and got packaged pre-washed and cut broccoli and cut the florets down to ensure they’d be cooked.
I added both broccoli and shrimp at the same time so my shrimp wouldn’t get rubbery and I like my broccoli more cooked. It was absolutely perfect! Definitely will recommend and save for the future
Wow, so delish! I used frozen broccoli because that is what I had on hand. I also used ground ginger since I did not have fresh (I used just shy of 1/2 tbsp). I did not have green onions either. Can’t wait to try it again with the proper ingredients.
I have made this TWICE, used the sauce recipe (with my own spin)two more times. I made this for my SUPER picky client (96 years young) and he gobbled it all up! He seriously hates everything, and he’s a former chef, but you have a winner here. I would eat a rock if it was covered in this sauce!
Easy. Delicious. What more can I say
Delicious! Will use this sauce for other stir fry dishes!
This is my all time favorite!!! I’ve made this dish many times for my family. THEY LOVE IT! But this time I added chicken. I accidentally brought very thin cut chicken breast and it works out just right!!
Delicious! I added a little more garlic and it tastes just like the dish I get at my local Chinese restaurant but I can feed my family of 3 for the cost of 1 meal at the restaurant. Thank you!
The sauce was perfect. I had been wanting to get this balance of flavors. It was all good. Thanks.
This sauce is delicious and so simple. Coats everything completely and when you get a hit of that fresh ginger it send your taste buds into overdrive. Going to try it as a chicken marinade, minus the corn starch. thanks for sharing it.
Excellent recipe we do this dish once a week love it!
OMG!!! I was hosting a large gathering for a Canada Day celebration last night and wanted to add a little something extra to my menu of steak, chicken and pasta. I totally fluked into finding this recipe on Pinterest and decided to give it a try since I already had a ton of shrimp. I had never made it before last night. And it was a HUGE hit! First time trying it and I made a double batch and there are zero left overs! Such a fabulous recipe! I did par boil the broccoli and used pre cooked shrimp which made the cooking time even faster and nothing dried out! It was delicious! Will definitely find its way into my regular meal rotation. – Thank you
I just started cooking not too long ago and tried to find recipes after recipes and most of them never really caught my tastebud’s attention. I stumbled across Damndelicious.net and when I first tried this recipe, it tasted like I bought it from a restaurant. It gave me a lot of confidence that I can finally cook! I doubled the ingredients on the sauce and I am hooked on DamnDelicious recipes! Thank you! ❤️
We love hearing that, Jennifer! We hope you find many more recipes that make you feel like the great cook you are!
We loved this sauce. I doubled the sauce and added extra broccoli, carrots and mushrooms because we are big vegetable eaters. I was concerned about the review that said the shrimp got overcooked and lacked flavor so I followed a NYT recipe that called for a quick soak in salt water and then cooking the shrimp first in hot oil and removing. I kept them warm and added back in to sauce and veg when they were slightly softened.. It was a hit! Daughter who frequents,Chicago’s Chinatown loved it.
Thanks for the recipe -its a keeper. Best news is I have enough left for tonight!
I would not recommend this recipe. Wish I had read it more closely before ruining a lb of shrimp. Maybe it would be good if you actually cooked the shrimp in the sauce from the getgo but adding it at the end means that little to no flavor actually gets in the shrimp. Also whose broccoli cooks in 5 minutes? Really bummed.
Try steaming the broccoli first, but don’t overdo it because it will turn to mush. Also try marinading the shrimp in the sauce for about 15 minutes so it absorbs some of the flavor. I didn’t do that and the flavor stuck to the shrimp. let it sit for about 10 minutes why it thickened as well.
This recipe is GREAT!!!!! My husband and I loved it.
Wrong cooking order. 2-3 minutes over medium high heat makes medium shrimp completely cooked. If you then add the broccoli to the same pan with the shrimp, the shrimp are very overcooked by the time the broccoli is tender crisp, unless it is blanched first. Better to take the shrimp out of the pan and set aside, then cook the broccoli. Return the shrimp to the pan with broccoli and sauce at the end.
Good recipe and quick too
Thanks!
Next time, I would use less oyster sauce, maybe less soy. It was quite salty. Otherwise, it was delicious. I used sugar snap peas and bean sprouts.
Damn delicious for sure! Healthy too; thank you! (I didn’t have quite enough broccoli, so chopped some bok choy and tossed it in. Yum!)
My family loved this. I used coconut sugar instead of brown sugar and it was still yummy. I already made quinoa to go with it.
Hi, I’m a bit new to cooking. Can I save the sauces in bulk to use for later, or do I need to use it immediately? Thank you!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Not only is this the easiest stir fry I have made so far, it is by far my favorite. I made it twice, exactly as the recipe states, and it is seriously delicious! I can’t wait to try the sauce with beef and broccoli as well as chicken and broccoli. This recipe is a winner!
Delicious, a little bit salty and I omitted the oyster sauce (didn’t have). I added carrots, celery and pea pods. Trying again tonight with oyster sauce. Can’t wait.
Hello.
How can you start cooking Prawns before the broccoli?
Stir fry broccoli isnatkeast 3 minutes when Prawns need about a minute??
Prawns are typically much larger than shrimp, and may require additional cooking time. Please note that cooking time in recipes are simply an approximation. Hope that helps!
Delicious and easy! I loved it. For those of you that don’t have oyster sauce, look for it in a market specializing in Asian foods, I even found a gluten-free version. It also might be in your supermarket or try asking for them to order it. It is a great sauce and it doesn’t taste anything like oysters to me. Once you get it you’ll start snazzing up your leftover rice as I did.
One of the easiest, quickest, Delicious meals ever. Got the rice going, prepped the veggies, broccoli and celery, made the sauce with a little added water and tapioca starch (because that is what I had.) Even added a little fish sauce. Will be making this again and again. Yummy meal in under thirty minutes. Thank you.
Thank you, Brenda! Glad you enjoyed it!
Does the calorie count include the brown rice? Thanks! Great recipe! Oyster sauce is the game changer.
No, it does not. 🙂
Just made it; good recipe… a little sour (I probably measured something wrong). I don’t understand why so many people commented that haven’t even tried to make the recipe yet. It’s kind of silly to offer opinions about a recipe you haven’t made.
This was delicious! And better yet, my picky son ate it! Next time I will just cut the oyster sauce by half because it was so salty I added 1/4 cup of water and more cornstarch to balance the salt. That said we will be adding this to our recipe book for future use.
Great! Thank you for sharing.
Just made this and it’s delicious. I’m having mine with no rice and it’s great. Thank you for sharing this easy and yummy recipe.
Great!
This receipt is delicious ! WORTH trying!
I’m allergic to seafood but chose this recipe because the meat didn’t need to be marinated and the sauce was separate – I was looking to ‘repurpose’ leftover pulled pork. The sauce is AMAZING without the oyster sauce! I stir fried mushrooms, onions, pea pods, carrots and broccoli; mixed in the leftover pork; poured in a doubled recipe of the sauce. Will definitely make this again – thanks so much Chungah!
That’s so great! Glad you could make this your own!
My husband went bonkers over this. I didn’t have any ginger and I used fish sauce instead of oyster sauce, but it was still awesome. I could probably make this once a week and get rave reviews. Thanks!
So great to hear!
This is great. My only disagreement is combining garlic and ginger in the sauce. Generally, I find that garlic and ginger are used to season the oil, before the other ingredients are put in.
Was so easy and fast to make came out very good my boyfriend loved it I loved it
So goood will do again, put on udon noodles with more stir fry veg topped with bean shoots, fresh coriander and fried shallots. A winner and saved thanks.
Great to hear Wendy! Thank you!
New Favorite!! Thank you!
I made this dish for dinner tonight . It was delicious thank you for sharing this recipe
Awesome Linda!
Hello,
I made this last night and it was a hit! I added mushrooms but otherwise followed the recipe. The sauce was delicious!
Thank you!
So glad to hear you enjoyed it!
Made this for dinner tonight and it’s absolutely amazing.
Only wish I made a double batch so I would have leftovers for tomorrow.
Leftovers are truly the best! Next time 🙂 Thanks for sharing!
I made this last night (except had green beans not broccoli) and it was amazing! My 19 year old came home from college and was hoping for something just like it she said! Damn Delicious for sure, thanks for a great recipe love that I had it all on hand!
I’m definitely going to make this at home! Off to buy oyster sauce!
Delicious, though a bit salty. This was the best shrimp stir fry that I have ever made. Like some of the other reviewers, I recommend either blanching the broccoli before adding it to the stir fry or stir frying the broccoli before adding the shrimp. I added some thinly sliced carrots to the recipe and used only one pound of shrimp.
This was delicious! I substituted a splash of Mirin for the brown sugar (we don’t like things too sweet) and used hot pepper flakes instead of the Srichrachi. We also used onions in the actual stir fry along with water chestnuts. It was wonderful! You could taste all the flavors of the individual ingredients as well as the flavors together. We make Kung Pao as well as many other stir fries….this was a delicious different flavor than just another stir fry!
Tried this for the first time tonight and it is simply delicious. I didn’t have the sesame oil however I used olive oil as a replacement. Can’t wait to try this dish again. This is a great addition to better eating lifestyle changes.
I just made this dish. It’s fabulous! So very tasty with just a few ingredients. Thanks for sharing.
I made this tonight and it’s DELICIOUS! I made a little more shrimp and broccoli, so I added more soy and oyster sauce. But seriously amazing!
Made this for dinner last night and absolutely LOVED how it turned out! Any more recipes you have that I’d love to try?! Definitely going to make this again!
This was really good and will definitely be making this again! We left out the oyster sauce because we didn’t have any on hand and used plantain flour in place of cornstarch. I doubled the sauce (we like sauce). Served with rice and some sliced green cabbage on top for some crunch. Easy to make and full of flavor. Thanks!
I made this dish this morning. After tasting, I made more sauce because was it was so good and l knew I would want more later in the week, lunches and dinner. Its a keeper. This makes me want to purchase the cookbook. Sharon
For those who can’t eat wheat, I found gluten free oyster sauce at a Chinese grocery store (Hong Kong Super Market, if you are in Austin, Tx). I was not able to find the gluten free version anywhere else, including Whole Foods, etc.
I’ve been playing around with different Asian dishes lately and haven’t found a sauce I really loved. But THIS. IS. IT!!!! The sauce is damn delicious and the perfect balance of flavors. I’ll definitely make this again and use the sauce on fish tacos, salads, etc!
I just made this and it is yummy – not exactly like my favorite Chinese restaurant – but Damned close! I did not use Sriracha – I just added a few red pepper flakes. It’s so good! I can’t wait for morning when I get to eat the leftovers – I love cold Chinese food!!
This recipe is really good!!! I’ve made it many times. My family loves it.
I didn’t have oyster sauce and I don’t like fishy things anyway so I left it out and this dish was still really good! Can’t wait to make this again.
This recipe is terrible..
PLease, please , please cook broccoli frst, otherwise the shrimp will cook too long and become hard as a rock. I guess the creator of the recipe should know that it takes more than 2-3 minutes to cook broccoli until teder…
Tonya, if you prefer softer broccoli, you can cook or even blanch the broccoli first.
I just put a lid on it and the broccoli and the shrimp came out very tender.
I used sodium reduced soy sauce and it still came out very salty. Had it with fried rice on the side and when it was mixed with the rice it cut the saltiness and did have a very nice flavor. The next time (and there will be a next time) I will use less soy sauce and oyster sauce, and maybe add a bit of pineapple juice or a bit more brown sugar.
I will try this recipe tonight, I will let you know how it goes.
I made it this evening and it was wonderful! I added mushrooms because I love them I will definitely add this to my weeknight meal choices… thank you brother
Added a little chili paste and it really put this over the top. Delicious as is and deluxe with chili paste, carrots, mushrooms and onions. Also try asparagus in place of the broccoli now and then for variety. Great base recipe. Thanks for sharing.
Very disappointed in this recipe. It was way to sweet, had too much ginger, and needed a little more heat, maybe crushed red pepper instead of Sriracha.
Is 107% daily cholesterol right?!
It doesn’t sound right.
I found this in a thread of “healthy recipes”
The sauce is perfection. I made this for a sick friend and her husbsnd but substituted frozen vegetables in a stir fry blend and snap peas and carrots, frozen as well . I then combined the shrimp and veggies and sauce at the last minute. I also made noodles instead of rice. I dropped off two bento type boxes for them so they could warm the dish up when they were ready to eat. I’ll use the sauce recipe again….
I made this for dinner last night and it was delicious! Prep to plate, this meal took 15 minutes to make. We subbed in powdered garlic and ginger at the rate of 1 tsp. apiece. Make sure you use reduced sodium soy sauce or it’ll be way too salty.
This one will be a part of regular rotation during shrimp season.
When ever we had a taste for any Asian dishes I come to your page and I love how easy this is. I am making this tonight.
So far it came out so good, I also used the egg rolls that you posted and the wonton’s as well. I was wishing that you had a dish for Egg foo young.
This recipe was so good! Do you have suggestions on how to sub the shrimp for chicken? Also, do you have any suggestions on how to make this ahead and freeze without it being mushy and watered down when defrosted? Or should that even be a concern? I’d like to try meal prepping for the week with this recipe! 😀
Thanks in advance!
Chicken may require additional cooking time.
As for freezing, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I first posted this comment on a reply to a reply. I would rather it be a reply to the post.
This recipe shows the Shrimp with Tails on. I see this very commonly.
Are there a large number of people that eat the shrimp with the tails on?
I have asked people if they eat the tails and most do not.
So why leave the tails on? Is it just for the look? Is it to prove that you are using shrimp?
Is there some taste difference even if you remove the tails?
Jim
I prefer to leave the tails on for photographic purposes.
Hello! I am anxious to make this recipe tonight for dinner! I accidentally bought frozen cooked shrimp. Can I still use this for this recipe? Or do the shrimp have to be uncooked?
I recommend using uncooked shrimp to avoid overcooking the shrimp, resulting in a rubbery texture.
Super easy recipe! I doubled the sauce and substituted fish sauce for the oyster. I also used ground ginger and doubled the corn starch so the sauce was nice and thick. It was very salty so I think next time I’ll add some vegetable broth and water to tone it down. It was great and the whole family loved it-the kids even ate their broccoli!
I made this for dinner tonight and it was delicious! Omitted the sriracha sauce because of little kids. I will add another teaspoon of cornstarch next time because it was a little runny for my taste. I cooked the broccoli in the microwave for 2 mins and 30 seconds so the shrimp won’t get overcooked. This recipe will be included on our favorites! Thank you for sharing!
Just made this with frozen mixed stir fry vegetables and this dish tastes amazing. Thank you. My wife and I will be making this delicious stir fry often.
Looks great…can’t wait to make it!!!
This recipe was quick, easy and delicious !!! The kids loved it! I substituted oyster sauce with hoisin sauce and it was great!! Definitely a keeper.
About how much is one serving?
About 1-2 cups.
Shrimp should be cooked very quickly, 3 minutes over the heat, as they will continue to cook in the vegetable mixture. I like my shrimp juicy and succulent, and quick cooking is the way to do it. I have made this recipe 2 times for large gatherings. First in the wok is onion, pepper, and fennel, cook for 3 minutes, add the broccoli, cook for 4 minutes, add the sauce, stirring, stirring, then add the shrimp, cooking for another 3 minutes. Done.
Perfecto every time. I love the recipe and family and friends rave about it.
I just made this for the family and got an enthusiastic thumbs up from all. Will be making this again!
I made this a few days ago and could not stop eating it – so delicious! Had some snap peas lying around, so cut the broccoli amount in half and subbed in the peas. I can’t believe this was my first try at stir fry.. definitely won’t be my last! Thanks for this truly quick and easy dinner option!
I made this last night and it was superb! Just a bit too salty for my liking. Any suggestions for making it less salty? I am already using a low sodium soy sauce, the lowest sodium non MSG oyster sauce I could find and no salt when making rice. Any suggestions would be helpful!
You can reduce the amount of soy sauce as needed to suit your preferences.
This was very delicious… And easy. Definitely a new weeknight go-to.
Absolutely delicious. I would not change a thing. Left it on the table and…
Walked in the door and both boys said ” that was really good! “
One of my new favorite meals! The sauce is so good, just like take out. Definitely agree that oyster sauce has no substitutions. Please more stir fry recipes! Thank you!
I’ve made this twice now and it’s a hit in terms of flavor and time! (it’s also easy to adjust the serving sizes and tailor the spices veggies, etc to your preference) Delicious, and the sauce is PERFECT! I may try it with beef, as well. For those wanting to change the oyster sauce, don’t :). It’s a critical flavor in this dish, and you’ll easily use the bottle up making this a few times! Thanks for a great, easy, healthful recipe!
I found your blog when I googled Shrimp & Broccoli stir fry, I am so happy I did. I made this tonight for dinner and it was delicious and very easy. My husband and I enjoyed it very much, cannot wait to try many of your other recipes! Thanks so much looking forward to receiving your e-mails.
Just made this tonight, and it was delicious! I’d definitely use the same sauce with other veggies too. Thanks for the great recipe!
I love your recipes & I like to print them out. I wish your prints would come out to 1 page or less though. Thanks for posting & thanks for listening!!
Have you tried using the PRINT button located by the recipe?
Would this sauce freeze and reheat well?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
This came out sooooo good and was so easy! 5 stars! Thanks for the recipe 🙂
I made this for dinner last week and it turned out great. It was also very quick and easy! I featured the recipe on my blog where I write about trying out ideas I find on Pinterest. Check it out! https://iampinderella.wordpress.com/2015/12/01/shrimp-and-broccoli/
Made this tonight. Added one small onion, thinly sliced, with the broccoli, substituted 2 TBS toasted pine nuts for the sesame seeds. Delicious! A wonderful basic recipe. Sauces are so important in Asian recipes, so the effort in finding the oyster sauce is worth it. Definitely add the Sriracha, my daughters voted to double it.
I made this for dinner and it was delicious!! I will definitely be making it again!! Highly recommend it
Delicious! And so quick and easy.
It seems that your recipe, and even your photographs, have been used as inspiration by another recipe blogger: http://bakerbynature.com/20-minute-skinny-sriracha-shrimp-and-broccoli.
The link you sent is from May 2015. This one is January of 2015. So maybe she inspired them?
Can I use freezen broccoli, are will it be too wet for this recipes?
I recommend using fresh broccoli.
This looks delicious, Chungah, thanks so much for sharing. I have a feeling it will quickly become a favourite!
Great recipe! My kids and husband loved it. Will definitely cook it again. I did change one thing. I didn’t have any sriracha, so I used some chipoltle instead. Gave it a little heat with a touch of smokey flavor!!
I loved it the sauce and the broccoli but the shrimp got overcooked. Next time I will cook the shrimp second or both at the same time because I didn’t like rubbish shrimp 🙂
Can I use rice vinegar instead of rice wine vinegar? Is that the same thing? Thanks!
Thanh, here is a great forum worth checking out about rice vinegar vs. rice wine vinegar. Hope that helps!
Sorry, I meant oyster sauce, but I have actually have enough on hand. Recipe sounds delicious. I’m making this for dinner tonight.
In this recipe, what’s a good substitute for sake?
Just made this for dinner. It came out better than i expected since i had to make a few adjustments. I had to work with what i had. I didn’t have fresh ginger so i used 1/8 teaspoon of powdered ginger, i didn’t have oyster sauce so i used about a tablespoon of Worcestershire sauce. Lastly i used crushed red pepper flakes instead of sriracha. Overall it still came out great. Next time i’ll try to be better prepared and make it as the recipe calls for.
Made this recipe last night exactly as written. It was so good! My husband who doesn’t normally like shrimp had thirds and my kids were fighting over who got to spoon the leftover rice into the stir fry sauce left in the pan and eat it. Thank you!
Two words: Damn Delicious!!! Just made this. WOW!
This was so easy to make and extremely delicious!! I added chicken with the shrimp and tripled the ingredients for the sauce.
Thank you so much for sharing this recipe. I can’t tell you how many stir fry recipes I have tried over the years. They were all good but not great. This, however, was not only great, it was perfect! I don’t like a lot of heat so I will cut back on the sriracha sauce next time but otherwise I will cook exactly as you wrote it.
Hi:
I often order shrimp and broccoli stir fry and it always comes with a delicious “brown color sauce” that is so delicious and glazes the whole dish. Does this recipe give me that result?
Thank you!
Patricia, unfortunately, I cannot answer this with certainty as I have never tried this dish from the place you are referring to.
Can anyone tell me where all that cholesterol comes from???!!!
All my oil seasame, olive, and oyster and soy sauce including sriracha bottles all say 0 cholesterol.
Those sauces probably have close to no cholesterol in them. However, condiment nutrition information is not always accurate since the labels round up or down to the nearest gram. A serving size for a condiment is small and therefore sometimes some nutrients get rounded down to 0 even though they do contain a small amount of this nutrient.
Shrimp are loaded with cholesterol.
Hi Marcella,
I am the Dietitian who provides the nutrition information for the Damn Delicious recipes. Shrimp is a food that naturally contains a high amount of cholesterol.
Thanks,
Jessica
thanks for the info! So unfortunately not very heart healthy. Is chicken a better substitute?
Dietary cholesterol is only a small factor when considering foods for a heart healthy diet. The bigger players are trans fats and saturated fats. This dish is low in both of those and can be enjoyed in moderation as part of a balanced diet by people who have high blood cholesterol.
the Shrimp
Today will be the 3rd time I make this for lunch, I absolutely love it. However, I find it super salty 🙁 i will try to reduce the sauce with water and not add any salt to rice when its cooking. And other advice?
Yes, I do not recommend adding salt when cooking rice as it should remain a non-salted side dish since this dish is heavy in soy sauce.
Thank you. I realized that i put too much soy and oyster sauce the last time. This time, it wasn’t too salty, it was just perfect 🙂
Thank you for this recipe! I added almonds and the church added great texture ☺
I love your recipes! They have proven to be dependably delicious, as well. I always try the dish exactly as you post first, and have never had a failure. I had made this Broccoli and Shrimp dish several times before I decided to add carrots and snow peas and double the sauce. Actually, I think I doubled the sauce after the first time, it’s that good! It’s only 5:50 am, but your beautiful pictures are making me hungry!
Just tried this for dinner and it was so delicious! My normally very picky fiancé gobbled it up in less than a minute. He didn’t even mind that I didn’t serve it with rice, it was just that tasty. Thank you for sharing this!
I made this tonight and it was wonderful. I served mine with some sticky rice and the sauce was so good on top of the rice. Thank you once again!
I made this last night and it was really easy and delicious. Thanks for the great recipes!
I’m not a fan of brown sugar. Is there something else I can replace that with?
You can try replacing it with honey or granulated sugar.
Can I use frozen broccoli florets? Fresh broccoli isn’t available.
Frozen broccoli should be fine although I cannot speak for how much this will change the overall taste/texture of the dish.
This was “Damn Delicious!” Simple and loaded with flavor. Thank you for sharing. I’ll be checking out more of your recipes this weekend! Loved it!
So I have made this sauce (adding 1/4 cup of veg broth) three times in one week! Twice with shrimp and broccoli, once with all veggies. It is SO awesome- tastes just like a dish I would always order at the Chinese place where I used to live, only not as greasy. Thank you!!
Is there a replacement for sesame oil as I don’t have any?
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Is there a sauce that you would recommend that is ready to use instead of making it at home?
Yes, there are many stir-fry sauces available, but nothing really beats making it from scratch!
OMG! Made this tonight, was AWESOME!!!!
This looks fantastic. I’m even glad you shared the calorie information on this one!
Note to those who want to substitute for fish/oyster sauce: try worcestershire sauce. Not exact, but you may already have that in your pantry.
Eww sorry misha but i respectfully disagree. Worcestershire sauce has a VERY distinct flavor that would NOT marry well….it would totally overwhelm the other flavors. Order the stuff off the internet if you dont have it locally.
Where does one find oyster sauce ?
Oyster sauce should be readily available at your local grocery store in the Asian foods section (next to the soy sauce, Sriracha, etc.).
Thank you for the recipe. I made it this evening and it was wonderful! I added mushrooms because I love them 🙂 I will definitely add this to my weeknight meal choices.
This might be a dumb question but how big is a serving of this? I’m trying to figure out how much of this is the 287 caloriess
I can’t recall how many cups each serving is but this recipe should be sufficient to serve 4 standard servings.
Gotcha. I love your recipes but it would definitely help out if the serving size was posted! Thanks for the great recipe!
I love it when simple and delicious can happen together, can’t wait to try this!
I definitely will be making this dish tonight. Love how easy yet delicious Asian stir fry’s are – this looks incredible!
You had me at 20 minutes! Anytime I hear the words shrimp and stir-fry in the same sentence I get excited. MUST TRY THIS! So simple and looks so tasty. Love it 🙂
We made this for dinner tonight … it was quite good – but the sauce never thickened up and formed a glaze as expected. The dish had good flavor – but it was quite runny. Should I have added maybe more cornstarch to the pan once I realized it was not going to thicken up????
Yes! Please feel free to add more cornstarch (mixed with water) as needed until the desired consistency is reached.
This sounds delish! What would be a good sustitute for the oyster sauce? I don’t really care for it. Also, do I need to refrigerate the sesame oil? I love all the dishes you are making. Even my two picky eaters have liked these recipes.
You can certainly try substituting something else for the oyster sauce but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Delicious! I started with the broccoli and it took about 10 minutes vs. 2 or 3 minutes in the recipe, to get it as tender as I like. I used ground ginger, 1 teaspoon. This turned out great! It will be added to our menu favorites. Thanks so much!
Looks sooo yummy! Can’t wait to try.
I have everything except for oyster sauce(is there anything i can use besides oyster sauce, if no ill tell my mom to buy some)… instead of shrimp can i use like beef or… something. (Dont like or have shrimp)
~Thank you.
Oh n’ I LOVEEEEEEEEEE UR RECIPIES THEY ALWAYS LOOK GOOD AND TASTE GOOD. Out of all websites i always come to this one its my FAVORITE 😀 I always make it when my older sisters are at work and my mom tells me to make something
You can certainly try substituting something else for the soy sauce but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible. And yes, feel free to use any kind of protein, but be sure to adjust cooking time as needed.
Was there any reason for choosing brown rice as the accompaniment? I realize it is a healthier choice, however, basmati or jasmine rices, cooked in broth would also blend well with the shrimp and broccoli.
I personally prefer brown rice because it is healthier but please feel free to use any kind of accompaniment.
I used tofu noodles with this instead of rice.
Delicious and doesn’t add calories, carbs, etc
Also chopped cillantro is a must!
So are you so culinary insufficient that you can’t change a recipt duh huh.
And you are so ignorant and rude. Spell check? Why hurt another’s feelings for sport?
Will it make a big difference if you leave out the oyster sauce? Can you sub something else for it?
Yes, I actually do not recommend omitting the oyster sauce. If you do, the mixture will just be too heavy on the soy sauce.
I just made this and YUM g
I didn’t have oyster sauce, so I added an extra tbsp of soy and used a tbsp of ketchup — for the thickness and sweetness you get from oyster sauce. I thought it worked really well, and I actually hate ketchup, so others might try it in a pinch!
Hi…can I use Kale in place of broccoli? Husband doen’t like broccoli. O for that matter any other veggie?
Thank you
Yes, please feel free to add in your desired veggies.
That. sauce!
Crustaceans and broccoli is a combination I don’t think I have ever had before, but it looks delicious 😀 x
Looks so delicious! Love that this recipe is simple and quick!
I have never had luck grating ginger! How much would you suggest of the ground ginger?
Ground ginger is actually more potent and concentrated than fresh ginger so you will need less, typically three times the amount of fresh as ground.
A super easy way to grate ginger is to freeze it. I keep mine in the freezer then use a potato peeler to get rid of the skin when I go to grate it. Just peel to the point you will stop grating. It’s a breeze to grate this way.
I’m right there with you about that ginger. You can actually buy fresh ginger paste in the veggie section of your grocery store. I use Gourmet Garden, but if you find a brand without fructose, please share. FYI-I also like to buy my minced garlic in a squeezable tube. It lasts longer. There are plenty of organic brands out there that are very comparable in price to regular brands.
Thanks! I never knew what the pastes were for….you just saved me so much time and frustration!!
On Amazon I found Ginger Juice from ginger
people.com…this stuff is GREAT! It has only ginger and citrus and is recommended for cooking. Warning! It does have quite a kick.
Looks delicious!!! Such a simple recipe!
Looks good! I’ll try it next week. I’m still working on leftovers of your beans and rice.
Hello, gorgeous!
I love the simplicity of the dish, and the sauce sounds killer!
Even though I used low sodium soy sauce, it still turned out very salty tasting. I would use half the amount of soy sauce next time. Otherwise, an easy & delicious recipe!