Damn Delicious

Easy Shrimp and Broccoli Stir Fry

The easiest stir fry you will ever make in just 20 min – it doesn’t get easier (or quicker) than that! 287.3 calories.

Easy Shrimp and Broccoli Stir Fry - 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

The easiest stir fry you will ever make in just 20 min – it doesn’t get easier (or quicker) than that! 287.3 calories.

10 minutes10 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 24 ounces broccoli florets*
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced

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

Directions:

  1. 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.
  2. Heat olive oil in a large 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.
  3. Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.
  4. Serve immediately, garnished with sesame seeds and green onion, if desired.

Notes:

*24 ounces broccoli florets is equal to about 5 cups.

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Nutrition Facts
Serving Size
Servings Per Container 4

Amount Per Serving
Calories 287.3 Calories from Fat 65.7
% Daily Value*
Total Fat 7.3g 11%
Saturated Fat 1.3g 7%
Trans Fat 0g
Cholesterol 321.7mg 107%
Sodium 1062mg 44%
Total Carbohydrate 16.2g 5%
Dietary Fiber 0.4g 2%
Sugars 3.7g
Protein 40.8g 82%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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234 comments

  1. Rated 5 out of 5

    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.

  2. Rated 5 out of 5

    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!

  3. Rated 5 out of 5

    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.  

  4. Rated 5 out of 5

    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!

  5. Rated 4 out of 5

    Do I need rice wine vinegar, and can I substitute the sesame seed oil, with an alternative oil?

  6. Rated 5 out of 5

    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.

  7. I want to try this recipe, but I’m alergic to oysters. Can you recommend a substitution?

  8. Rated 5 out of 5

    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.

  9. Rated 5 out of 5

    This was great, but I will double or triple the sauce but I like my dishes saucy 🙂 taste was awesome 

  10. Rated 5 out of 5

    Great recipe! I added some other veggies as well, and it was delicious. Best, Marina.

  11. Rated 5 out of 5

    This was absolutely delicious!  Thank you so much for sharing this recipe.

  12. Rated 5 out of 5

    Such a great, quick, flavorful recipe.  Had shrimp on hand and this saved dinner tonight.  Flavors great.  

  13. yes! Easy, flavorful, satisfying. This recipe is a keeper – the sauce is the magic.
    Thank you!

  14. Rated 5 out of 5

    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 (:

  15. Rated 5 out of 5

    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.

  16. Rated 4 out of 5

    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.

    • Rated 5 out of 5

      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. 

  17. Rated 5 out of 5

    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!)

  18. Rated 5 out of 5

    So good so easy. I added pea pods and mushrooms and was delicious!

  19. Rated 5 out of 5

    Omg… Absolutely delicious!!

  20. Rated 5 out of 5

    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!

  21. Yay! I finally made it! Usually it’s dry or not savory. My husband said the best I ever made. It’s a keeper.

  22. Rated 5 out of 5

    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. 

  23. Rated 5 out of 5

    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!

  24. Rated 5 out of 5

    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

  25. Rated 5 out of 5

    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.

  26. Rated 5 out of 5

    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!

  27. Rated 5 out of 5

    Easy. Delicious. What more can I say

  28. Delicious! Will use this sauce for other stir fry dishes!

  29. Rated 5 out of 5

    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!!

  30. Rated 5 out of 5

    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!

  31. Rated 5 out of 5

    The sauce was perfect. I had been wanting to get this balance of flavors. It was all good. Thanks.

  32. Rated 5 out of 5

    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.

  33. Excellent recipe we do this dish once a week love it!

  34. Rated 5 out of 5

    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

  35. Rated 5 out of 5

    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! ❤️

  36. Rated 5 out of 5

    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! 

  37. Rated 1 out of 5

    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.

  38. This recipe is GREAT!!!!! My husband and I loved it.

  39. Rated 1 out of 5

    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.

  40. Rated 5 out of 5

    Good recipe and quick too

  41. Rated 5 out of 5

    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.

  42. Rated 5 out of 5

    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!)

  43. Rated 5 out of 5

    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.

  44. Rated 5 out of 5

    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!

  45. Rated 5 out of 5

    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!

  46. 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.

  47. Hello.
    How can you start cooking Prawns before the broccoli?
    Stir fry broccoli isnatkeast 3 minutes when Prawns need about a minute??

  48. 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.

  49. 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.

  50. Does the calorie count include the brown rice? Thanks! Great recipe! Oyster sauce is the game changer.

  51. 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.

  52. 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. 

  53. 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.

  54. This receipt is delicious ! WORTH trying!

  55. 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!

  56. 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!

  57. 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.

  58. Was so easy and fast to make came out very good my boyfriend loved it I loved it

  59. 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.

  60. New Favorite!! Thank you!

  61. I made this dish for dinner tonight . It was delicious thank you for sharing this recipe 

  62. 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!

  63. Made this for dinner tonight and it’s absolutely amazing.
    Only wish I made a double batch so I would have leftovers for tomorrow.

  64. 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!

  65. I’m definitely going to make this at home! Off to buy oyster sauce!

  66. 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. 

  67. 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!

  68. 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.  

  69. I just made this dish. It’s fabulous! So very tasty with just a few ingredients. Thanks for sharing. 

  70. 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!

  71. 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!

  72. 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!

  73. 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

  74. 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. 

  75. 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!

  76. 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!!

  77. This recipe is really good!!! I’ve made it many times. My family loves it. 

  78. 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.

  79. 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…

  80. 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.

  81. I will try this recipe tonight, I will let you know how it goes.

  82. 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

  83. 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.

  84. 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.  

  85. Is 107% daily cholesterol right?! 
    It doesn’t sound right. 
    I found this in a thread of “healthy recipes”

  86. 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….

  87. 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.

  88. 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.

  89. 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.

  90. 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

  91. 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?

  92. 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! 

  93. 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!

  94. 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. 

  95. Looks great…can’t wait to make it!!!

  96. 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.

  97. About how much is one serving?

  98. 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.

  99. I just made this for the family and got an enthusiastic thumbs up from all. Will be making this again!

  100. 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!

  101. 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!

  102. This was very delicious… And easy. Definitely a new weeknight go-to.

  103. 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! “

  104. 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!

  105. 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!

  106. 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.

  107. Just made this tonight, and it was delicious! I’d definitely use the same sauce with other veggies too. Thanks for the great recipe!

  108. 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!!

  109. 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.

  110. This came out sooooo good and was so easy! 5 stars! Thanks for the recipe 🙂

  111. 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/

  112. 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.

  113. I made this for dinner and it was delicious!! I will definitely be making it again!! Highly recommend it

  114. Delicious! And so quick and easy. 

  115. 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.

  116. Can I use freezen broccoli, are will it be too wet for this recipes?

  117. This looks delicious, Chungah, thanks so much for sharing. I have a feeling it will quickly become a favourite!

  118. 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!!

  119. 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 🙂

  120. Can I use rice vinegar instead of rice wine vinegar? Is that the same thing? Thanks!

  121. Sorry, I meant oyster sauce, but I have actually have enough on hand. Recipe sounds delicious. I’m making this for dinner tonight.

  122. In this recipe, what’s a good substitute for sake?

  123. 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.

  124. 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!

  125. Two words: Damn Delicious!!! Just made this. WOW!

  126. This was so easy to make and extremely delicious!! I added chicken with the shrimp and tripled the ingredients for the sauce.

  127. 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.

  128. 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.

  129. 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.

    • 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

  130. 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.

  131. Thank you for this recipe! I added almonds and the church added great texture ☺

  132. 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!

  133. 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!

  134. 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!

  135. I made this last night and it was really easy and delicious. Thanks for the great recipes!

  136. I’m not a fan of brown sugar. Is there something else I can replace that with?

  137. 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.

  138. 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!

  139. 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!!

  140. 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.

  141. Is there a sauce that you would recommend that is ready to use instead of making it at home?

  142. OMG! Made this tonight, was AWESOME!!!!

  143. This looks fantastic. I’m even glad you shared the calorie information on this one!

  144. 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.

  145. 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.).

  146. 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.

  147. 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

  148. I love it when simple and delicious can happen together, can’t wait to try this!

  149. I definitely will be making this dish tonight. Love how easy yet delicious Asian stir fry’s are – this looks incredible!

  150. 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 🙂

  151. 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????

  152. 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.

  153. 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!

  154. Looks sooo yummy! Can’t wait to try.

  155. 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.

  156. 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.

  157. 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 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!

  158. Hi…can I use Kale in place of broccoli? Husband doen’t like broccoli. O for that matter any other veggie?
    Thank you

  159. That. sauce!
    Crustaceans and broccoli is a combination I don’t think I have ever had before, but it looks delicious 😀 x

  160. Looks so delicious! Love that this recipe is simple and quick!

  161. 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.

  162. Looks delicious!!! Such a simple recipe!

  163. Looks good! I’ll try it next week. I’m still working on leftovers of your beans and rice.

  164. 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!