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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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.