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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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.