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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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!