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
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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.