Spicy Shrimp & Broccoli Stir-Fry – Quick, Fresh, and Full of Flavor

You know those weeknights when you want something satisfying but don’t have time to fuss? This spicy shrimp and broccoli stir-fry is the answer. It cooks fast, tastes bright and bold, and feels like takeout—but fresher.

The sauce is garlicky, a little sweet, and packs a warm kick. Toss it over rice or noodles, and dinner’s on the table in under 25 minutes.

Spicy Shrimp & Broccoli Stir-Fry - Quick, Fresh, and Full of Flavor

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 4 cups broccoli florets (about 1 medium head), cut into bite-size pieces
• 2 tablespoons neutral oil (avocado, canola, or peanut oil)
• 4 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely grated
• 3 green onions, sliced (white and green parts separated)
• 1 red chili or 1 teaspoon red pepper flakes, optional for extra heat
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (or fish sauce for a punchier, saltier finish)
• 1–2 tablespoons chili-garlic sauce or sambal oelek (adjust to taste)
• 1 tablespoon honey or brown sugar
• 1 tablespoon rice vinegar or lime juice
• 1/3 cup water or low-sodium chicken broth
• 1 teaspoon cornstarch (for thickening)
• 1 teaspoon toasted sesame oil
• Cooked jasmine rice, brown rice, or rice noodles
• Lime wedges and sesame seeds, optional

Method

 

1. Whisk the sauce: In a small bowl, whisk soy sauce, oyster sauce, chili-garlic sauce, honey, rice vinegar, water, and cornstarch until smooth. Stir in sesame oil and set aside.
2. Prep the shrimp and broccoli: Pat shrimp dry with paper towels and season lightly with salt. Cut broccoli into even florets to ensure quick, even cooking.
3. Blanch or steam (optional but helpful): For extra crisp-tender broccoli, briefly steam or blanch florets for 1–2 minutes, then drain well. This step keeps the stir-fry fast and vibrant.
4. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
5. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and curled. Transfer to a plate. Do not overcook; they’ll finish in the sauce.
6. Stir-fry the aromatics: Add remaining 1 tablespoon oil. Add garlic, ginger, and the white parts of the green onions (plus chopped chili if using). Stir-fry 30–45 seconds until fragrant.
7. Cook the broccoli: Add broccoli and a splash of water. Stir-fry 2–3 minutes until bright green and crisp-tender. Keep it moving so it doesn’t scorch.
8. Add the sauce: Whisk the sauce again, then pour into the pan. Stir as it bubbles and thickens, about 1 minute.
9. Finish with shrimp: Return shrimp to the pan and toss to coat. Cook 30–60 seconds until shrimp are just cooked through and the sauce is glossy.
10. Serve: Remove from heat. Top with green onion tops and sesame seeds. Serve over hot rice or noodles with lime wedges.

What Makes This Recipe So Good

• Fast and simple: Shrimp cook in minutes, and broccoli stir-fries quickly. The whole dish comes together in one pan.
• Balanced flavor: You get savory soy, a touch of sweetness, heat from chili, and the freshness of ginger and lime.
• Flexible spice level: Make it mild or fiery by adjusting the chili paste or red pepper flakes.
• Light but satisfying: Plenty of protein and fiber without feeling heavy.

  Great for busy weeknights.

• Better than takeout: Clean ingredients, crisp-tender broccoli, and a glossy sauce that clings to every bite.

Ingredients

• 1 pound large shrimp, peeled and deveined (tails on or off)
• 4 cups broccoli florets (about 1 medium head), cut into bite-size pieces
• 2 tablespoons neutral oil (avocado, canola, or peanut oil)
• 4 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely grated
• 3 green onions, sliced (white and green parts separated)
• 1 red chili or 1 teaspoon red pepper flakes, optional for extra heat

For the sauce:

• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (or fish sauce for a punchier, saltier finish)
• 1–2 tablespoons chili-garlic sauce or sambal oelek (adjust to taste)
• 1 tablespoon honey or brown sugar
• 1 tablespoon rice vinegar or lime juice
• 1/3 cup water or low-sodium chicken broth
• 1 teaspoon cornstarch (for thickening)
• 1 teaspoon toasted sesame oil

To serve:

• Cooked jasmine rice, brown rice, or rice noodles
• Lime wedges and sesame seeds, optional

Instructions

1. Whisk the sauce: In a small bowl, whisk soy sauce, oyster sauce, chili-garlic sauce, honey, rice vinegar, water, and cornstarch until smooth. Stir in sesame oil and set aside.
2. Prep the shrimp and broccoli: Pat shrimp dry with paper towels and season lightly with salt. Cut broccoli into even florets to ensure quick, even cooking.
3. Blanch or steam (optional but helpful): For extra crisp-tender broccoli, briefly steam or blanch florets for 1–2 minutes, then drain well.

   This step keeps the stir-fry fast and vibrant.

4. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
5. Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and curled.

   Transfer to a plate. Do not overcook; they’ll finish in the sauce.

6. Stir-fry the aromatics: Add remaining 1 tablespoon oil. Add garlic, ginger, and the white parts of the green onions (plus chopped chili if using).

   Stir-fry 30–45 seconds until fragrant.

7. Cook the broccoli: Add broccoli and a splash of water. Stir-fry 2–3 minutes until bright green and crisp-tender. Keep it moving so it doesn’t scorch.
8. Add the sauce: Whisk the sauce again, then pour into the pan.

   Stir as it bubbles and thickens, about 1 minute.

9. Finish with shrimp: Return shrimp to the pan and toss to coat. Cook 30–60 seconds until shrimp are just cooked through and the sauce is glossy.
10. Serve: Remove from heat. Top with green onion tops and sesame seeds.

    Serve over hot rice or noodles with lime wedges.

Keeping It Fresh

• Storage: Store leftovers in an airtight container for up to 2 days. Shrimp are delicate, so don’t push it longer.
• Reheating: Warm gently in a skillet over medium heat with a splash of water to loosen the sauce. Avoid the microwave or use short bursts to prevent rubbery shrimp.
• Make-ahead: Mix the sauce and prep the vegetables up to a day ahead.

  Cook everything right before serving for the best texture.

• Freezing: Not recommended. Shrimp can toughen and broccoli can turn mushy after thawing.

Why This is Good for You

• Lean protein: Shrimp deliver high-quality protein with relatively few calories.
• Fiber and micronutrients: Broccoli provides fiber, vitamin C, vitamin K, and antioxidants that support overall health.
• Smarter sauce: Using low-sodium soy and a measured amount of sweetener keeps the flavor big without going overboard on salt and sugar.
• Healthy fats: A small amount of high-heat oil and sesame oil adds richness without heaviness.

What Not to Do

• Don’t overcook the shrimp: They turn rubbery quickly. Pull them as soon as they’re pink and curled.
• Don’t overcrowd the pan: Cook in batches if needed so the shrimp sear instead of steam.
• Don’t skip the cornstarch: It gives the sauce that classic, silky cling.

  Without it, the sauce can taste flat or watery.

• Don’t add sesame oil too early: It’s a finishing oil. Adding it during high heat can make it bitter.
• Don’t use soggy broccoli: If you blanch, drain well. Excess water will dilute the sauce.

Recipe Variations

• Extra veggies: Add snap peas, bell peppers, mushrooms, or carrots.

  Stir-fry quick-cooking veg alongside the broccoli or in place of some of it.

• No soy: Use coconut aminos and a splash of fish sauce for depth. Adjust salt to taste.
• Gluten-free: Use tamari instead of soy sauce. Check your oyster or fish sauce for gluten-free labeling.
• Sweeter heat: Swap honey for a touch of sweet chili sauce, and reduce the chili-garlic sauce slightly.
• Garlic-lime twist: Finish with extra lime zest and a squeeze of juice to brighten the whole dish.
• Sesame-crunch: Stir in toasted sesame seeds or top with crushed roasted peanuts for texture.
• Noodle version: Toss the stir-fry with cooked rice noodles or lo mein.

  Add a splash more sauce or broth to coat.

• Spice control: For mild heat, use just 1 teaspoon chili-garlic sauce. For bold heat, add up to 2 tablespoons and a pinch of red pepper flakes.

FAQ

Can I use frozen shrimp?

Yes. Thaw them in the fridge overnight or in a bowl of cold water for 15–20 minutes.

Pat very dry before cooking so they sear nicely and don’t water down the sauce.

What can I use instead of oyster sauce?

Fish sauce works, but it’s saltier and more pungent, so start with 1 to 2 teaspoons and adjust. You can also use hoisin for a sweeter profile, balancing with a little extra vinegar.

How do I keep broccoli crisp-tender?

Cut even-sized florets and cook over high heat, stirring often. A quick blanch or a splash of water in the pan creates steam that softens the stems without overcooking.

Is this recipe spicy?

It has a gentle kick as written.

If you want it milder, reduce the chili-garlic sauce. If you love heat, add more or sprinkle in red pepper flakes.

Can I make this ahead for meal prep?

You can prep the sauce and vegetables in advance, but cook the shrimp right before eating. For meal prep, slightly undercook the broccoli and reheat gently to avoid mushy veg and tough shrimp.

What’s the best pan to use?

A large wok or a wide, heavy skillet works best.

You need space for quick searing and fast evaporation so the sauce thickens without steaming everything.

How do I thicken the sauce without cornstarch?

Use arrowroot powder in the same amount. Whisk it into the cool sauce mixture before adding to the pan to avoid clumps.

Can I substitute the shrimp?

Yes. Thinly sliced chicken breast or firm tofu both work.

Adjust cooking time—chicken takes longer, tofu should be patted very dry and seared until golden.

In Conclusion

This Spicy Shrimp & Broccoli Stir-Fry brings big flavor with minimal effort. It’s saucy, bright, and easy to customize, whether you like mellow heat or a fiery finish. With a short ingredient list and quick cook time, it’s a weeknight staple you’ll make again and again.

Keep some shrimp in the freezer and broccoli in the crisper, and you’re never far from a fast, fresh dinner.