Name: Shrimp & Broccoli Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired
Ingredients: 1/4 cup soy sauce; 2 tablespoons rice wine vinegar; 1 tablespoon dark brown sugar; 1 teaspoon toasted sesame oil; 1-2 teaspoons sriracha (adjust to taste); 2 teaspoons cornstarch; 2 garlic cloves, grated; 1 tablespoon fresh ginger, grated; 1 tablespoon lime juice; 1 pound medium-sized shrimp, peeled and deveined; 1 large head broccoli, cut into florets; 3 scallions, thinly sliced (reserve some for garnish); 2 tablespoons olive oil, divided; Salt and pepper, to taste; Cooked brown rice, for serving

Why You’ll Love Shrimp & Broccoli Stir Fry Recipe

It’s fast: Prep takes about 10 minutes and cooking around 10 minutes — you’ll have dinner on the table in around 20 minutes.
It hits great textures: Slightly charred broccoli remains vibrant and tender‑crisp, while the shrimp stay juicy and well‑seared.
The sauce is simple yet flavorful: Soy sauce, rice wine vinegar, brown sugar, sesame oil, sriracha, garlic, ginger and a splash of lime juice give it a lovely balance of savory, tangy, a little sweet and with a hint of heat.
It beats take‑out: Using fresh ingredients and making the sauce from scratch gives you a meal that tastes better than many take‑out versions and you control the ingredients.
Flexible: You can swap or add veggies, adjust heat levels, use different rice or grains for serving — it’s versatile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sauce:

soy sauce
rice wine vinegar
dark brown sugar
toasted sesame oil
sriracha (or your preferred hot sauce)
cornstarch
garlic cloves, grated
fresh ginger, grated
lime juice

For the stir‑fry:

medium‑sized shrimp, peeled and deveined
large head broccoli, cut into florets
scallions (green onions), thinly sliced
olive oil (divided)
salt and pepper, to taste
cooked brown rice, for serving

Directions

Whisk together the sauce ingredients in a small bowl: soy sauce, rice wine vinegar, brown sugar, sesame oil, sriracha, cornstarch, grated garlic, grated ginger and lime juice.
Pat the shrimp dry with a paper towel, season lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet or wok over high heat. Add the broccoli florets and the majority of the scallions (reserve some for garnish). Cook for about 2‑3 minutes until the broccoli is lightly charred and bright green.
Lower the heat to medium‑high, add the remaining tablespoon of olive oil and the shrimp. Cook, stirring occasionally, for about 3‑4 minutes or until the shrimp turn pink and opaque.
Pour in the sauce and toss everything together — shrimp, broccoli and scallions. Cook for about 2 more minutes until the sauce thickens slightly and coats the ingredients.
Remove from heat. Garnish with the reserved scallions and serve immediately over cooked brown rice.

Servings and timing

Serves: 4 people
Prep time: approx. 10 minutes
Cook time: approx. 10 minutes
Total time: approx. 20 minutes

Variations

Swap broccoli for asparagus, snow peas, or a mix of colorful veggies like bell peppers and snap peas.
For less heat, omit or reduce the sriracha; for more heat, add a splash of chili oil or fresh chopped chilies.
Replace brown sugar with honey or maple syrup if you prefer a different kind of sweetness.
Use tamari instead of soy sauce to make it gluten‑free.
Serve over cauliflower rice or quinoa instead of brown rice for a different grain or lower‑carb option.
Add toasted sesame seeds or chopped cashews for extra crunch.
Use large shrimp if you prefer oversized pieces — just adjust cooking time slightly.

Storage/Reheating

Let the stir‑fry cool to room temperature (within 2 hours of cooking). Transfer to an airtight container. Refrigerate and consume within 3 days.
To reheat: Warm a skillet or wok over medium heat, add a splash of water or broth to prevent sticking, then stir‑fry for 3‑5 minutes until hot. Do not overcook, or the shrimp may become rubbery and the broccoli may lose its crispness.

FAQs

What type of shrimp should I buy?

Choose medium‑sized shrimp that are peeled and deveined for convenience. If they are frozen, thaw them fully and pat them dry before cooking to avoid excess water in the pan.

Can I use frozen broccoli instead of fresh?

Yes, you can use frozen broccoli florets. Just be sure to thaw and drain them well, and reduce the cooking time slightly since they may release more water.

How do I know when the shrimp are done?

Shrimp are done when they turn pink and opaque all the way through (no translucent grey). This typically takes about 3‑4 minutes depending on size.

Can I make this recipe ahead of time?

You can prep ingredients ahead (cut broccoli, slice scallions, mix sauce) then cook when ready. However, for best texture, it’s ideal to cook and serve fresh rather than making the full dish ahead.

What if I don’t have sesame oil?

If you don’t have toasted sesame oil, you can omit it or replace with a mild oil. You’ll miss a bit of the nutty flavor but the dish will still be tasty.

Is this recipe gluten‑free?

It can be — replace soy sauce with tamari (which is gluten‑free) and ensure other ingredients (like sriracha) are gluten‑free certified if needed.

Can I increase the veggie content?

Absolutely. You can add additional vegetables like bell peppers, snap peas, carrots or baby corn. Just stir‑fry them with the broccoli in step 3.

How do I adjust for less sodium?

Use a low‑sodium soy sauce (or tamari) and less brown sugar. Also, skip adding any extra salt until after tasting.

What goes well with this dish for serving?

It pairs nicely with brown rice, white rice, cauliflower rice or quinoa. A simple side salad or steamed edamame also complements it well.

Can I freeze leftovers?

While you can freeze leftovers, the texture of broccoli may soften significantly after freezing and reheating. For best quality, keep leftovers in the fridge and consume within 3 days.

Conclusion

This Shrimp & Broccoli Stir Fry offers a quick, flavorful and flexible dinner option — perfect for weeknights when you want something fresh, satisfying and homemade without a lot of fuss. With simple ingredients, a great sauce, and ready in about 20 minutes, it’s a recipe you’ll want in your regular rotation.