Shrimp and Broccoli Stir Fry features plump, seasoned shrimp, tender broccoli, and a tangy stir-fry sauce. Ready in less than 15 minutes with a handful of ingredients, it’s a better-for-you version of your favorite takeout food the whole family will love!
Quick and Easy Shrimp and Broccoli Stir Fry
Growing up, my family would frequently order takeout when no one felt like cooking. Stir fry shrimp and broccoli was always one of my favorite orders. So, I knew I had to make it at home!
A homemade take on an Asian-inspired dish, this recipe is on the table even faster than delivery, and it never disappoints. Serve it over rice, cauliflower rice, or noodles, and you have yourself a filling, nutritious dinner even the pickiest eaters will be excited to eat.
More Homemade Takeout-Inspired Recipes
- Crispy Orange Tofu
- Health Beef and Broccoli Stir Fry
- Healthy Chicken and Broccoli Stir Fry
- Healthy Orange Chicken
- Whole30 Pepper Steak Stir-Fry
- Sweet and Sticky Pork Meatballs
- Egg Roll in a Bowl
Coconut Aminos: the base of the sauce in this recipe. Coconut aminos are a soy sauce alternative that and create a slightly sweet and delicious sauce.
Sesame Oil: this is a key ingredient in the sauce and gives it a classic, subtly nutty taste. A little bit goes a long way!
Red Pepper Flakes: these add just a touch of heat to the dish. Feel free to add as little or as much as you like, or omit them completely if you aren’t a fan of spice.
Arrowroot Starch: arrowroot starch is a grain free substitute for corn starch. In this recipe, it is added to the stir fry sauce to help it thicken a bit.
Shrimp: you’ll need one pound of raw, peeled, and deveined shrimp for this recipe.
Aromatics: minced garlic and fresh ginger create a bold, tangy taste. Then, we add sliced green onions for a bit of crunch and a pungent bite of flavor.
Avocado Oil: I love using avocado oil for this recipe, but you could use coconut oil if you prefer.
Broccoli Florets: you need around 4 cups of fresh broccoli florets to make this dish. You can grab pre-chopped florets to save even more time.
How to Devein Shrimp
The vein of a shrimp runs along its back. Typically, it is dark brown or black but can sometimes be almost completely clear and a little difficult to see.
The vein is completely edible but can add a gritty texture to some recipes like this shrimp and broccoli stir fry. To save time, I try to look for deveined shrimp. However, you can easily remove the veins from shrimp using the steps below:
- Use a paring knife to make a slit down the back of the shrimp, stopping just before you reach the tail.
- Spread the sides of the shrimp, and use the tip of your knife to gently lift and pull out the vein.
Tips and Tricks
- Pat the shrimp dry – removing any excess water allows the shrimp to sear quickly and prevents them from overcooking or becoming soggy.
- Avoid overcrowding the pan – for the best results, use a skillet or wok large enough to arrange the ingredients in a single layer. If they are overlapped, they will steam instead of sear, and your stir fry shrimp and broccoli could become soggy.
- You don’t have to use arrowroot starch – feel free to use cornstarch instead.
- You can use frozen broccoli – I recommend thawing it first. Or, add a few extra minutes of cooking time to adjust for the added moisture.
How to Make Homemade Stir Fry Shrimp and Broccoli
Step One: Prepare the stir-fry sauce by whisking the coconut aminos, sesame oil, red pepper flakes, and arrowroot starch in a bowl until smooth.
Step Two: Add the shrimp, garlic, ginger, salt, and pepper to a mixing bowl, and toss to combine and coat the shrimp.
Step Three: Next, heat a large skillet over medium-high heat. Once the skillet is hot, add a tablespoon of oil followed by the shrimp. Cook the shrimp for 2 to 3 minutes or until they’re almost cooked through. Then, remove the shrimp from the pan, and set them aside.
Step Four: Keep the skillet over medium-high heat, and add the broccoli florets to the pan along with ⅓ cup of water. Cook the broccoli until it’s bright green and slightly tender but still has some crunch. This will take 4 to 5 minutes depending on the size of the broccoli. The water will evaporate as it cooks!
Step Five: Next, add the shrimp back to the skillet, and pour the stir-fry sauce on top. Give everything a good stir to combine. Cook for another 1 to 2 minutes, allowing the sauce to thicken.
Step Six: Remove the skillet from the heat, and stir in the sliced green onions. Garnish with sesame seeds, and serve warm!
Frequently Asked Questions
Can I use frozen shrimp?
Frozen shrimp can be used for this recipe. Just be sure to allow enough time for them to thaw completely before you begin cooking.
How long does this shrimp and broccoli stir fry recipe last?
Stored in an airtight container, leftovers will stay fresh in the refrigerator for up to 3 to 4 days.
What should I serve with this recipe?
I like to serve this recipe over a bed of cauliflower rice, white rice, or brown rice for a complete meal. It also tastes great with noodles if that’s what you prefer.
More Delicious Shrimp Recipes
- Cajun Shrimp and Sausage Skillet
- Shrimp Burrito Bowls
- Shrimp Taco Salad
- Grilled Shrimp and Orzo Salad
- Sheet Pan Shrimp Fajitas
- Cajun Shrimp and Sausage Pasta
I hope you give this Shrimp and Broccoli Stir Fry a try! It’s quick, easy, and the perfect weeknight dinner. f you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.Print
Shrimp and Broccoli Stir Fry
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Inspired
- Diet: Gluten Free
For the Sauce
- 1/4 cup coconut aminos
- 1 1/2 teaspoons sesame oil
- 1 teaspoon red pepper flakes
- 1/2 tablespoon arrowroot starch
For the Stir-Fry
- 1 pound shrimp, peeled, deveined, and patted dry
- 4 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon avocado oil
- 4 cups broccoli florets
- 1/3 cup water
- 1/4 cup sliced green onion
- Sesame seeds, for garnish
- Make the Sauce: Add the coconut aminos, sesame oil, red pepper flakes, and arrowroot starch to a small bowl and whisk until well combined.
- Add the shrimp, garlic, ginger, salt, and pepper, to a mixing bowl and toss until well combined.
- Heat a large skillet over medium-high heat. Once hot, add a tablespoon of avocado oil and then add in the shrimp. Cook the shrimp 2-3 minutes until almost cooked through. Remove from the pan and then set aside.
- Keep the skillet set to medium-high heat. Add the broccoli florets to the pan along with 1/3 cup of water. Cook the broccoli until it is bright green and slightly tender but still has crunch; around 4-5 minutes depending on the size of the broccoli florets. The water will evaporate while the broccoli cooks.
- Next, add the shrimp back to the skillet and then add the stir fry sauce. Give everything a stir to combine and cook for 1-2 more minutes. The sauce should thicken a bit as it cooks.
- Remove the skillet from the heat and stir in the sliced green onions. Garnish with sesame seeds and then serve the stir-fry immediately over rice. Eat and enjoy!
shrimp and broccoli stir fry, stir fry shrimp and broccoli
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA