Shrimp and Broccoli is coated in a sweet, salty, spicy, garlicky sauce and is delicious served with plain white rice. Made in one skillet with basic pantry ingredients, this Chinese shrimp and broccoli is an easy dinner on the table under 20 minutes.
We are taking a short break from all the Holiday baking to share an easy weeknight dinner recipe - Man can't live on cookies alone! A quick and easy dinner recipe is much needed when our hands are filled with all the baking, shopping and gift giving.
Stir fries, like the black pepper chicken, are always my go-to option when I'm looking for a quick, easy, packed with protein & veggies and kid friendly. This Chinese shrimp broccoli is sweet from sugar, salty from soy, spicy from red pepper flakes and garlicky from lots of fresh garlic <--- Packed with flavor like this broccoli cranberry salad recipe.
Shrimp and broccoli checks all the boxes -
- One skillet
- Basic pantry ingredients
- Kid friendly
Shrimp is always a great option for weeknight dinners, since they are always stocked in the freezer, thaws quick, cooks in minutes and a family favorite for lunch or dinner.
Sauce - Soy sauce, Sugar, sesame oil, cornstarch and red pepper flakes
Shrimp - Fresh or frozen shrimp (thawed and patted dry) with tails on or off
Broccoli - Fresh broccoli florets, cut in medium size florets for faster cooking (Check out our popular Roasted Broccoli with Cheese).
Garlic - lots of freshly chopped garlic
How to make shrimp and broccoli stir fry?
Stir soy sauce, sugar, water, sesame oil, cornstarch and red pepper flakes together in a small bowl until sugar dissolves and set aside.
Saute broccoli florets over medium heat in a dash of oil, until cooked yet still crunchy. Transfer to a bowl. Cook shrimp in the same pan, until cooked and transfer them to the same bowl.
Saute chopped garlic in some oil until it begins to get golden and then whisk in sauce. Let it come to a boil and begin to thicken and then stir in cooked shrimp and broccoli. Take off heat and serve with white rice.
Stir sauce ingredients until sugar is dissolved.
Stir sauce a couple of times before adding into the skillet to loosen up the settled cornstarch.
Do not over cook shrimp - Cook shrimp in one or two batches (depending on the size of the pan that you are using) without crowding. Over crowding will make shrimp leave moisture and make them rubbery.
Cut broccoli into small bite size pieces so they cook faster and evenly.
Cook broccoli to your liking - Some prefer crunchy broccoli while younger children might like them softer. Cook broccoli over medium, stirring occasionally, until crisp yet tender.
For softer cooked broccoli - As soon as you transfer cooked broccoli into a bowl, cover the bowl with lid. The residual heat helps in steaming the broccoli and cooking them further.
Shrimp with tails or not? Shrimp with tails does add more flavor and gives a prettier finish to the dish. I went with tails off since Costco was out of tails on raw shrimp:(
How to thaw frozen shrimp – Place shrimp in a large bowl and fill the bowl with cold or room temperature water. Let it sit for about 10 minutes until thawed (the time will depend on the quantity of shrimp). Drain shrimp and pat dry with paper towels.
Storage instructions - Leftovers can be refrigerated for up to 4 days.
Serve stir fry over white rice (making sure to spoon the sauce from the bottom).
To meal prep - Divide cooked white rice into meal prep containers and spoon shrimp and broccoli on top along with some of the sauce. Cover and refrigerate for 2 to 4 days. Reheat in the microwave before eating.
Frequently asked questions:
No! All that sugar does not make the dish sweet. It just adds a good balance of flavors and makes a delicious sauce to be enjoyed with rice.
Reducing the sugar will affect the end result of the dish. I will highly recommend not doing so!
Skip step-1 in the instructions and add cooked broccoli along with shrimp.
This quick and easy stir fry has 407 calories per serving.
More easy Asian dinner ideas:
Shrimp and Broccoli Stir Fry
- 3 tablespoons vegetable oil divided
- 4 cups broccoli florets cut to small-medium size
- 1 pound raw shrimp peeled, deveined and patted dry
- 4 garlic cloves chopped
- Make SauceAdd all sauce ingredients into a bowl and stir until sugar is dissolved completely.
- Make Shrimp and Broccoli
1. Heat 1 tablespoon oil in a large skillet over medium heat. When hot, place broccoli in a single layer and cook (stirring occasionally), until crisp and slightly tender (about 4 minutes). Transfer broccoli to a large bowl.
- (For softer cooked broccoli – As soon as you transfer cooked broccoli into the bowl, cover the bowl with a lid. The residual heat helps in steaming the broccoli and cooking them further)
- Heat 1 tablespoon oil Into the same skillet over high heat. Place shrimp in a single layer (do not over crowd the pan - cook in 2 batches if your pan is not big enough to hold them in a single layer). Cook for 2 to 3 minutes, turn over and cook for another minute or until cooked through but still tender. Transfer shrimp along with broccoli.
- Heat 1 tablespoon oil into the same skillet over medium heat. Stir in garlic and cook until begins to get golden. Add sauce (stir sauce a couple of times before adding into the skillet to loosen up the settled cornstarch), let the sauce come to a boil and begin to thicken slightly.
- Add shrimp and broccoli and stir well for a few seconds before removing from heat.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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