Quick Shrimp and Broccoli Stir Fry

This Quick Shrimp and Broccoli Stir Fry recipe features plump, seasoned shrimp with tender broccoli and carrots in an Asian-inspired sauce that’s to die for. 

Pair this quick dinner recipe with some steamed rice and my Crispy Chicken Egg Rolls or Cream Cheese Wontons for an epic meal.

I’m a big fan of making stir fry recipes when I’m in need of a quick dinner. I always have a bag or two of frozen shrimp on hand ready for such an occasion. 

Shrimp is an excellent choice for a quick-cooking meal because they defrost in no time and cook up even faster. 

Shrimp and Broccoli Stir Fry

I chose broccoli and carrots for the vegetable portion of this stir fry because they’re something I know my kids will always enjoy, however you can easily substitute these veggies for whatever you have on hand in your refrigerator.

Ingredients for Shrimp Stir Fry

Here’s the basic list of ingredients you’ll need in order to make this quick shrimp stir fry recipe. As always you can find the full list of ingredients located in the printable recipe card below.

• Large/Jumbo Shrimp – peeled and tails removed
• Soy Sauce
• Cornstarch – to help thicken the sauce
• Hoisin Sauce – you can swap with oyster sauce if that’s what you have
• Sriracha Sauce
• Sugar
• Rice Vinegar
• Broccoli
• Carrots
• Garlic
• Ginger

Ingredients Swaps & Tips

When certain vegetables are in season, I’ll be sure to use those for the freshest of dinners. Here are some easy swaps you can make for this stir fry recipe.

• Shrimp – swap with small diced chicken breast if desired
• Vegetables – you can swap out for chopped zucchini, squash, bell peppers, onions, green beans, etc. 
• Soy Sauce – make sure you’re using a low sodium soy sauce so the end result isn’t too salty.
• Sriracha – we’re only using a little bit of hot sauce, which adds great flavor to the final dish. Feel free to reduce, increase or omit based on your taste preference.

How To Make Shrimp Stir Fry

As with most stir fries, there is a method to making them that is crucial for optimal results. 

PRO TIP: Make sure to prepare all your ingredients prior to the start of cooking, because once you start, it will all cook very fast. 

MARINATE SHRIMP

Start by adding your defrosted shrimp to a bowl and combining them with soy sauce, cornstarch, salt and red pepper flakes. Give it all a good mix so the shrimp are coated in the sauce.

Now set the shrimp aside for later.

CREATE THE STIR FRY SAUCE

In a separate bowl combine the stir fry sauce ingredients (soy sauce, hoisin sauce, Sriracha sauce, sugar and rice vinegar) and whisk till combined.

You’ll set this sauce aside until later as well. 

COOK VEGGIES

Now that your protein and sauce are prepared, let’s get cooking the vegetables in a hot wok.

It’s important to get the pan nice and hot and add some oil. Once the oil is shimmery, it’s time to add the veggies.

Keep the broccoli and carrots moving in the hot pan so they don’t burn. You just want them to be tender-crisp in texture. This should take approximately 5 minutes, depending on the size of your vegetables and how hot your pan is.

Once the broccoli and carrots are to your liking, toss in some garlic and ginger and cook just until fragrant, about 30 seconds.

Quickly remove the veggies from the pan to a large plate or bowl and return the pan to the stove top.

COOK SHRIMP

Keep the heat high on the wok and add in the remaining avocado oil. Once it’s nice and hot add the shrimp, gently to the pan.

The cornstarch mixture around the shrimp should create a nice browned crust, giving the shrimp a slightly crispy texture on the outside, while remaining nice and plump on the inside.

PRO TIP: Shrimp cook real fast in a hot pan. It should only take a few minutes till they curl in on themselves. Try to avoid overcooking the shrimp, or they’ll become tough and chewy. 

BRING IT ALL TOGETHER

Quickly toss the cooked vegetables back into the pan with the shrimp, along with the prepared sauce and stir it all together.

The cornstarch from the shrimp should help to thicken the sauce and coat everything nicely.

Once everything is coated in the sauce, you’re ready to enjoy!

This easy stir fry is ready in less than 30 minutes, making it an awesome choice for a busy weeknight.

What To Serve With Stir Fry

Stir fry recipes are great for using up leftover vegetables and even proteins out of the fridge. You can serve them over steamed rice, cooked noodles or by themselves for a more low-carb option.

Here are a few easy side dishes that compliment a stir fry…

• Chicken Egg Rolls
• Egg Drop Soup
• Cream Cheese Wontons
• Fried Rice
• Vegetable Lo Mein

Make Ahead and Storage

I firmly believe that stir fries are best enjoyed fresh, so making this recipe ahead of time isn’t advised.

However, you can definitely prep ingredients ahead of time, making assembling the recipe a breeze. Marinate the shrimp up to 24 hours in advance of cooking. 

Store any leftovers of the stir fry in an airtight container in the fridge for up to 3 days. 

More Stir Fry Recipes

I’m a sucker for a good stir fry, so here are a few more that I think you’ll really enjoy.

• Green Bean Chicken Stir Fry
• Honey Garlic Shrimp Stir Fry
• Broccoli Chicken Stir Fry
• Chili Shrimp Stir Fry
• Honey Walnut Shrimp 

I can’t wait for you to give this easy and quick Shrimp and Broccoli Stir Fry recipe a try. I know you’re going to love it as much as we do!