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Shrimp and broccoli in a brown sauce, sprinkled with sesame.
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4.75 from 4 votes

Shrimp and Broccoli Stir Fry

You'll find yourself turning to this shrimp and broccoli stir fry often. It's become one of our favorite meals. The brown sauce is so good!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Dish
Cuisine: Asian
Diet: Gluten Free
Servings: 4
Author: Rachel Gurk

Ingredients

Sauce (see note)

  • ¼ cup reduced sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons packed brown sugar
  • 2 tablespoons water
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1 teaspoon sriracha hot chili sauce
  • ½ teaspoon toasted sesame oil (optional)

Stir Fry

  • 1 pound raw peeled, deveined, tails removed medium shrimp, thawed if frozen (size 31/40)
  • 2 tablespoons high-heat oil, divided (canola, vegetable, avocado, grapeseed)
  • 6 cups broccoli florets
  • 1 medium yellow onion, thinly sliced
  • ½ teaspoon kosher salt, divided
  • sliced green onion and sesame seeds for garnishing
  • cooked rice, for serving (optional)

Instructions

  • Prepare rice. If you haven’t already, thaw the shrimp, if frozen. Pat dry with paper towels.
    1 pound raw peeled, deveined, tails removed medium shrimp, thawed if frozen
  • In a small bowl or measuring cup, whisk together sauce ingredients: soy sauce, rice wine vinegar, brown sugar, water, grated ginger, garlic, cornstarch, sriracha, and sesame oil. Set aside.
    ¼ cup reduced sodium soy sauce, 2 tablespoons rice wine vinegar, 2 tablespoons packed brown sugar, 2 tablespoons water, 1 tablespoon freshly grated ginger, 2 cloves garlic, minced, 1 tablespoon cornstarch, ½ teaspoon toasted sesame oil, 1 teaspoon sriracha hot chili sauce
  • Heat a large frying pan or a wok over medium-high heat; add 1 tablespoon oil. Add broccoli and onion, sprinkle with ¼ teaspoon salt, and cook for 6 to 7 minutes, stirring frequently, until broccoli is tender-crisp. Transfer to a bowl and cover with an inverted plate or a lid (covering the bowl helps the vegetables stay warm but will also continue to cook the broccoli slightly).
    2 tablespoons high-heat oil, divided, 6 cups broccoli florets, 1 medium yellow onion, thinly sliced, ½ teaspoon kosher salt, divided
  • Add remaining 1 tablespoon oil to pan and add thawed shrimp in a single layer. Sprinkle with remaining ¼ teaspoon salt.
  • Cook for 2 to 3 minutes without stirring. Stir and immediately add sauce (whisk again before adding) and vegetables.
  • Cook for an additional 1 to 2 minutes or until shrimp is cooked through and sauce has thickened.
  • Serve over rice, topped with sliced green onions and sesame seeds.

Video

Notes

  • If you like a lot of sauce, double the sauce ingredients (I usually do!)
  • Omit salt if you’re not using reduced sodium soy sauce.
  • Nutrition information does not include rice.
  • Feel free to substitute a different protein (boneless chicken, steak, pork, tofu) for the shrimp or other vegetables for the broccoli. 

Nutrition

Calories: 248kcal | Carbohydrates: 23g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1539mg | Potassium: 651mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1057IU | Vitamin C: 125mg | Calcium: 143mg | Iron: 2mg

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