This shrimp and broccoli stir-fry pairs tender shrimp and crisp-tender broccoli with a glossy garlic-soy sauce, all cooked in one skillet. It is a flexible weeknight-style dish rather than a claim to one regional tradition; serve it over rice or noodles, or enjoy it on its own.
Ingredients
- 1½ lb large raw shrimp, peeled and deveined (680 g; about 21–25 shrimp per pound)
- 1¼ lb broccoli florets (567 g), cut into bite-size pieces; peel and thinly slice the tender stem if desired
- 1½ tbsp neutral high-heat oil, such as canola or avocado oil (22 ml), divided
- ¼ tsp fine salt (1.5 g)
- ⅓ cup low-sodium soy sauce (80 ml)
- ½ cup water (120 ml)
- 1 tbsp honey (21 g)
- 1 tbsp unseasoned rice vinegar (15 ml)
- 1 tbsp cornstarch (8 g)
- 1 tsp toasted sesame oil (5 ml)
- 3 garlic cloves, finely minced (about 9 g)
- 1 tbsp finely grated fresh ginger (about 6 g)
- ¼ tsp crushed red pepper flakes (about 0.5 g), optional
- 2 scallions, thinly sliced (about 20 g), for serving
- 1 tsp toasted sesame seeds (about 3 g), for serving, optional
Instructions
- Prepare the shrimp and vegetables. If using frozen shrimp, thaw it in the refrigerator overnight or in a sealed bag submerged in cold water, changing the water as needed; do not thaw it on the counter. Pat the shrimp dry with paper towels and season with the salt. Cut the broccoli into similarly sized florets so they cook at roughly the same rate. Mince the garlic, grate the ginger, and slice the scallions. Keep the shrimp refrigerated while you prepare the sauce.
- Mix the sauce. In a small bowl, whisk together the soy sauce, water, honey, rice vinegar, cornstarch, and sesame oil until no dry cornstarch remains. Stir again just before adding it to the pan, since cornstarch settles. Have the garlic, ginger, and optional pepper flakes ready beside the stove; the next steps move quickly.
- Sear the shrimp. Heat a large skillet or wok over medium-high heat for about 1 minute, then add 1 tablespoon (15 ml) of the neutral oil. Add the shrimp in a single layer, working in batches if the pan is crowded. Cook for about 1 minute on the first side and 1 minute on the second, just until the shrimp turn opaque around the edges. Transfer them to a clean plate; they will finish cooking when returned to the sauce. Avoid leaving them in the hot pan while the broccoli cooks, which can make them tough.
- Cook the broccoli. Add the remaining ½ tablespoon (7 ml) oil to the same pan. Add the broccoli and stir-fry for 3 minutes, turning the pieces so they get coated in oil and pick up a little color. Pour in 2 tablespoons (30 ml) of water, cover the pan, and steam for 3 minutes. Check a thicker piece with a fork: it should be bright green and nearly tender, with a slight bite. If it is still very firm, cover for another minute; if the pan looks dry, add another tablespoon of water.
- Add the aromatics and sauce. Uncover the pan and push the broccoli toward the edges. Add the garlic, ginger, and optional red pepper flakes to the center; stir for about 30 seconds, just until fragrant. Do not let the garlic brown, as it can taste bitter. Whisk the sauce once more, pour it into the pan, and stir with the broccoli. Let it bubble gently for 1 to 2 minutes, until glossy and thick enough to cling to the vegetables.
- Finish the shrimp safely. Return the shrimp and any juices on the plate to the skillet. Toss gently for about 1 minute, until hot throughout and coated in sauce. Check the thickest shrimp with a food thermometer: the USDA FSIS safe minimum internal temperature for seafood is 145°F (63°C). Shrimp should also look opaque and firm, not translucent; take care not to keep cooking them beyond that point. Scatter over the scallions and sesame seeds, if using, and serve promptly.
Tips
- Use dry shrimp and avoid crowding. Excess surface water makes shrimp steam rather than sear, and a crowded pan cools quickly. Pat them thoroughly dry and cook in two batches if they do not fit in one layer. Let the pan heat back up briefly between batches.
- Choose broccoli pieces of similar size. Small florets cook quickly while large pieces can stay hard in the center. Cut the florets to about 1½ inches (4 cm) across, and slice thick stems thinly. If you prefer softer broccoli, add an extra minute of covered steaming before pouring in the sauce.
- Adjust the sauce before it goes in the pan. Low-sodium soy sauce helps keep the dish from becoming too salty as the sauce reduces. If using regular soy sauce, dilute it with an extra 2 tablespoons (30 ml) of water. For a sweeter finish, add up to 1 more teaspoon (7 g) honey; for a sharper one, add a little more rice vinegar.
- Keep the sauce moving. Cornstarch settles while it waits, so whisk the bowl immediately before pouring. Once it is in the pan, stir as it heats to avoid lumps or a thick layer sticking to the bottom. If the finished sauce becomes too thick, loosen it with water a tablespoon at a time.
Serving Suggestions
Serve the stir-fry hot over steamed jasmine or brown rice, which catches the savory sauce. Cook the rice separately according to its package directions; it is not included in the recipe timing. For noodles, toss the finished shrimp and broccoli with cooked rice noodles or thin wheat noodles, adding a splash of water if the sauce needs loosening. A plain side of rice also makes it easy for each person to choose how much sauce to take.
For a fuller table, add cucumber salad, steamed edamame, or a simple bowl of sliced fruit. Keep additional soy sauce, chili crisp, or red pepper flakes on the side so diners can adjust salt and heat for themselves. If serving a group, transfer the stir-fry to a warmed platter and spoon any sauce left in the pan over the top; the broccoli and shrimp are best while the sauce is hot and glossy.
Variations
For a gluten-free version, replace the soy sauce with an equal amount of tamari labeled gluten-free, and check that the cornstarch and other packaged ingredients meet your needs. Tamari often tastes a little richer, so taste the sauce before adding extra salt. Coconut aminos can also stand in for soy sauce, but they are sweeter and less salty; reduce the honey or omit it, then adjust the finished sauce to taste.
To make the dish spicier, increase the red pepper flakes or add a spoonful of chili crisp at the table. For a gentler, less sweet sauce, leave out the honey and add a little extra water if needed. You can replace up to half of the broccoli with sliced bell pepper, snap peas, or mushrooms; add vegetables according to how long they need to cook, putting firm pieces in first and quick-cooking pieces near the end. If using smaller shrimp, reduce the initial searing time and check them early so they do not overcook.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. For the best texture, store rice separately from the shrimp and broccoli. The broccoli will soften after sitting in the sauce, but the dish remains suitable for reheating within that storage window.
Reheat a portion in a skillet over medium heat with 1 or 2 tablespoons of water, stirring gently until steaming hot. Check with a food thermometer and reheat leftovers to 165°F (74°C). A microwave also works: cover loosely, heat in short intervals, and stir between intervals so the center heats evenly. Shrimp can become rubbery if reheated for too long, so use modest heat and stop once the food reaches the safe temperature. Freezing is possible for up to about 2 months for quality, though broccoli tends to lose its firm texture after thawing; thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Thaw it fully before cooking, then drain and pat it dry so it sears rather than releases water into the pan. For a quick thaw, keep shrimp in a sealed bag and submerge it in cold water, replacing the water as it warms. Do not use warm water or leave raw shrimp at room temperature to thaw.
Can I use cooked shrimp instead of raw?
You can, but add it only at the final stage, after the broccoli is tender and the sauce has thickened. Toss the cooked shrimp in the sauce just long enough to heat it through; prolonged cooking can make it chewy. Check that it reaches 165°F (74°C) when reheating previously cooked leftovers.
How do I keep the broccoli from getting soggy?
Cut it into even pieces, stir-fry it before steaming, and use only a small amount of water under the lid. Start checking after 3 minutes of steaming. The broccoli should be nearly tender before the sauce goes in, because it will continue to cook briefly as the shrimp warms.
What can I use instead of rice vinegar?
Unseasoned white wine vinegar is a good substitute in the same amount. Apple cider vinegar also works, though its flavor is more noticeable; start with 2 teaspoons (10 ml), taste the sauce, and add the rest if you want more tang. Avoid seasoned rice vinegar unless you account for its added sugar and salt.
Can I make the sauce ahead?
Yes. Whisk the soy sauce, water, honey, rice vinegar, cornstarch, and sesame oil together and refrigerate in a covered container for up to 2 days. The cornstarch will settle, so whisk it thoroughly before using. Minced garlic and grated ginger are best added shortly before cooking for a fresher flavor; keep them covered in the refrigerator if prepping in advance.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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