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Forget calling for takeout, this shrimp and broccoli stir fry is on the table in 30 minutes or less, with a sweet-savory sauce so good you’ll want to make extra. It’s the kind of fast, fuss-free weeknight dinner that pleases everyone at the table, from picky toddlers to hungry adults.
Why You’ll LOVE this Stir Fry
- Quick and easy: Ready in just 25 minutes, making it perfect for busy weeknights.
- Better-than-takeout flavor: A simple homemade orange-garlic sauce that’s sweet, savory, and comes together with pantry staples.
- Protein-packed: Juicy shrimp provide a lean source of protein while broccoli adds fiber, vitamins, and color.
- Family-friendly: Serve over rice or noodles and let everyone customize with their favorite vegetables.
- Great for little ones: Simply chop the shrimp and broccoli into age-appropriate pieces for babies and toddlers.
- Easy to customize: Swap the shrimp for chicken, beef, tofu, or salmon, and use whatever vegetables you have on hand.
- Meal prep friendly: The sauce can be mixed up to 3 days in advance for an even faster dinner. Leftovers keep well in the refrigerator for up to 3 days.
A splash of orange juice gives this sauce its bright, fresh edge. Prefer a more classic savory flavor instead? Try this stir fry sauce recipe.
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Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Shrimp – Medium shrimp cook fast and evenly, pat them dry first or they’ll steam instead of sear. Cooking shrimp for a baby? Check out this guide on how to cook shrimp for babies for safe sizing and prep.
- Broccoli – Cut florets to a similar size so they cook at the same rate.
- Low-sodium soy sauce – Gives you control over saltiness, you can always add more, but you can’t take it out.
- Orange juice – A fresh, slightly tangy sweetness that’s lighter than straight sugar-based stir fry sauces.
- Honey or maple syrup – Balances the salt and acid so the sauce doesn’t taste one-note.
- Fresh garlic and ginger – Non-negotiable for real stir fry flavor, the jarred stuff is a fine backup, not a first choice.
- Oyster sauce (optional) – Adds deep, savory backbone without tasting fishy. Skip it for shellfish allergies or a lighter sauce.
Substitutions
Don’t have everything on hand? Here’s how to make it work with what’s in your kitchen.
- No oyster sauce – Use an extra tablespoon of soy sauce plus a pinch of brown sugar.
- No rice vinegar – Swap in apple cider vinegar or fresh lime juice.
- No fresh ginger – Use 1/4-1/2 teaspoon ground ginger, depending on your preference
- No chicken broth – Plain water works fine, just expect a slightly less savory sauce.
- No orange juice – Pineapple juice gives a similar sweet-tangy effect.
- Gluten-free – Use tamari or coconut aminos in place of soy sauce, and double check your oyster sauce label.
- Different protein – Chicken thighs, tofu, or salmon cubes all work with the same sauce and method.
- Different veggies – Snap peas, bell peppers, or carrots can stand in for or join the broccoli.
How to Make Shrimp and Broccoli Stir Fry
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Make the sauce.
In a small bowl or measuring cup, whisk together the soy sauce, oyster sauce (if using), orange juice, honey, rice vinegar, sesame oil, garlic, ginger, chicken broth, and cornstarch until smooth. Set aside.
Step 2: Cook the broccoli.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the broccoli and cook for 3–4 minutes, stirring occasionally, until bright green. Add 1/2 cup water, cover, and steam for 2–3 minutes, or until the broccoli is tender-crisp. Transfer to a plate.
Step 3: Cook the shrimp.
Pat the shrimp dry with paper towels. Heat the remaining tablespoon of oil in the same skillet over high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque.
Step 4: Bring everything together.
Return the broccoli to the skillet. Give the sauce a quick whisk and pour it into the pan. Toss continuously for 1–2 minutes, until the sauce thickens and coats the shrimp and broccoli evenly.
Expert Tips
- Have the sauce ready before you start cooking! The stir fry comes together quickly.
- Don’t overcook the shrimp. They only need a few minutes and can become rubbery if left too long.
- Frozen broccoli works well too. Just thaw slightly before cooking.
- Add bell peppers, snap peas, carrots, or mushrooms for extra vegetables.
Variations
Want to switch things up? These easy tweaks change the flavor without changing the method.
- Spicy version – Add red pepper flakes or a drizzle of chili oil at the end.
- Pineapple shrimp stir fry – Add fresh pineapple chunks in the last few minutes of cooking for sweetness.
- Extra veggie stir fry – Toss in sliced bell peppers, snap peas, or shredded carrots alongside the broccoli.
- Noodle bowl – Serve over lo mein or rice noodles instead of rice.
- Cashew shrimp stir fry – Stir in a handful of toasted cashews right before serving for crunch.
Serving Suggestions
Here’s what to serve alongside (or under) your stir fry to round out the meal.
- Rice – Steamed white or brown rice soaks up the sauce perfectly and keeps things simple. Looking for more dishes like this one? Browse these healthy Asian recipes for babies and kids.
- Noodles – Lo mein, rice noodles, or even spaghetti work in a pinch.
- Cauliflower rice – A lighter, low-carb base that still catches all that sauce.
- Extra veggies on the side – Steamed edamame or a simple cucumber salad rounds out the meal.
- For little eaters – Serve plain rice alongside finely chopped shrimp and broccoli, with sauce mixed in lightly to taste.
Shrimp and Broccoli Stir Fry FAQs
Transfer leftovers into an airtight container and store in the refrigerator for 3-4 days. While you can freeze in a freezer-safe container or resealable plastic bag for up to 3 months, I do not recommend it.
Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce, stirring for 3–4 minutes until warmed through. The microwave works too, but the shrimp can turn rubbery if overdone.
Yes. Thaw completely in the fridge or under cold running water, then pat very dry before cooking so they sear properly.
To make a perfect shrimp stir-fry, the most critical mistake to avoid is overcooking, which turns the shrimp tough and rubbery. Shrimp cook in just 1 to 2 minutes per side; remove them as soon as they turn pink and opaque.
Yes, leave out added salt and pepper on the shrimp, and chop the shrimp and broccoli into smaller, manageable pieces for younger eaters. For more guidance, see this list of best baby-led weaning first foods.
More Stir Fry Recipes
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Shrimp and Broccoli Stir Fry
Equipment
Ingredients
Stir fry sauce
- 3-4 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 tablespoons orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 teaspoons minced garlic
- 1 teaspoons grated ginger
- 1/4 cup low-sodium chicken broth (or water)
- 2 teaspoons cornstarch
For the stir fry
- 1 pound medium shrimp, peeled and deveined
- 1 large head broccoli, cut into florets
- 2 tablespoons olive oil, divided
- Cooked rice or noodles for serving
Instructions
- Make the sauce. In a jar or measuring cup, whisk together the soy sauce, oyster sauce (if using), orange juice, honey, rice vinegar, sesame oil, garlic, ginger, chicken broth, and cornstarch until smooth. Set aside.
- Cook the broccoli. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the broccoli and cook for 3–4 minutes, stirring occasionally, until bright green. Add 1/2 cup water, cover, and steam for 2–3 minutes, or until the broccoli is tender-crisp. Transfer to a plate.
- Cook the shrimp. Pat the shrimp dry with paper towels. Heat the remaining tablespoon of oil in the same skillet over high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque.
- Bring everything together. Return the broccoli to the skillet. Give the sauce a quick whisk and pour it into the pan. Toss continuously for 1–2 minutes, until the sauce thickens and coats the shrimp and broccoli evenly.
- Serve over rice or noodles and enjoy.
Notes
- Have the sauce ready before you start cooking! The stir fry comes together quickly.
- Don’t overcook the shrimp. They only need a few minutes and can become rubbery if left too long.
- Frozen broccoli works well too. Just thaw slightly before cooking.
- Transfer leftovers into an airtight container and store in the refrigerator for 3-4 days. While you can freeze in a freezer-safe container or resealable plastic bag for up to 3 months, I do not recommend it.
