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Shrimp broccoli stir fry over rice in a bowl.
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Shrimp and Broccoli Stir Fry

By: Min Kwon | MJ and Hungryman
Shrimp and broccoli stir fry ready in 30 minutes, with a sweet-savory homemade sauce that beats takeout every time.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
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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.

Nutrition

Calories: 277kcal | Carbohydrates: 18g | Protein: 29g | Fat: 12g | Cholesterol: 183mg | Potassium: 863mg | Fiber: 4g | Sugar: 8g | Vitamin A: 964IU | Vitamin C: 140mg | Calcium: 153mg | Iron: 2mg
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