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Shrimp and Broccoli Stir Fry – Sweet and sour, garlicky and delicious, this Shrimp and Broccoli Stir Fry is so easy to make and it only takes 20 minutes from start to finish!
I’m so hungry for this Shrimp and Broccoli Stir Fry, my belly thinks my throat’s been cut off.
It felt good getting that out there. I hope I didn’t hurt your ears!
Hey Hey, pals! How are YOU? Happy day, Happy Wednesday!
Lemme tell you… I swear on this pile of blog-grocery-receipts sitting next to me that life does not get busier than in the month of September. I don’t know if the Holiday Season can even amount to the month that kids go back to school, back to sports, back to life, back to reality. I’m over.it.
For that reason, dinners like Shrimp and Broccoli Stir Fry, Chicken in Foil, and One Sheet Pan Salmon have been a part of our dinner rotation, on the daily.
That’s a lie. I don’t cook dinners, daily. Every other day, maybe, but not every single day. That’s pushin’ it.
OH wait.
I do cook every day. It’s how I get to hang out with YOU! High FIVE!
Since I am pretty sure that your life looks very similar to mine – unless your kids are grown, you’ve retired, and are living at a Five Star Resort – I wanted to share my version of this ever so popular Chinese dish that is quick to make, tasty as can be, but the picky eaters won’t even think about touching it. Apparently, shrimp isn’t as popular as chicken nuggets among the 3 to 6 age group. Just an FYI.
I really want you to make this. I don’t ask for much, do I? Other than wanting you to make every single recipe I post.
I’m also looking for laughter, affirmation, and pins. Kidding! Almost… 😉
Also? I’m leaving for Denver tomorrow. That means I have to fly, which means I am terrified. Prayers, please!
ENJOY!
P.S. I want you to use fresh shrimp. Don’t look at what I used. I do things to make pretty-errr pictures, remember?
Okay, Buh Bye!
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WATCH HOW TO MAKE SHRIMP AND BROCCOLI STIR FRY
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Shrimp and Broccoli Stir Fry
Ingredients
- 1 cup long-grain white rice, (you can use minute-rice)
- 1 bag, (16-ounces) medium shrimp, peeled and deveined
- 1 tablespoon cornstarch
- salt and fresh ground pepper, , to taste (easy on the salt)
- 3 tablespoons vegetable oil, , divided
- 2 to 3 garlic cloves, , minced
- 2 cups broccoli florets
- 1/4 cup low sodium soy sauce OR Bragg's Liquid Aminos - has less sodium
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- crushed red pepper, , optional
Instructions
- Cook the rice according to the package directions.
- In the meantime, combine shrimp and cornstarch in a bowl; mix to combine and let stand 5 minutes.
- Heat a wok or a skillet over high heat.
- Add 1 tablespoon oil and add shrimp; season with salt and pepper and cook for 4 minutes.
- Transfer shrimp to a bowl.
- Add 2 tablespoons oil to pan and stir in garlic; cook for about 30 seconds, or until fragrant.
- Add broccoli and continue to cook for about a minute.
- Stir in shrimp, soy sauce, rice vinegar and honey; bring to a boil.
- Continue to cook for 1 minute or until shrimp are opaque and broccoli is tender.
- Remove from heat, stir in crushed red pepper, if using, and serve over rice.
Video
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
TOOLS USED IN RECIPE:
SIMILAR RECIPES:
I would add some carrots, mushrooms, scallions, baby corn, frozen peas, zucchini, snow peas
How can you make beef and broccoli using this recipe or do you have a recipe
for it seperately?
How do you suggest using beef for this recipe?
The shrimp I have is pre cooked — what should I change? Thanks, this look great!
Hi Christina! I would just do it the same, but maybe cook the shrimp just until they’re heated through. Make sure your shrimp is thawed and dry.
Can I use chicken instead of shrimp…my daughter does not like shrimp
Hi! Yes, absolutely. Just cut up the chicken in bite sizes, toss it with the corn starch and follow the recipe as is.
I just made this for lunch. Simple, fast and delicious! I follow your IG account and that’s how I came upon the recipe. YUM! Thank you.
Oooooh ooooh oooh, Katerina! This is all kinds of wonderful! LOVE that broccoli!
This looks SO delicious!
I noticed that you did not put how many cups per serving plus how many calories and fat. I am watching my intake on calories. It would help me to know the calories and fat of your recipes. The shrimp and broccoli looks good but how much of the shrimp, broccoli and rice can we eat not going overboard.
Thanks for your attention on this matter.
Can I substitute the rice vinegar for white? (I’m not a suuuuper experienced cook so I don’t know everything about different types of ingredients so that one is uncommon to me)
Thanks and can’t wait to make this this week!
Hi Candi! Yes, you can absolutely go ahead and use white vinegar, but the taste of rice vinegar is much stronger. The dish won’t taste quite as it should, but close enough. 😀
Made this last night and it was yummy! How many servings does this recipe make? I assume it is for four and the nutritional information provided is for 1/4 of the recipe. Is that correct?