Shrimp Broccoli Stir Fry — Better Than Takeout in 30 Minutes

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This Shrimp Broccoli Stir Fry is a quick one-pan dinner made with large shrimp, fresh broccoli, and a simple honey garlic sauce. Go ahead, skip takeout — there are no complicated techniques here. Everything cooks separately in the same pan and comes together in just 30 minutes, start to finish. Let me show you how easy it is to pull off on a busy weeknight.

This recipe has a little history behind it. Early in my food blogging days, I had the opportunity to contribute recipes to another blog — The Weary Chef — and this Shrimp Broccoli Stir Fry was one of the first I shared there. It found an audience right away, and when I brought it over to Life Love and Good Food, it became one of the most popular recipes on the site. Some recipes stick around for good reason.

It’s easy to see why it resonates. Busy families need reliable 30-minute dinners, and this one delivers every time. My friend Robin says it’s her go-to whenever she’s craving a quick shrimp dinner at home — and honestly, that’s the best kind of recipe endorsement there is.

Serve it over steamed white rice or noodles to soak up every last bit of that honey garlic sauce.

Ingredient Notes

• Low-sodium soy sauce | I like to use the lower-sodium version to control the sodium content. No need to add any extra salt.
• Rice vinegar | This balances both the sweetness and the saltiness in the sauce. Rice wine vinegar works well here too.
• Honey | For a touch of sweetness. Brown sugar can stand in if that’s what you have in the pantry.
• Cornstarch | This is what thickens the sauce so that it can cling to the shrimp and broccoli.
• Crushed red pepper | Double it for more heat, or leave it out entirely if you’re cooking for little ones.
• Sesame oil | Used both to cook the shrimp and to flavor the sauce, sesame oil is what gives this dish its distinctly Chinese flavor. Remember, a little goes a long way.

• Large shrimp | Peeled and deveined shrimp cook quickly and stay tender. Look for shrimp labeled 16/20 or 21/25 count for the best size.
• Freshly ground black pepper | Use freshly cracked pepper if you can.
• Green onions | Cut on the diagonal for a classic stir-fry look, they add a mild oniony bite.
• Fresh ginger | Minced ginger brings warmth and brightness. I really like fresh ginger here, since the powdered version doesn’t have that same bite.
• Garlic | Thinly sliced garlic infuses the oil and gives the dish so much of its aroma.
• Canola oil | Used to stir fry the vegetables at high heat.
• Broccoli florets | Broccoli holds up beautifully to high heat and stays crisp-tender.
• Red bell pepper | Or any color of bell pepper that you have on hand.

Variations and Substitutions

• Swap the shrimp for chicken. Thinly sliced chicken breast or thighs work well in this recipe, but be sure to cook it a bit longer than the shrimp, until no longer pink in the middle.
• Use frozen broccoli in a pinch. Just be sure to thaw and pat it dry first, so it doesn’t water down the sauce.
• Add more vegetables. Anything goes here. Baby corn, water chestnuts, carrots, snow peas, bok choy, snap peas, green beans, bamboo shoots, and more!
• Try serving this shrimp and broccoli over your choice of white rice, cauliflower rice, brown rice, rice noodles, and more! Or try my recipe for Instant Pot Jasmine Rice. 
• Double the sauce. If you like more sauce with your stir fry, just double the amount of soy sauce, rice vinegar, honey, and red pepper flakes.

How to Peel & Devein Shrimp

Most of the time, I purchase deveined shrimp from the meat counter. The shells are already split, which makes them really easy to peel, too.

You can also get bags of frozen peeled and deveined shrimp at the grocery store. Just be sure to thaw them ahead of time, rinse them, and blot them dry.

For those times that deveined shrimp is not available, I follow this easy process:

1. Use kitchen shears to snip the shell along the top (opposite side from the squiggly feet on the bottom) and stop when you reach the last section and tail.
2. Slide the shell away from the shrimp, removing the feet, too. Discard the shells or save them for making shrimp stock. Also, use a chef’s knife to cut off the heads and discard them.
3. Use a paring knife’s sharp, thin tip to score the shrimp along the back side to expose the black vein.
4. Pull the vein out with the tip of the paring knife and discard.

How to Make Shrimp with Broccoli Stir Fry

STEP 1 | Chop ingredients

I like to be prepared when stir-frying. So, I recommend chopping the veggies, mincing the garlic and ginger, and measuring all the additional ingredients before heating the pan. That way everything is ready once the pan is hot and it’s time to cook.

Storage and Reheating Tips

• To store: Place leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently in a skillet over medium heat, or in the microwave, until warmed through.
• To freeze: While the vegetables may soften slightly, you can freeze this dish in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• To make ahead: Chop your vegetables and whisk together the sauce up to a day in advance, storing each separately in the refrigerator. This will make dinnertime move even faster, since the actual cooking only takes about 10 minutes once everything is prepped.

What to Serve With Shrimp Broccoli Stir Fry

This shrimp and broccoli recipe is great with a side of steamed jasmine or brown rice for soaking up all that sauce. If you’re hosting and want to go all out, pair it with my Shrimp and Chicken Fried Rice or Beef Pad Thai.