This Shrimp and Broccoli Stir Fry comes together in one skillet in about 30 minutes. It’s an easy, nutritious weeknight dinner that’s full of protein and vibrant vegetables. Serve it over rice for a complete meal.
I prioritize quick and simple weeknight meals, and this stir fry is a family favorite for busy nights.
Why You’ll Love This Recipe:
- Big on flavor. Pan-seared shrimp and crisp vegetables are tossed in a homemade teriyaki-style sauce for a satisfying dish.
- Low effort. Minimal prep and straightforward steps make this approachable for any cook.
- Protein packed. Shrimp provide about 25 grams of protein per serving, with extra nutrients from broccoli.
- Fast. Ready in roughly 30 minutes, including time to cook rice.
Ingredients:
Shrimp: Argentine pink shrimp are ideal for texture, but any medium-large shrimp (16/20 ct) will work.
Broccoli: Use fresh florets for the best texture—frozen tends to release excess water and can make the dish soggy.
Rice: Jasmine or basmati are delicious here. White rice cooks faster than brown, so it pairs well with the 30-minute timeline.
*Full ingredient quantities are in the recipe card below.
Substitutions and Variations:
- Swap Argentine shrimp for Gulf (grey) shrimp—choose medium-large (16/20 per lb) for similar results.
- If you’re short on time, use a high-quality store-bought teriyaki sauce or glaze.
How to Make a Shrimp Broccoli Stir Fry:
Step 1: Rinse 1 cup of white rice until the water runs clear. Add the rice and 2 cups water to a rice cooker and set to the white/plain setting, or cook on the stove according to package directions.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the broccoli, diced onion, and finely chopped carrot. Stir, cover, and cook 5–6 minutes until just tender, stirring halfway. Transfer vegetables to a plate.
Step 3: In the same skillet, add the remaining 1 tablespoon olive oil. Arrange the shrimp in a single layer and cook 2–3 minutes per side until opaque and the internal temperature reaches 145°F. Remove shrimp to a plate.
Step 4: Reduce heat to medium-low and whisk together the sauce: 3 tablespoons soy sauce, 2 tablespoons hoisin, 1 tablespoon rice vinegar, 1 tablespoon honey, ½ teaspoon sesame oil, 1 minced garlic clove, ½ teaspoon grated ginger, and a pinch (⅛ tsp) of crushed red pepper. Bring to a gentle boil and let the sauce thicken briefly—when stirring, you should momentarily see the bottom of the pan.
Step 5: Lower the heat to low, add the cooked shrimp and vegetables back to the skillet, and toss until everything is evenly coated with the sauce.
Step 6: Garnish with sliced green onions and sesame seeds. Serve immediately over rice and enjoy.
Expert Tips:
- Cut carrots finely and trim broccoli into small florets so they cook evenly and are tender at serving.
- Buy peeled and deveined shrimp to save prep time.
- Avoid frozen shrimp and veggies when possible—excess moisture can dilute the sauce.
- Allow the sauce to bubble and thicken briefly before returning the shrimp and vegetables for a glossy, clingy finish.
More Easy Dinner Recipes to Try:
Chicken Couscous (One Skillet Dinner)-
Deconstructed Stuffed Pepper Skillet
-
Slow Cooker Pulled Beef Sandwiches
-
Chicken Crunch Wraps
If you try this Shrimp and Broccoli Stir Fry, please leave a star rating and share how it went in the comments — feedback is always appreciated!
Recipe
Shrimp and Broccoli Stir Fry (One Skillet)
5 from 1 review
- Author: Tara Smithson
- Total Time: 25 minutes
- Yield: 4 servings
Description
This Shrimp and Broccoli Stir Fry cooks quickly in one skillet and makes a balanced weeknight meal. It’s full of flavor, easy to prepare, and best served over rice.
Ingredients
Stir Fry:
- 1 cup white rice (jasmine or basmati)
- 2 cups water
- 2 tablespoons olive oil
- 1 carrot, peeled and diced
- ½ yellow onion, diced
- 2 cups broccoli florets, cut small
- 1½ lb Argentine pink shrimp (peeled and deveined) or 16/20 ct shrimp
- 1 tablespoon sesame seeds
- 1 tablespoon sliced green onion
Teriyaki Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- ½ teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- ½ teaspoon fresh grated ginger
- ⅛ teaspoon crushed red pepper flakes
Instructions
- Rinse the rice, then cook with 2 cups water in a rice cooker or on the stovetop according to package directions.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add broccoli, onion, and carrot. Cover and cook 5–6 minutes, stirring halfway, until vegetables are tender. Transfer to a plate.
- In the same skillet, heat the remaining 1 tablespoon olive oil. Add shrimp in a single layer and cook 2–3 minutes per side until opaque and cooked through (145°F). Transfer to a plate.
- Reduce heat to medium-low and combine soy sauce, hoisin, sesame oil, rice vinegar, honey, garlic, ginger, and red pepper flakes. Stir and let the sauce simmer and thicken slightly.
- Return the shrimp and vegetables to the skillet on low heat and toss to coat with the sauce.
- Garnish with green onions and sesame seeds. Serve over rice.
Equipment
Instant-read thermometer (optional)
Rice cooker or pot
Large skillet
Notes
- Cut carrots and broccoli small so they cook evenly and are tender by serving time.
- Buying peeled and deveined shrimp saves prep time.
- Avoid frozen shrimp or vegetables to prevent excess moisture in the sauce.
- Let the sauce thicken slightly before tossing everything together to ensure a glossy, clingy coating.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Asian