The asian shrimp and broccoli stir fry is a fast stovetop dinner built around sweet shrimp and snappy broccoli in a soy, garlic, and ginger sauce. You get a complete protein-and-vegetable meal in about 20 minutes with one pan and minimal cleanup. This version uses a light cornstarch slurry so the sauce clings to every piece instead of pooling at the bottom of the skillet.
Most home stir fries fail because the pan is crowded or the heat is too low, which steams the food instead of searing it. We cook the shrimp and broccoli separately first, then combine them with the sauce at the end so both keep their texture. The result is a glossy, balanced dish that tastes closer to takeout without the grease or the wait. If you enjoyed this, our shrimp chorizo tapas is worth trying next. Making this asian shrimp and broccoli stir fry at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Asian Shrimp And Broccoli Stir Fry
- Ready in 20 minutes from raw ingredients to plates, so it fits a busy weeknight.
- One skillet means fewer dishes and a sauce that won’t scatter across pans.
- High protein and vegetable ratio with a sauce you control for salt and sweetness.
- Flexible with swaps for low-carb, spicy, or sesame-forward preferences.
- Budget friendly since shrimp and broccoli are both easy to find year round.
Ingredients You’ll Need
- 1 lb raw shrimp, peeled and deveined, tails removed (21/25 count)
- 3 cups broccoli florets, cut to 1-inch pieces
- 2 tbsp neutral oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp cold water
- 1 tsp honey
- 2 green onions, sliced
- 1 tsp toasted sesame seeds
Ingredient Substitutions
Low-sodium soy sauce: Replace with an equal amount of coconut aminos for a soy-free, slightly sweeter liquid. Coconut aminos is less salty, so add a pinch of fine salt if the finished dish tastes flat. The color stays lighter and the sauce won’t reduce to the same deep brown, but the texture remains glossy. The asian shrimp and broccoli stir fry works well for weeknight cooking when time is limited.
Oyster sauce: Use 1 tbsp hoisin sauce plus a dash of fish sauce if you don’t keep oyster sauce. Hoisin is sweeter and thicker, so cut the honey to 1/2 tsp to avoid a candy-like glaze. Expect a milder savory note and a softer, more rounded finish on the broccoli.
Honey: Swap with an equal amount of maple syrup for a vegan-friendly sweetener. Maple carries a stronger aroma, so use it when you want a warmer flavor profile. The slurry thickens the same way and the shrimp still sear without burning at medium-high heat.
Broccoli florets: Use 3 cups of snap peas if you prefer a sweeter crunch. Snap peas cook about 2 minutes faster, so add them after the shrimp is nearly done to keep them from going limp. The dish shifts from earthy to bright but keeps the same sauce base.
Step-by-Step Instructions
- Pat the shrimp dry with paper towels and place them on a plate. Dry shrimp sear instead of steaming, giving you golden edges rather than a gray rubbery texture.
- Heat 1 tbsp oil in a 12-inch skillet over medium-high heat until it shimmers. Add shrimp in a single layer and cook 90 seconds per side until just pink and opaque, then remove to a clean plate.
- Add the remaining 1 tbsp oil to the same skillet over medium heat. Toss in broccoli and stir every 30 seconds for 4 minutes until bright green and crisp-tender with lightly charred tips.
- Push broccoli to one side, lower to medium-low heat, and add garlic and ginger. Stir for 30 seconds until fragrant but not browned, which prevents a bitter bite.
- Whisk soy sauce, oyster sauce, sesame oil, honey, and cornstarch slurry in a small bowl. Pour into the skillet and stir until the sauce thickens and turns glossy, about 45 seconds.
- Return shrimp and any juices to the pan and toss 1 minute to coat and warm through. Top with green onions and sesame seeds, then serve immediately.
Pro Tips
Prep every ingredient before the burner goes on because the active cooking window is under 10 minutes. A mise en place setup keeps you from burning garlic while you hunt for the sesame oil.
Use a 12-inch skillet or wok so the shrimp sit in one layer with space between them. Never crowd the pan or the moisture won’t evaporate and you’ll boil the seafood instead of searing it.
Cut broccoli to roughly the same 1-inch size so the pieces finish at the same time. If some are large and some tiny, the small ones turn to mush while the big ones stay raw at the core.
Toast sesame seeds in a dry pan for 2 minutes before sprinkling to deepen their nutty flavor. Raw seeds taste flat and get lost against the soy sauce.
Make a double batch of sauce and keep it in the fridge for vegetable stir fry later in the week.
Common Mistakes to Avoid
Adding the cornstarch slurry before the pan is hot enough makes a gluey lump instead of a smooth glaze. Bring the liquid to a gentle bubble first, then pour while stirring so the starch disperses evenly.
Overcooking shrimp past opaque-and-curled is the top reason they turn tough. Pull them at 90 seconds per side and remember they’ll cook again for 1 minute with the sauce.
Skipping the broccoli char by stirring too gently leaves a steamed taste. Let the florets sit untouched for 30-second bursts so the edges brown and build a savory note.
Using regular soy sauce without adjusting salt can make the asian shrimp and broccoli stir fry too salty for kids. Low-sodium gives you control and you can always add more at the table.
Serving Suggestions
Spoon the stir fry over steamed jasmine rice to catch the glossy sauce. For a lighter plate, pair it with spring roll bowl flavors like shredded carrot and cucumber on the side.
A wedge of lime squeezed over the top brightens the soy notes. If you want more heat, add the garlic butter shrimp method as a second protein for a surf-style spread.
Cold leftover rice revived in the microwave works fine underneath, but fresh rice keeps the contrast between soft grain and crisp broccoli clearer.
Storage and Reheating
Cooled leftovers keep in an airtight container in the fridge for up to 3 days. Seafood dishes shouldn’t sit out more than 2 hours before chilling or bacteria multiply fast.
Reheat in a skillet over medium-low heat for 3 minutes until the shrimp reach 145°F internally. The microwave works but softens the broccoli, so use a pan if texture matters.
This dish doesn’t freeze well because shrimp get chalky and broccoli turns to sludge after thawing. Make it fresh rather than banking it in the freezer for later.
Recipe Variations
Spicy Version
Add 1 tsp crushed red pepper with the garlic and ginger for a steady heat. For more bite, stir in 1 tsp chili garlic sauce at the end so the sharpness stays bright. The broccoli carries the spice well without overwhelming the shrimp sweetness.
Low-Carb Option
Serve the asian shrimp and broccoli stir fry over shrimp pasta alternative like shirataki noodles instead of rice. Skip the honey to drop the sugar and rely on oyster sauce for roundness. You cut about 30 grams of carbs per serving with no loss of sauce cling.
Sesame Forward
Double the sesame oil and seeds, then finish with a drizzle of toasted sesame oil off heat. The nutty layer sits on top of the soy glaze for a richer finish. Watch the salt since sesame oil adds density without extra sodium.
Extra Vegetable
Add 1 cup sliced bell pepper with the broccoli for color and sweetness. The pepper needs the same 4 minutes over medium heat and softens without releasing too much water. It turns the plate into a fuller garlic shrimp style meal.
Asian Shrimp And Broccoli Stir Fry
Description
A quick stovetop dinner of sweet shrimp and snappy broccoli in a glossy soy, garlic, and ginger sauce that comes together in about 20 minutes with one pan.
Ingredients
Instructions
-
Pat shrimp dry
Pat the shrimp dry with paper towels and place them on a plate. Dry shrimp sear instead of steaming, giving you golden edges rather than a gray rubbery texture, so do not skip this step before heating the pan.
-
Sear the shrimp
Heat 1 tbsp oil in a 12-inch skillet over medium-high heat until it shimmers. Add shrimp in a single layer and cook 90 seconds per side until just pink and opaque, then remove to a clean plate so they reach a safe internal temperature of 63°C/145°F and stay tender.
-
Cook the broccoli
Add the remaining 1 tbsp oil to the same skillet over medium heat. Toss in broccoli and stir every 30 seconds for 4 minutes until bright green and crisp-tender with lightly charred tips, keeping the pieces from steaming into mush.
-
Aromatize garlic ginger
Push broccoli to one side, lower to medium-low heat, and add garlic and ginger. Stir for 30 seconds until fragrant but not browned, which prevents a bitter bite from scorched aromatics.
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Mix the sauce
Whisk soy sauce, oyster sauce, sesame oil, honey, and cornstarch slurry in a small bowl. This slurry is what makes the sauce cling to every piece instead of pooling at the bottom of the skillet.
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Thicken the sauce
Pour the sauce into the skillet and stir until it thickens and turns glossy, about 45 seconds. Keep the heat at medium-low so the cornstarch disperses into a smooth glaze rather than gluey lumps.
-
Combine shrimp
Return shrimp and any juices to the pan and toss 1 minute to coat and warm through. The shrimp will cook again briefly and should stay at a safe 63°C/145°F internal temperature without turning tough.
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Garnish and serve
Top with green onions and sesame seeds, then serve immediately. The dish is best eaten hot so the broccoli keeps its snap and the sauce stays glossy on the plate.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 2g10%
- Cholesterol 170mg57%
- Sodium 620mg26%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cooled leftovers keep in an airtight container in the fridge for up to 3 days; chill within 2 hours of cooking so bacteria don't multiply.
- Reheating: Reheat in a skillet over medium-low heat for 3 minutes until the shrimp reach 63°C/145°F internally, and don't reheat the same portion more than once.
- Pro tip: Prep every ingredient before the burner goes on, and see the spring roll bowl for a bright side pairing.
- Pan size: Use a 12-inch skillet or wok so shrimp sit in one layer with space between them and sear instead of steam.
