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Shrimp and broccoli stir fry is one of those dinners I come back to again and again. It’s fast, satisfying, and simple — but I prefer it lighter and cleaner than the thick brown takeout versions you often see.
In this recipe, the flavor comes from fresh garlic, ginger, green onions, and a balanced savory sauce that coats everything lightly without overpowering the ingredients. The broccoli stays crisp and vibrant, and the shrimp stay tender and juicy. It’s ready in about 20 minutes and easy to make gluten-free with the right soy sauce — a straightforward weeknight stir fry that tastes fresh, not heavy.
Why This Version Is Worth Making
This was one of my favorite takeout orders in college. I’ve always loved seafood, but it cost a little more, so I couldn’t order it as often as I wanted. Now I make it at home whenever I’m craving it — fresher and exactly how I like it.
Readers say it best: “Very light but still filling.” That balance defines this version.
Here’s what makes it different:
- Cleaner sauce, no heavy brown glaze. The flavor comes from garlic, scallions, ginger, and a balanced savory base — not a thick oyster or hoisin-heavy sauce.
- Better broccoli texture control. Partially cooking the broccoli first keeps it bright green and crisp instead of soggy or underdone.
- Shrimp stay tender without velveting. A light starch coating and proper heat give you juicy shrimp without extra steps.
- Easy to make gluten-free. Simply use gluten-free soy sauce and the rest of the recipe stays the same.
If you’ve made my healthy chicken and broccoli or paleo beef and broccoli stir fries, this shrimp version follows the same clean, weeknight-friendly approach.
Main Ingredient Notes
- Broccoli florets: You can use pre-cut florets from a bag or trim a whole crown yourself. Pre-cut florets are usually smaller and cook faster in the microwave, while florets cut from a full crown are thicker and may need slightly more time. Choose firm, tightly packed heads with vibrant green color.
- Large shrimp (26–30 count): Larger shrimp stay juicier and are easier to control. Peeled and deveined shrimp with tail on or off both work. Previously frozen shrimp are completely fine — just thaw properly before cooking.
- Aromatics (garlic + green onions): Fresh garlic provides depth, while green onions add a mild sweetness and fresh finish.
- The sauce: Made with light soy sauce (or coconut aminos), chicken stock, ginger, and sesame oil. We skip dark soy sauce and oyster sauce to keep the flavor simple and balanced.
- Tapioca starch (or potato starch): Used in two places — to lightly coat the shrimp and to thicken the sauce. It creates a delicate, glossy finish without making the stir fry heavy.
How to make shrimp and broccoli stir fry
Step 1: Partially cook the broccoli
Cut the broccoli into similar-size florets so they cook evenly.
Place them in a microwave-safe bowl with 2 tablespoons of water. Cover and microwave on high for about 2½ minutes total, tossing halfway through.
The broccoli should be bright green and still firm — not fully tender. Open the lid and let it cool naturally. Drain well before cooking. Drain again right before adding to the pan so excess moisture doesn’t thin the sauce.
Step 2: Mix the sauce
In a small bowl, combine the soy sauce (or coconut aminos), sugar if using, chicken stock, ginger, sesame oil, and starch.
Stir until smooth. Give it another stir right before pouring — starch settles quickly.
Step 3: Prepare the shrimp
Pat the shrimp very dry. Moisture is the main reason shrimp steam instead of sear.
Even if your shrimp are already peeled and deveined, I highly recommend butterflying them — make a shallow slit along the back without cutting through. This helps them cook more evenly and gives better presentation.
Toss with starch. The light coating helps the shrimp brown faster and reduces excess moisture release in the pan.
Step 4: Sear the shrimp
Preheat a wok or deep sauté pan over medium heat until hot. Add oil, then increase to medium-high before adding the shrimp.
Spread them quickly into a single layer. Cook undisturbed for about 2 minutes until the bottoms turn pink with light browning. Flip and cook just 1–2 minutes more.
Do not cook them completely. As soon as they turn pink and lightly seared, remove them along with any pan juices. They finish cooking later — this keeps them tender, not rubbery.
Step 5: Build the aromatics
In the same pan, add the remaining oil. Add garlic and the white parts of the scallions. Stir for just a few seconds until fragrant.
This dish uses aromatics to build flavor naturally instead of relying on a heavy brown sauce. Keep the heat steady and not too strong so the garlic infuses the oil without burning.
Add the drained broccoli and stir-fry briefly to coat the flavor.
Step 6: Finish the dish
Return the shrimp and juices to the pan.
Stir the sauce again and pour it in. Toss over medium-high heat until the sauce turns glossy and lightly coats everything — about 30 seconds.
Turn off the heat immediately. Garnish with green scallions and a drizzle of sesame oil.
Avoid These Common Stir Fry Mistakes
- Not preheating the pan properly. Start over medium heat and let the pan warm gradually. Hold your palm 2–3 inches above the surface — you should feel steady heat before adding oil. Too cool and the shrimp will steam. Too hot and the oil can smoke and cook the shrimp unevenly before they sear.
- Using low heat when searing. After preheating, increase to medium-high before adding the shrimp. Cold shrimp lower the pan temperature right away, so you need that extra heat. You should hear steady sizzling — that’s your cue. Cast iron retains heat better; nonstick may need a slightly higher setting.
- Overcooking the shrimp. Let them sit undisturbed so they develop light browning, then flip. Remove them as soon as they turn pink and lightly seared. If left too long, they release moisture, shrink, and turn rubbery.
- Not draining the broccoli well. Even a small amount of excess water can thin the sauce and prevent it from coating properly. Drain before cooking and again right before adding to the pan.
Shrimp and broccoli stir fry recipe
Ingredients
- 14 oz broccoli florets
- 0.5 oz garlic minced (3 medium cloves)
- 2 green onions separated
- 1 lb large shrimp 26–30 count, peeled and deveined
- 1 tsp tapioca starch or potato starch
- 3 tbsp avocado oil divided
- 3 pinches coarse sea salt
For the Garlic Sauce
- 1 tbsp light soy sauce or 1 tbsp coconut aminos
- 2 tsp sugar omit if using coconut aminos
- ¼ cup chicken stock
- 1½ tsp grated ginger
- 2 tsp toasted sesame oil plus more for garnish
- 1.5 tsp tapioca starch or potato starch
Instructions
To blanch the broccoli florets:
- Trim the broccoli florets. If large, halve or quarter them so they’re similar in size. Place them in a large microwave-safe bowl with 2 tbsp water. Cover and microwave on high for 1½ minutes. Toss, then microwave for 1 more minute.
- The florets should be vibrant green and crisp, not fully cooked through. Open the lid, drain, and set aside to cool.
Aromatics and sauce:
- Mince the garlic. Slice the green onions and separate the white and green parts.
- In a small bowl, combine all the sauce ingredients from soy sauce through starch. Stir well.
Prepare the shrimp:
- Pat the shrimp dry with paper towels.
- To butterfly (optional): using a small paring knife, make a shallow slit down the back of each shrimp, cutting almost but not all the way through. This helps them cook evenly and improves presentation.
- Place the shrimp in a bowl and toss with the starch.
Sear the shrimp:
- Preheat a large saute pan or wok over medium heat until hot. Add 1½ tbsp oil.
- Add the shrimp in a single layer. Pan-fry over medium-high heat for about 2 minutes on the first side without moving them. Flip and sear for another 1–2 minutes.
- Keep the pan hot and sizzling. Higher heat helps the shrimp sear quickly so they stay juicy instead of turning rubbery.
- As soon as the shrimp turn pink and are lightly browned, transfer them to a bowl along with the pan juices. Scrape up any browned bits and add them to the bowl.
Stir-fry:
- Using the same pan, add the remaining oil. Add the garlic and the white parts of the scallions with a pinch of salt. Sauté over medium heat for about 5 seconds until fragrant.
- Drain the broccoli again, then add it to the pan. Season with 2 pinches of salt. Increase heat to medium-high and stir-fry for 30 seconds.
- Return the shrimp to the pan. Stir the sauce again to loosen the starch, then pour it in. Toss and stir for another 30 seconds until the sauce thickens.
- Turn off the heat. Transfer to a serving plate. Garnish with the green scallion parts and drizzle lightly with sesame oil. Serve warm.
Notes
- Shrimp Searing Temperature:
- Keep your pan hot (but not smoking) when searing the shrimp. You want the outside lightly browned while the inside is just cooked through. This only happens in a properly preheated pan.
- You should hear consistent sizzling. Watch the timing carefully — overcooked shrimp turn rubbery and start releasing excess liquid into the pan.
- Why I Microwave the Broccoli First:
- Microwaving saves time — no waiting for a pot of water to boil. It also gives you more control.
- Pre-cut florets usually cook faster than florets cut from a whole crown. Adjust timing in 1½-minute increments.
- The goal is semi-cooked broccoli that’s still firm and bright green. It finishes cooking in the stir-fry without turning mushy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with broccoli and shrimp
- Steamed white rice (rice cooker method) – Simple and classic, fluffy rice soaks up the light garlic sauce perfectly.
- Golden fried rice – Fluffy grains coated in golden egg with crisp bits throughout, a restaurant-style upgrade if you want something heartier.
- Scallion oil noodles – Tossed with my ginger scallion sauce, light yet aromatic and full of flavor.
- Chinese smashed cucumber salad – An all-time favorite, crisp and refreshing with just the right amount of tang.
- Chicken egg drop soup – Easy one-pot, cozy, and nourishing to round out the meal.
FAQs
Yes — but in this recipe, we partially cook it in the microwave instead of boiling it. This gives you more control and saves time. The goal is to get the broccoli bright green and slightly tender before it hits the pan, so it finishes cooking quickly without turning mushy. It also helps prevent excess moisture from watering down the sauce.
Yes. Previously frozen shrimp work very well for this dish. Thaw completely and pat them very dry before cooking. Removing surface moisture helps them sear properly instead of steaming in the pan.
Yes. Bell peppers, snow peas, carrots, or mushrooms all work well.
If the vegetable cooks quickly (like snow peas or thin peppers), add them after the aromatics and stir-fry briefly before returning the shrimp.
If the vegetable is denser (like carrots), slice thinly and partially cook it with the broccoli so everything finishes at the same time.
The key is keeping the pan hot so the vegetables stay crisp.
It can be. The only ingredient that typically contains gluten is soy sauce. Simply use a gluten-free light soy sauce instead — there are many good options available now that taste very close to regular light soy sauce.
If you’re building a gluten-free Asian pantry, I share trusted brands and swaps in my Chinese Pantry Guide.
More Shrimp Recipes You Might Like
- Shrimp with Lobster Sauce – A quick 20-minute favorite where shrimp simmer in a light savory sauce thickened with chicken stock and starch — comforting, simple, and perfect over rice.
- Salt and Pepper Shrimp – Crisp on the outside, juicy inside, and seasoned simply with salt, pepper, and aromatics — great as a lighter appetizer or snack with drinks.
- Bang Bang Shrimp Salad – Crispy shrimp paired with fresh vegetables and a balanced, creamy dressing for a refreshing, texture-packed meal.
- Shrimp with Tofu Bowl – An easy one pot meal with soft tofu simmered with shrimp and served over rice.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
Made this for lunch and doubled the sauce. Delicious!
Wonderful. Thank you!
VERY good! I would have doubled the sauce. But that’s just me. (How very un-Chinese of me. Proportions are important. Why mess with perfection?) Thank you for great recipes. You always deliver. 谢谢您！
Not at all. You are so cute! I’m glad you are able to customize it your personal likings. That’s what I’m here for. :))
This was delicious, very light but still filling. All of Chihyu’s recipes are awesome.
Thank you so much, Christy! :))
It was one of those nights when I had shrimp, broccoli and rice but no idea what I wanted to eat or energy to be creative. I came to the trusty iheartumami and was so grateful I did!! The recipe was very simple and FULL of flavor!!! I added in carrots because I had them but otherwise followed the original recipe exactly. I did add some siracha at the end and wow! Exactly what I needed. Plus I felt so good to make something so healthy and nutritious! I will make it again for sure!
Love the Sriracha touch! So yummy! Thank you, Ari.
I should have doubled the recipe bec my family loved it!!
Thank you, Cynthia.
This was great. I went a bit rogue on the veggies and instead of broccoli I did a mix of Gai lan, baby Bok Choy and carrot ribbons. I separated the stems and leaves and followed the instructions for the broccoli for the stems. Since the carrot was in thin ribbons I added the leaves and carrot at the same time to the fry pan after stir frying the microwave steamed stems for a bit. Everything was a nice mix of soft and crunchy.
I didn’t have arrowroot starch so used 1 tsp of cornstarch but I think it would work to just leave it out as well. Since I didn’t have coconut aminos I used a mix of regular soy sauce and sweet soy sauce (not GF) and also added about .5tsp of white pepper. The sauce was delicious. Topped my bowl with the green onions and a bit more sweet soy. With all the veggies it was plenty filling without the need for a grain. My husband said if I were to make it with just the broccoli instead he would probably want rice.
Thanks for sharing!
Absolutely delicious and just what I needed! I’ve been in a rush and was needing some FLAVOR! This recipe has it!
Followed the recipe, blanching the broccoli and carrots and used zantham gum for thickener. It was delicious! This will be added to our regular “go to” recipes. Next time I’ll make extra sauce adding more garlic and some hot peppers.
Fantastic!