Shrimp and broccoli stir fry recipe

5 from 18 votes

Shrimp and broccoli stir fry with tender shrimp and crisp broccoli in a light garlic sauce. Ready in 20 minutes and easy to make gluten-free.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: American Chinese

Keyword: Broccoli with shrimp stir fry, Shrimp and broccoli stir-fry

Servings: serving

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.

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.

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.

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.

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.

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.