15-Minute Garlic Shrimp and Broccoli Stir-Fry

Shrimp and broccoli stir-fry is a weeknight hero. It comes together in one pan, tastes like takeout, and leaves you with a plate of juicy shrimp and crisp-tender broccoli coated in a savory garlic sauce.

This version leans on a quick homemade sauce with soy, ginger, and a touch of sweetness. It is the kind of meal that feels like a treat but is faster than ordering delivery.

Why This Stir-Fry Works

I love this stir-fry because it asks very little of you but gives back a lot. The sauce is salty, a little sweet, and glossy enough to cling to every piece of shrimp and broccoli.

The broccoli stays bright and crunchy, not mushy, because we stir-fry it quickly over high heat. And the garlic hits the pan at the very end so it stays fragrant and sharp, never bitter.

Ingredients

• 1 lb large shrimp, peeled and deveined: tail on or off, whichever you prefer
• 4 cups broccoli florets: cut into small, even pieces so they cook at the same rate
• 3 garlic cloves, minced: added at the end for punch
• 1 tsp fresh ginger, grated: brightens the sauce without overwhelming it
• 3 tbsp soy sauce: use low-sodium if you want more control over salt
• 1 tbsp oyster sauce: adds depth and that glossy finish
• 1 tbsp rice vinegar: a little acidity keeps the sauce from feeling heavy
• 2 tsp brown sugar: just enough to round out the salt
• 1 tsp cornstarch: whisked with a little water to thicken the sauce
• 2 tbsp water: for the cornstarch slurry
• 2 tbsp neutral oil: vegetable or canola, divided
• 1 tsp toasted sesame oil: drizzled on at the end for a nutty aroma
• Sliced scallions and sesame seeds: for serving, optional but nice

Variations / Substitutions

• Swap the protein: boneless chicken thighs or sliced tofu work well. Adjust cooking time accordingly.
• Change the vegetable: snow peas, asparagus tips, or bell pepper strips can stand in for the broccoli.
• No oyster sauce?: use hoisin for a sweeter, more spiced note, or just add an extra splash of soy sauce.
• Gluten-free: tamari in place of soy sauce and a gluten-free oyster sauce or hoisin keeps it safe.
• Spicy kick: stir a teaspoon of chili garlic paste into the sauce before adding to the pan.

If you like that extra heat, our Gochujang Shrimp Skewers give you a similar smoky-sweet kick.

How to Make Garlic Shrimp and Broccoli Stir-Fry

Step 1: Whisk the Sauce

In a small bowl, whisk together the 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 2 tsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth and no lumps of cornstarch remain. The sauce will look thin and glossy at this stage.

Give it a taste if you like. It should be salty with a gentle sweetness and a hint of tang. That balance will carry the whole dish.

Step 2: Sear the Shrimp

Heat 1 tbsp of the neutral oil in a large skillet or wok over high heat. When the oil shimmers, add the 1 lb of shrimp in a single layer. Let them sear without moving for 1 minute, then flip and cook the other side for another 1 to 2 minutes, until they are pink, curled, and just cooked through. Transfer the shrimp to a clean plate.

You want a good golden sear on the outside, so do not crowd the pan. If your skillet is not big enough to hold all the shrimp in one layer without touching, sear them in two batches so they brown instead of steam.

Step 3: Stir-Fry the Broccoli

Add the remaining 1 tbsp of neutral oil to the hot pan. Toss in the 4 cups of broccoli florets and stir-fry for 2 minutes, letting the edges catch some color. Pour in 2 tbsp of water and immediately cover the pan with a lid or a baking sheet. Let the broccoli steam for 1 minute to speed up cooking without losing its crunch.

Uncover and keep stir-frying for another 1 to 2 minutes, until the broccoli is bright green and tender-crisp. A quick poke with a fork should meet a little resistance. If the pan looks dry at any point, add a tiny splash of water.

Step 4: Toss and Serve

Return the seared shrimp to the pan along with the 3 minced garlic cloves and 1 tsp grated ginger. Give the sauce a quick stir to recombine, then pour it over everything. Toss constantly for 30 seconds to 1 minute, until the sauce thickens and coats every piece. Turn off the heat, drizzle with the 1 tsp toasted sesame oil, and scatter sliced scallions and sesame seeds on top if you are using them. Serve right away over steamed rice.

Adding the garlic and ginger at this stage keeps them punchy and bright. The sauce will tighten up fast, so have your plates and rice ready to go.

Tips for the Best Stir-Fried Shrimp and Broccoli

• Pat the shrimp completely dry with paper towels before they hit the pan.: Any surface moisture will cause them to boil rather than sear.
• Cut the broccoli into similarly sized florets so everything finishes at the same moment.: Mixed sizes mean some pieces go mushy while others stay raw.
• If you enjoy heat, stir a pinch of red pepper flakes or a teaspoon of chili garlic paste into the sauce before you add it to the pan.: It wakes up the garlic in a really nice way without changing the overall cook time.
• Keep the heat high and your hands moving.: Stir-frying moves quickly, and bit of char on the broccoli edges adds a smoky layer that plain steaming never gives you.

Cook times for shrimp by size:

Storing Leftover Shrimp and Broccoli

• Refrigerate: any leftovers in an airtight container for up to 2 days. The broccoli will soften a little, but the flavor stays good.
• Reheat: gently in a skillet over medium-low heat with a small splash of water, stirring just until warmed through. A microwave works in a pinch, though the broccoli loses more crunch.

What to Serve With Garlic Shrimp and Broccoli

Steamed jasmine rice is the obvious companion and soaks up every drop of that glossy sauce. For something lighter, brown rice or cauliflower rice work just as well. A side of quick-pickled cucumbers or a crunchy smashed cucumber salad cuts the richness and adds a cool, crisp contrast. If you want even more texture, a small handful of crushed peanuts over the top brings a salty crunch that plays nicely against the tender shrimp.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, just thaw them completely in the refrigerator overnight or in a bowl of cold water for about 15 minutes, then pat them very dry before cooking.

Is there a substitute for oyster sauce?

Hoisin sauce is the closest swap and will give you a slightly sweeter, more spiced result. In a pinch, use an extra tablespoon of soy sauce with a small pinch of sugar.

Can I prep any of this ahead of time?

You can whisk the sauce and cut the broccoli up to a day in advance. Store them separately in the fridge. For the best texture, cook the shrimp and broccoli right before you plan to eat.

How do I keep the shrimp from turning rubbery?

The simplest rule is to pull them off the heat the moment they turn pink and curl into a loose C-shape. Once they tighten into an O, they are already overdone.

Shrimp and Broccoli Recipe

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Prep Time 8 minutes mins

Cook Time 7 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 210

Ingredients Method Notes

Ingredients

  

• 1 lb large shrimp, peeled and deveined
• 4 cups broccoli florets
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 2 tsp brown sugar
• 1 tsp cornstarch
• 2 tbsp water
• 2 tbsp neutral oil
• 1 tsp toasted sesame oil
• Sliced scallions and sesame seeds, for serving

Method

 

1. Whisk soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and water in a small bowl until smooth.
2. Heat 1 tbsp neutral oil in a large skillet or wok over high heat. Sear shrimp in a single layer 1 minute per side until pink and curled. Transfer to a plate.
3. Add remaining 1 tbsp oil to the pan, then stir-fry broccoli 2 minutes. Add 2 tbsp water, cover for 1 minute, then uncover and stir-fry another 1 to 2 minutes until bright green and tender-crisp.
4. Return shrimp to the pan, pour in the sauce, add garlic and ginger, and toss until sauce thickens, about 1 minute. Drizzle with sesame oil, garnish with scallions and sesame seeds, and serve over rice.

Notes

Pat the shrimp dry before searing for a better golden crust. If you like a spicy kick, add a pinch of red pepper flakes along with the garlic in the final step.