Name: Quick Shrimp and Broccoli Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb large or jumbo shrimp, peeled and tails removed; 1 tbsp soy sauce (for marinade); 1 tbsp cornstarch; Pinch of salt; Red pepper flakes, optional; 2 tbsp soy sauce (for sauce); 1 tbsp hoisin sauce; 1 tsp sriracha sauce (adjust to taste); 1 tsp sugar; 1 tbsp rice vinegar; 2 cups broccoli florets; 1 cup carrots, thinly sliced; 3 cloves garlic, minced; 1 tsp fresh ginger, grated; 2 tbsp oil (avocado or vegetable)

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This quick shrimp and broccoli stir fry is a go-to meal I turn to when time is short but I still want a flavorful, satisfying dinner. The shrimp cook up fast and juicy, while crisp broccoli and carrots soak up a bold, Asian-style sauce that hits all the right notes—sweet, salty, garlicky, and a little spicy. Served over rice or noodles, it’s dinner in under 30 minutes.

Why You’ll Love This Recipe

I love how fast this stir fry comes together—it’s quicker than takeout and way fresher. The sauce is simple but delivers a lot of flavor, and the whole dish is loaded with protein and vegetables. It’s easy to adapt with whatever veggies I have on hand, and my kids love the tender shrimp and sweet-savory sauce. Plus, cleanup is minimal since everything cooks in one wok. Quick Shrimp and Broccoli Stir Fry

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

shrimp, large or jumbo, peeled and tails removed
soy sauce
cornstarch
hoisin sauce
sriracha sauce
sugar
rice vinegar
broccoli
carrots
garlic, minced
ginger, grated
oil (like avocado or vegetable oil)
red pepper flakes (optional, for spice)
salt

Directions

Marinate the Shrimp
I mix defrosted shrimp with soy sauce, cornstarch, a pinch of salt, and red pepper flakes. I stir to coat everything well and set it aside while prepping the sauce and veggies.
Make the Sauce
In a separate bowl, I whisk together soy sauce, hoisin, sriracha, sugar, and rice vinegar until smooth. This stays on standby until everything’s cooked.
Cook the Vegetables
I heat oil in a hot wok, then toss in broccoli and carrots, stirring frequently until they’re crisp-tender. I add garlic and ginger for the last 30 seconds to make the kitchen smell amazing, then I remove the veggies to a plate.
Cook the Shrimp
In the same wok, I add more oil and cook the shrimp. Thanks to the cornstarch coating, they get a golden, lightly crisp texture on the outside while staying juicy inside. It only takes about 1–2 minutes per side.
Bring It All Together
Once the shrimp are done, I return the veggies to the wok and pour in the sauce. I toss everything together until the sauce thickens and coats the shrimp and vegetables evenly. Then it’s ready to serve.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Sometimes I swap the shrimp for diced chicken breast if I’m out of seafood. Bell peppers, green beans, or snap peas work great in place of carrots or broccoli. If I want more heat, I increase the sriracha or toss in some fresh chili slices. For a sweeter touch, I’ve added pineapple chunks before and loved it.

Storage/Reheating

Stir fry is best eaten fresh, but any leftovers I have go into an airtight container and into the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water to loosen the sauce. I try not to microwave it too long, or the shrimp can turn rubbery.

FAQs

Can I use frozen broccoli and carrots?

Yes, I’ve used frozen veggies when I’m in a pinch. I just sauté them a minute or two longer until they’re tender and any extra moisture evaporates.

What’s the best way to thaw shrimp quickly?

I place the frozen shrimp in a colander and run cold water over them for 5–10 minutes, tossing occasionally, until they’re thawed.

How do I keep shrimp from overcooking?

I keep an eye on them and remove them from the heat as soon as they curl into a “C” shape and turn pink. Overcooked shrimp form a tight “O” and get rubbery.

Can I make the sauce ahead of time?

Absolutely. I often mix the sauce in the morning and store it in the fridge until I’m ready to cook—it saves even more time at dinner.

Is this dish spicy?

It has a gentle heat from the sriracha, but I can easily adjust that to suit the crowd I’m feeding—either tone it down or spice it up.

Conclusion

This quick shrimp and broccoli stir fry is the kind of weeknight dinner I come back to again and again. It’s fast, healthy, flavorful, and adaptable to whatever I have on hand. With a simple homemade sauce and crisp veggies, it delivers restaurant-style flavor in one skillet. It’s a dependable meal that never fails to satisfy.