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A close-up of a delicious Shrimp and Broccoli Stir Fry with a savory glaze, served over white rice in a black skillet.

Garlic Ginger Shrimp & Broccoli Stir-Fry

A quick and flavorful stir-fry featuring succulent shrimp and crisp-tender broccoli florets, all coated in a savory garlic-ginger sauce. Perfect for a healthy weeknight dinner.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Shrimp & Broccoli
  • 1 lbs Large Shrimp peeled, deveined, tails on or off
  • 1 large head Broccoli cut into bite-sized florets
  • 1 tbsp Olive Oil or other high smoke point oil
For the Garlic-Ginger Sauce
  • 3 cloves Garlic minced
  • 1 tbsp Fresh Ginger grated
  • 1/4 cup Soy Sauce low sodium preferred
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 tsp Brown Sugar or honey
  • 1/2 tsp Red Pepper Flakes optional, for heat
  • 1 tbsp Cornstarch
  • 2 tbsp Water
For Garnish (Optional)
  • 1 tbsp Sesame Seeds
  • 2 tbsp Green Onions sliced

Equipment

  • Large Skillet or Wok
  • Mixing bowls
  • Whisk
  • Cutting Board
  • Sharp Knife

Method
 

Prepare Ingredients
  1. Pat the shrimp dry with paper towels. Cut broccoli into uniform, bite-sized florets. Mince garlic and grate ginger.
  2. In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, brown sugar, and red pepper flakes (if using). In a separate small bowl, whisk together cornstarch and water to create a slurry. Set both aside.
Cook Broccoli
  1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 4-5 minutes, until tender-crisp and slightly charred. You can add a splash of water (about 1-2 tablespoons) and cover for 1-2 minutes to steam if you prefer softer broccoli. Remove broccoli from the skillet and set aside.
Cook Shrimp
  1. Add the shrimp to the hot skillet, spreading them in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Be careful not to overcook. Remove shrimp from the skillet and set aside with the broccoli.
Assemble the Stir-Fry
  1. Lower the heat to medium. Add the minced garlic and grated ginger to the skillet and sauté for 30 seconds until fragrant, being careful not to burn.
  2. Pour the prepared sauce into the skillet. Bring to a gentle simmer. Give the cornstarch slurry a quick re-whisk and pour it into the simmering sauce, stirring constantly. Cook for 1-2 minutes, until the sauce thickens.
  3. Return the cooked shrimp and broccoli to the skillet, tossing gently to coat everything evenly with the thickened sauce. Cook for another minute to heat through.
Serve
  1. Serve immediately, garnished with sesame seeds and sliced green onions, if desired. This dish pairs well with steamed rice or quinoa.

Notes

For a spicier kick, increase the red pepper flakes or add a dash of sriracha to the sauce. You can easily add other vegetables like bell peppers or snap peas. Store leftovers in an airtight container in the refrigerator for up to 2 days.