This Stir-Fried Shrimp and Broccoli is a quick and flavorful dish perfect for busy weeknights. Tender shrimp, crisp-tender broccoli, and carrots are tossed in a savory blend of soy sauce, oyster sauce, and sesame oil. It’s a wholesome, protein-packed meal that comes together in under 30 minutes—perfect served over a bed of steamed rice.
Why You’ll Love This Recipe:
Fast and easy — ready in just 20 minutes
Low-carb and gluten-free (with tamari instead of soy sauce)
Perfect for meal prep, lunch, or weeknight dinners
High in lean protein and fiber
Pairs beautifully with rice, quinoa, or cauliflower rice
Ingredients Breakdown:
Shrimp (1 lb) – A lean source of protein that cooks quickly and absorbs flavor well.
Broccoli (1 head) – Adds crunch and fiber, balancing the richness of the sauce.
Carrot (1) – Sliced for color and subtle sweetness, enhancing the dish’s texture.
Garlic (2 cloves) – Infuses the stir-fry with aromatic depth and bold flavor.
Vegetable Oil (1 tbsp) – Used for sautéing; neutral in flavor with a high smoke point.
Soy Sauce (2 tbsp) – Delivers saltiness and umami to the overall dish.
Oyster Sauce (1 tbsp) – Adds a deep, slightly sweet, and savory flavor.
Sesame Oil (1 tsp) – A finishing touch that imparts nutty, toasted notes.
Black Pepper (1/2 tsp) – Offers a gentle heat to round out the seasoning.
Tips and Tricks:
Use pre-cooked shrimp for an even faster meal
Cut vegetables uniformly for even cooking
Add a splash of chicken broth if you prefer more sauce
Toss in a pinch of red pepper flakes for heat
Garnish with green onions or sesame seeds for extra flavor
Variations and Customizations:
Substitute shrimp with chicken, tofu, or beef strips
Add snow peas, mushrooms, or bell peppers for more variety
Use hoisin sauce instead of oyster sauce for a sweeter flavor
Turn it into a noodle stir-fry with rice noodles or lo mein
Pairing Suggestions:
Serve over steamed jasmine or brown rice
Try with cauliflower rice for a low-carb option
Pair with vegetable spring rolls or miso soup for a complete meal
Storage Instructions:
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Freeze for up to 1 month; reheat gently in a skillet
Reheating Tip: Add a splash of water or broth to prevent drying out
Popular Questions:
Can I use frozen shrimp?
Yes. Just thaw completely and pat dry before cooking.
Is this recipe spicy?
No. It’s mild, but you can add chili flakes or sriracha for heat.
What’s a good substitute for oyster sauce?
Use hoisin sauce or a mix of soy sauce and a touch of brown sugar.
