Ever had one of those days where your stomach’s yelling at you, but your brain’s begging for something healthy you can actually whip up in, like, fifteen minutes total? Recipe for Protein-Packed Shrimp Broccoli Stir Fry to the rescue. Honestly, this one rescued me twice last week—first from a sad, empty fridge and then a sad, empty dinner table. All you need is some shrimp, broccoli, and, well, a semi-functional pan (mine’s older than my Netflix password). If you’re interested in switching it up, this quick comfort dish pairs beautifully with something crunchy on the side, like this Copycat Din Tai Fung cucumber salad recipe – crunchy & delicious, which honestly makes the whole meal pop. Anyway, let’s get you cooking—no stress. 
What To Serve With Stir Fry
So… you have your piping hot shrimp and broccoli stir fry ready. But, uh, what else goes on the plate? It’s not rocket science, but a few basic sides make this whole thing feel, you know, five-star restaurant–y. Rice is a classic—white, brown, jasmine, whatever you’ve got rolling around in your pantry. I love tossing it over some garlicky noodles when I’m feeling extra or even spooning onto microwaveable quinoa for those “look at me, I’m healthy!” nights.
Don’t skip a simple salad—bitterness from arugula or a squeeze of lemon on greens cuts through the richness just right. No energy for greens? You’re fine, serve with thinly sliced radishes or just grab some crunchy crackers (hey, desperate times…). Bold flavors are always a good thing—if you’re in a mood to impress, a splash of this Easy Jhol-Like Sauce recipe can take your shrimp broccoli stir fry to another level of “dang, who made this?” 
Make Ahead and Storage
Now, if you’re the “meal prep on Sunday, eat fancy on Tuesday” kinda person, you’re in luck. Shrimp broccoli stir fry actually keeps well. Just don’t overcook the shrimp first time around—it’ll reheat better. Scoop leftovers into a lidded container as soon as you finish dinner. Pop in the fridge and it’s good for, eh, up to three days.
Reheat in a pan over medium heat for best taste, not the microwave, unless you like rubber shrimp (I definitely don’t, never again). Freezing? Meh, I tried it, but the broccoli goes soggy pretty fast—totally edible, but not the snappiest. When grabbing from the fridge, sometimes I splash a touch of soy sauce in to refresh the flavor. And bam, speedy weekday lunch. 
Recipe Tips
Here’s the thing. Making a great shrimp and broccoli stir fry is pretty forgiving, but there are a few tricks I swear by. Honestly, don’t thaw your shrimp too early, or they get mushy and sad. Frozen works—just run under cold water for a few, pat dry. Also, crank that heat. Flimsy pans won’t save you here; you want the broccoli tender but not limp (nobody likes limp broccoli, trust me).
If sauce is your jam, double it up. You want a nice sticky coat, not a soupy mess. And never, ever walk away from the stove—it’s a five-minute cook, so glue yourself there. Lastly, season at the end, not the beginning. Shrimp don’t need to marinate to soak up flavor. To quote my Aunt Barb, “straight from the sea to the plate!” Simple and true.
“I never thought I’d find stir fry this good outside a Chinese restaurant—my family asks for this every week now!” – Jamie, neighbor with two picky kids
Serving Ideas
- Spoon it over hot steamed rice for a simple dinner.
- Wrap shrimp and broccoli in warm tortillas with a little crunchy cabbage.
- Toss with thin rice noodles and extra lime, kind of like a quick take-out noodle bowl.
- Serve alongside crispy egg rolls for a party dish that’s, honestly, kind of addictive.
More Stir Fry Recipes
You might be sitting there thinking, “Cool, but can I mix this up?” For sure! I mess with broccoli and swap in snap peas or sliced bell peppers when I have them. If you want to go even heavier on the veg, carrot coins add a bit of sweetness. Or toss in some mushrooms—big fan of chanterelle in stir fries, which by the way, you can check out some excellent chanterelle mushrooms recipes that give extra flavor to any meal.
Chicken works almost as well as shrimp if that’s more your jam. Vary sauces—sometimes I add oyster sauce, sometimes sweet chili if there’s a half-used bottle loitering in the fridge. Lots of ways to stir it up! If you land on a combo you love, tell me because I’ll probably steal it, ha.
Common Questions
Can I use frozen broccoli?
Yep, totally works. Give it a quick rinse and drain before tossing in so you don’t end up with a watery stir fry.
How do you keep shrimp from getting rubbery?
Big tip—cook shrimp right at the end and watch ‘em close. As soon as they’re pink and curly, off the heat they go.
What’s the best sauce for shrimp broccoli stir fry?
Classic soy-garlic is always solid. Want something bolder? Stir in a splash of honey or a dash of chili for heat.
Do I need a wok?
Nope. Use whatever pan gets hot fast and has sides high enough to stir things without launching them onto the floor.
How long will leftovers last?
In the fridge, 2-3 days max. Eat sooner for best taste. Don’t push your luck—shrimp turns funky fast.
Dinner Doesn’t Need To Be Fussy
Honestly, shrimp broccoli stir fry is my weeknight ace, and I am not about to gatekeep such an easy win. There’s nothing tricky here—just a little heat and some fresh, protein-packed goodness. If you’re ready for more ideas, grab new spins from these creative meals like Easy Teriyaki Shrimp and Broccoli Stir-Fry (Made with Mostly Frozen …) and also Quick Shrimp and Broccoli Stir Fry – I Wash You Dry—they keep things unfussy and fun, just how I like it. So don’t overthink—shrimp, broccoli, and a little confidence is all you need. Might even impress yourself.
Print
Protein-Packed Shrimp Broccoli Stir Fry
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Diet: Paleo
Description
A quick and healthy shrimp and broccoli stir fry that comes together in just 15 minutes, perfect for busy weeknights.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 cups broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over high heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add shrimp, cooking until pink and curled, about 2-3 minutes.
- Add broccoli and soy sauce, stir-frying for an additional 2-3 minutes.
- Season with salt and pepper, and serve hot.
Notes
Serve with rice or noodles for a complete meal. Can also be paired with a side salad for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg
Keywords: shrimp stir fry, quick dinner, healthy recipe, broccoli stir fry