Made with pantry and kitchen staples, this Shrimp and Broccoli Stir Fry comes together quickly and easily! It only takes a few minutes to prep and cook, this is the perfect tasty well-balanced dinner for your family!

While I named this shrimp and broccoli stir fry, it’s more like shrimp, broccoli, carrots, and mushrooms stir fry. I’ve packed it with veggies to make this recipe a healthy weeknight meal that doubles as a meal prep! Perfect for anyone who’s trying to add some extra veggies into their daily meals.

A bowl of rice with shrimp and broccoli on top.

Why You’ll Love This Shrimp Stir Fry

It’s simple but delicious. I love how a few simple pantry staples come together to make this delicious sauce that’s coating the shrimp and vegetables.
This shrimp and vegetable stir fry is a family favourite as it’s just like take out, but better!
It’s packed with veggies! Add more if you want!

Ingredients You’ll Need

Ingredients needed to make shrimp and broccoli stir fry.

For the Sauce

soy sauce — use low sodium soy sauce.
honey — feel free to adjust the amount of honey if you prefer a less sweet recipe.
sesame oil — I use pure sesame oil to add a nice nutty flavour to the sauce.
cornstarch — you’ll need some cornstarch to thicken the sauce.

For the Shrimp Stir Fry

vegetable oil — or olive oil if you prefer.
shrimp — I use jumbo shrimps that have their shells and vein removed to save time from doing it myself.
broccoli florets — make sure you cut them into bite sized pieces
mushrooms — I use sliced cermini mushrooms.
garlic — I highly recommend mincing your own garlic instead of buying preminced garlic. I usually minced a whole bunch at once and freeze the garlic to save time.
salt and pepper
garnish: green onions and sesame seeds.

How to Make Shrimp and Vegetables Stir Fry

Combine the sauce ingredients and set it aside.
In a large non-stick skillet or wok, heat up a tablespoon of oil over medium-high heat. Once hot, add in shrimp in a single layer and cook for 1 to 2 minutes on each side, or just until firm and pink. Set aside on a clean plate.

Broccoli, carrot, and garlic added to the mushrooms.

Add the rest of the oil and sliced mushrooms to the pan. Saute the mushrooms for 2 to 3 minutes, until they’re softened.
Add the broccoli, carrots, and garlic to the pan and continue to stir fry for 2 to 3 more minutes.

Add the shrimp back to the pan and the sauce.
Toss to combine and cook for another 2 to 3 minutes.
Serve with rice or side of your choice or transfer to meal prep containers.

A bowl of rice with shrimp and broccoli on top with a fork.

Recipe Tips and Notes

Always pat dry shrimp before adding it to the pan. If there’s moisture on the shrimp, they may end up steaming instead of searing.
Feel free to use fresh or frozen shrimp. To quick thaw frozen shrimp, place the bag of frozen shrimp into a cold bowl of water.
For the carrots, I like to use a julienne peeler to make prepping it easier and quicker.
Other vegetables you can add are cauliflower, peas, snap peas, snow peas, and more!
Try to cut the vegetables into small bite sized pieces so they cook evenly. Leave them larger if you want them to be more crisp.
Make this healthy stir fry spicy by adding 2 tablespoons of sriracha sauce to the sauce.
Cooked ramen noodles go great with the shrimp if you’re not feeling rice!

Make Ahead Tips

Meal prep: once cooled, store the cooked shrimp stir fry in an airtight container for up to 4 days in the fridge. I usually meal prep it with some jasmine rice but cilantro lime rice, coconut rice, purple rice, and lemon garlic rice goes great with this!

Shrimp and Broccoli Stir Fry

5 from 29 votes

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Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: servings

Ingredients

For the Sauce

¼ cup low sodium soy sauce
2 tbsp sesame oil
3 tbsp honey
1½ tsp cornstarch

For the Shrimp Stir Fry

1 tbsp vegetable oil, divided
1 lb shrimp , peeled and deveined
227 grams mushrooms
2 cups broccoli florets
1 carrot, julienned or shredded
4 cloves garlic, minced
salt and pepper, to taste

For the Garnish

green onions
sesame seeds

Instructions

Combine the sauce ingredients and set it aside.
In a large non-stick skillet or wok, heat up a tablespoon of oil over medium-high heat. Once hot, add in shrimp in a single layer and cook for 1 to 2 minutes on each side, or just until firm and pink. Set aside on a clean plate.
Add the rest of the oil and sliced mushrooms to the pan. Saute the mushrooms for 2 to 3 minutes, until they’re softened.
Add the broccoli, carrots, and garlic to the pan and continue to stir fry for 2 to 3 more minutes. Season with salt and pepper, to taste.
Add the shrimp back to the pan and the sauce.
Toss to combine and cook for another 2 to 3 minutes.
Serve with rice or side of your choice or transfer to meal prep containers.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Main Course

Cuisine: Asian

Nutrition Disclaimer

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