Stir-fry is my go-to dinner when I want a quick, nutritious, and equally important, yummy dinner. Shrimp and broccoli stir-fry is one of my quickest meals thanks to ingredients that are ready in a flash.
We eat stir-fry about once a week. When I plan our menus, I know there are days I want something easy and fast. I love that I only need one skillet plus that rice cooker to make a complete meal.
I always keep a bag of frozen raw shrimp around. I love them in my lunch salads and using them to create super quick meals.
Shrimp: Allow 8-10 large shrimp per serving.
Canola Oil: Canola is a great neutral taste oil with a high smoke point, which makes it perfect for stir-fry.
Broccoli: My favorite stir-fry vegetable.
Red Bell Pepper: Ripe bell peppers are excellent in stir-fry recipes. They add great color and crunch.
Garlic: Adds great savory flavor.
Chicken Stock: The liquid base for stir-fry sauce.
Low Sodium Soy Sauce: Soy sauce is always part of my Asian-inspired dishes. I prefer lower sodium, especially as some other sauce ingredients contain salt.
Thai Sweet Chili Sauce: A sweet, spicy sauce that goes very well with shrimp.
Hoisin Sauce: Hoisin sauce is a thick, rich sauce that adds so much flavor.
Sriracha: Rooster sauce! Sriracha adds the spice.
Grated Fresh Ginger: Fresh ginger is especially easy to grate when frozen. Use a bit of ground ginger if fresh is unavailable.
Cornstarch: Thickens the sauce, so it coats the shrimp and veggies.
Rice: We typically use long-grain white rice. I also love brown rice.
First things first, start the rice. Stir-fry is a quick dinner and since the shrimp will cook in a few minutes, this one comes together extra fast. I know I have forgotten the rice before and had to halt my other ingredients and wait for the rice. So annoying! Stir-fry is best hot and fresh, so you want the rice to be ready when you are.
Chop the broccoli and slice the red bell pepper into thin slices. Mince the garlic.
Heat the canola oil in a large, deep skillet. Add veggies and saute, stirring occasionally.
Add the sauce ingredients to a small bowl or measuring cup. Stir thoroughly to combine.
We like the broccoli to be somewhat tender but still have some snap. Once the broccoli is done to your liking, add the garlic and stir for one minute.
Add the shrimp. Cook and stir until the shrimp starts to curl and turn white. Add the sauce and keep stirring. The sauce will thicken and coat the shrimp and veggies.
Serve immediately. Enjoy this shrimp and broccoli stir-fry over rice of your choice.
Shrimp & Broccoli Stir-Fry
- 16-20 large raw shrimp peeled and deveined
- 1 Tbsp canola oil
- 2 cups broccoli cut into bite-sized pieces
- 1 cup red bell peppers sliced
- 1 clove garlic minced
- 1 tsp fish sauce
- 1 Tbsp low sodium soy sauce
- 2 Tbsp chicken stock
- 1 Tbsp Thai sweet chili sauce
- 1 Tbsp Hoisin sauce
- 1 tsp sriracha sauce
- ½ tsp fresh ginger grated
- 1 tsp cornstarch
- 1 cup cooked or steamed rice
- In a medium sized bowl, combine stir fry sauce ingredients. Set aside.
- Heat a large, deep skillet over medium heat. Add canola oil.
- Add broccoli and red pepper and stir fry until crisp tender.
- Add garlic and stir fry one minute.
- Add shrimp and stir fry until shrimp are turning pink and starting to curl.
- Add in stir-fry sauce. Stir to coat and keep over the heat for another 2 minutes.
- Serve immediately over rice.