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Ginger Shrimp and Broccoli Stir Fry Recipe

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3.9 from 48 reviews

This Ginger Shrimp and Broccoli Stir Fry is a quick, flavorful dish featuring tender shrimp and crisp broccoli florets coated in a savory-sweet ginger soy sauce. Perfect for a healthy weeknight meal, this stir fry combines fresh garlic, ginger, and a hint of honey to create a balanced and vibrant Asian-inspired dinner that can be served alone or over rice or noodles.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Sauce

  • ¼ cup (59.15 ml) low-sodium soy sauce (or coconut aminos for gluten free)
  • 1 Tablespoon honey or maple syrup
  • 4 cloves garlic, minced
  • ½ tablespoon cornstarch
  • ⅔ cup (157.73 ml) water, divided
  • 1 teaspoon toasted sesame oil
  • 1½ teaspoon fresh grated ginger
  • 1 teaspoon rice vinegar or apple cider vinegar

Main

  • 4 teaspoons avocado oil or neutral tasting oil, divided
  • 1 pound (453.59 g) small broccoli florets, bite-sized pieces
  • 1 pound (453.59 g) large shrimp, peeled, deveined, tails removed, defrosted if frozen
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper

Instructions

  1. Prepare the sauce: In a bowl or large glass measuring cup, whisk together the soy sauce, honey, ⅓ cup of the water, rice vinegar, cornstarch, minced garlic, grated ginger, and toasted sesame oil. Set this sauce mixture aside.
  2. Cook the broccoli: Heat 2 teaspoons of avocado oil in a large skillet over medium-high heat. When hot, add the broccoli and toss to coat evenly with oil. Spread the broccoli out and let cook undisturbed for about 5 minutes to develop a slight char.
  3. Steam the broccoli: Stir the broccoli to redistribute it, then add another ⅓ cup of water. Cook for 4 more minutes until the broccoli turns bright green and is tender but still crisp. Remove broccoli from skillet and set aside.
  4. Prepare the shrimp: Pat the shrimp dry with paper towels. Toss the shrimp with the remaining 2 teaspoons of oil, garlic powder, and black pepper until evenly coated.
  5. Cook the shrimp: In the now-empty hot skillet, arrange the shrimp in a single layer without crowding. Cook about 1 minute per side until shrimp are browned and opaque. Cook in batches if needed. Transfer shrimp to the bowl with broccoli once done and internal temperature reaches 145°F.
  6. Thicken the sauce and combine: Reduce heat to medium, pour the prepared sauce into the skillet, and let it thicken for about 1 minute while stirring.
  7. Finish the stir fry: Return the broccoli and shrimp to the skillet with the thickened sauce. Stir to coat everything evenly, then let simmer together for 2 minutes to meld flavors.
  8. Serve: Serve the stir fry warm on its own or spoon over cooked rice or rice noodles for a complete meal.
  9. Storage: Store any cooled leftovers in an airtight container in the refrigerator for up to 2 days.

Notes

  • For a gluten-free version, substitute soy sauce with coconut aminos.
  • Use maple syrup as a vegan substitute for honey.
  • Do not overcrowd the pan when cooking shrimp to ensure they brown and do not steam.
  • Broccoli should be tender but crisp; avoid overcooking to retain texture and nutrients.
  • If you prefer spicier, add some red pepper flakes or fresh chili when cooking the sauce.
  • Adjust the amount of water to control sauce thickness to your liking.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Fat

Find it online: https://allyumcooks.com/ginger-shrimp-and-broccoli-stir-fry-recipe/