Shrimp and Broccoli Stir-Fry is a delicious dish, with pan-seared shrimp, broccoli, bell peppers, and sugar snap peas in teriyaki sauce.
If you enjoy stir-fry meals, then you may enjoy the recipe I am posting today for shrimp and broccoli stir-fry! Years ago, I found a recipe for a stir fry dish online from Sara Welch, from “Dinner at the Zoo”.
Over the years, I’ve tweaked and changed her original recipe (and ingredients) many times to suit our taste and ended up with this tasty shrimp stir-fry recipe.
This dish features fresh broccoli florets, bell pepper slices, sugar snap peas and large shrimp al pan-seared and covered in a delicious Asian-inspired sauce. If desired, you can serve this yummy stir-fry on top of a bed of steamed brown or white rice for a very filling, all-in-one-bowl dinner!
I’m confident you will enjoy it, so here’s how to make this delicious shrimp and broccoli stir-fry, step by step.
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Make The Stir-Fry Sauce
Place soy sauce, water, brown sugar, fresh minced ginger, honey, minced garlic and sesame oil in a small saucepan. Stir to combine and cook this on Medium-High heat, stirring often until the sugar has dissolved.
The sauce is fairly thin at this point, so the next thing you will do is make a “slurry” with water and cornstarch to help thicken the sauce.
Make a “slurry” by mixing a small amount of water and cornstarch in a container until the mixture is smooth and lump-free. Pour the slurry into the sauce and stir or whisk it well, until combined.
Bring the sauce to a boil, stirring often and let it boil for 1-2 minutes or until the sauce has thickened. Once thickened, remove the sauce from the heat source and set it aside.
Stir-Fry The Vegetables
Heat 1 teaspoon of vegetable oil in a large skillet on Medium-High heat. When the oil and skillet are hot (but not smoking), add the broccoli florets, sugar snap peas and red and orange bell pepper slices.
TIP: I love to use a combination of red and orange bell pepper slices for extra pops of color, but if you only have one of those colors (red OR orange) simply use that!
Toss to coat the veggies slightly with the oil, then season them lightly with salt and pepper, to taste. Cook the vegetables for 3-4 minutes, stirring often until they become tender and are only very lightly browned.
Add 2 Tablespoons of water to the skillet and continue to cook the veggies only until the water has evaporated. Remove the veggies from the skillet, put them on a plate and cover to keep them warm.
Prepare The Shrimp
Make sure all the shrimp is de-veined, and the shell and tails are removed. Pat the shrimp dry using several paper towels. If you’re using large shrimp, use between 25-30 count and if you’re using JUMBO shrimp, use about 18-20 count.
Add remaining vegetable oil to the same skillet you cooked the veggies in. Heat it on High until the oil and skillet are hot again (but not smoking).
Place the shrimp in the hot skillet in a single layer and season very lightly with salt and pepper. Cook the shrimp for 2-3 minutes, turning them halfway through the cooking time until they are cooked through and pink on all sides.
Add the stir-fried veggies back into the skillet of shrimp, then pour the thickened Asian sauce on top. Turn the heat DOWN under the skillet to Medium.
Stir to fully cover the shrimp and veggies with the sauce and cook on Medium heat, stirring often, but only until everything is heated through. Don’t overcook the shrimp, simply get the dish hot enough to serve.
Serve And Enjoy The Shrimp and Broccoli Stir-Fry
Once the shrimp and broccoli stir-fry is heated through, it is ready to be enjoyed! For each serving, place brown rice (or white steamed rice) in a bowl and then add the shrimp, veggies and sauce on top.
OPTIONAL GARNISH (highly recommend): If desired, sprinkle the top of each serving with a few chopped green onions and some sesame seeds. This makes the presentation really nice (and those chopped green onions add another little “pop” of flavor!
I hope you have the opportunity to make this delicious shrimp and broccoli stir-fry for yourself and for those you love. It’s really pretty easy to make and tastes wonderful! When you serve it on top of brown rice, it makes this a very filling and complete meal I’m sure you will enjoy.
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
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You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some fantastic, delicious shrimp recipes to choose from, including:
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↓↓ PRINTABLE RECIPE BELOW ↓↓
Shrimp And Broccoli Stir-Fry is a delicious dish, with pan-seared shrimp, broccoli, bell peppers, and sugar snap peas in teriyaki sauce.
- ¼ cup low sodium soy sauce
- ½ cup water
- 3 Tablespoons brown sugar dark or light
- 1 Tablespoon honey
- 2 teaspoons finely minced fresh ginger
- 2 teaspoons finely minced garlic
- 1½ teaspoons toasted sesame oil
- 2 Tablespoons cold water for slurry
- 4 teaspoons cornstarch for slurry
- 3 teaspoons vegetable oil* *DIVIDED USE
- 1¼ pounds large raw shrimp deveined, shells/tails removed
- 1½ cups fresh broccoli florets* *small bite-sized florets
- 1 cup red and orange bell peppers (combination of) seeded, thinly sliced lengthwise
- ½ cup sugar snap pea pods
- 2 Tablespoons water
- salt and black pepper, to taste to lightly season shrimp and veggies
Combine soy sauce, water, brown sugar, honey, minced ginger, garlic and sesame oil in a small saucepan. Cook on Medium-high, stirring often, until sugar dissolves. Make a "slurry" by mixing 2 Tbsp. cold water and cornstarch in a container until smooth. Add the slurry to the sauce; stir or whisk until combined. Bring sauce to a boil, stirring often; boil 1-2 minutes or until sauce has thickened. Remove pan from the heat; set aside.
Heat 1 tsp. vegetable oil in a large skillet on Medium-High. Once hot, add broccoli florets, sugar snap peas and red/ orange bell pepper slices. Toss to coat veggies lightly with oil; season lightly with salt and pepper, to taste. Cook 3-4 minutes, stirring often until veggies are tender. Add 2 Tbsp. water to the skillet; continue to cook veggies only until water evaporates. Transfer veggies out of the skillet and onto a plate; cover/keep warm.
Add remaining 2 tsp. vegetable oil to the same skillet. Heat on Medium-High until oil is hot (but not smoking). Put shrimp in skillet in a single layer, season lightly with salt/pepper. Cook shrimp 2-3 minutes, turning them over halfway through cooking time until they're cooked through and pink on all sides.
Add veggies back into the skillet of shrimp; pour sauce on top. Turn the heat DOWN to Medium. Stir to fully coat shrimp and veggies with sauce; cook on stirring often but only until everything is heated through. Don't overcook shrimp, simply get this dish hot enough to serve.
For each serving, place brown or white steamed rice in a bowl (rice is optional but highly recommended). Add shrimp, veggies and sauce on top. OPTIONAL GARNISH: If desired, sprinkle each serving with chopped green onions and sesame seeds. Serve and enjoy!
The caloric and nutritional calculation provided does not include rice, green onions or sesame seeds for optional serving recommendations, so please plan accordingly.
Here’s one more to pin on your Pinterest boards!