Looking for a Healthy Dinner Option? Try This Quick & Easy Shrimp & Broccoli Stir Fry Recipe – Guaranteed Satisfaction in Every Bite! This Shrimp & Broccoli Stir Fry is my favorite stir fry of all time! It is so simple but so delicious! Sometimes the most simple recipes are the best though right? Shrimp cooks SUPER quick so this stir fry can be whipped up in no time. I hope you give this recipe a try and love it as much as I do!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love This Stir Fry
- Quick & Easy: This super and easy to make and require very simple ingredients and equipment. I love me some one pan meals! Shrimp cooks super quick, making this a perfect weeknight meal.
- Macros/Nutritious: Shrimp is very low in calories and high in protein! There are 24 grams of protein per 4 ounces of shrimp and under 130 calories! This dish is full of clean ingredients and no added sugar. Each serving including the rice, broccoli, and sauce has 40 grams of protein.
Nutritional Benefits
- Shrimp: Shrimp is probably my favorite protein no joke. Shrimp is so low in calories but packed with protein! It is also a great source of iodine, phosphorus, zinc, and magnesium.
- Broccoli: Broccoli is packed with vitamins, minerals, antioxidants, and bioactive compounds, which reduce inflammation!
Ingredients
Shrimp:
- Shrimp – Easy guess right? You will 2 pounds of shrimp, peeled & deveined. You can use frozen, but just make sure you defrost it first.
- Garlic Salt – 1 teaspoon, or to taste.
- Onion Powder – 1/2 teaspoon, or to taste.
- Red Pepper Flakes – To taste, optional. I like A LOT!!!
Sauce:
- Coconut Aminos – 1/2 cup low sodium soy sauce or coconut aminos. I use coconut aminos to keep it soy free.
- Rice Vinegar – 3 tablespoons of rice vinegar.
- Sesame Seeds – To taste.
- Sesame Oil – 1 tablespoon of sesame oil.
For the Rest:
- Sesame Oil – 1 tablespoon of sesame oil.
- Garlic – 2 teaspoons of minced garlic.
- Ginger – 1 teaspoon of minced ginger.
- Yellow Onion – 1/2 yellow onion, diced.
- Eggs – 4 large eggs.
- Jasmine Rice – 2 cups cooked rice (1 cup dry I like brown or Jasmine).
- Broccoli – 12 ounces of broccoli florets, chopped up small.
How To Make It
- Mix all of the ingredients together for the sauce in a large measuring cup or small mixing bowl. Set aside.
- Heat up a large wok (I used a Hexclad Hybrid 14 inch Wok) over medium high heat with 1/2 tbsp. sesame oil. Add the shrimp. Season with the garlic salt, onion powder, pepper, and red pepper flakes to taste. Once fully cooked (about 6 minutes), set the shrimp aside on a plate.
- Add another tablespoon of sesame seed oil to the wok. Sauté the rice, broccoli onion, garlic, & ginger, about 5 minutes. You want the rice to become little crispy and the onions, garlic, and ginger to be fragrant.
- Scoot the rice towards the outer edges of your wok so that you have a divot in the middle of your wok. Pour the 4 eggs into the middle. Cook until scrambled and then mix in with the rest of the stir fry.
- Add the shrimp back to your wok. Mix to fully incorporate into your stir fry.
- Turn the heat down to low. Pour your sauce over the stir fry. Allow to heat through for 2-3 minutes, and dig in!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop them in the microwave for a minute and a half or so! This stir fry reheats SO well! I bet you can even freeze it too if any leftovers stand a chance!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Shrimp & Broccoli Stir Fry
This Shrimp & Broccoli Stir Fry is my favorite stir fry of all time! It is so simple but delicious! Sometimes the most simple recipes are the best though right? Feel free to add more veggies if you would like, but I wanted to keep this one simple! Shrimp cooks SUPER quick so this stir fry can be whipped up in no time. I hope you give this recipe a try and love it as much as I do!
Ingredients
For the Shrimp
For the Sauce:
For the Rest:
Instructions
- Mix all of the ingredients together for the sauce in a large measuring cup or small mixing bowl. Set aside.
- Heat up a large wok (I used a Hexclad Hybrid 14 inch Wok) over medium high heat with 1/2 tbsp. sesame oil. Add the shrimp. Season with the garlic salt, onion powder, pepper, and red pepper flakes to taste. Once fully cooked (about 6 minutes), set the shrimp aside on a plate.
- Add another tablespoon of sesame seed oil to the wok. Sauté the rice, broccoli onion, garlic, & ginger, about 5 minutes. You want the rice to become little crispy and the onions, garlic, and ginger to be fragrant.
- Scoot the rice towards the outer edges of your wok so that you have a divot in the middle of your wok. Pour the 4 eggs into the middle. Cook until scrambled and then mix in with the rest of the stir fry.
- Add the shrimp back to your wok. Mix to fully incorporate into your stir fry.
- Turn the heat down to low. Pour your sauce over the stir fry. Allow to heat through for 2-3 minutes, and dig in!
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 9.9g16%
- Saturated Fat 1.7g9%
- Cholesterol 449.3mg150%
- Sodium 759.3mg32%
- Total Carbohydrate 24.4g9%
- Dietary Fiber 2.5g10%
- Sugars 5.7g
- Protein 38.7g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
