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Shrimp and broccoli stir fry over rice on a white plate with an orange napkin

Shrimp and Broccoli Stir Fry

Author: Louisa Clements
5 from 3 votes
This fast and easy shrimp and broccoli stir fry is the answer to the never ending weeknight dinner dilemma. With garlic, ginger, soy sauce and sambal oelek this will quickly become a sweet and spicy favourite.
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Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
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Servings: 4


For Stir Fry Sauce:

  • ½ cup low sodium chicken broth, or vegetable broth
  • 4 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp sambal oelek, optional

For Stir Fry:

  • 3 tbsp canola oil, divided
  • 1 tbsp minced ginger
  • 3 cloves garlic, minced
  • 300 g peeled and deveined shrimp
  • ¼ tsp salt
  • 2 heads broccoli, chopped into small florets, about 5-6 cups chopped
  • 1 red onion, chopped


  • Stir together all ingredients for the sauce and set aside.
  • Heat wok over medium-high heat, add 2 tbsp oil followed by garlic and ginger. Cook for 1 minute until very fragrant, but not browning.
  • Add shrimp with salt. Cook another 2-3 minutes, stirring frequently until shrimp is pink and opaque. Remove from wok and set aside.
  • Return wok to heat, add remaining oil followed by red onion and broccoli. Cook, stirring frequently for 3-4 minutes, until vegetable have softened and are starting to brown and char slightly.
  • Add sauce, and cook another 1-2 minutes until broccoli is fork tender and sauce has begun to thicken slightly--it wills till be runny. Return shrimp to pan, and toss until heated through. Serve over rice.
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