Shrimp and Broccoli Stir Fry (With Extra Sauce!) – A One Pan Weeknight Dinner
Some nights, I need dinner to come through like a best friend, with no drama, just real comfort. This shrimp and broccoli stir fry is exactly that. It’s saucy, flavorful, and fast—built for busy moms who want a win on the plate, even when chaos is in the background (and in the fruit bowl, apparently).
This is the stir fry I reach for when I’ve got shrimp on hand and a drawer full of veggies that need love. Tonight, I pulled together broccoli and shrimp stir fry, along with snow peas, red bell pepper, and shiitake mushrooms—all tossed in a glossy, garlicky-sweet sauce that soaks into fluffy basmati rice like a dream.
I used my T-fal Ingenio wok to get that high-heat sear, and my trusty ASETY chef knife to slice up the veggies quickly and cleanly. No gloves needed—just clean hands, one hot pan, and a lot of love.
Why You’ll Love This Shrimp and Broccoli Stir Fry
- One pan. One pot of rice. Done.
- Kid-friendly but flavorful enough for grown-ups
- Versatile—use what you have and what your family actually eats
- That sauce though… double batch because we deserve it
I even added a sprinkle of sugar to the veggies while sautéing—a trick I picked up from a chef seminar I watched once. It helps green veggies like broccoli and snow peas cook beautifully without losing their color or bite. And nope, I didn’t fully cook the shrimp when I first sautéed them, because I knew they’d finish gently nestled among broccoli and the shrimp in the sauce later. This is what I mean when I say I test, I tweak, I learn, and I bring it all back to the table.
Make It Yours: Substitutions and Swaps for Your Shrimp and Broccoli Stir Fry
This recipe is extremely flexible. Here’s how to make it work for you:
- No shrimp? Use thinly sliced chicken breast or thigh, tofu, salmon, or skip protein entirely for a veggie-forward dinner.
- No shiitake mushrooms? Swap for cremini, baby bella, or whatever mushrooms are at your local grocery store.
- Don’t like broccoli? Use zucchini, carrots, cabbage, or whatever your kids recognize and eat without a fight.
- Sauce too salty? Use low-sodium soy sauce or add a splash of water or chicken broth to lighten it up.
I didn’t include carrots tonight—not because they’re bad, but because I wanted the snow peas to be the star. My daughter has never had snow peas, and since she loves broccoli, I figured I could sneak them in without the bright orange distraction of carrots. We’ll see how it goes!
Related Recipes for Your Table
If you’re loving the stir fry vibes with broccoli and shrimp, check out these other flavor-packed dinners from the blog:
- Sweet and Sour Chicken – sticky, sweet, and sour goodness
- How to Make the Best Sautéed Bok Choy – quick, flavorful, and perfect with rice
- Easy Fried Rice – quick, savory, and toddler-approved
- Subscribe to Get New Recipes!
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Final Thoughts from Camille
This stir fry isn’t just food—it’s a mom win. It’s the kind of dish that makes you feel like you’ve got it together even if the laundry says otherwise. And it’s proof that a little soy sauce, a hot pan, and some real-world know-how can go a long way.
Whether you follow this recipe to the letter or swap in your family’s favorite veggies, I hope it brings flavor, peace, and a few minutes of joy to your table tonight. Stir-fry broccoli and shrimp with love, and relish the time saved.
Until next time—
Love and leftovers,
Camille
Shrimp, Broccoli, and Vegetable Stir Fry (With Extra Sauce)
4
servings15
minutes15
minutes30
minutesKeep the screen of your device on
Ingredients
1 lb shrimp peeled and deveined
1 ½ cups broccoli florets
1 cup Snow peas trimmed
1 red bell pepper, thinly sliced
1 cup fresh shiitake mushrooms, stems removed and caps sliced
2-3 cloves garlic minced
1 tsp fresh ginger grated or finely chopped
½ tsp garlic powder
½ tsp onion powder
½ tsp sesame oil
1 tablespoon neutral oil such as vegetable or avocado
4 tablespoons soy sauce
2 tablespoons mirin
2 teaspoons rice vinegar
2 tablespoons brown sugar or honey
2 teaspoons sesame oil optional
1 tablespoon oyster sauce optional
2 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste
Cooked rice for serving
Sliced green onions and sesame seeds for garnish are optional
Directions
- In a small bowl, whisk together soy sauce, mirin, rice vinegar, brown sugar, sesame oil, and oyster sauce if using. In a separate small cup, mix the cornstarch with cold water to make a slurry. Stir the slurry into the sauce and set aside.
- Season the raw shrimp with garlic powder, onion powder, and sesame oil. Set aside while you prep the vegetables.
- Prepare the vegetables by cutting the broccoli into bite-sized florets, slicing the red bell pepper, trimming the snow peas, slicing the shiitake mushrooms, and mincing the garlic and ginger.
- Heat a large skillet or wok over medium-high heat. Add the neutral oil and once hot, sauté the seasoned shrimp in a single layer for about 1 to 2 minutes per side until just pink but not fully cooked through. Remove the shrimp and set aside.
- In the same pan, add the broccoli, red bell pepper, snow peas, and shiitake mushrooms. Sauté for 3 to 5 minutes until the vegetables are vibrant and slightly tender. Add the garlic and ginger in the last 30 to 60 seconds of cooking. Sprinkle in ½ teaspoons of granulated sugar, if desired, to help the green vegetables cook nicely.
- Do not add any water. The vegetables will release their own moisture as they cook. Be patient and let the pan do its job.
- Return the shrimp to the pan and pour in the sauce. Toss everything together and cook for 2 to 3 minutes until the sauce thickens and coats all ingredients.
- Turn off the heat and cover the pan to let everything rest and absorb the flavors for a few minutes before serving.
- If desired, serve hot over rice and garnish with sliced green onions or sesame seeds.
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