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Chinese Shrimp and Broccoli Stir Fry

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LIZ DELLA CROCE

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Make this quick and healthy Chinese Shrimp and Broccoli Stir-Fry for a flavorful dinner in under 20 minutes. Packed with tender shrimp, crisp broccoli, and a savory garlic sauce, it’s a perfect takeout-inspired meal!

Keeping my freezer well stocked with frozen shrimp means I’m never more than 20 minutes away from a high protein, delicious dinner. Today I’m sharing my Shrimp and Broccoli Stir Fry but other seafood meals we love include Shrimp Soba Noodles in Peanut Sauce, Lemon Shrimp Pasta with Arugula, and Mediterranean Sautéed Shrimp.

shrimp in a pan

Frozen shrimp is only 60 calories per serving and a nice change of pace from the usual chicken breast. The best part? They are easy to defrost – all you do is soak them in cold water for 7-10 minutes and you are well on your way to a quick meal.

chopping broccoli

I love to make a stir fry at the end of the week to clean out the refrigerator. Chop up any veggies you have on hand – peppers, onions, mushrooms, celery, green beans, asparagus, cauliflower – the options are endless.

Serve with a little brown rice and scallions to round out the meal or you could toast up some nori seaweed sheets and use that in lieu of a fork.

What are the best ingredients for Asian cooking?

Soy Sauce or Tamari
Toasted Sesame Oil
Rice Vinegar
Hoisin Sauce
Minced Ginger
Chili Sauce
Fish Sauce
Rice

Can I Swap Out Shrimp with Chicken or Beef?

Absolutely! This stir-fry is a very versatile recipe and tastes great with any protein you have on hand including chicken, beef, pork, or tofu.

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Chinese Shrimp and Broccoli Stir Fry

4.55 stars average
Liz Della Croce
Asian flavors combine to make a flavorful shrimp and broccoli stir fry that's healthy and easy to make. Prepared in under 30 minutes!
PREP: 10 minutes
COOK: 15 minutes
TOTAL: 25 minutes
Pin
Servings4

Ingredients
 

  • 1 pound frozen or fresh shrimp (raw in shell or peeled)
  • 2 egg whites
  • 1 tablespoon corn starch
  • 1 large onion (thinly sliced)
  • ¼ teaspoon salt
  • teaspoon pepper
  • 3 cloves garlic (grated)
  • 2 tablespoons ginger (grated)
  • 8 ounces shitake mushrooms (thinly sliced)
  • 6 cups broccoli (chopped into florets)
  • cup chicken broth (low sodium)
  • 2 tablespoons soy sauce (low sodium)
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon chili garlic paste

Instructions
 

  • Whisk together egg whites and corn starch then pour over defrosted shrimp. Mix well to coat and set aside.
  • Heat a large wok or deep saute pan over high heat for a couple of minutes to warm up.
  • Spray with non-stick spray and add shrimp.
  • Toss frequently for 3-4 minutes or until shrimp are pink.
  • Remove from pan and set aside.
  • Meanwhile, in the same pan, add onion, salt, and pepper. Stir fry for 3-4 minutes.
  • Add ginger and garlic and saute an additional 30 seconds.
  • Toss in mushrooms and saute 2 minutes.
  • Add chopped broccoli and chicken broth. Bring to a boil then cover with a tight lid to let steam for 3-4 minutes. In a small bowl, whisk soy sauce, rice wine vinegar, hoisin sauce, chili garlic paste, and sesame oil.
  • Add sauce to the pan along with shrimp and stir fry 3-4 minutes or until shrimp is warmed through.
  • Serve with brown rice and scallions.

Last Step:

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Liz’s Notes

This stir fry recipe is very versatile. Swap out shrimp for pork or chicken or beef. Instead of broccoli try asparagus or green beans.

Nutrition

Serving: 1cup | Calories: 115kcal | Carbohydrates: 19g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 921mg | Potassium: 564mg | Fiber: 4g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 126mg | Calcium: 77mg | Iron: 1mg

Find more healthy and easy dinner recipes on my Pinterest!


4.55 from 11 votes (9 ratings without comment)

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7 responses to “Chinese Shrimp and Broccoli Stir Fry”

  1. Patricia Gray Avatar
    Patricia Gray

    Good

  2. Andrea Avatar
    Andrea

    This was delicious. The whole family loved it. I used beef instead because of one kid, but will also try with shrimp next time. A nice change from our usual fare. Thanks for sharing.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      SO glad you enjoyed it Andrea!! Let me know what you make next – you’d love my Szechuan Beef Lettuce Cups! https://thelemonbowl.com/szechuan-beef-lettuce-wraps/

  3. Sue Donaldson Avatar
    Sue Donaldson

    Could you tell me how the nutritional information was calculated? I’m getting something pretty different when I figure it out.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I use an app that calculates it based on the ingredients listed. Are you using the exact same quantities and ingredients?

  4. Debbie Maggi Avatar
    Debbie Maggi

    Hi, Can’t wait to make this! Just wondering how much sesame oil? It’s not in the ingredient list, but i see it mentioned in the directions.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Apologies – it’s one teaspoon. Just revised!! :)