Shrimp and Broccoli Stir Fry in Garlic Sauce

When I’m in the mood for something fresh, flavorful, and fast, I whip up this Shrimp and Broccoli Stir Fry in Garlic Sauce. It’s one of those dishes that tastes like takeout but feels even better because I made it myself. The shrimp are juicy, the broccoli is perfectly crisp-tender, and the garlic sauce? It’s rich, savory, slightly sweet, and can pack as much heat as I want. Best of all, it all comes together in one pan in under 30 minutes — ideal for busy weeknights when I don’t want to spend forever in the kitchen.

Why You’ll Love This Recipe

I love how this stir fry checks all the right boxes: it’s quick, delicious, and made with simple ingredients I usually already have. It feels indulgent but is packed with lean protein and veggies, making it a great balance between healthy and comforting. Plus, the sauce clings to every bite and tastes even better than what I’d get at my favorite restaurant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb large shrimp, peeled and deveined
• 3 cups broccoli florets
• 2 tablespoons vegetable oil (or any neutral oil)
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced (optional but adds depth)
• ¼ cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• Red pepper flakes or sriracha (optional, to taste)
• Cooked white rice, for serving
• Sesame seeds or chopped green onions, for garnish (optional)

Directions

Step 1: Prepare the Sauce
In a small bowl, I whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and the cornstarch slurry. I set this aside — it’s the base of that glossy, garlicky goodness.

Step 2: Sauté the Shrimp
In a large wok or skillet, I heat 1 tablespoon of oil over medium-high heat. I add the shrimp, cooking them for about 1–2 minutes per side until pink and opaque. I remove them from the pan and set them aside.

Step 3: Cook the Broccoli
I add the remaining oil to the same pan and toss in the broccoli. I stir-fry it for about 3–4 minutes until it’s bright green and just tender. If needed, I splash in a bit of water and cover it briefly to steam.

Step 4: Build the Garlic Sauce
Next, I push the broccoli to one side and add the garlic (and ginger if I’m using it) to the pan. I sauté for about 30 seconds, then pour in the sauce mixture and stir everything together. The sauce thickens in about a minute.

Step 5: Combine and Serve
I return the shrimp to the pan, tossing everything until well coated and heated through. I serve it hot over white rice, and if I feel fancy, I sprinkle sesame seeds or green onions on top.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories: Approximately 350 per serving

Variations

• Sometimes I swap the broccoli for snap peas, bell peppers, or a frozen stir-fry vegetable mix when I’m short on fresh produce.
• For a vegetarian version, I replace the shrimp with tofu or mushrooms and skip the oyster sauce.
• I adjust the heat by adding sriracha, chili garlic sauce, or crushed red pepper depending on how spicy I want it.
• When I’m in the mood for noodles, I toss the stir-fry with cooked lo mein or rice noodles instead of serving it over rice.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I simply warm it on the stovetop or microwave until hot. If the sauce thickens too much, I add a splash of water or broth to loosen it back up.

FAQs

Can I use frozen shrimp?

Yes. I just make sure to thaw and pat them dry before cooking so they don’t release too much water in the pan.

What can I substitute for oyster sauce?

If I don’t have oyster sauce, I use more soy sauce plus a splash of Worcestershire and a bit of sugar to mimic the umami and sweetness.

Can I use other vegetables?

Absolutely. I often add carrots, mushrooms, snow peas, or bok choy depending on what’s in my fridge.

Is this recipe gluten-free?

Not by default, but I can make it gluten-free by using tamari or gluten-free soy sauce and checking that the hoisin and oyster sauces are certified gluten-free.

How do I keep shrimp from overcooking?

I cook the shrimp just until pink and opaque — usually 1–2 minutes per side. Then I take them out immediately and add them back at the end to avoid rubbery texture.

Conclusion

Shrimp and Broccoli Stir Fry in Garlic Sauce is one of those meals I keep coming back to. It’s bold, satisfying, and ridiculously easy to throw together — perfect for nights when I want something nourishing but don’t have a lot of time. With a sticky-sweet-savory sauce and the perfect combo of protein and greens, this dish never disappoints. Whether I’m cooking for myself or serving up dinner for the family, this one’s always a hit.

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