This quick shrimp and broccoli stir-fry is a wonderful choice when you want a healthy, flavorful meal on the table in under 30 minutes. It combines tender shrimp with crisp broccoli and sweet red onions, all coated in a tangy and slightly spicy sauce that brings the dish to life. The vibrant colors and bold flavors make this stir-fry visually appealing and satisfying for any time of day. Using simple pantry staples like soy sauce, rice vinegar, and toasted sesame oil, you get a well-balanced taste profile with just the right hint of sweetness and heat from brown sugar and crushed red pepper.
This recipe is versatile and easy to customize, making it a great weeknight dinner or a meal prep option for busy days. Serve it over warm brown or white rice to create a filling and nutritious plate. The combination of fresh ingredients, protein-packed shrimp, and wholesome veggies ensures a meal rich in vitamins, minerals, and antioxidants. Plus, it’s light enough to keep you energized without feeling heavy. Perfect for those looking for quick, healthy cooking with a delicious homemade touch.
Ingredients
- 1/2 lb medium raw shrimp, peeled and deveined
→ Produce - 2 cups broccoli florets
- 3/4 cup red onion, chopped in 1-inch pieces
- 1/4 cup green onion, chopped
- 2 cloves garlic, minced
- 1 lime wedge (1-2 teaspoons juice)
→ Sauce & Seasonings - 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon dark brown sugar
- 3/4 teaspoon crushed red pepper
- 2 teaspoons cornstarch
- 1/4 teaspoon ginger powder
→ Base & Garnish - 2 cups cooked brown or white rice
- Avocado or extra-virgin olive oil for cooking
- Toasted sesame seeds for garnish
Servings: 3-4
Instructions
Rinse the shrimp under cold water, then pat them dry thoroughly with paper towels. Lightly season with salt and set aside. In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, dark brown sugar, crushed red pepper, cornstarch, minced garlic, ginger powder, and fresh lime juice until smooth. Heat a splash of avocado or olive oil in a large skillet over medium-high heat. Add the broccoli with a pinch of salt and cook for 2 to 3 minutes until the florets start to char slightly. Stir in the red onion and cook for an additional 5 to 7 minutes until softened. Turn the heat down to medium, then add the shrimp to the pan and cook for about 2 to 3 minutes per side until they turn opaque and firm. Pour the prepared sauce and add the chopped green onions. Cook everything together for 1 to 2 minutes until the sauce thickens and coats the shrimp and vegetables nicely. Serve immediately over warm brown or white rice, and sprinkle with toasted sesame seeds for extra flavor and crunch.
Nutritional and Dietary Information
This stir-fry offers a lean source of protein from shrimp, which is low in calories but rich in essential nutrients like selenium and vitamin B12. The broccoli adds a boost of fiber, vitamins C and K, and antioxidants, supporting immune health and digestion. Using brown rice increases whole grain intake, providing lasting energy and fiber, while the light use of oil and moderate sauce quantities keeps the dish balanced in fats. Those watching sodium intake should note the soy sauce contribution but can opt for low-sodium versions. This recipe is naturally gluten-free if tamari is used instead of soy sauce and is suitable for a low-carb variation when served with cauliflower rice.
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