Shrimp and Broccoli Stir-Fry with Garlic and Lime

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Quick-cooked shrimp and crisp broccoli in a zesty garlic-lime sauce, ready in under 20 minutes for a satisfying, energizing dinner. This asian ready in about 20 minutes pairs shrimp, broccoli florets, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large, peeled and deveined shrimp
• 2 cups broccoli florets
• 2 tbsp (divided: 1 tbsp for shrimp, 1 tbsp for vegetables) avocado oil
• 3, minced garlic cloves
• 1 tbsp lime juice
• 1 tsp lime zest
• 1/2 tsp red pepper flakes
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp water
• 1 tbsp rice vinegar
• 1 tbsp coconut aminos

Instructions

1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Add shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
3. Step 3: Add remaining 1 tbsp avocado oil to the skillet, then add minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
4. Step 4: Add broccoli florets and stir-fry for 3-4 minutes until bright green and slightly crisp-tender.
5. Step 5: Return shrimp to the skillet, then add lime juice, lime zest, sea salt, black pepper, 2 tbsp water, rice vinegar, and coconut aminos. Toss to coat and cook for 1 minute until sauce thickens slightly.
6. Step 6: Remove from heat and serve immediately.