Shrimp and Broccoli Stir-Fry with Ginger Soy Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry combining succulent shrimp and crisp broccoli in a savory ginger soy glaze, ready in under 20 minutes. This asian-inspired stir fry ready in about 20 minutes pairs pound, peeled and deveined large shrimp, broccoli florets, tablespoons vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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.

Prep: 10 min Cook: 10 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tablespoons low sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, 1 teaspoon cornstarch, and 2 tablespoons water until smooth; set aside.
  2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add 3 cups broccoli florets and stir-fry for 4 minutes until bright green and tender-crisp.
  3. Step 3: Push broccoli to the side of the skillet and add 1 pound peeled shrimp along with 1 tablespoon finely grated fresh ginger and 3 minced garlic cloves. Stir-fry shrimp for 2-3 minutes until pink and opaque.
  4. Step 4: Pour the prepared sauce over shrimp and broccoli. Stir everything together and cook for another 1-2 minutes until the sauce thickens and coats the ingredients.
  5. Step 5: Remove from heat and sprinkle 1 teaspoon toasted sesame seeds over the top before serving with steamed rice or noodles.

Frequently asked questions

How long does Shrimp and Broccoli Stir-Fry with Ginger Soy Sauce take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shrimp and Broccoli Stir-Fry with Ginger Soy Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.

Can I substitute ingredients in Shrimp and Broccoli Stir-Fry with Ginger Soy Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shrimp and Broccoli Stir-Fry with Ginger Soy Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shrimp and Broccoli Stir-Fry with Ginger Soy Sauce?

Asian stir fry like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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