Sriracha Shrimp and Broccoli Stir-Fry
A quick, spicy-sweet stir-fry with succulent shrimp, crisp broccoli, and a smoky sriracha glaze. This korean-inspired asian ready in about 30 minutes pairs (peeled, deveined) shrimp, soy sauce, sriracha for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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. 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 (peeled, deveined) shrimp
- 1 head (cut into 1/2-inch florets) broccoli
- 3 tbsp soy sauce
- 2 tbsp sriracha
- 3 (minced) garlic cloves
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 2 (sliced) green onions
- 1 cup (cooked) rice
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 1 lb shrimp and cook for 2-3 minutes until opaque and slightly curled. Remove and set aside.
- Step 3: Toss in 1 head broccoli florets and stir-fry for 4-5 minutes until crisp-tender. Return shrimp to the skillet.
- Step 4: In a small bowl, mix 3 tbsp soy sauce, 2 tbsp sriracha, 1 tbsp brown sugar, and 1/4 cup water. Pour over the skillet and stir to coat.
- Step 5: Cook for 2-3 minutes until the sauce thickens and coats the shrimp. Serve over 1 cup cooked rice, garnished with 2 sliced green onions and 1 tbsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sriracha Shrimp and Broccoli Stir-Fry take to make?
Total time is about 30 minutes (10 min prep + 20 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 Sriracha Shrimp and Broccoli Stir-Fry?
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 (peeled, deveined) shrimp from drying out.
Can I substitute ingredients in Sriracha Shrimp and Broccoli Stir-Fry?
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 Sriracha Shrimp and Broccoli Stir-Fry 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 Sriracha Shrimp and Broccoli Stir-Fry?
Korean asian 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.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
