Stir-Fried Shrimp and Broccoli with Ginger Coconut Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender shrimp and crisp broccoli florets stir-fried in a fragrant ginger and coconut sauce, perfect for a Whole30-approved Asian-inspired dinner. This asian-inspired whole30 (whole30, gluten free) ready in about 25 minutes blends large shrimp, peeled and deveined, broccoli florets, finely grated fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 15 min Serves 4 Asian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large wok or skillet over medium-high heat. Add 4 cups broccoli florets and 1 tsp sea salt. Stir-fry for 4-5 minutes until broccoli is bright green and tender-crisp. Remove broccoli and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to the pan. Add 3 cloves minced garlic and 1 tbsp finely grated fresh ginger. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 1 lb peeled and deveined large shrimp and cook for 2-3 minutes per side until pink and opaque.
  4. Step 4: Return broccoli to the pan. Stir in 3 tbsp coconut aminos, 1/4 cup full-fat coconut milk, 1/4 tsp red pepper flakes, and 1 tbsp fresh lime juice. Toss everything together and cook for another 2 minutes until sauce thickens slightly and coats the shrimp and broccoli.
  5. Step 5: Remove from heat and garnish with 2 thinly sliced green onions before serving this Whole30-friendly stir-fry.

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Frequently asked questions

How long does Stir-Fried Shrimp and Broccoli with Ginger Coconut Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Shrimp and Broccoli with Ginger Coconut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Shrimp and Broccoli with Ginger Coconut 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 Stir-Fried Shrimp and Broccoli with Ginger Coconut 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.

Is Stir-Fried Shrimp and Broccoli with Ginger Coconut Sauce whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, paleo, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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