Szechuan Stir-Fry with Shrimp and Broccoli

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A fiery, aromatic stir-fry with succulent shrimp and crisp broccoli in a bold Szechuan sauce. This Chinese-inspired quick recipe, ready in about 25 minutes, pairs shrimp, broccoli, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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 shrimp
• 2 cups broccoli
• 1 red bell pepper
• 3 tbsp soy sauce
• 1 tbsp sriracha
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 cloves garlic
• 1 tbsp ginger
• 1 tsp chili flakes
• 1 tsp salt

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Instructions

1. Step 1: Heat 1 tbsp sesame oil in a wok over high heat. Add 3 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant.
2. Step 2: Add 1 lb shrimp and cook for 2-3 minutes until pink and opaque, then remove and set aside.
3. Step 3: Add 2 cups broccoli florets and 1 sliced red bell pepper. Stir-fry for 5 minutes until tender-crisp.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sriracha, and 1 tsp chili flakes. Pour over the vegetables and shrimp.
5. Step 5: Return shrimp to the wok, stir to coat in the sauce, and cook for 2 minutes until heated through.
6. Step 6: Serve immediately over steamed rice, garnished with additional chili flakes and sesame seeds.