Name: Shrimp and Broccoli Stir Fry in Garlic Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb shrimp, peeled and deveined; ½ tsp salt; ½ tsp paprika; ¼ tsp black pepper; 2 tbsp vegetable oil (divided); 3 cups broccoli florets (peeled stems included); 6 cloves garlic, minced; 1 tbsp ginger, minced; 3–4 dried red chilies (optional); ¼ cup water (for steaming broccoli); 2 tbsp oyster sauce; 1 tbsp soy sauce; 1 tbsp dark soy sauce; 1 tbsp hoisin sauce; 1 tsp sugar; 1 tsp cornstarch

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Why You’ll Love This Recipe

I love this stir fry for so many reasons:

It comes together in just 25 minutes—perfect for busy nights.
The sauce is bold, rich, and silky with just the right balance of sweet and salty.
I can customize it easily by adding more veggies or adjusting the spice.
The shrimp cook fast and stay juicy, while the broccoli stays crisp-tender.
It’s healthier than takeout but just as flavorful (if not more so).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb shrimp, peeled and deveined
½ tsp salt
½ tsp paprika
¼ tsp black pepper
2 tbsp vegetable oil (divided)
3 cups broccoli florets (peeled stems included)
6 cloves garlic, minced
1 tbsp ginger, minced
3–4 dried red chilies (optional)
¼ cup water (for steaming broccoli)
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp hoisin sauce
1 tsp sugar
1 tsp cornstarch

Directions

I start by patting the shrimp dry, then toss them with salt, paprika, black pepper, and 1 tablespoon of oil. I let that sit while I prep everything else.
In a small bowl, I whisk together the water, sugar, oyster sauce, soy sauces, hoisin sauce, and cornstarch to make the garlic sauce.
I cut the broccoli into florets, peel and slice the stems, and mince the garlic and ginger. If I’m using dried red chilies, I break them into pieces.
I heat my wok over high heat until it’s smoking, then add 1 tablespoon of oil and stir-fry the shrimp until they turn pink. I remove them and set aside.
Using the same wok, I toss in the garlic, ginger, chilies, and broccoli. I stir-fry them for about 2 minutes until they’re fragrant and slightly charred.
I add a splash of water, cover the wok, and let the broccoli steam briefly.
I pour in the sauce, return the shrimp to the pan, and stir-fry everything until the sauce thickens and the shrimp are cooked through.
I serve the dish hot over rice or noodles, with a sprinkle of green onions or sesame seeds if I have them.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

When I want more veggies, I toss in sliced bell peppers, mushrooms, or snow peas.
For more heat, I stir in chili garlic sauce or add fresh sliced chili peppers.
I sometimes swap the shrimp for sliced chicken breast, tofu, or scallops depending on what I have.
For a gluten-free version, I use tamari instead of soy sauce and double-check the labels on the other sauces.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or chicken broth to loosen the sauce. Microwaving works too, but I stir halfway through to make sure it heats evenly.

FAQs

Can I use frozen shrimp?

Yes, I often do. I make sure they’re fully thawed and patted dry before cooking so they sear properly and don’t release too much water into the pan.

What’s the difference between regular soy sauce and dark soy sauce?

Dark soy sauce is thicker and slightly sweeter than regular soy sauce. It adds a deeper color and a richer flavor to the sauce. If I don’t have it, I just use a little extra regular soy sauce and add a dash of molasses or brown sugar.

Do I have to use a wok?

Not at all. I use a large non-stick or stainless-steel skillet when I don’t have a wok handy. The key is to get the pan hot enough for a quick stir-fry.

Can I make this dish vegetarian?

Yes! I replace the shrimp with tofu or tempeh and swap the oyster sauce for mushroom sauce or a mix of hoisin and soy sauce.

Is this dish spicy?

It has a mild heat if I add the dried chilies. For more or less spice, I just adjust the number of chilies or skip them entirely. It’s easy to tailor to my taste.

Conclusion

Shrimp and Broccoli Stir Fry in Garlic Sauce is my go-to when I need something fast, fresh, and full of flavor. It’s one of those meals that feels like a treat but is super easy to pull off even on a weeknight. Whether I’m cooking for myself or sharing with family, it never disappoints—and it always disappears fast.