A Quick & Healthy Weeknight Win You’ll Crave
Do you ever find yourself staring into the fridge after a long day? Do you want something delicious, healthy, and on the table fast? We’ve all been there! That’s why I’m excited to share one of my favorite recipes: a vibrant Shrimp and Broccoli Stir-Fry with a light, flavorful sauce. It’s a meal that feels like a treat. It has lots of good things. It is perfect for weeknight cravings without guilt or fuss. Get ready for your new favorite speedy supper!
Why Make This Recipe
- This recipe is great for many reasons.
- It is Lightning-Fast: You go from prep to plate in under 30 minutes. It is a perfect weeknight meal.
- It is Healthy & Wholesome: It has lean protein, crisp vegetables, and a light sauce.
- It is Incredibly Flavorful: The light sauce goes well with fresh shrimp and tender-crisp broccoli.
- It uses Simple Ingredients: It uses common pantry items and fresh food you can find easily.
- It is Customizable: You can change it to fit your taste and what you have.
- It is Family-Friendly: It pleases many people. Even picky eaters will enjoy it.
How to Make Shrimp and Broccoli Stir-Fry (Light Sauce)
You will make Shrimp and Broccoli Stir-Fry with a few easy steps. You will prepare your ingredients first. Then you cook the broccoli. Next, you cook the shrimp. After that, you stir-fry the aromatics and add the sauce. Finally, you combine everything. Your delicious meal will be ready to eat.
Ingredients of : Shrimp and Broccoli Stir-Fry (Light Sauce)
For the Stir-Fry:
- Shrimp:
- 1 pound large shrimp, peeled and deveined, tails on or off
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cornstarch (to make shrimp tender)
- Broccoli:
- 1 large head broccoli, cut into bite-sized florets (about 4-5 cups)
- Aromatics:
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated or minced
- Oil:
- 1 tablespoon neutral oil (like canola, vegetable, or peanut oil)
For the Light Stir-Fry Sauce:
- Low Sodium Soy Sauce:
- 3 tablespoons low sodium soy sauce (or tamari for gluten-free)
- Chicken or Vegetable Broth:
- 2 tablespoons chicken or vegetable broth
- Rice Vinegar:
- 1 tablespoon rice vinegar (unseasoned)
- Sesame Oil:
- 1 teaspoon toasted sesame oil
- Sweetener (Optional):
- 1/2 teaspoon honey or maple syrup (add to your taste, for a touch of sweetness)
- Cornstarch (for thickening):
- 1 teaspoon cornstarch
- Water:
- 1 tablespoon cold water (to make a cornstarch slurry)
Directions of : Shrimp and Broccoli Stir-Fry (Light Sauce)
Step 1: Prep Your Ingredients
- Shrimp: Pat the shrimp very dry with paper towels. In a medium bowl, mix the shrimp with salt, pepper, and 1 teaspoon cornstarch. This makes them tender.
- Broccoli: Make sure florets are the same size. This helps them cook evenly.
- Aromatics: Mince garlic and ginger.
- Sauce: In a small bowl, whisk together soy sauce, broth, rice vinegar, toasted sesame oil, and optional honey. In a separate tiny bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Set both aside.
Step 2: Cook the Broccoli
- Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat.
- Add the broccoli florets. Stir-fry for 3-5 minutes until tender-crisp and bright green. You want some brown bits, but not mushy. Take the broccoli out of the pan and set it aside.
Step 3: Cook the Shrimp
- Add a little more oil to the same skillet if you need it.
- Turn heat to high. Add the seasoned shrimp in one layer.
- Cook for 1-2 minutes on each side until pink and not clear. Do not crowd the pan; cook in batches if you need to. Take shrimp out of the pan and set it aside with the broccoli.
Step 4: Sauté Aromatics & Add Sauce
- Lower heat to medium. Add minced garlic and ginger to the pan. Cook for 30 seconds until they smell good. Be careful not to burn them.
- Whisk your mixed sauce
- quickly. Then pour it into the pan. Let it simmer gently.
- Stir the cornstarch slurry again. Then slowly pour it into the simmering sauce, whisking all the time. Cook for 1-2 minutes until the sauce gets thick to your liking.
Step 5: Combine & Serve
- Put the cooked shrimp and broccoli back into the pan with the thick sauce.
- Toss gently to cover everything.
- Serve right away and enjoy your homemade Shrimp and Broccoli Stir-Fry (Light Sauce)!
How to Serve Shrimp and Broccoli Stir-Fry (Light Sauce)
- You can serve this dish in many ways.
- Fluffy White Rice: This is the usual pairing. It is great for soaking up all the light sauce.
- Brown Rice or Quinoa: For more fiber and nutrients.
- Cauliflower Rice: A low-carb option that works well.
- Noodles: Serve it over ramen, lo mein, or rice noodles.
- As Is: This Shrimp and Broccoli Stir-Fry (Light Sauce) is enough for a whole meal by itself!
How to Store Shrimp and Broccoli Stir-Fry (Light Sauce)
This dish tastes best when eaten fresh. However, you can prepare the ingredients early. Cut your broccoli, peel and season the shrimp, and mix the sauce. Keep them separate in the fridge. When you are ready to cook, it will be even faster. You can store leftovers in a closed container in the fridge for up to 2-3 days. The broccoli might get a bit softer.
Tips to Make Shrimp and Broccoli Stir-Fry (Light Sauce)
- Follow these tips for the best stir-fry.
- Do Not Overcook the Shrimp: Shrimp cooks fast! If you overcook shrimp, it becomes tough.
- High Heat is Important for Stir-Frying: This helps get a tasty seared outside on your vegetables and shrimp.
- Prepare Ahead: Have all your ingredients cut and sauces mixed before you start cooking. Stir-fries cook quickly!
- Dry Shrimp for Better Searing: Patting the shrimp dry helps them sear well instead of steaming.
- Adjust Seasoning: Taste the sauce before adding the slurry. Adjust soy sauce or honey to your liking.
Variation
- You can change this recipe.
- Add More Vegetables: Bell peppers, snap peas, carrots, mushrooms, or bok choy would taste great.
- Make it Spicy: Add a little red pepper flakes with the garlic and ginger. Or drizzle sriracha at the end.
- Different Protein: Thinly sliced chicken or tofu can be used instead of shrimp.
- Nutty Flavor: Top with toasted sesame seeds or chopped peanuts for extra crunch and taste.
FAQs
Q1: Can I make this Shrimp and Broccoli Stir-Fry (Light Sauce) ahead of time?
Yes, you can prepare the ingredients ahead! Chop your broccoli, peel and season the shrimp, and mix the sauce. Keep them separate in the fridge. When you want to cook, it will be even faster. Leftovers can stay in a closed container in the fridge for up to 2-3 days. The broccoli might get a bit softer.
Q2: How do I make sure my shrimp stays tender in this Shrimp and Broccoli Stir-Fry (Light Sauce)?
To keep shrimp tender, do two things: do not overcook it, and use a little cornstarch in the marinade. The cornstarch helps keep moisture inside. Cook the shrimp fast over high heat. Cook it until it turns pink and not clear. Then take it off the heat right away.
Q3: I do not have rice vinegar. What can I use instead for the light sauce?
If you do not have rice vinegar, you can use the same amount of apple cider vinegar. Or even fresh lime juice. These will change the taste a little. Start with a small amount and add more until it tastes right.
Quick Shrimp and Broccoli Stir-Fry (Light Sauce)
This quick and healthy shrimp and broccoli stir-fry features a light, savory sauce and comes together in minutes for a perfect weeknight meal.
Equipment
- Paper towels
- Medium bowl
- Small bowl
- Tiny bowl
- Large skillet or wok
- Whisk
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined, tails on or off
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon cornstarch for tenderizing shrimp
Broccoli
- 1 large head broccoli about 4-5 cups, cut into bite-sized florets
Aromatics
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, grated or minced
Oil
- 1 tablespoon neutral oil (like canola, vegetable, or peanut oil)
Light Stir-Fry Sauce
- 3 tablespoons low sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons chicken or vegetable broth
- 1 tablespoon rice vinegar (unseasoned)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon honey or maple syrup optional, for sweetness
- 1 teaspoon cornstarch for thickening
- 1 tablespoon cold water to make a cornstarch slurry
Instructions
Prep Your Ingredients
- Pat the shrimp dry, then mix with salt, pepper, and 1 teaspoon cornstarch in a bowl and set aside.
- Ensure broccoli florets are uniform in size.
- Mince the garlic and ginger.
- Whisk together soy sauce, broth, rice vinegar, sesame oil, and optional honey in a small bowl; in a separate tiny bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry.
Cook the Broccoli
- Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat.
- Add broccoli florets and stir-fry for 3-5 minutes until tender-crisp and bright green with some brown bits. Remove broccoli and set aside.
Cook the Shrimp
- Add a little more oil if needed and increase heat to high.
- Add seasoned shrimp in a single layer, cook for 1-2 minutes per side until pink and opaque; cook in batches if necessary, then remove and set aside with the broccoli.
Sauté Aromatics & Add Sauce
- Lower heat to medium, add minced garlic and ginger, and sauté for 30 seconds until fragrant.
- Whisk the prepared sauce, pour it into the pan, and bring to a gentle simmer.
- Re-whisk the cornstarch slurry and slowly pour it into the simmering sauce while continuously whisking for 1-2 minutes until thickened.
Combine & Serve
- Return the cooked shrimp and broccoli to the pan with the thickened sauce.
- Toss gently to coat all ingredients evenly, then serve immediately.
Notes
For extra flavor, you can marinate the shrimp for 15-20 minutes before cooking. Adjust the amount of honey/maple syrup to your preferred sweetness level. Serve this stir-fry over rice or noodles for a complete meal.