Shrimp and Broccoli Stir Fry
This shrimp and broccoli stir fry is one of those dinners I can't get enough of! The shrimp get perfectly tender, the broccoli keeps a little crunch, and the sauce is that just-right combo of sticky, salty, and sweet. I love serving it over a bowl of warm rice, letting that sauce soak right in.
Servings: 6 Servings
Calories: 210kcal
Equipment
- 12" skillet
Ingredients
- 2 lbs organic wild-caught shrimp thawed
- 2 cups frozen broccoli
- 4 cloves garlic minced
- 2 tbsp butter plus 1 tbsp, melted
- ½ cup soy sauce
- 2 tbsp honey
- Salt and pepper to taste
- 1 tsp sesame seeds
Instructions
- Melt a tablespoon of butter in a 12" skillet on medium heat. Add garlic and broccoli, sprinkle with a bit of salt and pepper and cook for about 4 minutes, just until the broccoli starts to soften.
- Move the broccoli to one side, add another tablespoon of butter and cook the shrimp. 4 minutes total; flipping halfway through is about perfect for shrimp. Move off the heat to avoid over-cooking shrimp.
- Combine the soy sauce, melted butter, honey, sesame seeds and a pinch of pepper in a small ramekin and pour over the broccoli and shrimp.
- Toss ingredients to coat and simmer on low until sauce is heated through. Serve over rice or noodles.
Notes
Be sure to check out the detailed step by step images in the post above. Or, if you would rather, I've included a video of me making this recipe right here in the recipe card!
- Stir fry moves fast, so if you have your shrimp peeled, broccoli chopped, and sauce mixed before turning on the heat, you won't have to scramble mid-cook!
- Use paper towels to remove excess moisture from the shrimp. This helps them sear nicely and prevents a watery sauce.
- Pour your sauce over the cooked shrimp and broccoli, then toss to coat. This ensures the sauce thickens properly and clings to the ingredients.
- Stir fry is best enjoyed fresh off the stove. If you have leftovers, store them in an airtight container and reheat gently to avoid overcooking the shrimp.