Shrimp and Broccoli Stir Fry..

I love this Shrimp and Broccoli Stir Fry recipe. Here’s a classic dish of shrimp sautéed with fresh broccoli florets and coated in a savory sauce. It’s all about healthy and easy dinner on the table in 30 minutes. There’s nothing better than a quick and easy recipe for when you don’t have a lot of time to cook, and this recipe definitely fits the bill. 

For this Shrimp and Broccoli Stir Fry, the shrimp and vegetables get cooked in the pan and then a simple lemon sauce is poured over the top. The key ingredient to the sauce is lemon juice, which adds a refreshing flavor that really works well with the other components of the dish.

My family has already requested that I make this Shrimp and Broccoli Stir Fry again soon. Next time I may switch out the mushrooms for carrots to add a little variety – that’s the beauty of this type of dish, it’s so easy to customize to your personal taste!

Who loves a good Stir Fry?

Ali in the Valley

Shrimp and Broccoli Stir Fry

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Servings: 4

Author: Alison Ball


  1. 1 pound shrimp

  2. 1 tablespoon + 1 teaspoon olive oil

  3. 2 cups small broccoli florets

  4. 1 cup sliced mushrooms if you don't like mushrooms you can add more broccoli instead

  5. 2 teaspoons minced fresh ginger

  6. 1 teaspoon minced garlic

  7. 1 zest lemon

  8. 1/4 cup fresh lemon juice

  9. 1 teaspoon honey

  10. 1/4 cup low sodium vegetable broth or water

  11. 2 teaspoons toasted sesame oil

  12. 1 teaspoon soy sauce

  13. 1 teaspoon cornstarch

  14. salt and pepper to taste


Heat 1 teaspoon of oil in a wok or fry pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.

Add the ginger and garlic to the pan and cook for 30 seconds more.

Remove the vegetables from the pan; place them on a plate and cover.

Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil. Season the shrimp pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

In a bowl whisk together the lemon juice, zest of lemon, chicken broth, honey, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.

Pour the oyster sauce mixture over the shrimp and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired.




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