You want a meal that’s faster than ordering takeout, healthier than a sad desk salad, and tastier than your last relationship. Enter: Shrimp & Broccoli Stir Fry. This dish slaps.

It’s packed with protein, loaded with veggies, and cooks faster than you can binge half a Netflix episode.

No fancy skills required—just a pan, a spatula, and the willingness to eat like a boss. Ready to upgrade your dinner game?

Let’s go.

Why This Recipe Works

This stir fry isn’t just another soggy veggie pile. The shrimp cooks in minutes, staying juicy, while the broccoli gets crisp-tender. The sauce?

A garlicky, slightly sweet glaze that clings to every bite without drowning it in sugar. Plus, it’s customizable—swap proteins, veggies, or heat levels. It’s the culinary equivalent of a multitool.

Healthy Shrimp & Broccoli Stir Fry: The 15-Minute Power Meal

Recipe by Wendy CarterCourse: Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

12 oz raw shrimp, peeled and deveined
2 cups broccoli florets, chopped
2 cloves garlic, minced
1 tbsp olive oil
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp honey (or maple syrup for vegan)
1 tsp sesame oil
1/2 tsp red pepper flakes (optional)
1 tbsp sesame seeds (for garnish)

Step-by-Step Instructions

Prep the shrimp: Pat them dry—no one likes soggy seafood. Season lightly with salt.
Blanch the broccoli: Drop florets in boiling water for 1 minute, then ice bath. Crisp-tender perfection.
Sauté garlic: Heat olive oil in a pan, add garlic, and stir until fragrant (about 30 seconds).
Cook the shrimp: Add shrimp, cook 2 minutes per side until pink. Don’t overcook—rubber shrimp are a crime.
Add broccoli & sauce: Toss in broccoli, soy sauce, honey, and sesame oil. Stir fry 1–2 minutes.
Garnish & serve: Sprinkle sesame seeds and red pepper flakes. Devour immediately.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently—microwaving turns shrimp into tiny rubber balls.

Pro tip: Eat it cold over greens for a next-day salad hack.

Why This Recipe is a Win

High protein, low calorie, and packed with nutrients. Shrimp delivers lean protein and omega-3s, while broccoli brings fiber and vitamins C and K. The sauce?

Minimal sugar, maximum flavor. It’s a meal that fuels gains without guilt.

Nutrition Facts (Per Serving)

Calories: 320
Protein: 28g
Carbs: 18g
Fiber: 3g
Fat: 10g

Common Mistakes to Avoid

Overcooking shrimp: They cook fast. Pink = done.
Gray = hockey puck.
Skipping the broccoli blanch: Raw broccoli is bitter. Blanching keeps it vibrant.
Drowning in sauce: A little goes a long way. You’re not making soup.

Alternatives

Protein swap: Chicken, tofu, or scallops work great.
Veggie swap: Try snap peas, bell peppers, or zucchini.
Sauce twist: Add ginger, lime juice, or sriracha for extra zing.

FAQs

Can I use frozen shrimp?

Yes, but thaw them first.

Pat dry—excess water = steamed, not seared, shrimp.

Is this recipe keto-friendly?

Almost. Swap honey for a keto sweetener, and you’re golden.

Can I meal prep this?

Yes, but store shrimp separately if prepping ahead. Reheat gently to avoid toughness.

Why sesame oil?

It’s flavor magic.

Use it for finishing, not cooking—it burns easily.

Final Thoughts

This stir fry is the MVP of quick, healthy meals. It’s flexible, fast, and foolproof. Whether you’re meal-prepping or just hungry NOW, it delivers.

So ditch the takeout menu—your skillet’s got this.

Healthy Shrimp & Broccoli Stir Fry

Why This Recipe Works