20 Minutes Shrimp and Broccoli Stir Fry {Soy Free}
If there’s one dish that never fails in my house, it’s shrimp stir fry. Juicy shrimp, crisp-tender broccoli, and a garlicky sauce that clings to every bite—this is my go-to quick and healthy dish for a weeknight dinner. It can come together in within 30 minutes and my littles and grown ups all love it!
I grew up in northern China, where stir-fry was just part of everyday life. My parents never followed recipes or measured anything—they cooked by feel, and somehow it always turned out perfectly.
When I moved to the U.S. at 17, I started craving those familiar flavors, and over the years I’ve learned how to recreate them in a more contemporary way that fits my American kitchen.
Now, as a mom of two little boys, stir fry has become my weeknight lifesaver. I can put a meal on the table in under 30 minutes, it’s packed with protein and veggies, and my kids actually eat it (the broccoli goes first, which feels like a win!).
This shrimp stir fry is one of my favorites—it’s quick, flavorful, and reminds me of home, while still being simple enough for busy family nights.
Why You Will Love Making Shrimp Stir Fry at Home Too
- It is Better For you and Taste better than takeout. Compared to your traditional takeout, this recipe uses way less oil during cooking and less salt as well. I also used coconut aminos instead of soy sauce which makes it a soy free dish.
- You can customize it to the way your family likes. For example, you can easily swap the broccoli and the shrimp without compromising the flavor. This recipe will be delicious with carrots, green beans, snap peas, bell peppers, or your favorite veggies.
- There are so many ways you can serve this recipe. Whatever works for your picky little eaters. Rice, noodles, you name it!
- Homemade Stir Fry Sauce takes it to the next level.
Ingredients You’ll Need
The best thing about stir fry is how flexible it is. You don’t need anything fancy—just a few fresh basics and a quick sauce.
- Shrimp – fresh or frozen, peeled and deveined. Medium or large both work. I like keeping a bag in the freezer for nights when I need dinner in a hurry.
- Broccoli – my favorite with shrimp. It cooks quickly and soaks up the sauce beautifully. You can swap with carrots, snap peas, or bell peppers.
- Garlic & Ginger – the heart of the flavor. They only take seconds to cook but make all the difference.
- Stir Fry Sauce – a quick homemade mix of soy sauce, sesame oil, and a little cornstarch to thicken. Adjust it to your taste—more soy for salty, more honey or sugar for sweet, more chili flakes for spicy.
- Optional kick – red pepper flakes or a squeeze of sriracha if you like heat.
How to Make the Best Shrimp Stir Fry
This shrimp stir fry is SUPER simple to make!
Just a few steps and you’ll be ready to devour this delicious and flavorful meal! So, grab a large pan and let’s start cooking! Make sure to check out how to make the stir fry sauce here too!
That’s it! Serve warm and enjoy!
My Favorite Ways to Serve a Shrimp Stir Fry
This Shrimp Stir Fry is delicious and served just as it is. However, if you want to make this recipe extra yummy, serve it over:
Jasmine rice: You can’t go wrong with this traditional way to serve stir fry. Also, super easy to make!
Noodles: Another great way to soak up your stir fry. Rice, egg, or even zucchini noodles are great options!
Cauliflower Rice: A perfect low carb and whole30 option.
I also love garnishing with some green onions and sesame seeds for a fresh touch and extra crunch.
Tips to Make the Best Shrimp Stir Fry
I’ve tested this shrimp stir fry more times than I can count (and made plenty of mistakes along the way). The good news? You get all my lessons learned, so yours will turn out right the first time. Here are my best tips:
- Cook in batches for crispness. If you want your shrimp and veggies to stay snappy instead of soggy, cook them separately. Stir fry the veggies first, take them out, then cook the shrimp with garlic and ginger. Bring everything back together with the sauce at the end.
- Add heat if you like. My husband loves a little spice, so I’ll toss in red pepper flakes or a squeeze of sriracha. Totally optional, but it gives the stir fry a nice kick.
- Don’t overcook the shrimp. This is the biggest one! Shrimp cook super fast—just 2–3 minutes per side until they’re pink and opaque. Any longer, and they’ll turn rubbery.
- Use the right pan. A wok is traditional, but a large skillet or cast iron pan works just as well. The key is space—everything needs room to cook quickly and evenly.
My Favorite Variations for this Stir Fry
One of the reasons I love stir fry so much is how flexible it is. Once you know the basic method, you can swap in whatever you have on hand. Here are some of my favorite ways to switch it up:
- Change the protein. Not in the mood for shrimp? Try thinly sliced chicken, beef, or even tofu. The sauce works with everything.
- Mix up the veggies. Broccoli is my go-to, but bell peppers, snap peas, zucchini, or carrots all work beautifully. I usually just grab whatever’s in the fridge.
- Make it saucier. If my kids are eating rice with it, I sometimes double the sauce so they can drizzle extra over their bowls.
- Turn up the spice. Add chili garlic sauce, more red pepper flakes, or even fresh jalapeños if you like it fiery.
- Make it noodle-y. Instead of rice, toss the stir fry with cooked noodles for a quick lo mein vibe. My boys love it this way.
How to Store Shrimp Stir Fry
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for 3–4 days.
To reheat, I usually toss it back into a hot skillet for a few minutes until warmed through (this keeps the shrimp and veggies from getting mushy). But if I’m in a rush, the microwave for about a minute works just fine too.
Make It Ahead for Busy Nights
Yes, yes, YES—you can totally meal prep this recipe! The best way is to prep the ingredients ahead of time:
- Chop all your veggies into bite-sized pieces
- Clean and peel the shrimp if needed
- Mix up your stir fry sauce
Keep everything in separate containers in the fridge, and when dinnertime rolls around, all you have to do is cook. It makes weeknights so much smoother.
This easy shrimp stir fry is one of those meals I know will disappear fast at the dinner table. It’s quick, tasty, and always a hit with my boys.
Now I’m curious—what veggies or flavors do you love in your stir fry? Tell me in the comments below, I’d love to hear!
“I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS”
Get the recipe:Shrimp and Broccoli Stir Fry {Soy Free}
Ingredients
Shrimp Stir Fry
- 2-3 tbsp oil
- 1.5 lb shrimp, *peeled and deveined
- 1/2 lb broccoli florets, *about 3 cups
- 1/2 inch ginger, *about 1tsp minced
- 1 stalk green onion, chopped, white and green parts seperated
- 1 tsp red pepper flakes, *optional
- 3 cloves garlic, minced
Stir Fry Sauce
- 1/2 cup coconut aminos, my favorite alternative to soy sauce
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tsp garlic powder
- 1 tsp red pepper flakes, optional
- 1 tbsp arrowroot starch, or corn starch
- 1/4 cup water or broth
Equipment
Instructions
- Prepare the shrimp: If using frozen shrimp, thaw them in the refrigerator overnight or in the microwave on the defrost setting for a few minutes. Pat shrimp dry, peel and devein, if necessary. Set aside.
- Prepare the vegetables: Wash and chop the broccoli into bite-sized pieces. If using carrots, or bell peppers, slice them into size bites as well. Set aside.
- Make the sauce: Add the stir fry sauce ingredients into a bowl or jar. Stir or shake to combine.
- Add a tablespoon of starch to a small bowl of water or broth and mix until dissolved.
- Heat 2 – 3 tbsp of oil in a large skillet or wok over medium-high heat.
- Add garlic, and white part of green onion, ginger to the pan and cook for 30 – 40 seconds or until fragrant.
- Add broccoli to and sautte until slightly tender
- Add shrimps in, cook 2 – 3 minutes per side until cooked through.
- Add the sauce to the pan and stir to combine.
- Add the starch mixture to the pan and gently until the sauce has thickened.
- Season with extra salt and pepper to taste.
- Serve immediately over rice or noodles. Garnish with the green part of green onions or sesame seeds.
Notes
- Cook shrimp and veggies separately for extra crispness.
- Use a large pan or wok so everything cooks evenly.
- Spice it up with red pepper flakes or sriracha if you like heat.
- Prep ahead by chopping veggies, cleaning shrimp, and making the sauce—it makes weeknight dinners a breeze.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
