Delicious Shrimp Stir Fry with Broccoli & Vegetables

Name: Shrimp Stir Fry with Broccoli and Vegetables Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 3 tablespoons cornstarch; 3 tablespoons cold water; 1 1/4 cups chicken broth; 1/4 cup low sodium soy sauce; 1/4 cup honey; 3 cloves garlic, minced; 1 teaspoon hot sauce; 1/4 teaspoon ground ginger; 1 pound large uncooked shrimp (26/30 count, peeled and deveined with tails on optional); 2 tablespoons peanut oil (can substitute olive or vegetable oil); 1/3 cup dry white wine (or chicken broth); 3 cups broccoli florets; 3/4 cup carrots, julienned; 1 yellow onion, sliced; 1 cup snap peas; 1 red bell pepper, sliced; 3 cups cooked rice, any kind

Getting a healthy dinner on the table takes just about 30 minutes with this Shrimp Stir Fry with Broccoli and Vegetables Recipe, and I promise, it’s way easier than it looks. This is one of those go-to meals I make when I want something fresh, satisfying, and full of flavor without spending hours in the kitchen.

A shiny silver pot filled with a colorful shrimp stir-fry sits on a white marbled surface. The dish has several layers: bright orange shrimp with a slight shine from sauce scattered on top, green broccoli florets with a slightly rough texture, thin orange carrot sticks, long red bell pepper strips, and light green beans, all mixed together. There are also translucent pieces of cooked onion and the vegetables and shrimp are coated lightly in a glossy sauce. A woman's hand with a spoon is seen holding the pot handle on the right side. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Shrimp Stir Fry with Broccoli and Vegetables Recipe
Top Tip
How to Serve Shrimp Stir Fry with Broccoli and Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Shrimp Stir Fry with Broccoli and Vegetables Recipe

Why You'll Love This Recipe

I’m genuinely enthusiastic about this shrimp stir fry because it’s a perfect blend of tender shrimp and crisp-tender vegetables tossed in a luscious, slightly sweet and savory sauce. Plus, it comes together in a snap, making it ideal for busy weeknights yet impressive enough for weekend dinners.

Quick and Easy: From prep to plate in about 30 minutes — perfect when you want a fast but wholesome meal.
Flavor-Packed: The balance of garlic, ginger, honey, and soy sauce creates a sauce that’s both comforting and exciting.
Customizable Veggies: You can swap in or add almost any vegetable you like, so you’re never stuck with just broccoli and bell peppers.
Perfect for Leftovers: Keeps well and reheats beautifully if you want to cook once and eat twice.

Ingredients & Why They Work

Each ingredient in this shrimp stir fry is chosen to create a harmony of texture and taste — the sweet honey complements the salty soy, while the crisp vegetables provide freshness and a satisfying crunch. Here’s a bit about the key players you’ll need.

Flat lay of a small pile of large raw shrimp with tails on, bright green broccoli florets, thin julienned orange carrot strips, crisp whole snap peas, sliced yellow onion rings, vibrant red bell pepper slices, three whole uncracked garlic cloves, small white ceramic bowls each containing clear chicken broth, dark soy sauce, golden honey, a pale yellow peanut oil, a small heap of white cornstarch, and a tiny bowl of ground ginger powder placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Shrimp: I use large, peeled shrimp (26/30 count) because they cook quickly and stay juicy without getting rubbery.
Broccoli florets: Fresh is best for that satisfying snap, but frozen works fine too if you’re in a pinch — just thaw and dry well.
Carrots (julienned): They add a subtle sweetness and vibrant color to the dish.
Yellow onion (sliced): Provides a mild, savory base flavor with a touch of sweetness as it cooks.
Snap peas: These add crunchy, fresh notes that brighten the whole stir fry.
Red bell pepper (sliced): For sweetness and gorgeous color contrast.
Pepper sauce and garlic: These little flavor boosters make the sauce pop without overwhelming the shrimp or veggies.
Cornstarch: Essential for thickening the sauce so it clings beautifully to every bite.
Chicken broth and dry white wine: Used for deglazing and developing richness in the sauce — if you’d rather skip wine, chicken broth is a perfect substitute.
Peanut oil: Great for high heat stir-frying without burning, but olive or vegetable oil will do if that’s what you have.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Shrimp Stir Fry with Broccoli and Vegetables Recipe is how easy it is to tailor it to your tastes or whatever you have on hand. It’s really a playground for your creativity in the kitchen!

Variation: I like to toss in some baby spinach or kale near the end of cooking for extra greens, and it adds a lovely earthiness without much fuss.
Spice Level: The recipe uses just a touch of hot sauce for a subtle kick, but feel free to ramp it up if you like things spicier.
Protein Swap: If you’re not a shrimp fan, chicken breast cut into thin strips or firm tofu work beautifully with the same sauce and veggies.
Vegetable Swaps: Mushrooms, zucchini, or even baby corn can easily join the mix to keep it interesting.

Step-by-Step: How I Make Shrimp Stir Fry with Broccoli and Vegetables Recipe

In a white bowl with white marbled texture below, steamed white rice forms the left half of the dish with a soft, fluffy texture. On the right half, there is a colorful stir-fry of bright orange shrimp, green broccoli florets, red bell pepper pieces, green snap peas, and thin orange carrot sticks, all mixed in a glossy brown sauce. A silver fork rests on the left side over the rice. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Smart to Save Time

The prep work makes all the difference in a stir fry. Start by mixing the cornstarch and cold water to make your slurry and setting it aside—this will thicken your sauce later. Then combine the rest of the sauce ingredients—soy sauce, honey, garlic, chicken broth, ginger, and hot sauce—into a bowl. Getting your shrimp thawed, patted dry, and veggies prepped ahead means everything moves quickly once you heat up the pan.

Step 2: Sauté Those Shrimp Perfectly

Use a high heat and peanut oil to get a nice sear on your shrimp. Cooking for about 1 minute and 20 seconds per side is key to keeping them tender, so use a timer if you have one. When they’re just cooked, transfer them off the heat; they’ll finish cooking later with the sauce without overdoing it.

Step 3: Veggie Time, Then Sauce Magic

Reduce heat slightly and deglaze the pan with white wine (or extra broth). I love scraping up those flavorful brown bits—this is flavor gold! Then toss in your broccoli, carrots, onions, and snap peas, cooking them until just tender but still bright and crisp, usually about 3 minutes. Add the bell peppers last, since they cook fastest, and let everything mingle another couple minutes.

Step 4: Finish with Sauce and Shrimp

Pour your sauce mixture into the skillet and let it simmer until it thickens nicely—about 2 to 3 minutes. Then, slowly drizzle in the cornstarch slurry while stirring to get just the right consistency: silky and clingy, not gloopy. Slide your shrimp back in, along with any juices from their plate, and warm through for about a minute. That’s it — simple, stunning, done!

Top Tip

From countless times making this Shrimp Stir Fry with Broccoli and Vegetables Recipe, a few little tricks have saved me from common mistakes and elevated the final dish every time.

Shrimp Timing: Don’t skip the timer — shrimp cook super fast and easily get rubbery if left too long.
Patience with Sauce: Let your sauce simmer and reduce fully before adding cornstarch slurry to ensure the best thickness without clumps.
High Heat, Fast Stir: Keep your wok or skillet hot and toss ingredients quickly to preserve veggie crunch and vibrant color.
Dry Ingredients: Dry your shrimp and veggies well before cooking to avoid steaming and to get that satisfying sear.

How to Serve Shrimp Stir Fry with Broccoli and Vegetables Recipe

A metal pan filled with cooked vegetables including bright green broccoli florets, orange carrot sticks, red bell pepper strips, white onion slices, and light green snap peas. A woman's hand is pouring a dark brown sauce from a clear glass bowl over the vegetables. The pan is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I keep it simple with sliced green onions and a sprinkle of toasted sesame seeds—both add a fresh, nutty crunch that complements the dish beautifully. Sometimes I’ll add chopped peanuts or a handful of crunchy chow mein noodles if I want texture contrast.

Side Dishes

My favorite way to serve this stir fry is over freshly steamed jasmine rice, but brown rice, quinoa, or even noodles work wonderfully. Lightly sautéed Asian-style greens like bok choy are a great side if you want to add even more veggie power.

Creative Ways to Present

For casual dinner parties, I’ve served this stir fry in large earthenware bowls alongside mini bowls of chopped herbs, crushed peanuts, and hot sauce for guests to customize their own bowls. It’s delicious, family-style, and instantly festive.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge for up to 3 days. The veggies stay crisp and the shrimp remain tender if reheated gently, which is key.

Freezing

While I’ve freeze-d leftovers wrapped tightly, I usually prefer to make fresh because shrimp can become a bit tough after freezing and reheating. If you do freeze, be sure to thaw fully and reheat carefully to avoid rubbery shrimp.

Reheating

To reheat, I like warming leftovers gently in a skillet over medium heat, stirring frequently just until warmed through. Avoid microwaving if you can — it tends to dry out shrimp.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! If using frozen shrimp, thaw them completely under cool water and pat dry before cooking. I recommend leaving the tails on for presentation, but you can remove them if you prefer.

What can I substitute for white wine in the stir fry?

You can easily substitute an equal amount of chicken broth for white wine if you prefer not to cook with alcohol. It still adds great flavor and helps deglaze the pan.

How do I avoid overcooking the shrimp?

Shrimp cook very quickly, so timing is everything. Cook them for about 1 minute and 20 seconds per side on medium-high heat and use a timer to prevent rubberiness. Remember, they’ll cook a little more when reheated with the sauce.

Can I make this recipe vegan or vegetarian?

For a vegan or vegetarian version, skip the shrimp and use firm tofu or tempeh instead. Use vegetable broth instead of chicken broth and consider tamari for a gluten-free, soy-based sauce alternative.

Final Thoughts

This Shrimp Stir Fry with Broccoli and Vegetables Recipe holds a special place in my weeknight rotation because it feels like a fresh, healthy treat that never takes forever to make. It’s quick enough for busy nights but a total crowd-pleaser with its vibrant colors and bold flavors. If you haven’t tried it yet, do yourself a favor and whip it up soon — I’m sure you’ll love how effortlessly delicious it is!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way