If you love bold, tangy, and spicy meals that come together fast, you’re in for a treat—this Sriracha Shrimp & Broccoli Stir Fry is one of those weeknight wonders you’ll crave over and over. Plump shrimp, vibrant broccoli, and a zippy, garlicky Sriracha sauce all meet in a hot skillet—ready in 30 minutes or less!
Why You’ll Love This Recipe
- Insanely Quick: From kitchen to table in under 30 minutes—Sriracha Shrimp & Broccoli Stir Fry is the hero of busy weeknights.
- Flavor Explosion: Tangy, garlicky sauce with a spicy kick coats every bite for the ultimate satisfying one-pan meal.
- Healthy & Balanced: Packed with protein-rich shrimp and crisp-tender broccoli, it feels indulgent while still being wholesome.
- Totally Customizable: You can easily riff on this recipe to match your favorite veggies and spice level.
Ingredients You’ll Need
This Sriracha Shrimp & Broccoli Stir Fry relies on a handful of fresh, vibrant ingredients—each one bringing something special to the pan, from sweet, succulent shrimp and earthy broccoli to the brightness of ginger and that can’t-miss Sriracha zing. Here’s what you’ll need!
- Shrimp (1 pound, medium, peeled and deveined): The star of the show—juicy, tender shrimp soak up all the flavors and cook in minutes.
- Broccoli (1 large head, cut into florets): Crisp-tender broccoli adds bite, color, and soaks up the delicious sauce as it cooks.
- Scallions (1 bunch, thinly sliced): For a mild oniony crunch and a gorgeous pop of green both inside and as a garnish.
- Soy Sauce (3 tablespoons): A rich, savory backbone that ties the zingy sauce together.
- Rice Vinegar (1 tablespoon): Adds tangy, bright acidity that balances the spice and salt.
- Dark Brown Sugar (1 tablespoon): Just a hint softens the heat and offers deep sweetness.
- Toasted Sesame Oil (1 tablespoon): Instantly makes the dish taste authentically “stir fry” with its toasty aroma.
- Sriracha (2 teaspoons): For that irresistible chili heat—add more for extra fire!
- Cornstarch (2 teaspoons): Thickens the sauce just enough to coat every nugget of shrimp and broccoli.
- Garlic (4 large cloves, grated): Loads the sauce with its unmistakable fragrance and bite.
- Ginger (freshly grated, 1 knob): Adds warmth and zing you can’t get from powder.
- Fresh Lime Juice (from 1 lime): Squeezed in for a bright finish that lifts up all the flavors at the end.
- Olive Oil (2 tablespoons, divided): Used for sautéing; feel free to swap for avocado or canola oil.
- Salt and Pepper (to taste): Essential for seasoning your shrimp and finishing the dish just right.
- Brown Rice (for serving): Nutty and hearty, it soaks up that irresistible sauce beneath your stir fry.
Variations
One of my favorite things about Sriracha Shrimp & Broccoli Stir Fry is how flexible it is. Once you’ve mastered the base recipe, you can play around with vegetables, adjust the sauce, or swap the shrimp for other proteins to make it your own.
- Swap the Veggies: Try bell peppers, snap peas, mushrooms, or baby corn if you want to mix up the colors and crunch.
- Go Gluten-Free: Use tamari instead of soy sauce, and double-check your Sriracha brand to keep it wheat-free.
- Protein Swap: Cube up chicken breast or tofu for a non-seafood twist if shrimp isn’t your favorite.
- Turn Up the Heat: Craving more spice? Add more Sriracha or even toss in a pinch of red pepper flakes for serious fire!
How to Make Sriracha Shrimp & Broccoli Stir Fry
Step 1: Whisk Up Your Tangy Sriracha Sauce
Start by grabbing a small bowl and whisking together your soy sauce, rice vinegar, dark brown sugar, toasted sesame oil, Sriracha, cornstarch, freshly grated garlic and ginger, and fresh lime juice. This only takes two minutes and filling your kitchen with the scent of garlic and ginger is pure joy—plus, having the sauce ready to go keeps the stir fry moving lightning fast.
Step 2: Sauté the Broccoli and Scallions
Pat your shrimp dry and sprinkle with salt and pepper. In a large skillet over high heat, add one tablespoon of olive oil. When it’s hot and shimmering, toss in the broccoli and most of the scallions (save a handful for garnish). Sauté for 2-3 minutes—just until everything turns bright and gets a little char.
Step 3: Cook the Shrimp
Lower the heat just a bit to medium-high, then drizzle in the second tablespoon of oil. Add the seasoned shrimp and stir occasionally. Watch as they curl up and turn perfectly pink—it takes just 3-4 minutes. They’re done as soon as they’re opaque all the way through!
Step 4: Toss in the Sauce and Finish
Pour your ready-made sauce right into the hot skillet. Stir and toss everything together—shrimp, broccoli, scallions—so they get coated in that glossy, spicy goodness. Let the sauce bubble for about 2 minutes, just until it thickens up and clings to every bite. Off the heat, garnish with those reserved scallions and serve your Sriracha Shrimp & Broccoli Stir Fry over warm brown rice.
Pro Tips for Making Sriracha Shrimp & Broccoli Stir Fry
- Sear at High Heat: Blasting the broccoli and scallions with high heat gives them a little char, so they stay crisp-tender and full of flavor.
- Dry Your Shrimp Thoroughly: Patting the shrimp dry helps them sear instead of steam, bringing out their natural sweetness and preventing rubbery results.
- Mix Your Sauce First: Having the sauce whisked and ready means no panic in the pan—everything comes together in minutes, and nothing overcooks.
- Finish with Fresh Lime: The final squeeze of lime brightens the whole stir fry and balances the heat of the Sriracha.
How to Serve Sriracha Shrimp & Broccoli Stir Fry
Garnishes
For a finishing touch, save a handful of scallions to sprinkle on top just before serving—fresh scallion curls add a pop of color and crunch! If you like, add a sprinkle of toasted sesame seeds or a scattering of chopped cilantro for brightness and a bit of nutty aroma. Feeling fancy? Drizzle an extra zigzag of Sriracha over each bowl for that irresistible look (and bonus heat!).
Side Dishes
This Sriracha Shrimp & Broccoli Stir Fry truly shines with a bed of brown rice—the rice soaks up all the zippy sauce and completes the meal. You can also try jasmine rice, cauliflower rice for a lighter plate, or even crisp lettuce wraps for a fun, handheld dinner option.
Creative Ways to Present
For a dinner crowd, serve the stir fry in a big, colorful platter family-style so everyone can help themselves. Or, make picture-perfect individual bowls, layering rice, then the stir fry, and finally a generous topping of scallions and sesame seeds. Serving at a party? Spoon the Sriracha Shrimp & Broccoli Stir Fry into lettuce leaves for easy, spicy finger food bites!
Make Ahead and Storage
Storing Leftovers
Leftover stir fry will keep beautifully for up to three days when stored in an airtight container in the fridge. Make sure to let your Sriracha Shrimp & Broccoli Stir Fry cool to room temperature before refrigerating, so everything stays fresh and vibrant.
Freezing
While shrimp can sometimes lose their tender texture if frozen and thawed, you can absolutely freeze leftovers for meal prep if needed. Store in a well-sealed freezer-safe container for up to one month. For best results, thaw in the fridge overnight before reheating.
Reheating
To reheat, add the stir fry directly to a skillet or wok over medium heat with a splash of water or broth. Stir gently for 3–5 minutes until everything is hot and the sauce is silky again. Avoid microwaving too long to keep the shrimp tender instead of rubbery.
FAQs
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Can I make Sriracha Shrimp & Broccoli Stir Fry less spicy?
Absolutely! You control the heat here—just reduce the amount of Sriracha in the sauce, or leave it out entirely for a milder stir fry. If you prefer a gentler kick, serve Sriracha on the side so everyone can add to taste.
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What kind of shrimp should I use for this recipe?
Medium peeled and deveined shrimp work perfectly since they cook quickly and stay juicy, but large shrimp are great too! Fresh or frozen both work—just be sure to thaw, pat dry, and remove tails for mess-free eating.
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Can I prep Sriracha Shrimp & Broccoli Stir Fry ahead of time?
Yes! You can whisk together the sauce and chop the veggies and scallions in advance, then store in the fridge. Wait to cook the shrimp and veggies until right before mealtime for the freshest taste and best textures.
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What’s the best way to thicken the sauce if it seems too thin?
If your sauce is thin, let it simmer with the stir fry for an extra minute or two—the cornstarch will do its magic. For a thicker consistency, you can always stir in an extra half teaspoon of cornstarch mixed with a splash of water.
Final Thoughts
If you need a meal that is equal parts speedy, wholesome, and bold, you will fall in love with this Sriracha Shrimp & Broccoli Stir Fry. It’s the kind of dish that brings color, kick, and comfort to your table any night of the week—give it a try soon and watch it become a new favorite in your kitchen!
Print
Shrimp & Broccoli Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
A quick and flavorful shrimp and broccoli stir fry recipe that is perfect for a weeknight dinner. The succulent shrimp and crisp broccoli are coated in a savory sauce that packs a punch of flavor. Serve over brown rice for a satisfying meal.
Ingredients
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoon toasted sesame oil
- 2 teaspoons Sriracha
- 2 teaspoons cornstarch
- 4 large garlic cloves, grated
- 1 knob ginger, freshly grated
- 1 lime, juiced
For the Stir Fry
- 1 pound medium shrimp, peeled and deveined
- 1 large head broccoli, cut into florets
- 1 bunch scallions, thinly sliced
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- Brown rice, for serving
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, Sriracha, cornstarch, grated garlic, ginger, and lime juice.
- Cook the Stir Fry: Pat dry the shrimp and season with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over high heat. Add broccoli and scallions, cook until lightly charred. Lower heat, add remaining oil and shrimp. Cook until shrimp are pink and cooked through. Add the sauce and cook until slightly thickened. Garnish with scallions and serve over brown rice.
Notes
- Storage: Let the stir fry cool to room temperature within 2 hours of cooking. Transfer to an airtight container and eat within three days. To reheat, heat a skillet or wok over medium heat. Add a splash of water or broth. Stir fry for 3–5 minutes until hot.
Nutrition
- Serving Size: 1 serving
- Calories: 284 kcal
- Sugar: 7g
- Sodium: 1005mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 183mg
