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The broccoli starts to sizzle as soon as it hits the hot skillet, then a splash of water turns that quick stir-fry into a short steam. I like that little change of pace: the florets soften without losing their bite, and there’s still room in the pan for the glossy sauce. In this shrimp and broccoli stir fry, the rice cooks first, so it’s ready to catch every bit of sauce when dinner comes together.

I whisk the sauce while the rice simmers, then cook the shrimp in two batches before turning to the broccoli. That order keeps each part in the pan for just the time it needs. The rice also gets a covered rest after cooking, which gives me a few minutes to finish the skillet without rushing. The shrimp stay tender, the broccoli keeps its color and the savory-sweet sauce settles into the warm rice.

Why These Shrimp Need Two Trips Through the Skillet

A pound of shrimp looks like it might fit in one layer, but once the pieces touch and release moisture, a crowded skillet loses the direct contact that helps them cook quickly. They begin to steam against one another instead. Cooking half at a time gives each shrimp space, and it keeps the pan from filling with liquid before the broccoli goes in.

Use a 12-inch skillet and keep the shrimp in a single layer for each batch. The first portion only needs a short cook on each side; transfer it to a plate while the second portion cooks. This isn’t extra busywork—the shrimp go back into the skillet at the end, after the broccoli and sauce are ready, so they finish heated through without spending the whole time in the pan. That short final toss is what keeps the shrimp from turning tough while the sauce coats everything.

How the Sauce Gets Its Savory-Sweet Balance

• Long-grain white rice — It cooks up with separate, tender grains that hold the sauce without turning the plate into a soft pile. Regular grocery-store rice works well; rinse it under cold water and drain it before cooking.
• Low-sodium chicken broth — Broth gives the sauce a savory base, while the low-sodium version leaves more room for the soy sauce. Vegetable broth is a useful swap if you’re making the tofu variation.
• Low-sodium soy sauce — This brings the main salty, savory note. Tamari can replace it in an equal amount; use gluten-free tamari when you need the dish to be gluten-free. Regular soy sauce works too, but makes the finished sauce saltier.
• Rice vinegar and brown sugar — Vinegar cuts through the soy sauce, and packed light brown sugar rounds out its sharp edge. White sugar can replace the brown sugar in an equal amount, though the sauce will lose some of its gentle molasses note.
• Cornstarch and toasted sesame oil — Cornstarch thickens the broth into a sauce that clings to shrimp and broccoli; toasted sesame oil contributes a distinct nutty aroma. Use fresh cornstarch and toasted sesame oil, since old starch can clump and stale oil loses its fragrance.
• Large shrimp — The size matters for the short cooking time: the 21-to-25-per-pound shrimp stay substantial beside the broccoli. Frozen shrimp are fine when thawed, peeled and deveined; pat them dry before seasoning so excess water doesn’t collect in the skillet.
• Broccoli florets — Fresh florets cut into bite-size pieces cook evenly in the brief covered steam. Take a moment to keep the pieces close in size; large chunks can stay firm while small tips soften too much.
• Neutral oil, garlic and fresh ginger — Canola oil is a good neutral choice because it doesn’t compete with the sauce. Fresh minced garlic and grated ginger are worth using here: their quick time in the skillet releases a brighter aroma than dried versions.

From Separate Components to a Glossy Skillet

Start the Rice and Whisk the Sauce

Rinse the rice under cold water, drain it, then combine it with the water and kosher salt in a 2-quart saucepan. Bring it to a boil over medium-high heat, cover, reduce the heat to low and simmer for 15 to 18 minutes, until the water is absorbed and the rice is tender. Remove the pan from the heat and let it stand, covered, for 10 minutes. While the rice cooks, whisk the broth, soy sauce, rice vinegar, brown sugar, cornstarch and sesame oil in a small bowl until the starch dissolves.

Cook the Shrimp Without Crowding

Pat the shrimp dry, then season them with kosher salt and black pepper. Heat half a tablespoon of neutral oil in a 12-inch skillet over medium-high heat and cook half the shrimp in a single layer for 1 to 2 minutes per side. Transfer them to a plate, add another half tablespoon of oil and cook the remaining shrimp the same way. Look for opaque flesh and an internal temperature of 145°F, then take them out rather than leaving them in the hot skillet.

Steam the Broccoli Until Crisp-Tender

Add the remaining tablespoon of oil and the broccoli to the skillet, then stir-fry for 2 minutes. Pour in the water, cover the pan and cook for 3 to 4 minutes, until the florets are crisp-tender. Keep the pieces bite-size so this short covered cook reaches the stems as well as the tips. Uncover the skillet before adding the garlic and ginger.

Thicken the Sauce and Bring It Together

Stir-fry the garlic and ginger for 30 seconds, just until fragrant. Whisk the sauce again, pour it into the skillet and stir as it comes to a simmer and thickens, about 1 to 2 minutes. Return the shrimp and any juices from the plate, then toss until heated through. Spoon the stir-fry over the rice while the sauce is still glossy.

Three Easy Ways to Adapt This Shrimp and Broccoli Stir Fry

Questions That Come Up When Making This Stir Fry

Shrimp and Broccoli Stir Fry

Shrimp and broccoli stir fry combines tender shrimp and crisp-tender broccoli in a glossy garlic-ginger soy sauce, served over fluffy rice. The shrimp cooks in batches in a 12-inch skillet for an easy stovetop dinner.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Resting time 10 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner

Cuisine: Asian

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

Make the rice

• 1.5 cup rice long-grain white
• 2.25 cup water
• 0.25 tsp kosher salt

Make the sauce

• 0.33 cup chicken broth low-sodium
• 0.25 cup soy sauce low-sodium
• 1 tbsp rice vinegar
• 1 tbsp brown sugar packed, light
• 1 tbsp cornstarch
• 1 tsp sesame oil toasted

Stir-fry the shrimp and broccoli

• 1 lb shrimp large, 21 to 25 per pound; peeled and deveined, thawed if frozen
• 0.25 tsp kosher salt
• 0.125 tsp black pepper
• 2 tbsp neutral oil such as canola oil, divided
• 1 lb broccoli florets, cut into bite-size pieces
• 0.25 cup water
• 3 cloves garlic minced
• 1 tbsp ginger fresh, grated

Equipment

• 1 2-quart saucepan
• 1 12-inch skillet

Method

 

Make the rice

1. Rinse the rice under cold water and drain it.
2. Combine the rice, water, and salt in a 2-quart saucepan; bring to a boil over medium-high heat.
3. Cover, reduce the heat to low, and simmer for 15 to 18 minutes, until the water is absorbed and the rice is tender.
4. Remove from the heat and let stand, covered, for 10 minutes.

Make the sauce

1. Whisk the chicken broth, soy sauce, rice vinegar, brown sugar, cornstarch, and sesame oil in a small bowl until the cornstarch dissolves.

Stir-fry the shrimp and broccoli

1. Pat the shrimp dry and season with the salt and pepper.
2. Heat 1/2 tablespoon of the neutral oil in a 12-inch skillet over medium-high heat.
3. Cook half the shrimp in a single layer for 1 to 2 minutes per side, until opaque and 145°F.
4. Transfer the shrimp to a plate, add another 1/2 tablespoon oil, and cook the remaining shrimp the same way.
5. Add the remaining 1 tablespoon oil and the broccoli to the skillet; stir-fry for 2 minutes.
6. Add the water, cover, and cook for 3 to 4 minutes, until the broccoli is crisp-tender.
7. Uncover, add the garlic and ginger, and stir-fry for 30 seconds.
8. Whisk the sauce again, pour it into the skillet, and stir until it simmers and thickens, about 1 to 2 minutes.
9. Return the shrimp and any accumulated juices to the skillet and toss until heated through.
10. Serve over the rice.

Notes

For the best texture, avoid overcooking the shrimp. Refrigerate leftovers for up to 3 days; freezing is possible, though the broccoli may soften. For a gluten-free option, use gluten-free tamari in place of soy sauce.