Shrimp and Broccoli Stir Fry

If you are looking for a simple Chinese style dinner without a complicated recipe or a mile long list of ingredients you don’t have in your pantry, my Shrimp and Broccoli Stir Fry is the answer.

It’s a simple recipe that comes together fast. Or, if you are an experienced chef, feel free to use it as a base and spice it up.

Shrimp and Brocolli Stir Fry | Future Expat

Shrimp and Broccoli Stir Fry


1 lb large shrimp, peeled and deveined
1 lb fresh broccoli, cut into florets
2 tablespoons olive oil
3/4 cup mushroom, sliced
1/2 cup dry sherry
2 tablespoons soy sauce
1/2 teaspoon ginger
1/4 teaspoon garlic powder


  1. In a large skillet, stir-fry shrimp and broccoli in hot oil over high heat for about 3 minutes.
  2. Add mushrooms. Continue to stir-fry an additional 2 minutes or until shrimp are pink and vegetables are crisp tender.
  3. Stir in remaining ingredients. Cook until heated through.
  4. Serve over hot cooked rice.

Shrimp and Brocolli Stir Fry | Future ExpatPhoto Credits by Rita~ via Food.com

Originally posted on Food.com. See reviews here.

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7 Responses

  1. Robyn Wright says:

    We love homemade stir-fry and have it fairly often. I love that I can throw in any type of veggie I want, use any protein I want and change up the sauce flavors easily as well. Sometimes I serve it alone, sometimes with rice, sometimes rice noodles, and sometimes I throw in a pack of ramen noodles (no flavor packet) – that is my son’s favorite version and it helps stretch it out a bit if you are feeding a lot of people.

    • Karen Goodman says:

      I love meals I can cook in a single frying pan and have done in 15 minutes. Stir fry dishes are right up that alley!

  2. Annacia says:

    Great recipe. I simply love the serving amount adjustment on your site! I made 2 servings, one for last evening’s dinner and one for later. So simple and quick that you’ll want to make this often and the fact that it yummy doesn’t hurt any either!

  3. Carolyn Haas says:

    Wonderful stir fry! I added a few slices of onion and used sesame oil for a little of the olive oil. I also stirred some cornstarch into cold water and added to make more substantial sauce. Yummy! Thanks!

  4. Mia says:

    Loved this stir fry! I also added some starch (arrowroot starch) to thicken the sauce, and served it over moong bean noodles. So good, five stars!
    Made it for Think Pink Game 2017

    • Karen Goodman says:

      Thank you Mia for trying this recipe…one of the first ones I learned to cook when out of my own. Agree completely that I would use starch today to thicken that sauce!

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