Gingery Shrimp and Broccoli Stir-Fry Over Rice

Why You’ll Love This Recipe

• Restaurant-style flavor in 30 minutes with simple pantry staples.
• Perfectly seared, juicy shrimp and crisp-tender broccoli.
• Balanced gingery garlic-soy sauce with a bright splash of rice vinegar.
• Customizable heat and easy to scale for weeknights or meal prep.

Grocery List

• Produce: Broccoli, scallions, fresh ginger, garlic
• Dairy: None
• Pantry: Large raw shrimp (frozen is fine), jasmine rice, low-sodium soy sauce, rice vinegar, honey or brown sugar, cornstarch, toasted sesame oil, neutral oil, red pepper flakes, kosher salt, black pepper, sesame seeds

Full Ingredients

For the rice

• 1 1/2 cups jasmine rice
• 2 1/4 cups water
• Pinch kosher salt (optional)

For the gingery garlic-soy sauce

• 3 tbsp low-sodium soy sauce
• 1/4 cup water (cold)
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 2 tsp cornstarch
• 1 tsp toasted sesame oil
• 1 tbsp finely grated fresh ginger
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)

For the stir-fry

• 1 lb (450 g) large raw shrimp (16–20 count), peeled and deveined, patted dry
• 1 lb (450 g) broccoli, cut into 1 1/2-inch florets; stems peeled and sliced
• 3 scallions, thinly sliced (whites and greens separated)
• 2 tbsp neutral oil (avocado, canola), divided
• Kosher salt and black pepper
• 3 tbsp water (to steam the broccoli)

For serving

• Cooked jasmine rice (about 4 cups)
• 2 tsp toasted sesame seeds
• Extra rice vinegar or chili oil to finish (optional)

Step-by-Step Instructions

Step 1: Rinse and cook the rice

Rinse 1 1/2 cups jasmine rice under cool water until the water runs mostly clear. Combine with 2 1/4 cups water and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12 minutes. Turn off the heat and let rest, covered, for 10 minutes. Fluff with a fork. Keep warm.

Step 2: Whisk the gingery garlic-soy sauce

In a bowl or measuring cup, whisk together soy sauce, 1/4 cup cold water, rice vinegar, honey (or brown sugar), cornstarch, toasted sesame oil, grated ginger, minced garlic, and red pepper flakes (if using). Set near the stove and whisk again just before adding.

Step 3: Prep shrimp and broccoli

Pat the shrimp very dry with paper towels and season lightly with kosher salt and black pepper. Trim broccoli into evenly sized florets (about 1 1/2 inches) and peel/slice the stems. Thinly slice scallions, keeping whites and greens separate.

Step 4: Sear the shrimp hot and fast

Heat a large skillet or wok over high heat until very hot, 2–3 minutes. Add 1 tbsp neutral oil; when shimmering, add half the shrimp in a single layer. Sear 45–60 seconds per side until just opaque with a hint of browning. Transfer to a plate and repeat with remaining shrimp, adding a little more oil if needed. Do not overcook.

Step 5: Cook the broccoli until crisp-tender

Return the pan to high heat and add the remaining 1 tbsp oil. Add broccoli stems and florets and stir-fry for 2 minutes until bright green with light char. Add 3 tbsp water, cover, and steam for 2 minutes. Uncover and stir until the moisture evaporates, about 30 seconds.

Step 6: Sauce and toss

Return the shrimp and add the scallion whites. Whisk the sauce and pour it into the pan. Stir constantly for 60–90 seconds until the sauce thickens, turns glossy, and coats the shrimp and broccoli. Remove from heat as soon as the shrimp are just cooked through.

Step 7: Serve over rice

Spoon the stir-fry over warm jasmine rice. Sprinkle with scallion greens and toasted sesame seeds. Add a few drops of rice vinegar or a drizzle of chili oil if you like extra brightness or heat.

Pro Tips

• Dry shrimp thoroughly before searing for the best browning and juicy texture.
• High heat is key: preheat the pan well and work in batches to avoid steaming.
• Cut broccoli uniformly and include peeled stems for sweetness and less waste.
• Adjust sauce thickness: if too thick, splash in 1–2 tbsp water; if too thin, simmer 30 seconds more.
• Re-whisk the sauce right before adding so the cornstarch is evenly distributed.

Variations

• Orange-ginger: Add 1 tsp orange zest and replace half the 1/4 cup water with fresh orange juice.
• Spicy chili-garlic: Stir in 1–2 tsp chili crisp or sambal oelek with the sauce.
• Gluten-free: Use certified gluten-free tamari instead of soy sauce; cornstarch is naturally gluten-free.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a hot skillet with a splash of water until just warmed through; avoid microwaving for too long to prevent rubbery shrimp. The sauce can be mixed up to 1 week ahead and stored refrigerated; whisk before using. Trim broccoli a day ahead and keep in a sealed container. Cooked shrimp stir-fry does not freeze well due to texture changes.

Nutrition (per serving)

Approximate: 410 calories; 34 g protein; 49 g carbohydrates; 8 g fat; 2 g fiber; 750 mg sodium.