This Spicy Shrimp and Broccoli Stir Fry is bright, savory, and finished with a glossy, spicy sauce that clings to every bite. It’s an easy weeknight dinner that comes together quickly using common pantry ingredients. The combination of crisp-tender broccoli, sweet-savory shrimp, and a chili-garlic sauce gives this dish bold flavor without much fuss.
Blackstone Spicy Broccoli Shrimp Stir Fry
This recipe works beautifully on a Blackstone griddle for a quick sear and easy crowd cooking, but you can just as well make it in a wok or a large nonstick skillet. Use the chili garlic stir-fry sauce to give the dish its spicy, slightly tangy backbone. Swap the shrimp for tofu or your favorite protein, and add peppers, snap peas, or mushrooms to vary the texture and color.
The method is straightforward: prepare the sauce, cook the vegetables until bright and almost tender, sear the shrimp briefly, then toss everything with the sauce until it thickens. It’s fast, flexible, and ideal for busy nights when you want something satisfying without a long ingredient list.
Why You’ll Love This Recipe
- Fast and simple: Ready in about 20 minutes, perfect for weeknights.
- Flexible: Swap proteins or vegetables to suit what you have on hand.
- Flavorful: The chili-garlic sauce delivers a balance of heat, umami, and sweetness.
- Healthy: Shrimp and broccoli keep the plate lean and nutrient-dense.
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Recipe Shopping List
Below are the ingredients you’ll need for this stir fry. For the exact amounts and the printable recipe card, see the recipe card section further down.
For The Sauce
- Soy sauce — the salty umami base.
- Water — to thin and balance the sauce.
- Mirin — a touch of sweetness and depth; rice vinegar can be used if needed.
- Sesame oil — for a nutty finish.
- Minced garlic — fresh or paste works well.
- Chili garlic sauce — provides heat and acidity.
- Sriracha — optional for more heat.
- Brown sugar — balances the spice with sweetness.
- Ground ginger — adds warm spice; fresh ginger or paste may be substituted.
- Cornstarch — thickens the sauce so it coats the shrimp and broccoli.
- Canola oil — a neutral oil for cooking.
For The Stir Fry
- Shrimp — peeled and deveined, quick to cook.
- Broccoli florets — use fresh or thawed frozen florets.
- Onion — sliced; adds sweetness and texture.
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How To Make This Recipe
Here is a clear overview of the cooking process. Follow the full recipe card below while you cook for exact measurements and timing.
- Make the sauce: Whisk together the soy sauce, water, mirin, sesame oil, garlic, chili garlic sauce, sriracha, brown sugar, ground ginger, cornstarch, and a teaspoon of canola oil until smooth. Set aside.
- Preheat the griddle or pan: Heat your Blackstone to medium-high or warm a wok/skillet on the stovetop. Add a little canola oil to the surface.
- Cook the vegetables: Stir fry the broccoli and sliced onion for about 3–4 minutes until bright and starting to soften. Cover briefly and add a splash of water to steam if needed.
- Cook the shrimp: Move the vegetables to the side, add more oil, and lay the shrimp flat. Cook about 1 minute per side until they curl and turn pink.
- Finish with the sauce: Pour the prepared sauce over the shrimp and vegetables. Stir constantly as the sauce thickens and becomes glossy, coating everything evenly. Serve immediately.
Try this with Fried Pork Dumplings for a complete meal!
Recipe FAQ
You can prepare the sauce and chop the vegetables ahead of time, but stir-frying is best done just before serving so the shrimp stay tender and the vegetables remain crisp.
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in a skillet over medium heat or use short bursts in the microwave to avoid overcooking the shrimp.
Yes. Thaw the shrimp completely and pat them dry before cooking so they sear properly.
It has a moderate kick from the chili garlic sauce and sriracha. Adjust those ingredients to taste if you prefer milder or hotter food.
Serve with Homemade Egg Rolls for a takeout-style meal at home!
Serve This With
- Instant Pot Basmati Rice — steams up perfectly alongside stir fry.
- Steak Yakisoba — adds a hearty noodle option.
- Kimchi Gyoza — a tangy, savory side for contrast.
More Stir-Fry Recipes
- Chicken and Broccoli Stir Fry
- Gochujang Chicken Stir Fry
- Honey Garlic Ginger Stir Fry
- Sesame Shrimp Stir Fry
- Korean Ground Beef Bowl
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Spicy Broccoli Shrimp Stir Fry
This Spicy Broccoli Shrimp Stir Fry features a homemade chili-garlic stir fry sauce for easy, flavor-forward weeknight cooking.
5 minutes
15 minutes
20 minutes
Ingredients
Sauce
- 4 tablespoons soy sauce
- 4 tablespoons water
- 2 tablespoons mirin
- 1 teaspoon sesame oil
- 2 teaspoons minced garlic
- 2 teaspoons chili garlic sauce
- 1 teaspoon sriracha
- 2 tablespoons brown sugar
- ½ teaspoon ground ginger
- 1 ½ tablespoons cornstarch
- 1 teaspoon canola oil
Stir Fry
- 2 pounds shrimp, peeled and deveined
- 4 cups broccoli florets
- 1 small onion, sliced
Instructions
- Mix all the sauce ingredients together in a bowl and whisk until smooth.
- Preheat a griddle, wok, or large skillet to medium-high and add a little oil.
- Stir fry the broccoli and onion for 3–4 minutes, then cover and add a splash of water to steam briefly.
- Uncover, add more oil to the cooking surface, and add the shrimp in a single layer.
- Cook about 1 minute per side until shrimp turn pink and curl, then pour the sauce over and stir continuously until it thickens and coats the ingredients.
Notes
This recipe can be prepared on a griddle, in a wok, or in a skillet; adjust timing slightly if your pan is smaller or larger.
Recommended Products
- Blackstone 36″ Griddle
- Honey Granules
- Chili Garlic Sauce
- Toasted Sesame Oil
- Mirin
- Whiskey Barrel Aged Shoyu Soy Sauce
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 277
Total Fat: 5g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 319mg
Sodium: 2115mg
Carbohydrates: 20g
Fiber: 4g
Sugar: 8g
Protein: 38g
Nutrition data is an estimate. If you require precise information for health reasons, consult a trusted nutrition resource.
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