This 20-Minute Skinny Sriracha Shrimp and Broccoli is exploding with flavor! This healthy meal is ready to eat in just 20 minutes and is always a hit with my family. Skip the takeout and make this easy shrimp and broccoli stir fry instead.
Shrimp and Broccoli Recipe
Happy Sunday, my friends! Tomorrow I’m heading to New Orleans for a week long vacation with one of my best girlfriends. In preparation for this trip, I’ve been attempting to eat a little lighter when and where I can. <—- This because I plan on eating ALL OF THE THINGS once I land in NOLA. My flight hits the ground at 9 and there will be a stiff Sazerac and oysters in my belly by noon. Followed by beignets and pralines. But I digress! Back to the recipe 😉
Today’s recipe is one near and dear to my heart. It’s got shrimp! It’s got sriracha! It’s healthy, hearty, and even boasts a pop of green thanks to the crunchy broccoli. Basically what I’m saying is this dish right here… it’s everything ♡♡♡
This 20 Minute Skinny Sriracha Shrimp and Broccoli is truly a 20 minute meal, which is great for days when you don’t want to be chained to the stove for very long (read: any day the temperature is over 75 degrees!). To keep the cook time as short as it’s intended to be, I recommend purchasing shrimp that have already been peeled, as indicated in the ingredient list below. If you prefer to use shrimp with shells, you’ll want to add an extra 7 minutes or so to the total time this will take you. Peeling shrimp is easy, but time consuming.
Ditch the take-out tonight! This shrimp and broccoli is calling your name – and trust me, you want to answer. xoxo
More Sriracha Recipes:
- 20-Minute Sriracha Shrimp Ramen
- Sweet and Spicy Baked Chicken Wings
- Maple Sriracha Roasted Cauliflower
20-Minute Skinny Sriracha Shrimp and Broccoli
Yield 4 servings
Plump shrimp and crunchy broccoli are cooked in a delicious sriracha soy sauce. A quick and easy meal you're sure to love!
- For the brown sauce:
- 4 tablespoons low-sodium soy sauce
- 1 tablespoon orange juice (fresh, preferably)
- 1 1/2 tablespoons sriracha hot sauce
- 1 tablespoon light brown sugar
- 1 tablespoon ginger, grated (you may also use bottled ginger if you cannot find fresh)
- 5 cloves garlic, minced
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- Additional Ingredients:
- 1 1/2 tablespoons sesame oil
- 2 pounds medium shrimp, peeled and deveined (try to buy them already prepared this way to save on time)
- 4 cups (about 2 large heads) broccoli florets
- For the Brown Sauce:
- In a small bowl combine the soy sauce, orange juice, sriracha, brown sugar, ginger, garlic, sesame oil, and cornstarch; whisk well to combine; set aside.
- To cook:
- Heat the sesame oil (1 1/2 tablespoons) in a large skillet over medium-high heat. Once warm, add in the shrimp and cook - flipping them once - until pink; about 3 minutes. Add in the broccoli and continue cooking the mixture, stirring frequently, until the broccoli is bright green and tender; about 3-4 minutes. Add in the sriracha soy mixture, stir well to coat the shrimp and broccoli, and cook for another 1-2 minutes, or until the sauce has thickened. Remove from heat and serve at once! This goes great with a small salad, rice, or even pasta (like lo mein).
Serving Size 1 serving
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.