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.
Lately I’ve been serving this easy meal with a simple side salad, but rice or even lo mein noodles would make wonderful meal additions if you want to create something a little heartier 😉
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
Prep
Cook
Total
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!
Ingredients
- 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
Instructions
- 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).
Courses Dinner
Cuisine Asian
Nutrition Facts
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.
Jenna says
May 3, 2015 at 9:57 pmThis looks delicious! Would be delicious over rice!
bakerbynature says
May 3, 2015 at 11:34 pmHi Jenna. Yes! I love this over rice (white and brown!) and even over quinoa. Thank you 🙂
Lauren at Keep It Sweet says
May 4, 2015 at 6:58 pmThis is my kind of meal! Have an amazing trip… eating ALL the food is what travel should be about:-)
Nicole - Coking for Keeps says
May 4, 2015 at 7:42 pmEating healthy is easy with yummy dishes like this! Have fun in New Orleans!
alyssa (everydaymaven) says
May 7, 2015 at 5:03 amYeeees! I love shrimp and broccoli and even better in under 1/2 hour.
Mary Lewis Soileau says
August 25, 2015 at 2:04 amCooked this tonight for my husband & my parents. Really was quick, easy and Oh! So good!! My daughter and I cooked the Spicy Shrimp Sriracha Lo Mein together one night and that was even better. Cooked it again for hub/parents and doubled recipe. Perfect! A new favorite. ♡
Jill says
October 25, 2015 at 10:26 pmI cooked this tonight with a couple of friends and it was so delicious. I usually find that a lot of ‘quick’ recipes are anything but, but this really was very quick and easy to whip up.
bakerbynature says
October 25, 2015 at 10:34 pmJill I am so happy to hear it!!! Thank you for letting me know you and your friends enjoyed the recipe 🙂
Haley Morrison says
January 30, 2016 at 5:08 amI made this recipe tonight and my husband LOVED it! A little spicy for me, but I’m not huge for spices. I was wondering if there was an approximate calorie or nutrition info for this meal??
bakerbynature says
February 2, 2016 at 3:27 pmI’m so happy you and your husband enjoyed the recipe, Haley! At this time I do not calculate nutritional information, but there are many apps that will do this for you.
Karen Stoeckle says
February 4, 2016 at 10:38 pmMade this for dinner. Huge hit! We loved it! Thanks for a wonderful recipe!
bakerbynature says
February 8, 2016 at 4:15 pmYou’re very welcome, Karen! So happy it was enjoyed by your family.
JC says
February 24, 2016 at 7:29 pmDo you know the calorie intake as well as protein and carbs? Looks delicious by the way! Love shrimp!
bakerbynature says
March 4, 2016 at 11:59 amHi JC. At this time I do not provide nutritional information, although I do hope to begin soon. For now, there are many online tools that could provide this information for you. I hope you enjoy the recipe!
Anne says
March 16, 2016 at 4:04 amI skipped the brown sugar and didn’t even miss it. This is a keeper!
bakerbynature says
March 16, 2016 at 10:26 amSo happy to hear it, Anne! And thanks for letting us know your adaptions worked out – always helpful for fellow readers looking to make the same changes 😉
Sara says
May 13, 2016 at 8:01 pmJust wondering how many calories it is?
Sara says
May 13, 2016 at 8:04 pmOh, I see above question and answer. Just disregard my earlier question.
Angela says
June 11, 2018 at 6:26 pmParty pooper!!
honda4fun says
June 21, 2016 at 6:46 amLooks delicious but not into spicy food. Hoping it doesn’t lose much flavour without it. I do have one question though…the recipe says to use peeled shrimp but the pictures shows tails on. I often wonder why some dishes come that way. For example, shrimp in garlic sauce is served in restaurants like Red Lobster with tails on. What a mess trying to eat them. How I wish they would serve them ready to eat.
Rosie says
September 5, 2017 at 3:14 pmIs there a substitute for Sriracha sauce. Trying to avoid very spicy dishes.
Whitney says
November 16, 2016 at 6:15 pmDidn’t have OJ but had some pineapple juice, came out great! Served with some rice on the side. Everyone loved it, perfect about of spice! Thank you for the recipe!
Shawn flesher says
February 24, 2017 at 6:16 amHad it tonight. Very good !
Evelin says
January 8, 2018 at 2:34 amI tried this recipe tonight for dinner and it was great! I made it as indicated without changing anything. It is definitely a keeper, thank you for sharing with us! 🙂
Mary says
April 15, 2018 at 11:11 pmExcellent, easy. Added asparagus, did not add sugar to the mix and next time double sauce! Thanks
Edye says
August 12, 2018 at 11:46 pmWe made this tonight and added toasted cashews and water chestnuts. Delish and easy!
Christine says
October 16, 2018 at 6:30 pmThis was SOOO good and quick! I took it for lunch the next couple days as leftovers as well. I may add peanuts or cashews next time to give it a little more of a Chinese food dish feel. Thanks!
katie jones says
November 8, 2018 at 8:40 pmThis looks amazing! Do you know if you could substitute ground powdered ginger for actual ginger? Thank you!
Crystal says
December 14, 2018 at 12:41 amThis was very good and a quick meal! A couple of things I took the shrimp out to make sure they didnt overcook and then cooked the broccoli with a little extra olive oil (sesame oil stinks) or u could cook the broccoli first and then add the shrimp for a couple min. Then add the sauce. You do have to double the sauce and there was no mention of sesame seeds like the picture shows and if u wanted to add onions or carrots that would be good too.
Dana Wilson says
March 29, 2019 at 1:59 amMade this tonight and it was very easy and very tasty. Made a couple of changes. Added extra tablespoon of orange juice and another teaspoon of cornstarch. Only had 1.5 pounds of shrimp and a 12 oz bag of frozen broccoli. Sauted frozen broccoli first, then added shrimp, then sauce. Served over brown rice. Was definitely on the spicy side. Would probably do more oj or less sriracha.