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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.
Spicy Shrimp and Broccoli Recipe
Today’s new 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 ♡♡♡ And you should totally make it for dinner tonight!
This 20 Minute Skinny Shrimp Stir-fry 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. 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
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).
This looks amazing! Do you know if you could substitute ground powdered ginger for actual ginger? Thank you!
This 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!
We made this tonight and added toasted cashews and water chestnuts. Delish and easy!
Excellent, easy. Added asparagus, did not add sugar to the mix and next time double sauce! Thanks
I 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! 🙂
Had it tonight. Very good !
Didn’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!
Looks 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.
Is there a substitute for Sriracha sauce. Trying to avoid very spicy dishes.
I was thinking the same thing. I was going to try sweet Thai chili sauce as that isn’t too spicy. Haven’t gotten to it yet, but it is on my list for the week.
Oh, I see above question and answer. Just disregard my earlier question.
Party pooper!!
Just wondering how many calories it is?