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Shrimp Stir Fry with broccoli florets in a flavorful, fresh orange ginger sauce. Healthy and easy, this dish will be on your dinner table in under 30 minutes!
Bright and fresh this Shrimp Stir fry is so easy and full of zesty flavor! Fresh orange juice and orange zest are the key to lift this dish up to magical heights.
Simply stir-fry the shrimp for just a minute or two. Broccoli is cooked until just tender-crisp. Everything gets married together with the sauce.
Serve this easy stir fry over jasmine rice, noodles, brown rice, or whatever you prefer. Feel free to use crispy tofu in place of shrimp. We love how broccoli soaks up the sauce but of course you can substitute other veggies!
Table of Contents
Ingredients In Shrimp Stir Fry
Shrimp– use clean deveined shrimp for quick dinner prep. Or make it vegan and sub crispy tofu!
Broccoli– cut into small florets, stems too! Broccolini or Romanesco will work too.
Fresh Orange– both zest and juice really make this dish stand out.
Red Onion– or shallot.
See the recipe card below for a full list of ingredients and measurements.
How To Make Shrimp Stir Fry
Step One- Whisk together orange juice and zest, 1 tablespoon ginger, 2 garlic cloves, maple, sesame oil, tamari, red pepper flakes and cornstarch.
Step Two– Lightly salt shrimp, cleaned and deveined. Heat up a pan, add oil to coat the pan, let it warm up to medium-high heat. Add shrimp, and then add 1 teaspoon ginger and 1/2 teaspoon garlic. Cook the shrimp for about 30 seconds on each side. Remove from pan and set aside.
Step Three- Add broccoli to the pan and stir fry for about 5 minutes. Add red onion and saute another 3 minutes. Add the sauce stirring for 1 minute, until it bubbles.
Step Five– Add the shrimp and stir for another minute.
Remove from heat and serve with jasmine rice.
Garnish with red pepper flakes, sesame seeds and green onions.
Yes, crispy tofu in place of the shrimp is delicious!
In order to ensure the shrimp cooks evenly and safely, make sure it is fully thawed before cooking.
Quickly searing shrimp on higher heat gives them the best texture, juicy and tender.
The shrimp will turn opaque and form a “c” shape. It can be over cooked once it gets to an “o” shape. It is recommended for safety that the shrimp is cooked to 145 degrees.
More Shrimp Recipes You May Enjoy
Hope you enjoy!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.Print
Shrimp Stir Fry
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 3-4 1x
- Category: main, shrimp,
- Method: stir fry
- Cuisine: Asian
Shrimp Stir Fry with broccoli florets in a flavorful orange ginger sauce. Healthy and easy, this dish will be on your dinner table in under 30 minutes!
- 1/2 cup orange juice
- 1 teaspoon orange zest
- 1 tablespoon + 1 teaspoon ginger minced, divided
- 1 1/2 teaspoon garlic minced, about 3 average cloves, divided
- 1 teaspoon maple syrup or honey
- 1 teaspoon sesame oil
- 1/8 cup tamari, soy sauce, or braggs
- generous pinch of red pepper flakes (optional /to taste)
- 1 tablespoon cornstarch
- 10–12 ounces shrimp (raw thawed, peeled and deveined) or use crispy tofu
- 4 cups broccoli, cut into small florets
- 3/4 cup red onion, thinly sliced
Serve over jasmine rice.
Garnish with green onions, chili flakes and toasted sesame seeds or slivered almonds.
- Whisk together orange juice and zest, 1 tablespoon ginger, 2 garlic cloves, maple syrup, sesame oil, tamari (or soy) red pepper flakes and cornstarch.
- Lightly salt shrimp. Heat up a pan add oil to coat the pan, let it warm up to medium high heat. Add shrimp and then add 1 teaspoon ginger and 1/2 teaspoon garlic. Cook the shrimp about 30 seconds on each side remove from pan and set aside.
- Add broccoli to the pan with more oil if needed, and stir fry for about 5 minutes add red onion and sauté another 3 minutes. Add the sauce stirring for 1 minute, until it bubbles. Add the shrimp and stir for another minute or until shrimp is done.
- Remove from heat and serve with jasmine rice, noodles, brown rice, or whatever you prefer.
Feel free to use crispy tofu in place of shrimp.
We love how broccoli soaks up the sauce but of course you can substitute other veggies!
- Serving Size: 1 1/2 cups
- Calories: 144
- Sugar: 6.5 g
- Sodium: 596.7 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 3.2 g
- Protein: 18.3 g
- Cholesterol: 114 mg
Keywords: Shrimp Stir fry, Shrimp stir fry recipe, Broccoli Shrimp
Fantastic. Loved it.
Tasty and easy. I did not have the red onion or cornstarch. We both thought it was great anyway. Thanks.
This was so delicious! My husband and toddler both loved it. It was quick to make on a weeknight. The orange juice complimented the dish perfectly.
So happy you all enjoyed this Melissa!
Just noticed the “cooking mode” feature! I haven’t tried it yet but it’s brilliant!!! Thank you!
It’s brand new! Glad it is working!
Delicious and easy to do.
Great to hear Johann!
I prepared the Stir Fry Shrimp last night for dinner! It was delicious! Feasting at Home recipes never disappoint!!
Glad to hear this Sandra!
We loved this. Very fresh tasting!
Thanks Toni, so glad you enjoyed!
This dish was delicious! I halved the recipe as a “trial run” and my husband was disappointed that there wasn’t enough for a second bowl. Will definitely make again. Thank you!
Wonderful! Great to hear Lara.
Winner! Comes together quickly once you prep.
Did not have shrimp on hand. Used ~1 lb salmon filet cut into cubes and half of a large container of firm tofu, also cubed (crispy fried). With this amount of protein (and wanting more veg) I doubled the sauce. Next time I will add more red pepper flakes or some Asian-style red garlic sauce. Thank you for another tasty dish.
Excellent Laura, really love how you adapted!
Hi, wondering if this could work with chicken breast?
Yes, chicken would be great!
opps…in there now!
I positively love, love, love your recipes. I have tried over a hundred of the ones that you send to my email and I have never been disappointed. I especially love the fact that you understand that many of us are vegans or vegetarians and you always give us options to make that recipe vegan or vegetarian.
Wow Donna, really appreciate hearing this. Thank you for being here!
I echo what Donna says- love the options around the recipes/ and adaptations! Look forward to making this, this weekend!