by: Lina

Ginger Soy Shrimp with Broccoli

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Ginger Soy Shrimp with Broccoli

Alright, imagine this: sizzling shrimp hitting a hot pan, the sharp zing of fresh ginger swirling in the air, and a rich, savory soy glaze coating every bite. This Ginger Soy Shrimp with Broccoli is one of those dishes that’s quick enough for a weeknight but delicious enough to impress anyone at the table. I love how the tender shrimp and crisp broccoli come together, complementing each other perfectly with just the right balance of sweet, salty, and spicy notes. Plus, it’s all done in under 20 minutes—no complicated ingredients or long prep times. If you’re anything like me, this dish will become your go-to when you’re craving something fresh, flavorful, and totally satisfying!

Quick Facts

  • Yield: Serves 4
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes

Ingredients

For the Main Dish:

  • 1 pound large shrimp, peeled and deveined
  • 3 cups broccoli florets
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated

For the Sauce / Garnish:

  • 1/4 cup soy sauce (use low-sodium if preferred)
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
  • Sesame seeds and chopped green onions for garnish

How I Make It

Step 1:

Start by patting your shrimp dry with paper towels—this helps them get that beautiful sear. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil shimmers, toss in the shrimp in a single layer. Cook for about 2 minutes on each side until they turn pink and just curl up. Remove them from the pan and set aside.

Step 2:

In the same skillet, add another tablespoon of olive oil. Toss in the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant but not burnt—this aroma will tell you the base is perfect.

Step 3:

Add the broccoli florets and a splash of water (about 2 tablespoons) to help steam and soften them. Cover the skillet with a lid and let the broccoli steam for about 3-4 minutes, until bright green and just tender-crisp.

Step 4:

Meanwhile, whisk together the soy sauce, honey, sesame oil, and red pepper flakes in a small bowl. Give the cornstarch slurry a quick stir and have it ready.

Step 5:

Remove the lid, pour in the sauce mixture, and stir to coat the broccoli. Then add the cornstarch slurry. Stir gently until the sauce thickens, about 1-2 minutes.

Step 6:

Return the cooked shrimp to the skillet and toss to combine everything. Let it heat together for another minute so the shrimp get coated and warm through. Finish off by sprinkling sesame seeds and chopped green onions on top before serving.

Variations & Tips

  • Swap broccoli for snap peas or asparagus if you want a change in texture.
  • For extra heat, drizzle in some Sriracha or add more red pepper flakes.
  • If you’re short on time, use frozen pre-cut broccoli florets—just adjust steam time.
  • Want to bulk it up? Serve over steamed rice or toss with cooked noodles.
  • Make it gluten-free by using tamari instead of soy sauce.

How I Like to Serve It

This dish is fantastic served with a side of jasmine rice or fluffy quinoa to soak up the sauce. In the spring and summer, I love pairing it with a light cucumber salad to keep things fresh. For cozy nights, it’s perfect alongside some garlic butter noodles or even wrapped in lettuce leaves for a low-carb option.

Notes

  • Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to avoid overcooking the shrimp.
  • If you don’t have fresh ginger, use 1/2 teaspoon of ground ginger, though fresh really amps up the flavor.

Closing: This Ginger Soy Shrimp with Broccoli always hits the spot—quick, flavorful, and satisfying every single time.


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