The Ultimate Healthy Shrimp and Broccoli Stir Fry (Better Than Takeout)

Takeout often leaves you feeling heavy, thirsty, and sluggish from an overload of sodium and heavy oils. This version solves that by keeping all the savory satisfaction you crave but swapping the heaviness for fresh, vibrant energy. Succulent shrimp and crisp-tender broccoli are coated in a glossy, garlic-ginger glaze that tastes incredibly indulgent.

Why This Recipe Rocks

• The “Steam-Fry” Secret: Forget boiling a separate pot of water. This method cooks the broccoli in the skillet’s own steam, keeping every floret bright green and perfectly crisp-tender.
• Sauce That Clings, Not Drowns: Many homemade stir-frys end up watery. This glossy glaze wraps around the ingredients, delivering a savory punch of garlic and ginger in every single bite.
• One Pan, Zero Stress: This easy healthy shrimp recipe comes together in a single skillet. You get a gourmet-level dinner with barely any cleanup required.

A Low Sodium Shrimp and Broccoli Upgrade

As a mom who loves food but hates “dieting,” I need meals that feel like a treat. Traditional Chinese-American takeout can pack a day’s worth of salt into one bowl. This recipe cuts the sodium significantly by using low-sodium broth and controlling the seasoning.

It’s a fantastic option for a busy weeknight. I love pairing this with my flavorful golden cauliflower crumbles to keep it low-carb, or just enjoying it on its own. It’s high in protein, rich in Vitamin C, and leaves me feeling light on my feet.

How to Make It (Step-by-Step)

The key to a great stir-fry is preparation. Because the cooking happens fast, you want everything chopped and measured before you turn on the heat.

1. Mix the Magic Sauce

Whisk your broth, oyster sauce, aromatics, and cornstarch together first. Getting the lumps out now ensures a silky, smooth glaze later.

2. Sear the Shrimp

Cook the shrimp quickly in a hot pan just until they turn pink. Remove them immediately so they stay plump and juicy rather than turning into rubber.

3. Steam-Fry the Veggies

Toss your broccoli and peppers in the hot pan, add a splash of water, and cover. This creates a steam chamber. In just two minutes, the broccoli transforms into a vibrant green crunch.

4. Glaze and Serve

Add your garlic and ginger, then pour in the sauce. It will bubble and thicken instantly. Toss the shrimp back in to warm through. Serve it while it’s steaming hot and the sauce is glistening.

Chef’s Tips for Success

• Prep is Everything: Stir-frying is a high-speed sport. Have your veggies chopped and sauce whisked before the oil hits the pan.
• Don’t Crowd the Pan: When searing shrimp, give them space. If they are piled on top of each other, they will steam instead of getting that delicious golden sear.
• Customize Your Crunch: Feel free to swap veggies. Snow peas or snap peas are great additions. If you love seafood, you might also enjoy my fail-proof baked lemon garlic salmon for another quick protein fix.

Frequently Asked Questions

Can I use frozen broccoli?

You can, but the texture will be softer. For that signature shrimp and broccoli stir fry recipe crunch, fresh florets are definitely the winner. If using frozen, skip the water/steaming step and just stir-fry them until hot.

Is this recipe gluten-free?

It can be! The main culprit is usually oyster sauce or soy sauce. Ensure you buy a certified gluten-free oyster sauce or a tamari-based alternative to keep it safe.

How do I store leftovers?

This dish keeps well in an airtight container in the fridge for up to 3 days. The flavors actually meld together beautifully overnight, making for a delicious lunch the next day.

Better-Than-Takeout Healthy Shrimp and Broccoli

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This vibrant, healthy stir-fry delivers the classic savory flavors of your favorite takeout with a fraction of the oil and sodium. By using a “steam-fry” technique for the vegetables, we keep the broccoli crisp and nutrient-dense without needing a separate pot of boiling water, adding fresh red bell peppers for an extra boost of Vitamin C.

• Author: Mollie
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: Chinese-American

Ingredients

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Fresh Produce & Aromatics

• 1 lb (16 oz) jumbo shrimp, peeled and deveined (thawed if frozen) (450g)
• 1 large head broccoli, cut into bite-sized florets (about 5 cups or 350g)
• 1 medium red bell pepper, sliced into thin strips (approx. 150g)
• 4 cloves garlic, minced (approx. 20g)
• 1 tablespoon fresh ginger, peeled and minced (approx. 15g)
• 2 green onions, sliced (optional garnish)

Pantry & Seasonings

• 1 ¼ cups low-sodium chicken broth (or vegetable broth) (300ml)
• 1 ½ tablespoons avocado oil (or other high-heat neutral oil), divided (22ml)
• 1 tablespoon cornstarch (for sauce thickening) (8g)
• 1 teaspoon cornstarch (for shrimp coating) (3g)
• 1 teaspoon sesame oil (toasted) (5ml)
• 1 teaspoon sugar (white or cane) (4g)
• 2 tablespoons premium oyster sauce (30ml)
• ¼ teaspoon ground black pepper (plus a pinch for marinade)
• ¼ teaspoon kosher salt

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Instructions

1. Marinate the Shrimp: In a medium bowl, toss the peeled shrimp with 1 teaspoon of cornstarch, a pinch of salt, and a pinch of black pepper. This light coating helps seal in juices without the heaviness of a batter. Set aside to marinate at room temperature for 10 minutes while you prep the vegetables.
2. Whisk the Savory Sauce: In a glass measuring cup or small bowl, whisk together the low-sodium chicken broth, oyster sauce, sugar, sesame oil, remaining ¼ teaspoon black pepper, and 1 tablespoon cornstarch until smooth and no lumps remain. Set aside.
3. Sear the Shrimp: Heat a large wok or non-stick skillet over medium-high heat. Add ½ tablespoon of the avocado oil. Arrange the shrimp in a single layer (work in batches if necessary to avoid crowding). Sear for about 1–2 minutes per side until they turn pink and opaque. Do not overcook. Remove shrimp immediately to a clean plate.
4. Steam-Fry the Vegetables: Wipe out the pan carefully if needed. Add the remaining 1 tablespoon of oil. Add the broccoli florets and red bell pepper strips. Toss for 30 seconds to coat with oil. Add 2 tablespoons of water (or broth) to the pan and quickly cover with a lid. Let steam for 2–3 minutes until the broccoli is bright green and tender-crisp.
5. Aromatize and Simmer: Remove the lid and let any remaining water evaporate. Push the vegetables to the sides of the pan to create a well in the center. Add the minced garlic and ginger to the center, sautéing for 30 seconds until fragrant (be careful not to burn).
6. Combine and Serve: Give the sauce mixture a quick whisk (cornstarch settles) and pour it into the pan. Stir constantly as the sauce bubbles and thickens into a glossy glaze (about 1–2 minutes). Toss the cooked shrimp back into the pan and stir gently to coat everything evenly and heat through. Remove from heat immediately. Garnish with green onions if desired and serve warm.

Notes

• Allergy Alert: This recipe contains Shellfish (shrimp, oyster sauce). For a Gluten-Free version, ensure your oyster sauce is certified gluten-free (some brands use wheat thickeners) or substitute with a gluten-free savory stir-fry sauce.
• Spice Level: If you prefer a “Hunan style” kick, add ½ teaspoon of red pepper flakes when sautéing the garlic and ginger.
• Broccoli Tip: Cut your broccoli florets into uniform sizes to ensure they cook at the same rate. If you like the stems, peel the tough outer layer and slice them into coins to cook with the florets.
• Why No Blanching? The original recipe calls for blanching the broccoli in a separate pot of water. This version uses a “steam-fry” method directly in the skillet, which is faster, creates fewer dirty dishes, and preserves more water-soluble vitamins.

Nutritional Information

(Estimates per serving)

• Calories: 260 kcal
• Total Fat: 8g
• Saturated Fat: 1.5g
• Cholesterol: 170mg
• Sodium: 690mg
• Total Carbohydrates: 18g
• Dietary Fiber: 4g
• Sugars: 5g
• Net Carbs: 14g
• Protein: 26g
• Notable Nutrients: Vitamin C (120% DV), Vitamin A (25% DV), Iron (10% DV)

Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.

I hope this recipe proves that “healthy” doesn’t have to mean boring. It’s all about smart swaps and big flavors. Remember, these are just my kitchen adventures—chat with your doctor for personalized tips!