Get dinner on the table in less than 30 minutes with this shrimp and broccoli recipe.

This dish is just waiting to be served over some low carb noodles, zucchini noodles, or cauliflower rice.

cooked Shrimp and Broccoli Recipe in a pan

Shrimp Broccoli Recipe

  • This shrimp and broccoli recipe is quick, flavorful, and easy to make!
  • This one skillet recipe goes straight from the stovetop to the table!
  • Perfect for busy weeknights and tastes even better the next day hot or cold for lunch!
soy sauce , chili paste , sesame oil , salt , brown sugar , pepper , shrimp , garlic , ginger and broccoli with labels to make Shrimp and Broccoli Recipe

Ingredients and Variations

Shrimp – Using peeled and deveined shrimp is a time saver! Choose medium-sized shrimp (16-20 shrimp per pound) so there’s a little shrimp and veggie in every bite!

Vegetables – Broccoli and red bell peppers add crunch and color, but other veggies like cauliflower, asparagus, green beans, mushrooms, onions, bean sprouts, or zucchini will work.

Sauce – This sauce is great with beef, chicken, and tofu. Add more or less chili paste or sprinkle on some red pepper flakes for more heat.

Variations – Serve over zoodles or cauliflower rice.

How to Make Shrimp and Broccoli

Make shrimp and broccoli in a tangy sauce for an easy low-carb dinner!

  1. Whisk sauce ingredients together and set aside (as per the recipe below).
  2. Saute broccoli and bell pepper until tender. Season with salt and transfer to a bowl.
  3. Cook shrimp, garlic, and ginger in oil just until the shrimp is cooked through.
  4. Stir in sauce and vegetables and cook until heated through. Garnish with sliced green onions or sesame seeds before serving, if desired.

Tips and Tricks

  • Have all the ingredients prepped and ready for cooking because this recipe comes together fast! Frozen broccoli and bell peppers can be added straight to the skillet in Step 5.
  • You can use precooked frozen shrimp, but be sure they’re thawed naturally in the refrigerator and not in the microwave. Add them right at the end of the cooking process to just heat them through, (rather than cooking them), so they stay tender.
close up of shrimp from Shrimp and Broccoli Recipe

Leftover Shrimp and Broccoli

Keep leftover shrimp and broccoli in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a little water to loosen the sauce. Feel free to add fresh shrimp and veggies to the leftovers, if desired.

More Shrimp Recipes!

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cooked Shrimp and Broccoli Recipe in a pan
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Shrimp and Broccoli Recipe

This easy recipe for shrimp and broccoli features bright vegetables and a savory Asian-inspired sauce!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Holly


For the Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 2 teaspoons brown sugar or Swerve brown sugar
  • 1 teaspoon sesame oil toasted
  • ½ teaspoon chili paste

For the Stir Fry:

  • 2 tablespoons olive oil divided
  • 4 cups broccoli florets cut in small pieces
  • ½ red bell pepper sliced
  • 1 pound shrimp medium, peeled and deveined
  • 3 cloves garlic minced
  • 1 teaspoon ginger minced
  • ½ teaspoon salt divided
  • ¼ teaspoon pepper

Optional Garnish:*

  • 1 green onion, sliced
  • chopped fresh cilantro
  • sesame seeds


  • In a small bowl, whisk the soy sauce, water, brown sugar, sesame oil, and chili paste.
  • Heat 1 tablespoon oil in a large skillet over medium high heat. Add the broccoli, bell pepper, and 2 tablespoons of water. Cover and cook, stirring as needed for 4 to 6 minutes or until tender. Season with ¼ teaspoon salt and transfer to a bowl to keep warm.
  • Season the shrimp with ¼ teaspoon salt and ¼ teaspoon black pepper.
  • Add the remaining oil to the skillet and add the shrimp, garlic and ginger. Cook, stirring occasionally, just until the shrimp is cooked through, about 3 to 4 minutes.
  • Add the sauce and vegetables to the skillet, stirring to combine, and cook 2 to 3 minutes or until heated through. Season with additional salt and pepper to taste. Garnish and serve.


  • Nutrition information is calculated without the optional garnish.
  • Prep and chop all ingredients before starting to cook, as this recipe comes together quickly!
  • If using frozen broccoli and bell peppers, they can be added straight to the skillet in step 5.
  • If using precooked frozen shrimp, be sure to thaw them naturally in the refrigerator. Add them at the end of the cooking process, and allow them to just heat through without cooking. 
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 204kcal | Carbohydrates: 12g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1467mg | Potassium: 484mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1239IU | Vitamin C: 101mg | Calcium: 114mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American, Asian

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About the author

At Easy Low Carb® we believe that every meal should be full of big bold flavor! From amazing main dishes and simple sides to the best party snacks, reducing carbs doesn’t mean giving up your favorites!
See more posts by Holly

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