1-First step: Mix the sauce Start by making the sauce in a medium bowl. Whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon Sriracha, 1 tablespoon cornstarch, 3 minced garlic cloves, 1 tablespoon minced ginger, and the juice of 1 lime. Whisk until the cornstarch blends in and the mixture looks smooth. This step matters because a well-mixed sauce thickens evenly once it hits the hot pan. If you are cooking for kids or anyone who prefers a milder dish, you can reduce the Sriracha a little. Set the bowl aside so it is ready when the shrimp and broccoli are done cooking.

2-Second step: Prep the shrimp Pat 1 pound of medium shrimp dry with paper towels. This helps the shrimp sear instead of steaming. Then season them with salt and black pepper to taste. Dry shrimp cook better and pick up a nicer color in the skillet. If you are using frozen shrimp, thaw them fully first and pat them very dry. This simple move can make a big difference in any shrimp stir fry. It helps the outside cook quickly while the inside stays juicy.

3-Third step: Heat the pan Place a large skillet or wok over high heat and add 2 tablespoons of vegetable oil. Let the oil heat until it shimmers. High heat is important for a good broccoli stir fry because it helps the vegetables stay crisp instead of turning soft. If your skillet is smaller, cook in batches so the pan does not get crowded. A crowded pan traps steam, and steam can keep the shrimp from browning. This is one of the best ways to keep the texture bright and lively.

4-Fourth step: Cook the broccoli and scallions Add 4 cups broccoli florets and the white parts of the 4 thinly sliced scallions. Stir-fry for 3 to 4 minutes, tossing often, until the broccoli is lightly charred and tender-crisp. The scallion whites soften and add a mild onion flavor that blends nicely with the sauce later. For a different vegetable mix, you can add sliced bell peppers, snap peas, or carrots. Still, broccoli is the star here because it holds up so well in a quick stir fry recipe. You want the florets bright green with a little bite left in them.

5-Fifth step: Add the shrimp Add the seasoned shrimp to the skillet and cook for 2 to 3 minutes, just until they turn pink and opaque. Shrimp cook quickly, so keep an eye on them. Once they curl and lose their translucent look, they are ready for the sauce. It helps to stir the shrimp often so they cook evenly on both sides. If the pieces are medium-sized, this timing works well for a fast shrimp recipe. Overcooking can make them rubbery, so this step moves quickly.

6-Sixth step: Pour in the sauce Give the sauce one more whisk, then pour it into the skillet. Toss everything to coat the shrimp and broccoli in the sauce. Cook for 1 to 2 minutes until the sauce thickens and turns glossy. The cornstarch in the sauce helps it cling to every bite. This is where the dish starts to taste like a real restaurant-style shrimp and broccoli stir fry recipe. The sauce should be thick enough to coat the food without pooling too much at the bottom of the pan. If needed, let it cook for another 30 seconds, but do not walk away.

7-Final step: Garnish and serve Turn off the heat and sprinkle the reserved green parts of the scallions over the top. Serve the shrimp and broccoli stir fry over cooked rice while it is still hot. The rice soaks up the sauce and makes the meal more filling. If you want a lighter plate, serve it with cauliflower rice or spoon it into lettuce cups. For a fuller dinner, add a side like fruit salad or a simple dessert such as salted carmelitas for a sweet finish. This easy shrimp broccoli stir fry works well for family dinners, meal prep, or a quick solo lunch.