One Pan Shrimp and Broccoli
A deliciously easy dinner meal, this One Pan Shrimp and Broccoli is sautéed with a delicious homemade sauce and served over rice. A family favorite weeknight dish!
A FLAVORFUL ONE PAN MEAL
I love shrimp. I love broccoli. But when you mix the two together – it’s a whole meal! The two are mixed together with a delicious sauce creating this One Pan Shrimp and Broccoli recipe. This is such an easy meal that we make at least once a month. The family loves it and it is fast fix that even the most inexperienced cook can whip up! Many of us live busy lives so anything that we can cook up that doesn’t take an hour, and tastes great, is a win!
TIPS AND TRICKS ON HOW TO MAKE ONE PAN SHRIMP AND BROCCOLI:
- I use medium/large fresh shrimp for this recipe. However, you can use any size of shrimp that you like depending on how much of them you’d want.
- I haven’t tested this recipe with frozen shrimp or frozen broccoli. So I can’t tell you how that would work.
- Serving this over rice is our favorite way to eat this dish but you can serve it over brown rice or cauliflower rice or no rice at all!
- You’ll want to use fresh broccoli florets for this, you can either get this from a head of broccoli or you can find bags of fresh florets at your local grocer.
- We like to get a good sear on our broccoli and shrimp. To achieve this, it’s important you use a paper towel to pat dry the broccoli and shrimp after rinsing. Excess water will produce steam and won’t give you that light brown golden color you want.
- You can double this recipe to serve more people. You will just need to use a larger pan.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- shrimp
- cornstarch
- garlic powder
- soy sauce
- chicken stock
- garlic
- brown sugar
- white vinegar
- ginger
- sesame oil
- vegetable oil
- broccoli florets
- water
HOW TO MAKE ONE PAN SHRIMP AND BROCCOLI:
Place the shrimp in a medium-sized bowl, add the cornstarch, and garlic powder.
Toss to coat the shrimp, set aside. In a small bowl, make the sauce. Whisk together the soy sauce, chicken stock, garlic, brown sugar, cornstarch, vinegar, ginger, and sesame oil, set aside.
Place a large skillet over medium-high heat. Once hot, add 1 tablespoon of the vegetable oil and coat the bottom of the pan. Add the broccoli, and sear, tossing occasionally for 5 minutes. Lower the heat to medium-low. Add the water and cover to steam until tender-crisp, about 5 minutes, stirring occasionally, or just shake the pan every minute or so. Take out the broccoli and place it on a plate, set aside.
Turn the heat up to medium-high again. Add the remaining 1 tablespoon of oil to the pan, add the shrimp in a single layer, and sear. We are just looking for a little char, do not cook all the way through.
Turn the heat down to medium-low. Add the broccoli back to the pan.
Add the prepared sauce.
Stir to coat everything in the sauce, cook until the shrimp are cooked through and the sauce has thickened about 2-3 minutes.
Serve with a garnish of sliced green onions and sesame seeds, optional.
HOW TO STORE:
- This Shrimp and Broccoli can be stored in an airtight container or ziptop bag in the refrigerator for up to 4 days.
- You can reheat in pan with the sauce until heated through.
CRAVING MORE RECIPES? GIVE THESE A TRY!
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One Pan Shrimp and Broccoli
Ingredients
For the Marinade:
- 1 pound shrimp 36/40 count, peeled and deveined
- 1 Tablespoon cornstarch
- 1 teaspoon garlic powder
For the sauce:
- 1/3 cup low sodium soy sauce
- 5 Tablespoons chicken stock
- 4 cloves garlic minced
- 2 Tablespoons light brown sugar packed
- 2 Tablespoons cornstarch
- 1 1/2 teaspoons white vinegar
- 1 teaspoon fresh ginger grated
- 1/4 teaspoon sesame oil
For Assembly:
- 2 Tablespoons vegetable oil
- 12 ounces broccoli florets
- 1/4 cup water
- thinly sliced green onions garnish, optional
- sesame seeds garnish, optional
Instructions
- Place the shrimp in a medium-sized bowl, add the cornstarch and garlic powder.
- Toss to coat the shrimp, set aside.
- Make the sauce. In a small bowl whisk together the soy sauce, chicken stock, garlic, brown sugar, cornstarch, vinegar, ginger, and sesame oil, set aside.
- Place a large skillet over medium-high heat. Once hot, add 1 tablespoon of the vegetable oil and coat the bottom of the pan. Add the broccoli, and sear, tossing occasionally for 5 minutes.
- Lower the heat to medium-low. Add the water and cover to steam until tender-crisp, about 5 minutes, stirring occasionally, or just shake the pan every minute or so. Take out the broccoli and place it on a plate, set aside.
- Turn the heat up to medium-high again. Add the remaining 1 tablespoon of oil to the pan, add the shrimp in a single layer, and sear. We are just looking for a little char, do not cook all the way through.
- Turn the heat down to medium-low. Add the broccoli back to the pan.
- Add the sauce.
- Stir to coat everything in the sauce, cook until the shrimp are cooked through and the sauce has thickened about 2-3 minutes.
- Serve with a garnish of sliced green onions and sesame seeds, optional.
Notes
- I use medium/large fresh shrimp for this recipe. However, you can use any size of shrimp that you like depending on how much of them you’d want.
- I haven’t tested this recipe with frozen shrimp or frozen broccoli. So I can’t tell you how that would work.
- Serving this over rice is our favorite way to eat this dish but you can serve it over brown rice or cauliflower rice or no rice at all!
- You’ll want to use fresh broccoli florets for this, you can either get this from a head of broccoli or you can find bags of fresh florets at your local grocer.
- We like to get a good sear on our broccoli and shrimp. To achieve this, it’s important you use a paper towel to pat dry the broccoli and shrimp after rinsing. Excess water will produce steam and won’t give you that light brown golden color you want.
- You can double this recipe to serve more people. You will just need to use a larger pan.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
This sounds so easy and delicious, and I will be making this soon!