These easy shrimp and broccoli bowls are quick, healthy, and delicious — an ideal, flavorful weeknight meal.
This dish is similar to a stir-fry, but the broccoli is briefly steamed in the pan for a tender-crisp texture. It’s a simple, fast recipe that still tastes like you put in effort.
I love the bright ginger flavor in these shrimp and broccoli bowls. I keep fresh ginger in the freezer so it won’t go bad and so it’s easier to grate when firm.
Ginger, garlic, hoisin, and a touch of soy make a fantastic sauce that pairs perfectly with broccoli and shrimp. The flavors are savory, slightly sweet, and bright with ginger.
I served these bowls over jasmine rice, but you can use brown rice, quinoa, or another grain. For a low-carb option, skip the grain and serve on a bed of greens or cauliflower rice. A sprinkle of scallions and sesame seeds finishes the dish nicely.
If you enjoy easy Asian-inspired dinners, this is a great staple to keep in rotation: fast, satisfying, and adaptable to what’s in your fridge.
Questions? Leave a comment below.
Easy Shrimp and Broccoli Bowls
Natasha Bull
Ingredients
- 1 cup uncooked rice (jasmine recommended)
- 1 pound medium shrimp thawed and peeled (tails optional)
- 1 tablespoon olive oil
- 1 teaspoon freshly grated ginger
- 4 cloves garlic minced
- 3 tablespoons hoisin sauce
- 1 teaspoon soy sauce
- 1 head broccoli cut into bite-size florets
- Sesame seeds to taste
- Scallions to taste, sliced
Instructions
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Cook the rice according to package directions. Start the shrimp when the rice is nearly done.
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Heat the olive oil in a skillet over medium-high. Add the grated ginger, minced garlic, hoisin sauce, and soy sauce, and cook, stirring constantly, for about 1 minute.
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Add the broccoli, cover the pan, and cook for 4 minutes so the florets steam and become tender-crisp.
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Stir in the shrimp, cover again, and cook for about 3 minutes, or until the shrimp are pink and cooked through.
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Serve the shrimp and broccoli over the cooked rice. Garnish with sliced scallions and sesame seeds. Enjoy!
Notes
- I keep fresh ginger in the freezer and grate it while still firm — it’s easier to grate and lasts longer.
- Recipe serves 4 or more, depending on portion size and sides.
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