Asian Shrimp & Broccoli Stir-fry (No Soy!) Ready in 20 minutes

Delicious, easy, no soy, and ready in 20 minutes!

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Stir-fry recipes are wonderful, and this Asian shrimp and broccoli stir-fry is proof. It has no soy and is ready in 20 minutes. The whole family will love it, and it beats take-out any day of the week. I like to buy already peeled and deveined shrimp with the tails on because it saves a lot of time and effort. If you can’t find these, try the easy-peel shrimp. It will make things a lot easier. This recipe goes quickly. So, prep everything and have it ready to go before you start cooking to avoid anything from burning. Get your pans out, clean the shrimp, make the sauce, and dinner will be ready in no time.

Why you’ll make this over ordering take-out

Juicy, saucy shrimp

Tender, saucy broccoli

Spicy, gingery Asian sauce

A super quick and easy stir-fry without soy that the whole family will love!

Get everything you need

• Shrimp -peeled, deveined, tails-on
• Light olive oil –Try the one in our shop or your favorite light oil
• Salt
• Freshly cracked black pepper
• Garlic cloves -grated or minced
• Crushed red pepper flakes -as much or as little as you like
• Fresh broccoli florets

The Sauce:

• Sriracha sauce
• Light brown sugar -or dark if that’s what you have in the pantry
• Ground dried ginger -not too much since it can overpower
• Coco aminos -so much better for you than soy!
• Sesame oil -this is what helps give Asian dishes a distinctive flavor
• Corn starch -helps thicken the sauce
• Oyster Sauce
• Rice wine vinegar

Coco aminos over soy sauce

I try to avoid soy products, and coconut aminos are the perfect replacement. It tastes just like it, with tons of umami flavor but without the soy, gluten, and high sodium content. The nectar from coconut palm is extracted, mixed with a bit of salt, and fermented to create this slightly sweet umami sauce. But don’t worry. It doesn’t have even a hint of coconut flavor.

How to make Shrimp and Broccoli No-Soy Stir-fry that’s Ready in 20 Minutes

1. Lightly season the shrimp with salt and black pepper on both sides.
2. Whisk together all the sauce ingredients in a bowl until smooth and set aside.
3. Bring a large pot of water to a boil.
4. Add a teaspoon of salt and boil the broccoli florets for 1-2 minutes.
5. Strain and set the broccoli aside.
6. Heat a large skillet over medium-high heat and add 3-4 tablespoons of light olive oil.
7. Sear the shrimp in 2-3 batches until pink -about 1 minute per side.
8. Remove from the pan and transfer to a plate.
9. Reduce the heat to low and add the garlic and red pepper flakes.
10. Warm through for a few seconds until fragrant being careful not to burn the garlic. If the pan is scorching hot, allow it to cool before adding the garlic.
11. Add the sauce and cook until it thickens. If it thickens too quickly, add some more coco aminos.
12. Add the shrimp and broccoli to the sauce and toss to coat.
13. Warm through and serve.

Serving

Shrimp overcooks quickly, and broccoli can get mushy, so I’m careful not to warm them in the sauce for more than a few minutes. And, if you like a lot of sauce or would like extra to soak down into some rice, double the recipe. I’ve served it by itself and over white or vegetable rice, but it would also be delicious over noodles. It’s better than any overly sweet Asian fast food I’ve ever tried, and you can even leave the sugar entirely out if you’d like. It’s out of this world delicious, and I can’t wait to hear what you think. Please share your pictures with me on Instagram! Kali Orexi!

More Quick & Easy Recipe Ideas:

• Salmon & Broccoli Sheetpan
• Quick Chicken Pie in the Air Fryer
• Ground Beef Tacos

Continue to Content

Asian Shrimp & Broccoli Stir-fry (No Soy!) Ready in 20 minutes

Yield: 4 servings

Stir-fry recipes are wonderful. This shrimp and broccoli is delicious and beats take-out any day of the week. No soy and ready in 20 minutes!

Print

Ingredients

• 1 pound shrimp, peeled, deveined, tails-on
• light olive oil
• salt, to taste
• freshly cracked black pepper, to taste
• 3-4 garlic cloves, grated
• 1 teaspoon crushed red pepper flakes
• 1-1 and 1/2 pounds fresh broccoli florets

The Sauce:

• 2 tablespoons Sriracha sauce
• 1/2-1 teaspoon light brown sugar
• 1/2 teaspoon ground dried ginger
• 1/4 cup coco aminos
• 1 teaspoon sesame oil
• 1 teaspoon corn starch
• 2 tablespoons Oyster Sauce
• 1-2 tablespoons rice wine vinegar

Instructions

Lightly season the shrimp on both sides with salt and black pepper.

Prepare the Sauce: Combine all of the sauce ingredients in a bowl and whisk togethe runtil smooth. Set aside.

Bring a large pot of water to a boil. Add a teaspoon of salt and boil the broccoli florets for 1-2 minutes. Strain and set aside.

Heat a large skillet over medium-high heat and add 3-4 tablespoons of light olive oil. Sear the shrimp in 2-3 batches until pink. 1 minute per side. Remove from the pan and transfer to a plate.

Reduce the heat to low and add the garlic and red pepper flakes. Warm through for a few seconds until fragrant. Be careful not to burn the garlic. If the pan is scorching hot allow it to cool before adding the garlic.

Add the sauce and cook until it thickens. If it thickens too quickly, add some more coco aminos.

Add the shrimp and broccoli to the sauce and toss to coat. Warm through and serve over rice.

Kali Orexi!

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