Curry Shrimp and Broccoli Stir Fry

I always reach for easy stir-fry recipes when I have very little time to put dinner on the table. Stir fry is a perfect one-pot dish that contains protein and veggies. With white or brown rice you’ve got yourself delicious and healthy dinner in no time.

Today I am sharing my simple shrimp and broccoli stir-fry dish which is quick and easy to make and packed with flavor.

The first thing I do is marinate my shrimp to give it more flavor. While the shrimp marinates, I make a delicious sauce. No fancy ingredients, just standard Asian sauces like soy sauce, oyster sauce, and curry powder. If you don’t have these ingredients, I urge you to keep them on hand. You can make a variety of Asian dishes using those ingredients.

I like to blanch my broccoli using a microwave as this speeds up the process. You don’t need the ice bath to cool the broccoli. If you haven’t tried this process, try it as you won’t be disappointed.

You can serve this wonderful curry shrimp and broccoli stir fry over cooked rice. It’s a perfect weeknight dinner that takes less than an hour to make.

Leftover stir-fry will keep for a couple of days in the refrigerator. Make sure the stir fry cools completely before storing in the refrigerator.

I hope you give this recipe a try. If you like the recipe don’t forget to like and share with others!



  • 1 1/4 lbs. extra large shrimp, peeled, deveined, tail intact
  • 1 tbsp. cornstarch
  • 1 tbsp. soy sauce
  • 1/2 tbsp. minced ginger
  • 1/2 tbsp. minced garlic
  • 1 tbsp. canola oil


  • 1 tbsp. soy sauce
  • 1 tbsp. oyster sauce
  • 1 tbsp. curry powder (I used penseys)
  • 3 tbsp. ketchup
  • 1/2 tsp. chili flakes
  • 1/4 cup water


  • 4 cups broccoli florets, blanched
  • 1 cup yellow onion, 1/4-inch julienne
  • 2 tbsp. oil
  • 1/2 tbsp. minced ginger
  • 1/2 tbsp. minced garlic


In a mixing bowl add all the shrimp ingredients. Mix well, then set aside to marinade for 30 minutes.

In an another small bowl add all sauce ingredients, then mix well, and set aside until needed.

To blanch the broccoli, add broccoli in a large bowl. Then add 4 cups of water and 1 1/2 tsp. salt.. Mix, the microwave for 5 minutes, covered. Then rinse the broccoli under cold water, and set aside to drain.


Heat a large non-stick over medium-high heat. Add 1 tbsp. of oil, then add ginger, and garlic. Stir-fry for 40-50 seconds or until you see some color on the garlic.

Add the shrimp, spread the shrimp, and let it cook for a minute. Then stir the shrimp and cook for another 2 minutes, or until the shrimp is cook through.


Turn down the heat, then transfer the cooked shrimp to a bowl.


Add another tbsp. of oil to the wok and turn the heat up to medium-high. Add broccoli, and onion. Stir-fry for 3 minutes or until you see some color on the veggies.

Add the sauce, turn the heat down to medium. Then stir everything well, and cook for a minute.


Add the cook shrimp back along with all the juices in the bowl. Stir everything well, and cook for another 2-3 minutes. Taste for seasoning, then turn the heat off.

Transfer the cooked stir-fry to a serving dish. Serve over cooked white rice or noodles.

Serves 6

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would like to be notified of upcoming posts, please consider subscribing to my blog!

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