If you’re looking for a fast, flavorful, and healthy dinner, this Skinny Sriracha Shrimp and Broccoli recipe is your new go-to. It’s a one-pan meal that comes together in just 20 minutes, making it perfect for busy weeknights when you want something delicious but don’t have time to spend hours in the kitchen.
This dish is packed with lean protein and fiber-rich vegetables, all tossed in a bold, spicy-sweet sriracha sauce that delivers big flavor without a lot of calories. It’s light yet satisfying and fits easily into a low-carb, gluten-free, or dairy-free meal plan.
Shrimp cooks quickly, making it ideal for fast meals. When paired with crisp-tender broccoli and a flavorful sauce, it creates a stir-fry-style dish that’s as tasty as takeout—but far healthier.
The sauce is the star of this dish. Made with garlic, ginger, soy sauce (or tamari for gluten-free), honey, and sriracha, it strikes a perfect balance of heat, umami, and a touch of sweetness. It coats the shrimp and broccoli perfectly, without being heavy or greasy.
This is the kind of meal that keeps you coming back for more. It’s not just healthy—it’s craveable. And it can be easily customized. Add bell peppers, snap peas, or carrots for variety. Serve it over brown rice or cauliflower rice, or just eat it on its own.
The combination of textures and flavors makes every bite exciting. Tender shrimp, crisp broccoli, and that slightly sticky, spicy sauce—it’s a weeknight dinner you’ll actually look forward to.
Even better, it’s cooked in one pan, which means minimal cleanup. That’s always a bonus when life is busy and dishes are the last thing you want to deal with.
This meal is also perfect for meal prep. It keeps well in the fridge for a few days and reheats beautifully, so you can make a double batch and have lunches ready to go.
There’s no need for complicated steps or hard-to-find ingredients. Everything in this recipe is pantry- and grocery-store-friendly, making it accessible and affordable.
It’s great for family dinners, date nights at home, or healthy eating goals. You won’t miss the takeout when you have this spicy, satisfying meal on your plate.
Sriracha brings the heat, but you can adjust the amount to match your spice preference. Want it milder? Just reduce the sriracha. Love it hot? Add more or even toss in some red pepper flakes.
You’ll love how balanced and energizing this meal feels. It’s high in protein and fiber, low in fat, and packed with nutrients.
And if you’re watching your carbs, this recipe is naturally low-carb, especially if served without rice or with a low-carb alternative like cauliflower rice.
In short, it’s one of those rare recipes that’s fast, healthy, easy, and genuinely delicious.
Servings: 4 servings
Time:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
- 1 lb (450g) large shrimp, peeled and deveined
- 3 cups broccoli florets
- 1 tablespoon sesame oil (or olive oil)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon honey or maple syrup
- 1 1/2 tablespoons sriracha sauce (adjust to taste)
- 1 tablespoon rice vinegar or lemon juice
- Optional: green onions and sesame seeds for garnish
Instructions:
- In a small bowl, whisk together soy sauce, honey, sriracha, and rice vinegar. Set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add broccoli and stir-fry for 3–4 minutes until bright green and crisp-tender.
- Push broccoli to the side and add shrimp to the pan. Cook for 2–3 minutes per side until pink and cooked through.
- Pour sauce over the shrimp and broccoli, tossing everything to coat evenly.
- Cook for another 1–2 minutes until the sauce is slightly thickened.
- Remove from heat and garnish with green onions and sesame seeds if desired.
- Serve hot on its own or over rice.
Tips:
- Use fresh or frozen shrimp—just make sure they’re thawed completely before cooking.
- Add extra veggies like red bell pepper, zucchini, or snap peas for variety.
- For a vegetarian version, substitute tofu for shrimp.
- Adjust sriracha based on spice preference.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Why You’ll Love This Recipe:
This 20-Minute Skinny Sriracha Shrimp and Broccoli is quick, easy, and full of bold, spicy flavor. It’s healthy without feeling restrictive and perfect for weeknight dinners or meal prep. A total flavor bomb with zero guilt.
Summary: A quick, healthy stir-fry made with shrimp, broccoli, and a bold sriracha garlic sauce. This Skinny Sriracha Shrimp and Broccoli dish is ready in 20 minutes and packed with flavor, protein, and nutrients.
