These easy shrimp and broccoli bowls are quick, healthy, and full of flavor — a perfect, fuss-free weeknight meal.
This dish is similar to a stir-fry but a little lighter since the broccoli is steamed briefly in the pan. It comes together fast and requires minimal prep.
The ginger-and-garlic combination with hoisin and a splash of soy creates a bright, savory sauce that pairs beautifully with shrimp and broccoli. I keep fresh ginger in the freezer so it never goes to waste and is easier to grate when frozen — a simple trick I learned from a friend.
I served these bowls over jasmine rice, but you can swap in brown rice, quinoa, or skip grains for a low-carb option. A sprinkle of scallions and sesame seeds finishes the dish and adds a nice crunch and freshness.
If you enjoy Asian-inspired quick dinners, this recipe fits the bill: fast, balanced, and flavorful without a lot of fuss.
Questions? Ask below — I’m happy to help with swaps or tips.
Easy Shrimp and Broccoli Bowls
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Ingredients
- 1 cup uncooked rice (I used jasmine)
- 1 pound medium shrimp thawed & 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
Instructions
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Cook the rice according to package directions. Begin the shrimp and broccoli when the rice is nearing completion so everything finishes together.
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Heat olive oil in a skillet over medium-high. Add grated ginger, minced garlic, hoisin sauce, and soy sauce; cook, stirring constantly, about 1 minute to release the aromatics.
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Stir in the broccoli, cover the pan, and steam for about 4 minutes until the florets are bright and just tender.
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Add the shrimp, cover again, and cook for 3 minutes or until the shrimp turn pink and are cooked through.
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Serve the shrimp and broccoli over rice. Garnish with scallions and sesame seeds if desired. Enjoy!
Notes
- Keep fresh ginger in the freezer for easy grating; frozen ginger is often easier to grate than thawed.
- Recipe serves 4; adjust portions as needed.
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