Stir-Fried Shrimp and Broccoli

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 345.0
  • Total Fat: 6.0 g
  • Cholesterol: 172.3 mg
  • Sodium: 899.1 mg
  • Total Carbs: 44.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 29.0 g

View full nutritional breakdown of Stir-Fried Shrimp and Broccoli calories by ingredient
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A mixture of broccoli, carrots, and seasonings tastes equally delicious with shrimp or scallops. A mixture of broccoli, carrots, and seasonings tastes equally delicious with shrimp or scallops.
Number of Servings: 4


    1 lb fresh or frozen medium shrimp in shells or 12 oz fresh or frozen scallops
    3 Tbsp red wine vinegar
    3 Tbsp soy sauce
    3 Tbsp water
    1 Tbsp corn starch
    1 1/2 tsp sugar
    2 Tbsp cooking oil
    2 cloves garlic, minced
    2 C broccoli florets
    1 C thinly-sliced carrots
    1 small onion, halved lengthwise and sliced
    1 C sliced fresh mushrooms
    2 C hot cooked vermicelli, pasta, or rice


Thaw shrimp or scallops, if frozen. Peel and devein shrimp or cut any large scallops in half. rinse the shrimp or scallops; pat dry with paper towels. Set aside.

For sauce, in a small bowl combine vinegar, soy sauce, water, cornstarch, and sugar; set aside.

Add oil to a wok or large skillet. Preheat over medium-high heat. Stir-fry garlic in hot oil for about 15 seconds. Add broccoli, carrots, and onion. Stir-fry for 3 minutes. Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.

Stir sauce; add to wok. Bring to boiling. Add shrimp or scallops and cook for 2 to 3 minutes or until shrimp or scallops turn opaque. Return cooked vegetables to wok. Stir all ingredients together to coat. Heat through. Serve immediately with hot cooked pasta or rice.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user OOACESOO.

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