Easy Shrimp and Broccoli Bowls

These easy shrimp and broccoli bowls are quick, healthy, and delicious! The perfect tasty weeknight meal idea.

This recipe is sorta like a stir fry, but not exactly since I steamed the broccoli in the pan.

Quick, easy, and fuss-free is how I like my dinners to be. That kinda rhymes.

Anyway, I really like the nice gingery flavor in these shrimp and broccoli bowls. I always keep some fresh ginger in the freezer so it doesn’t a) get forgotten and rot in some drawer in the fridge and b) because it’s easier to grate when frozen.

I’ll be forever grateful to my friend Meghan for teaching me this trick. 😛

Ginger, garlic, hoisin sauce, and a bit of soy sauce are really a magical flavor combo. And these flavors go fantastically with broccoli and shrimp!

I served these over jasmine rice, but feel free to substitute that with brown rice, quinoa, or whatever your grain of choice is. Or skip the grain altogether and go low-carb if you wish. Delicious either way.

A sprinkling of scallions and sesame seeds is the perfect finishing touch to this easy Asian-inspired shrimp bowl!

Questions? Ask me below.

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Easy Shrimp and Broccoli Bowls

These easy shrimp and broccoli bowls are quick, healthy, and delicious! The perfect easy weeknight meal idea. 

Course Main Course

Cuisine Asian

Keyword shrimp and broccoli bowls

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Salt & Lavender

Ingredients

• 1 cup uncooked rice (I used jasmine)
• 1 pound medium shrimp thawed & peeled (tails on 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

1. Cook rice according to package directions. Start the shrimp when it's close to ready. 
2. Add the olive oil, ginger, garlic, hoisin sauce, and soy sauce to a skillet over medium-high heat. Cook it for a minute or so, stirring constantly.
3. Stir in the broccoli. Cover the pan and cook for 4 minutes.
4. Stir in the shrimp and cover the pan again, for 3 minutes or until the shrimp are pink and cooked through. 
5. Serve over rice. Enjoy!

Recipe Notes

• I always keep some fresh ginger in my freezer to use in recipes like this one. I use my handy Microplane grater/zester to grate it, and it's actually easier to grate frozen than thawed.
• Serves 4+

You may also like my 15 minute sweet chili shrimp zoodles or my Asian-style shrimp and noodle soup.