Sweet & Sour Shrimp With Broccoli

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sweet and sour shrimp with broccoli

A healthier version of the Chinese restaurant-style dish that is typically battered and deep-fried, this sweet and sour shrimp with broccoli is one of the easiest (and tastiest) suppers you can make. Start a pot of rice before you begin prepping and 30 minutes later, your dinner is done. I always stock up on the 2-lb bags of frozen shrimp when they are on sale at my supermarket; that makes this recipe a convenient and affordable meal, too.

how to make sweet and sour shrimp

Before we get to the recipe, a note on buying shrimp: The “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp, and you never know how long it’s been sitting there. Almost all shrimp are cleaned and flash frozen shortly after being caught, so for the freshest shrimp, you’re better off buying it frozen and defrosting it yourself. For this recipe, I buy shrimp labeled “shell split and deveined.” Come dinnertime, all I have to do is run the shrimp under cold water to quickly defrost and then peel.

how to make sweet and sour shrimp

Begin with the sauce: In a medium bowl, combine the ketchup, soy sauce, sugar, chile sauce, cornstarch and rice vinegar. Whisk until completely smooth, then whisk in the chicken broth. Set aside.

how to make sweet and sour shrimp

Prep the scallions, garlic, and ginger.

how to make sweet and sour shrimp

Set a large nonstick pan over medium-high heat. Add the oil and heat until shimmering. Add the light green scallions, ginger, and garlic.

how to make sweet and sour shrimp

Cook, stirring frequently, until soft, about 2 minutes. Do not brown.

how to make sweet and sour shrimp

Add the shrimp.

how to make sweet and sour shrimp

Cook, stirring frequently, until mostly pink and curled, but not cooked through, about 2 minutes.

how to make sweet and sour shrimp

Add the sauce and broccoli to the pan.

how to make sweet and sour shrimp

Cook, stirring frequently, until the sauce is thickened and the shrimp and broccoli are cooked through, about 3 minutes.

how to make sweet and sour shrimp

Sprinkle the dark green scallions over top.

how to make sweet and sour shrimp

Serve with rice and enjoy.

My Recipe Videos

Sweet & Sour Shrimp with Broccoli

Servings: 4 to 6
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes

Ingredients

  • 3 tablespoons ketchup
  • 3 tablespoons soy sauce
  • 4 teaspoons sugar
  • 1 tablespoon Asian chili sauce, such as Sambal Oelek (available in Asian aisle of most supermarkets)
  • 2 tablespoons cornstarch
  • 2-1/2 tablespoons rice vinegar
  • 1 cup low-sodium chicken broth
  • 3 tablespoons vegetable oil
  • 1 bunch scallions, finely sliced, light and dark green parts divided
  • 2 tablespoons finely chopped fresh ginger
  • 3 cloves garlic, chopped
  • 2 pounds extra-large or jumbo shrimp, peeled and deveined
  • 2-1/2 cups broccoli florets

Instructions

  1. In a medium bowl, combine the ketchup, soy sauce, sugar, chile sauce, cornstarch and rice vinegar. Whisk until completely smooth, then whisk in the chicken broth. Set aside.
  2. Set a large nonstick pan over medium-high heat. Add the oil and heat until shimmering. Add the light green scallions, ginger, and garlic and cook, stirring frequently, until soft, about 2 minutes. Do not brown. Add the shrimp and cook, stirring frequently, until mostly pink and curled, but not cooked through, about 2 minutes. Add the sauce and broccoli to the pan. Cook, stirring frequently, until the sauce is thickened and the shrimp and broccoli are cooked through, about 3 minutes. Sprinkle the dark green scallions over top and serve with rice.
  3. Gluten-Free Note: To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. If you're following a gluten-free diet, always read the labels of your ingredients to verify that they are, in fact, gluten-free.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 347
  • Fat: 13 g
  • Saturated fat: 1 g
  • Carbohydrates: 21 g
  • Sugar: 8 g
  • Fiber: 1 g
  • Protein: 35 g
  • Sodium: 2152 mg
  • Cholesterol: 286 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • The flavors were spot on and another winner at our house!

    • — LisaR on November 24, 2018
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  • Very good recipe. The only change was to cut the ginger to one tablespoon and I microwaved the broccoli for one minute. I will make this again

    • — John on November 18, 2018
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  • Another winner, thanks so much! Making it a second time and wondering if I can make the sauce a day in advance? Thanks!

    • — Allison on November 4, 2018
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    • Glad you enjoyed this. I haven’t made the sauce ahead, but I think it would work (just store it in the fridge).

      • — Jenn on November 6, 2018
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  • Jenn, You really hit the nail on the head with this recipe!! The flavors are sooo delicious! The bite of the ginger and garlic. Yummm… I added a little extra chili sauce. We like the heat. DH ate it so fast, he was sweating! Said he wanted to lick the plate! lol! So what better to do on a rainy day in Baltimore then to have a Once Upon A Chef cook off? I then fixed your pan seared turkey burgers. A favorite in our home. Oh! And I started with Pasta e Fagioli. A delicious tummy warmer on a bad weather day. This blog is a true gift!

    BTW, I love your cookbook! Aside from the fabulous recipes and nice thick pages, I love your writing. I feel like you and I are in your kitchen having a conversation. A true labor of love. XOXO

    • — Kim Jenkins on October 28, 2018
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    • xoxo ❤️

      • — Jenn on October 30, 2018
      • Reply
  • Jenn, this is a really good recipe! The sauce has a great balance – it is not too sweet or too vinegary. Some sauces taste like they are missing something. This one does not lack for anything. I did add some sauteed mushrooms and red pepper strips. I also partially precooked the broccoli in the microwave to save time and preserve the color. I served it with Jasmine rice and we thoroughly enjoyed every bite! Thank you for another great recipe!

    • — Karen on October 12, 2018
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  • I made this recipe exactly as directed the first time. I did not like the taste of the ketchup and I thought the shrimp was cooked too early in the process and became very overcooked.

    My adaptations…

    Use 3 T tomato paste instead of ketchup (I keep a tube of tomato paste in my fridge). Use all other sauce ingredients listed.

    Melt a Tablespoon of butter or oil in skillet and cook shrimp in a single layer turning with tongs until it turns pink no more than 2 minutes a side. Don’t over-cook. Remove shrimp to a bowl and set aside.

    Add broccoli, ginger, scallions (I use one thinly sliced small yellow onion), garlic to skillet and cook over med high heat until broccoli is almost done… NOW pour in the sauce…continue cooking and stirring until sauce thickens. NOW add the shrimp to sauce and broccoli in the skillet and heat until shrimp has re-warmed but not overcooked.
    Now it is FIVE STARS!

    • — Janet Barrows on October 10, 2018
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  • I made this last night for guests, followed the recipe exactly and it was delicious. I had everything prepped so cooking was quick and easy. Everyone raved about it. Thank you for another amazing, easy recipe.

    • — Ellen Connors on October 10, 2018
    • Reply
  • I have chilli garlic sauce in my fridge. Can I substitute that for Sambal Oelek? Or will that change the flavour too much?

    • — Lorrie P on October 9, 2018
    • Reply
    • Yes, Lorrie, the chili garlic sauce should work here. Hope you enjoy! 🙂

      • — Jenn on October 10, 2018
      • Reply
  • Another fantastic and easy recipe – thank you!

    • — Allison on October 7, 2018
    • Reply
  • Five stars as usual! This was super easy and came together quickly – I sped things up by buying pre-cut broccoli and frozen brown rice. I only used 1lb of shrimp and added mushrooms to boost the veggie content which worked out great. Next time I’ll add red peppers as well. I spooned the sauce over tofu for my 3 year old who doesn’t like shrimp and it was a hit with him too! I’ll definitely add this to my regular rotation.

    • — Elizabeth on October 6, 2018
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  • This was delicious! I made the recipe exact and the family was super happy.They were asking for more asian items. We had some broccoli and broccolini from the garden. Maybe next time I will add a few more veggies. We love Maggi sweet chili sauce at my house too, so we put a drizzle on top just after serving.

    • — Kellie W on October 4, 2018
    • Reply
  • This was an easy recipe to pull together with two of my favorite foods: shrimp and broccoli! I used half a bag of frozen shrimp and cut the recipe down to fit the smaller amount of shrimp. Instead of rice I substituted some chinese noodles I had on hand. Also substituted another brand of Asian chili sauce because I couldn’t find the one in the recipe. Leftovers are great to freeze for a fast dinner another night. This is one recipe to definitely keep on hand!

    • — Ruth Freeman on October 4, 2018
    • Reply
  • I have made many of your recipes and each is delicious. This is no different. You can easily adjust the amount of spice depending on your family’s tolerance. Easy and quick recipe that I would serve to company. It would be great with noodles too!

    • — Donna on October 4, 2018
    • Reply
  • Jen one of the reasons you are my favorite food blogger is because you get what it means to be a working mom that has to come and cook a healthy but quick meal. Case in point- your sweet and sour shrimp. I made this tonight and it was faster than ordering takeout… and healthier too. The ketchup sauce was so simple and delicious that I had my children help measure and whisk. I did not have chicken broth on hand so I used water and it was still flavorful. The broccoli was a beautiful bright green and still crispy. I finished it off with some sesame seeds and a drizzle of sesame oil and served it over cauliflower rice. Delish!

    • — Leslie M. on October 4, 2018
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  • Yummy with some cauliflower rice.

    • — Donna on October 4, 2018
    • Reply
  • OK, Jenn. You have done it again. This is ABSOLUTELY delicious!
    And I had my doubts. Thank you very much.

    • — Louise from Québec on October 4, 2018
    • Reply
  • we thoroughly enjoyed this recipe. it was quick and straight-forward. my family enjoys stir fries lately. i substituted chives for the scallions because we still have them in the garden. the sauce nicely thickened and we served it with rice. i think next time we’ll try rice noodles. i undercooked the broccoli to make it snappy, fresh, and tender crisp. thank you

    • — dana on October 4, 2018
    • Reply
  • Absolutely delicious! I added more veggies and cooked some Farro to eat with it and yummmm!!!

    • — Daniela S on October 4, 2018
    • Reply
  • Does this make enough sauce to add rice or noodles? Or do I need to double the sauce?

    • — Anjli on October 3, 2018
    • Reply
    • Hi Anjli – this recipe makes a ton of sauce so you should be fine to serve with rice or noodles. Enjoy!

      • — Jenn on October 3, 2018
      • Reply
  • Hi Jenn! Question for you… Do you cook the broccoli prior to putting it with the shrimp for about 3 minutes? It seems like the broccoli wouldn’t be able to soften in that amount of time?
    Thanks,
    Julie

    • — Julie Boogren on October 2, 2018
    • Reply
    • I don’t, Julie – just be sure the florets are small and they will be perfectly tender-crisp.

      • — Jenn on October 2, 2018
      • Reply
  • Hi Jenn! Can the shrimp be substituted for chicken?

    • — Monée on October 2, 2018
    • Reply
    • Sure!

      • — Jenn on October 2, 2018
      • Reply
  • Thanks Jen, I made this absolutely delicious recipe last night and my husband and I loved it. As always you have the best recipes. Delicious yet simple to make and full of flavor. It is now going to be part of our recipe rotations. I have so many of your recipes I rotate that I am over a month before I start from the beginning again!

    • — Stephanie on September 30, 2018
    • Reply
  • Jenn,
    Thanks for another wonderful recipe! The sauce is delicious! I didn’t have the scallions but I did have a leek in the fridge and that seemed to work well as a substitution. My wife and I both liked this alot!

    • — Jim Orvis on September 29, 2018
    • Reply
  • I made this for dinner tonight and it was a hit! I made the recipe as written and it was quick and easy. My husband liked it so much he’s taking the leftovers for lunch tomorrow. Thanks, Jenn, for another great dinner recipe!

    • — Laura on September 27, 2018
    • Reply
  • Attention Gluten Free readers:

    Please note that regular soy sauce is almost never gluten free. Fermentation involves wheat or barley, and either has gluten.

    Not to worry: simply substitute Tamari. If you’re gluten intolerant, the small amount of gluten in regular soy sauce may be no big deal, but celiacs should make this recipe with Tamari.

    It sounds great, by the way!

    • — Lauren B on September 27, 2018
    • Reply
  • Can this recipe be done with chicken?

    • — Vikki Longo on September 27, 2018
    • Reply
    • Yep!

      • — Jenn on September 27, 2018
      • Reply
  • Hi Jen! Have you ever made this with chicken or with another fish (not shellfish)? Would you adjust anything if shrimp is substituted?

    • — Randi on September 27, 2018
    • Reply
    • I haven’t, Randi, but I think it would work without any adjustments.

      • — Jenn on September 27, 2018
      • Reply
      • Thanks Jenn! I’ll let you know what I use and how it comes out!

        • — Randi on September 27, 2018
        • Reply
  • Will this taste good with chicken?

    • — Frances on September 27, 2018
    • Reply
    • Sure, Frances – chicken will work.

      • — Jenn on September 27, 2018
      • Reply

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