This copycat Szechuan Shrimp and Broccoli recipe is ridiculously tasty and ready in just 20 minutes. Skip the restaurant and whip up this healthy dish at home!
Since I was a little pipsqueak, I’ve been positively cuckoo for Chinese food. My parents owned a small storefront, nestled next to the most AMAZING Chinese restaurant. Growing up amist a sea of chain restaurants, this family-owned gem was our favorite spot and one of the few places all six of us could agree on.
Years later, I’ve yet to find a replacement. There’s just no topping it! I can’t even find a restaurant that comes close at this point, so for the past few years I’ve sadly given up on Chinese food.
To say I miss it is the understatement of the century.
Naturally I was long overdue for a little take-out fake-out action in my kitchen, and I’m seriously embarrassed that I hadn’t gone this route earlier! The result was nothing short of fantastic.
I mean, we licked our plates clean. Quite literally, in fact!
Szechuan Shrimp and Broccoli
Have you tried Szechuan sauce before? Ohmygosh it’s GOOD! This spicy-sweet sauce tastes absolutely amazing blanketing just about anything! Try it with shrimp, chicken, or tofu, plus any and all veggies you have on hand.
In order to keep the ingredient list both manageable and gluten-free, I simplified the sauce to include easy-to-find ingredients that pack a whole lot of flavor! A tasty combination of sweet chili sauce, soy sauce, Sriracha, rice vinegar, garlic, ginger, and crushed red pepper flakes, this quick and easy sauce packs all the sweet and fiery punch that I’ve come to love about Szechuan sauce.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1/4 cup sweet chili sauce
- 2 TBSP reduced-sodium GF soy sauce
- 2 TBSP seasoned rice vinegar
- 2 cloves of garlic, minced (approx. 1 tsp)
- 2 tsp cornstarch (optional!)
- 1 tsp Sriracha chili sauce
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp freshly grated ginger
- 1-2 tsp sesame oil, for stir-frying
- 1 lb peeled and cleaned shrimp, tail on
- 1/2 lb chopped broccoli
- 1/4 cup chopped green onion
- 1 tsp sesame seeds
- FEELING FIERY? Use extra Sriracha and red pepper flakes to amp up the heat as desired.
- Thaw shrimp if using frozen.
- In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes, and ginger. For an extra thick sauce like the restaurants serve, add the optional cornstarch to the sauce and mix well. Set aside.
- Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
- Add broccoli and stir fry for a few minutes until tender.
- Next add shrimp and cook for about 2-3 minutes.
- Add your sauce and cook for an additional 2-3 minutes until sauce bubbles and thickens.
- Once fully cooked, shrimp will be pink, opaque and curled.
- Top with chopped green onion and sesame seeds.
- Serve alongside steamed quinoa or rice and top with additional red pepper flakes and soy sauce to season to taste. You can even add an optional drizzle of Sriracha to kick things up a notch or two!
In a pinch you can absolutely use a pre-made Szechuan sauce if desired. The homemade sauce is just SO easy and SO good that I prefer to make my own! I also love having control over what goes into the sauce. Plus it's deeeeeeelish!
Feel free to adjust the heat based on your comfort level!
I kept this recipe at what Paul and I feel is a manageable level of spiciness. It packs some heat but isn’t painful to eat by any means. If you’re super sensitive to spice feel free to lean more on the sweet side of this recipe by adding less spice. Feeling daring? Amp up the Sriracha and red pepper flakes and get ready to fan your face!
Serve it over . . .
noodles, rice noodles, ramen, CARBS
or anything your heart desires!
hungry for more?
- Sweet Chili Sriracha Salmon
- Healthy Tomato Cucumber + Avocado Salad
- Black Bean Veggie Burgers with Chipotle Honey Mustard
- Baked Bell Pepper Tacos