Szechuan Shrimp and Broccoli

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!

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!


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!

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.

Szechuan Shrimp and Broccoli

5 votes


Szechuan Shrimp and Broccoli




Yield 2 servings

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!


  • 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


  1. Thaw shrimp if using frozen.
  2. 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.
  3. Heat sesame oil in a large non-stick skillet or wok over medium-high heat.
  4. Add broccoli and stir fry for a few minutes until tender.
  5. Next add shrimp and cook for about 2-3 minutes.
  6. Add your sauce and cook for an additional 2-3 minutes until sauce bubbles and thickens.
  7. Once fully cooked, shrimp will be pink, opaque and curled.
  8. Top with chopped green onion and sesame seeds.
  9. 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 . . .

  • rice
  • quinoa
  • riced cauliflower
  • noodles, rice noodles, ramen, CARBS
  • or anything your heart desires!


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!

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!

If you get a chance to try this tasty Szechuan Shrimp and Broccoli, let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS + #PEASANDCRAYONS on Instagram so I can happy dance over your creations! I can’t wait to see what you whip up!

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  • Heather

    This was fantastic and my husband loved it too! It’s for sure going in on our dinner rotation. I also appreciate that it’s light but still SO flavorful!!

  • Rae Ann

    Delicious! I have now used both shrimp and chicken!! This is the bomb!! Quick, easy AND delish!! Thanks for sharing Jenn!!

  • kim fogarty

    looks yummy! Can I use precooked shrimp? If so , how do I adjust the recipe?

    • Hi Kim! I’m not sure about pre-cooked shrimp as I’ve never bought/prepared it that way. How do you normally use it in heated dishes? Let me know if you get a chance to experiment!

  • I made this tonight, it was delicious!! The sauce was awesome although I wish I had added the cornstarch, I will next time. I also added riced cauliflower about the same time I added the sauce, so good!! Hubby said it was a very good dinner!

  • Jessica

    Oh, this looks delightful and delicious! So colorful and full of flavor.

  • Brandi

    My mouth is watering! I can’t wait to make this dish. I love that it’s a 20 minute recipe!

  • Robin

    You don’t mention how much shrimp to use.

    • Hi Robin! The recipe calls for 1 lb. I have listed in order of ingredients used so the sauce ingredients are all before the shrimp itself on the recipe card.

  • cara

    I accidently bought regular chilie sauce, would it be ok to use instead of the sweet chilie sauce?

    • No worries Cara! For sure do not swap regular chili sauce for sweet because it will be so crazy spicy I don’t want you to feel that sort of pain, LOL! Luckily you can actually make it at home (using some of the chili sauce to make it) and it seems crazy easy! This one looks good: Sweet Chili Sauce and so does this one: Homemade Sweet Chili Sauce

  • Jennifer

    Made this tonight for dinner and oh my word it was so good! The man I wish I had doubled the recipe so we had leftovers kinda good. I did double the sauce (we are sauce people) and added some cooked angel hair pasta at the end to the pan so it could soak up the goodness. Thanks for this recipe!

    • Yayyy! So glad you loved it Jennifer! I’m totally going to try it with pasta next time – that sounds like a tasty pairing for sure 🙂

  • Cary

    Hi can i use xanthum gum as a thickner and also do you knoe the Nut information?

    • Hi Cary! I’ve never added X-gum to a recipe but my friends use it in smoothies! If you’ve added it to similar sauces before to thicken with success I’d say it’s totally worth a shot! I just can’t answer from experience. I skip thickener altogether sometimes and go with a thin sauce and still adore it! Nutrition info can be calculated at with pretty good accuracy – the calculators that come with recipe cards are kind of wonky and don’t account for any swaps you might make so MFP is your best bet for sure! Hope you love the recipe as much as we do! 🙂 <3

  • Deedee

    Can I use flour instead if cornstarch is unavailable?

    • If cornstarch is unavailable I’d simply skip it and let the sauce reduce a bit longer to thicken. I typically make mine without it unless I’m serving up company who may want a thicker/stickier sauce 🙂

  • Lacey

    Made this for dinner last night … followed the recipe to a T and it was INCREDIBLE! This will go into the regular dinner rotation … better than ANY restaurant !!!

    • I’m running around in circles happy dancing to this comment Lacey! Thank you!! 🙂

  • William Reid

    Only 1/2 a teaspoon of sesame oil? That was a little light and I bumped it up to a 1/2 tbsp, maybe 3/4, and that kept my broccoli from being seared.

    • Thanks William! I’m so used to everyone complaining about oil that I usually try to keep the amount low (I move the broccoli around extra to compensate) and let everyone adjust as needed. I’m glad you weren’t afraid to add as much as desired and so excited you made the recipe! It’s one of my favorites 🙂

  • Becky

    Looking for low card. How many carbs are in this recipe?

    • Hope you love it Becky! 🙂 The carbs will vary based on your choice of grain to serve it over (white rice, brown rice, quinoa, etc…) and such so after you decide what you’re using/adding I’d plug it into to get a custom carb count!

  • Cindy

    Made this tonight for dinner, excellent will definitely make again! Great recipe, I used half of the constrach and was perfect. Thank you!

    • So happy to hear it Cindy! Thank you! 😉 xoxo

  • Anita

    Wow! Was this ever spicy! I almost halved red pepper flakes and sriracha sauce. I added extra sautéed broccoli to leftovers. It had great flavor though. I’ll definitely make again – adding more broccoli & less red pepper/sriracha. I think your taste buds are tougher than ours, lol. Thanks for the great recipe!

    • So glad you loved the flavor Anita! Haha I feel like every year I age my heat tolerance gets weaker and weaker. I can barely remember how on Earth I used to eat raw jalapeños on all my food back in my early 20’s 😉 For sure knock ’em down as much as you need – thanks girly! 🙂

  • This dish looks amazing! And Inlove broccoli so this is awesome:)

  • Anju

    How many people is this recipe for?

    • Serving-wise, 1 lb of shrimp yields four 4 oz servings of shrimp but my husband and I get pretty hungry and don’t find that 4 ounces is enough for us, so we typically have the entire recipe between us both unless we are serving an additional side dish with dinner. So roughly 4 servings for 2-4 people at your discretion 🙂 I hope that helps Anju!

  • Lisa

    This was perfectly spicy… Delicious! My husband kept repeating how much he liked it. We will definitely make this again!

    • I’m so happy y’all enjoyed it! Thanks Lisa! 🙂 ❤️


    cooked or raw shrimp?

    • You’ll want to purchase it raw and cook it along with the recipe 🙂 It cooks super fast!

  • April Driggers

    Duuuuuuuuuuuuuuuuuuuuuuuuuuuuude this made me HOOOOONGRY!

    • Haha yesssss! Mission accomplished! 🙂

  • Sounds fabulous!!

  • Miriam

    I made this and it was SO GOOD. Thanks for the great recipes!!

    • Thank you Miriam!!! So happy to hear it! I can’t stop making this lately; the sauce is also really good with salmon! <3

  • Oh my goodness this look so good! Homemade Chinese dishes are my favorite!

    Simply Rachel Nicole

  • We love, love, love shrimp (and broccoli) around here, so I think this needs to go on my meal plan ASAP. Now that it’s Lent, I’m looking for regular meatless dishes that I can serve each week. Perfect!!

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