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!

#noshame

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
4.8 from 20 votes
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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!

Course Main Course
Cuisine Chinese
Keyword Szechuan Shrimp and Broccoli
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 servings
Calories 385 kcal
Author Jenn Laughlin - Peas and Crayons

Ingredients

Instructions

  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!

Recipe Notes

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!

Feeling fiery? Use extra Sriracha and red pepper flakes to amp up the heat as desired

Nutrition Facts below are an estimate gathered using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Szechuan Shrimp and Broccoli
Amount Per Serving
Calories 385 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Cholesterol 571mg 190%
Sodium 2726mg 114%
Potassium 603mg 17%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 17g
Protein 51g 102%
Vitamin A 19.6%
Vitamin C 140%
Calcium 40.6%
Iron 35.1%
* Percent Daily Values are based on a 2000 calorie diet.

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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Comments

  • debs


    my 1st attempt & it was truly delightful! added scallops as well as asparagus & snow peas…will make this again & again!


  • Wow! This is going to be a staple in our diet moving forward! So easy, quick, and healthy!

  • PJ


    To make this gluten/keto friendly I recommend using arrowroot flour to thicken instead of cornstarch.

    • Arrowroot is a fantastic alternative!

  • Chris

    I am using premade Szechuan sauce. How much should i use?

    • Hi Chris! Is the pre-made sauce more on the spicy or sweet side? Maybe start with 1/4-1/3 cup and then add extra to taste if desired.

  • Diane

    Wonderful, added additional Chinese vegetables

  • Kathleen


    This was delicious. I added bamboo shots and a dash of sesame oil to sauce and fried in peanut oil. I’ll be making this again.

  • Tammie


    My whole family loves this!!

  • Brenda


    Love the Dish!!!! Soooo….Good ….plus Healthy

  • Mallory


    I cannot handle spice at all so I won’t be too harsh about this. But want to disclaim to anyone who cannot handle spice, this recipe literally put my mouth on FIRE. I even used only a touch of sriracha, basically no red pepper flakes and my mouth was STILL on fire. I believe I def tried to keep the heat down and my husband and I still had to throw it all out. A LOTTT less spice for those who cannot handle heat like me. I’m not sure what else that’s in this that was still THAT spicy, but I basically followed this recipe exactly, minus less sriracha and red pepper flakes, other than not having sesame seeds. I’m sure this is a good recipe, but holy moly I will have to figure out some substitutes next time to even swallow a bite!!!

    • Oh no Mallory! Szechuan recipes are typically known for being spicy. The heat does indeed come from the Sriracha and the red pepper flakes just as you thought *but* if you’re typically sensitive to heat/spice then the sweet chili sauce can also add to the heat of the dish because it contains chili pepper seeds. My husband finds fresh ginger a little spicy as well so that could also be a culprit here. I’ll try to whip up a sweet and sour version so I have a similar and mild shrimp and broccoli recipe on here! xo

  • Lavi


    Omg my husband loved this recipe and the spice in it, I just wish I added some more broccoli and carrots into it but it was awesome! Very easy and straight forward, I recommend 100 percent.

    • Ahhh yay! So glad y’all are loving it! — For sure load up on the veggies; the sauce makes it an excellent way to sneak more veggies in on the fun!

  • Wilhelmina Wessel


    Your flavors are perfect!

  • Alyssa


    I could eat this every night! Hard to beat flavors like this in a quick dish. We love this with quinoa.

  • Jeanie


    So easy and so good! I did make a few minor adjustments; my husband doesn’t like spicy foods, so I halved the amount of sriracha and red pepper flakes. I didn’t have seasoned rice vinegar, just plain rice vinegar so, that is what I used. For the veggies, I used a mix of broccoli, carrots, and sugar snap peas. Also, after I sautéed the vegetables, I added 2 tbsp of water, covered the pan and did a quick 1 minute steam…the veggie texture was perfect! Because shrimp cook so quickly, I added the shrimp and the sauce at the same time. This was served with rice. Like I said earlier, this is a quick, easy and tasty dish. Will be making it again and because I like veggies, will also add red bell pepper and mushrooms. Thanks for a lovey recipe!

  • 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!!

    • Yay! So happy to hear it Heather, thank you!

  • Rae Ann


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

    • I’m so stoked you’re enjoying the recipe Rae Ann! xoxo

  • 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!

    • I’m so glad you both enjoyed the recipe! Thank you Renee!

  • 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 myfitnesspal.com 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 myfitnesspal.com 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! 🙂 ❤️

  • STEPHANIE FORMAN

    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!

    Rachel
    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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