This copycat Szechuan Shrimp and Broccoli is incredibly flavorful and on the table in about 20 minutes. Skip takeout and make a healthy, restaurant-quality meal at home.
I’ve loved Chinese food since childhood. My parents ran a small storefront beside an amazing family-owned Chinese restaurant that quickly became our favorite. Years later I still haven’t found anything that matches it, so I’ve learned to recreate the flavors I miss in my own kitchen.
After finally testing a homemade version of Szechuan sauce, I was hooked. The finished dish was fantastic — we literally licked our plates clean. This recipe is simple, fast, and easily adaptable to your preferred level of heat.
Szechuan Shrimp and Broccoli
Szechuan sauce balances sweet and spicy in a way that elevates shrimp, chicken, tofu, or any vegetable. To keep the ingredient list easy and gluten-free, this version uses commonly available items that still deliver bold flavor: sweet chili sauce, reduced-sodium gluten-free soy sauce, Sriracha, rice vinegar, garlic, ginger, and crushed red pepper flakes. You can thicken it with cornstarch for a glossy, restaurant-style finish.
Szechuan Shrimp and Broccoli
Ingredients
- ¼ cup sweet chili sauce
- 2 TBSP reduced-sodium gluten-free soy sauce
- 2 TBSP seasoned rice vinegar
- 2 cloves garlic minced (approx. 1 tsp)
- 2 tsp cornstarch optional, for thicker sauce
- 1 tsp Sriracha
- ½ tsp crushed red pepper flakes
- ½ tsp freshly grated ginger
- 1–2 tsp sesame oil for stir-frying
- 1 lb raw peeled and cleaned shrimp (tails optional)
- ½ lb chopped broccoli
- ¼ cup chopped green onion
- 1 tsp sesame seeds
Instructions
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If using frozen shrimp, thaw completely and pat dry.
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In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes, and grated ginger. If you want a thicker, glossy sauce, whisk the cornstarch into the sauce now. Set aside.
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Heat sesame oil in a large nonstick skillet or wok over medium-high heat.
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Add the broccoli and stir-fry for a few minutes until it begins to become tender but still crisp.
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Add the shrimp and cook 2–3 minutes, until they begin to turn pink.
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Pour in the sauce and cook another 2–3 minutes, stirring, until the sauce bubbles and thickens slightly.
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Shrimp are done when pink, opaque, and curled. Remove from heat.
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Garnish with chopped green onion and sesame seeds before serving.
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Serve over steamed rice or quinoa, or alongside riced cauliflower or noodles. Add extra red pepper flakes, soy sauce, or a drizzle of Sriracha to taste.
Notes
Adjust the spice: add more Sriracha and red pepper flakes for extra heat, or reduce them for a milder, sweeter sauce.
Nutrition facts are estimates from an online calculator and can vary based on ingredient brands and portion sizes.
Nutrition
Adjust the heat to suit your taste. This version is moderately spicy — flavorful without being overpowering. Reduce the Sriracha and red pepper flakes for a milder dish, or add more to crank up the heat.
Serve it over . . .
- rice
- quinoa
- riced cauliflower
- noodles, rice noodles, or ramen
- or anything you love
If you make this Szechuan Shrimp and Broccoli, I’d love to see your version. Leave a comment or tag @PEASandCRAYONS and #PEASANDCRAYONS on Instagram so I can celebrate your creation.
Recipes we love:
- Sweet Chili Sriracha Salmon
- Healthy Tomato Cucumber + Avocado Salad
- Black Bean Veggie Burgers with Chipotle Honey Mustard
- Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw