Chicken and Shrimp Stir Fry with Broccoli
This chicken and shrimp stir fry with broccoli is a fast, flavor-packed dinner ready in under 30 minutes, perfect for keto and low carb weeknight meals.
A Weeknight Hero: Chicken and Shrimp Stir Fry with Broccoli
Some nights call for a dinner that feels indulgent but comes together in the time it takes to boil a pot of pasta. This chicken and shrimp stir fry with broccoli is exactly that. It is loaded with tender chicken, juicy shrimp, and crisp tender broccoli, all tossed in a glossy, savory sauce that clings to every bite. If you have been searching for chicken and shrimp recipes healthy and low carb enough to fit your routine, this one earns a permanent spot in the dinner rotation.
What makes this dish so satisfying is the double protein. Chicken brings heartiness while shrimp adds a sweet, briny bite, and together they turn a simple vegetable stir fry into a full, filling meal. It is also naturally keto friendly, since the sauce leans on coconut aminos instead of sugary bottled stir fry sauces, making it one of the easier keto shrimp stir fry recipes to keep in your back pocket.
Before we get cooking, the right tools and ingredients make a real difference here. A well seasoned wok or a heavy bottomed skillet gives you the high, even heat needed for a proper sear instead of steamed, soggy vegetables, and good quality coconut aminos or tamari make the sauce taste rounded instead of flat. These are the products that genuinely help this recipe shine:
Why This Recipe Works for Low Carb and Keto Diets
Traditional stir fry sauces often hide added sugar and cornstarch slurries that thicken things up but also spike carbs fast. This version skips the cornstarch entirely and lets the sauce reduce naturally in the pan, which keeps it firmly in low carb shrimp stir fry territory. Broccoli adds fiber and volume without the carb load of rice or noodles, so if you are craving something reminiscent of shrimp and broccoli stir fry noodles, you can always spoon this over shirataki noodles or cauliflower rice for a similar experience with a fraction of the carbs.
Chef's Tip: Do not overcrowd the pan when searing the chicken and shrimp. Cook them in batches if needed. A crowded pan steams the protein instead of searing it, and you will lose that beautiful golden crust that gives the dish so much flavor.
The Secret to Perfectly Cooked Shrimp
Shrimp cook fast, usually in under 3 minutes total, and it is easy to overshoot that window. The moment they turn pink and curl into a loose C shape, they are done. An S shape or a tight curl means they have gone too far and will turn chewy. Pulling the shrimp out of the pan before adding the sauce, then folding them back in at the very end, is the trick that keeps them tender in every batch of this keto shrimp and broccoli recipe.
Ready to make it? Here is the full step-by-step recipe:
Chicken and Shrimp Stir Fry with Broccoli
This chicken and shrimp stir fry with broccoli is a fast, flavor-packed dinner ready in under 30 minutes, perfect for keto and low carb weeknight meals.
Ingredients
- 3/4 lb boneless skinless chicken breast, cut into bite-sized pieces
- 3/4 lb large shrimp, peeled and deveined, tails off
- 3 cups broccoli florets, cut into small pieces
- 3 garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp sesame oil, divided
- 3 tbsp coconut aminos, or low sodium soy sauce
- 1 tbsp rice vinegar
- 1/4 cup chicken broth, low sodium
- 1/4 tsp red pepper flakes, optional, for heat
- 2 green onions, sliced, for garnish
- 1 tsp sesame seeds, for garnish
- 1/2 tsp kosher salt, to taste
- 1/4 tsp black pepper, freshly cracked
Instruction
Pat the chicken and shrimp dry with paper towels, then season both lightly with salt and pepper.
Heat 1 tablespoon of sesame oil in a large wok or skillet over high heat until shimmering.
Add the chicken in a single layer and sear for 3 to 4 minutes per side until golden and cooked through. Remove to a plate.
Add the shrimp to the same pan and cook for 1 to 2 minutes per side until pink and opaque. Remove to the plate with the chicken.
Add the remaining sesame oil to the pan, then add the broccoli florets. Stir fry for 3 to 4 minutes until bright green and just tender, adding a splash of chicken broth if the pan looks dry.
Push the broccoli to one side and add the garlic and ginger to the empty space. Cook for 30 seconds until fragrant.
In a small bowl, whisk together the coconut aminos, rice vinegar, remaining chicken broth, and red pepper flakes.
Return the chicken and shrimp to the pan, pour in the sauce, and toss everything together over high heat for 1 to 2 minutes until well coated and heated through.
Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Equipment
- Large wok or skillet
- Cutting board
- Sharp knife
- Mixing bowl
- Tongs
Notes
Serving Suggestions and Easy Variations
This stir fry is fantastic on its own straight from the pan, but it also pairs beautifully with a few easy sides depending on your goals. For a low carb dinner, spoon it over cauliflower rice or alongside a simple cucumber salad. If carbs are not a concern, steamed jasmine rice or rice noodles soak up the sauce nicely.
A few easy variations to keep things interesting:
- Swap broccoli for snap peas, bell peppers, or baby bok choy
- Add a spoonful of chili garlic sauce for extra heat
- Stir in a splash of fish sauce for a deeper umami note
- Finish with a squeeze of fresh lime for brightness
However you serve it, this chicken and shrimp stir fry proves that easy keto shrimp stir fry recipes do not have to be boring. It is quick, colorful, and endlessly adaptable, which makes it one of those dinners you will find yourself making on repeat.
