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Spicy Szechuan Shrimp and Broccoli is a super easy way to enjoy this American-Chinese takeout favorite at home, and it’s ready in just 15 minutes! No one will believe it’s not takeout!

Spicy szechuan shrimp and broccoli with chopsticks.

Who loves ordering Chinese-American takeout? Sometimes you just need some Kung Pao Chicken or Chinese Peppersteak or Fried Rice or some Szechuan Shrimp. But guess what? It’s incredibly easy to make all of these things at home!  We’re all about bringing you restaurant quality recipes you can easily make at home, and this recipe is no exception. You can put this entire meal together in under 15 minutes. That’s faster than any takeout we’ve ever ordered! Bonus: it’s 100% hot and fresh to eat.

Spicy Szechuan Shrimp and Broccoli is not an authentic Chinese recipe, but rather a typical American version of Chinese-American takeout restaurants. The Stay At Home Chef uses ingredients that are easily accessible for most people in the United States and Canada so that anyone can easily celebrate world cuisines even if their opportunities for travel or access to regional ingredients are limited.

  • Where to Find Asian Chili Garlic Sauce?

    You should be able to find Chili Garlic Sauce in the Asian food aisle or section of your local grocery store. It should be located near the curry pastes and sauces. The most common national brand is Huy Fong.

  • How to Peel and Devein Shrimp:

    If you did not purchase already peeled and deveined shrimp, you will need to do this yourself before you start cooking. Start by removing the shell, it should come off pretty easily. To devein, slice into the top with your knife to expose the vein, and then use the tip of your knife to pull it out. Keep in mind that not every shrimp will have a vein, so do not worry if some shrimp are missing one.

  • Spice Level of Spicy Szechuan Shrimp and Broccoli:

    This recipe is quite spicy as written. If you want to tone it down a bit, consider reducing or leaving out the crushed red pepper flakes.  Now, this dish is meant to be spicy, but everyone has different levels of heat tolerance, so feel free to make this to your desired spice preferences.

  • Make Ahead Instructions:

    Save yourself some time by making your sauce early! Simply follow Step 1 and then pour into a jar. You can store your pre-made sauce in the refrigerator for up to 5 days.

  • Storage and Reheating Instructions:

    Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium-low heat until warmed through.

If you like this recipe, you may be interested in these other delicious Asian inspired recipes:

Spicy szechuan shrimp and broccoli.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Spicy szechuan shrimp and broccoli with chopsticks.
Spicy Szechuan Shrimp and Broccoli is a super easy way to enjoy this American Chinese takeout favorite at home and it’s ready in just 15 minutes!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
  • 1/4 cup water
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons Asian chili garlic sauce
  • 1 tablespoon freshly minced ginger
  • 2-3 cloves crushed garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 1 tablespoon vegetable or canola oil
  • 2 cups frozen broccoli florets thawed
  • 1 pound jumbo shrimp peeled and deveined
  • 1/4 cup sliced green onions
Instructions
  • In a small mixing bowl, whisk together water, soy sauce, chili garlic sauce, ginger, garlic, red pepper flakes, honey, and cornstarch.
  • Heat a wok or large skillet over high heat. Pour in cooking oil and add in broccoli and shrimp. Pour sauce over.
  • Toss and allow shrimp to cook until it turns pink. Turn off heat and stir in green onions. Serve hot.
Notes

Nutrition

Calories: 185kcal | Carbohydrates: 8g | Protein: 25g | Fat: 5g | Cholesterol: 285mg | Sodium: 1592mg | Potassium: 266mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 46.9mg | Calcium: 193mg | Iron: 3mg
Course: Main Dish
Cuisine: American, Asian
Keyword: Szechuan Shrimp and Broccoli
Spicy szechuan shrimp and broccoli with chopsticks.
Spicy Szechuan Shrimp and Broccoli is a super easy way to enjoy this American Chinese takeout favorite at home and it's ready in just 15 minutes!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
  • 1/4 cup water
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons Asian chili garlic sauce
  • 1 tablespoon freshly minced ginger
  • 2-3 cloves crushed garlic
  • 1/2 teaspoon crushed red pepper flakes
  • 2 teaspoons cornstarch
  • 1 teaspoon honey
  • 1 tablespoon vegetable or canola oil
  • 2 cups frozen broccoli florets thawed
  • 1 pound jumbo shrimp peeled and deveined
  • 1/4 cup sliced green onions
Instructions
  • In a small mixing bowl, whisk together water, soy sauce, chili garlic sauce, ginger, garlic, red pepper flakes, honey, and cornstarch.
  • Heat a wok or large skillet over high heat. Pour in cooking oil and add in broccoli and shrimp. Pour sauce over.
  • Toss and allow shrimp to cook until it turns pink. Turn off heat and stir in green onions. Serve hot.
Notes

Nutrition

Calories: 185kcal | Carbohydrates: 8g | Protein: 25g | Fat: 5g | Cholesterol: 285mg | Sodium: 1592mg | Potassium: 266mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Vitamin C: 46.9mg | Calcium: 193mg | Iron: 3mg
Course: Main Dish
Cuisine: American, Asian
Keyword: Szechuan Shrimp and Broccoli
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Susan Nielsen
March 14, 2021 10:25 pm

5 stars
Big hit with my family. Easy, quick & delicious.

Ruth
November 30, 2017 4:53 pm

Hands down, one of the best Asian recipes I’ve ever made. Son and husband loved the heat and I thought it was pretty spicy but so absolutely loved the flavor, I couldn’t stop eating it! I cut down a little on the flakes and chili paste and I also doubled the sauce so there was plenty for rice. I will definitely make this again and again! So quick after you get it all assembled, too – you’re a genius!

Laura Beem
January 11, 2021 5:04 pm

5 stars
My family with 2 teenagers loved this! Super fast from prep to table. Made with chicken instead of shrimp and cauliflower rice. Substituted 1 Tbsp brown sugar instead of honey and made it keto friendly.

January 6, 2021 2:21 pm

5 stars
Very easy and delicious !!!! So glad I found this recipe. Yummy. 💕

Susan
November 24, 2017 1:11 pm

5 stars
Great recipe! I cut all ingredients in half and had this for my lunch. I used Sriracha Hot Chili Sauce and it sure packed a punch. Loved it!

Kelly
June 21, 2017 7:09 pm

3 stars
Made this recipe and followed it to a T but I didn’t find it the least bit spicy and I even added more garlic chili paste and and still not spicy so loaded it with siracha and extra chilli flakes

Ronald Raeppel
August 1, 2017 5:09 pm
Reply to  Kelly

Next time try using Korean gogigaru chili pepper powder in place of the chili flakes.

April 27, 2017 9:36 am

I love the look of this! I’d have to tone down the heat for myself, but my husband would love the recipe as written. Quick and easy shrimp dishes are some of my favorite things to cook.

Joyce
April 1, 2021 10:31 pm

I’m planning to make this with Tofu instead of shrimp!

tammy lambert
September 1, 2018 9:55 am

can I use fresh broccoli or will it take to long to cook in the recipe

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