When I want something fast, fresh, and packed with bold flavor, I reach for this Black Pepper Broccoli Shrimp recipe. It’s one of those simple stir-fries that comes together in no time but tastes like you’ve been layering flavors for hours. The shrimp are coated in a garlicky black pepper marinade, while the broccoli soaks up just enough sesame and lime to make it feel light and bright—perfect for a weeknight dinner or a healthy lunch that doesn’t feel like a compromise.
If you love clean, punchy flavors and a bit of a kick, this one’s for you.
Why This Recipe Works So Well
This dish might look simple, but it brings a lot to the table:
- Shrimp cooks fast and stays juicy: A quick sauté is all it takes—perfectly done in under 5 minutes.
- Broccoli adds bulk and bite: It’s tender but still has that nice crunch, which balances the soft texture of the shrimp.
- Black pepper and garlic = flavor bomb: When pureed together with salt, they create a savory, slightly spicy seasoning blend that holds everything together.
- A splash of lime brightens it all up: That last squeeze of citrus is what makes the dish sing.
Let’s get into how I make it happen.
Ingredients You’ll Need
(Serves 1–2 | Prep Time: 10 mins | Cook Time: 10–12 mins)
Main Ingredients
- 2 ounces shrimp (heads removed, peeled if preferred)
- 1 medium head of broccoli, cut into florets
Seasoning Paste
- 1 large clove garlic
- Enough whole black pepper (I go for about 1–1½ teaspoons, crushed)
- Enough salt to taste (about ½ teaspoon)
- Enough sugar to balance (a pinch or two)
For Cooking
- 1 teaspoon lime juice
- 2 teaspoons chopped onion
- Sesame oil (about 1 teaspoon)
- Olive oil, coconut oil, or thin margarine (1–2 teaspoons total)
How I Make Black Pepper Broccoli Shrimp
1. Prepare the Black Pepper Marinade
I start by pureeing the garlic, whole black pepper, and salt using a mortar and pestle or mini processor. This fragrant mix becomes the base seasoning for the shrimp.
2. Season the Shrimp
After rinsing the shrimp thoroughly, I toss them with the seasoning paste and let them sit for about 5–10 minutes to absorb the flavor.
3. Sauté the Shrimp
In a hot skillet, I heat about a tablespoon of olive oil, coconut oil, or margarine. I add the marinated shrimp and sauté quickly—just until they turn bright orange and slightly firm. This takes around 2–3 minutes. I remove them from the pan immediately to avoid overcooking.
4. Sauté the Onions and Broccoli
In the same pan, I add a mix of 1 teaspoon sesame oil and 1 teaspoon olive oil. I sauté the chopped onions until fragrant, about 1 minute, then toss in the broccoli florets. I add a splash of water—just a tablespoon or two—to help steam the broccoli. I stir and let it cook until the broccoli is tender-crisp, usually about 4–5 minutes.
5. Bring It All Together
Once the broccoli is almost done, I return the shrimp to the pan. I add a touch of sugar (a small pinch to round out the pepper and salt), and a splash of lime juice. I stir everything together gently until the shrimp are warmed through and the flavors meld.
6. Serve
I serve it hot—sometimes over rice, but often just as-is. The contrast of the tender shrimp, snappy broccoli, and zingy black pepper-lime sauce is unbeatable.
My Tips for a Better Stir-Fry Every Time
- Use fresh ground pepper: It makes a noticeable difference in spice and aroma.
- Don’t overcook the shrimp: They should be just cooked through and juicy—no rubbery bites here.
- Balance the flavors: The lime and sugar balance the heat and salt—adjust to taste based on your preference.
- Add a protein boost: Want to bulk it up? A handful of tofu or edamame makes it more filling.
What I Serve with This Dish
This stir-fry is great on its own, but here are a few ways I like to round out the meal:
- Steamed jasmine rice or brown rice
- Garlic noodles or a side of fried rice
- Cucumber salad for freshness
- Chili-garlic dipping sauce for a heat boost
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Definitely—just thaw completely and pat dry before marinating so they sear instead of steam.
Q: Can I swap out broccoli?
A: Yes! Green beans, snap peas, or even bok choy work beautifully here.
Q: What if I don’t have a food processor?
A: Use a mortar and pestle or finely mince and mash the garlic and pepper with the flat of a knife.
Q: Can I double the recipe?
A: Easily. Just be sure not to crowd the pan when cooking the shrimp—sear in batches if needed.
Why This Shrimp Stir-Fry Deserves a Spot on Your Table
This Black Pepper Broccoli Shrimp is the kind of dish that delivers big flavor with little effort. It’s light but satisfying, bold but balanced, and endlessly flexible. Whether you’re trying to eat cleaner or just need a quick dinner solution, this one never lets me down.
Try it once, and you’ll see why it’s on regular rotation in my kitchen. And if you find your own twist—like a dash of soy sauce or a sprinkle of sesame seeds—send it my way. I’m always up for a stir-fry remix.
Bold, Fresh, and Fast: My Favorite Black Pepper Broccoli Shrimp Stir-Fry
Ingredients
- 1 teaspoon lime juice
- 1 teaspoon sesame oil
- 1 teaspoon olive oil
- 1 pound shrimp, peeled and deveined
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 tablespoon soy sauce
- Salt to taste
- Cooked rice or noodles for serving (optional)
Instructions
- In a bowl, combine lime juice, sesame oil, olive oil, minced garlic, black pepper, soy sauce, and salt.
- Add the shrimp to the marinade and let it sit for about 10 minutes.
- Heat a large skillet or wok over medium-high heat.
- Add the marinated shrimp to the skillet and cook for 2-3 minutes, until they turn pink.
- Add the broccoli florets to the skillet and stir-fry for another 3-5 minutes until the broccoli is tender-crisp.
- Serve the stir-fry over cooked rice or noodles, if desired.
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