Chicken and Shrimp Stir Fry with Broccoli

Why You'll Love This Chicken and Shrimp Stir Fry

Some nights call for a dinner that feels like a treat but does not take an hour of work, and this is exactly that recipe. This chicken and shrimp stir fry with broccoli brings together two proteins in one skillet, a glossy garlic ginger sauce, and just enough char on the broccoli to keep things interesting. It is naturally low carb, packed with protein, and endlessly adaptable, which is exactly why it has become one of the most requested keto shrimp stir fry recipes in my house.

If you have been searching for chicken and shrimp recipes healthy low carb eaters can actually get excited about, this one checks every box. It is fast, it is satisfying, and it does not rely on cornstarch slurries or sugary bottled sauces to taste good.

Before we get cooking, the right tools and ingredients make a real difference here. A well seasoned wok or heavy skillet gives you the high, even heat that real stir frying depends on, and a good bottle of coconut aminos or reduced sodium soy sauce keeps the sodium in check without sacrificing flavor. These are the products that genuinely help this recipe shine:

The Secret to Great Stir Fry Texture

The biggest mistake home cooks make with any shrimp and broccoli stir fry noodles or rice bowl is overcrowding the pan. When too much goes in at once, everything steams instead of sears, and you lose that slightly caramelized edge that makes stir fry taste like stir fry.

Here is the order that works best:

• Chicken first, since it takes the longest to cook through
• Shrimp second, because it cooks in barely two minutes and turns rubbery if left too long
• Broccoli third, so it keeps its bright color and a little bite
• Everything combined last, tossed together with the sauce so every piece gets coated

Chef's Tip: Do not walk away once the shrimp hits the pan. Shrimp go from perfectly tender to tough in under a minute of overcooking, so pull them the moment they turn pink and curl into a loose C shape.

Building the Keto Shrimp Stir Fry Sauce

This sauce is deliberately simple: coconut aminos for savory depth, a splash of rice vinegar for brightness, fresh garlic and ginger for warmth, and a drizzle of toasted sesame oil stirred in right at the end so its aroma stays vivid instead of cooking off. A pinch of red pepper flakes adds gentle heat, but feel free to leave it out or double it depending on your spice tolerance.

Because there is no sugar, cornstarch, or flour involved, this comes together as one of the easiest keto shrimp stir fry recipes you can make without any special substitutions. It is naturally gluten free too, as long as your coconut aminos or soy sauce is certified gluten free.

Ready to make it? Here is the full step by step recipe:

Chicken and Shrimp Stir Fry with Broccoli

This keto shrimp stir fry combines juicy chicken, tender shrimp, and crisp broccoli in a savory garlic ginger sauce, ready in just 30 minutes for an easy low carb weeknight dinner.

Prep:15 mins

Cook:15 mins

Total:30 mins

Yield:4 servings

Cuisine:Asian American

Yield: 4 servingsCalories: 340Protein: 38g

Carbs: 11gFat: 16gSat. Fat: 3gFiber: 3gSugar: 4gSodium: 820mg

Ingredients

Units

USM

Scale

1x2x3x

• 3/4 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 3/4 lb large shrimp, peeled and deveined, tails removed
• 3 cups broccoli florets, cut into bite-sized pieces
• 2 tbsp avocado oil, divided, or another high heat oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp coconut aminos, or low sodium soy sauce if not strict keto
• 1 tsp toasted sesame oil, for finishing
• 1 tbsp rice vinegar, unseasoned
• 1/4 tsp red pepper flakes, optional, adjust to taste
• 2 green onions, sliced, for garnish
• 1 tsp sesame seeds, for garnish, optional
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, freshly cracked

Instruction

1

Pat the chicken and shrimp dry with paper towels, then season both with salt and pepper.

2

Heat 1 tablespoon of avocado oil in a large skillet or wok over medium high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, stirring occasionally, until golden and cooked through. Transfer to a plate.

3

Add the shrimp to the same skillet and cook for 1 to 2 minutes per side until pink and opaque. Transfer to the plate with the chicken.

4

Add the remaining tablespoon of oil to the skillet, then toss in the broccoli florets. Stir fry for 3 to 4 minutes until bright green and just tender, adding a splash of water and covering briefly if you want it more tender.

5

Push the broccoli to one side, add the garlic and ginger to the empty space, and cook for 30 seconds until fragrant.

6

Return the chicken and shrimp to the skillet. Pour in the coconut aminos, rice vinegar, and red pepper flakes, then toss everything together until well coated and heated through, about 2 minutes.

7

Remove from heat and drizzle with toasted sesame oil.

8

Garnish with sliced green onions and sesame seeds, then serve immediately.

Equipment

• Large skillet or wok
• Sharp chef's knife
• Cutting board
• Tongs or spatula
• Measuring spoons

Notes

For the best texture, cook the chicken and shrimp separately from the broccoli, then combine everything at the end so nothing turns rubbery or soggy. Leftovers keep well and reheat quickly in a hot skillet, which helps the broccoli stay crisp instead of going mushy in the microwave.

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Serving Suggestions and Variations

This dish is fantastic served straight up in a bowl, but it is also wonderfully flexible:

• Spoon it over cauliflower rice for a fully low carb keto shrimp and broccoli bowl
• Toss it with shirataki or zucchini noodles for a shrimp and broccoli stir fry noodles style dinner
• Serve it over steamed jasmine rice if you are not watching carbs
• Add sliced bell peppers, snap peas, or mushrooms for even more color and crunch

Feel free to make it your own. The base technique here works with almost any quick cooking vegetable you have in the crisper drawer.

Storing and Reheating

Leftovers hold up better than you might expect. Let the stir fry cool slightly, then transfer it to an airtight container and refrigerate for up to three days. When you are ready to eat again, reheat it in a hot skillet for a couple of minutes rather than the microwave, which tends to make the shrimp rubbery and the broccoli limp.

Chef's Tip: If you are meal prepping this for the week, slightly undercook the broccoli when you first make it. It will finish softening just enough during reheating, so it never turns mushy.

However you serve it, this chicken and shrimp stir fry with broccoli proves that easy, low carb, and genuinely delicious can absolutely live in the same skillet.