Beth’s 20-Minute Shrimp and Vegetable Stir Fry

June 24, 2016

A 20-minute Shrimp & Broccoli Stir Fry that will become a weekly staple in your house | One Hungry Mama

One Hungry Mama readers already know that I’m a huge fan of Beth from Entertaining With Beth, quite possibly my all-time favorite YouTube channel, which is why I’m over the moon that she agreed to celebrate the release of my cookbook, Make It Easy, with me.

One of my favorite things about Beth is how warm she is. I feel like we’ve known each other forever, and though it’s true that we’ve been in touch, on and off, for years, we’ve never met. But between lots of emails, a few calls and, well, watching tons of her videos, Beth feels like an old pal. The amazing thing is that watching her will make you feel the same way. Plus, you get her insanely impressive, yet effortless recipes. (How does she do it?!)

Beth was one of the first people I reached out to when Make It Easy released. She was immediately drawn to the Lemon Ricotta Poundcake recipe in the book (hop on over to her channel to get the recipe and how-to). Like so much of Beth’s cooking, the cake is simple enough to be a snack for the family and also elegant enough to present at a brunch with friends or even for a special occasion. It was the perfect choice for her.

I had a harder time choosing between so many of Beth’s amazing recipes, so I asked her to share her favorite for making it easy as a busy working mama, and she passed along this recipe for Shrimp and Broccoli Stir Fry.

Related:  Stir-Fry 101: How to make an easy stir fry


In the true spirit of Make It Easy, this nutritious, tasty meal takes all of 20 minutes. Plus, it combines wholesome fresh veggie with frozen shrimp, one of my favorite pantry ingredients to always have on hand. It keeps forever (because frozen!), cooks in minutes, and offers a lean protein. It’s perfect, especially when cooked up in this family-friendly meal that’s better than any take out.

Watch to see how easily this dinner comes together and find the recipe below. Then, when you’re rightly convinced that you shouldn’t miss another recipe from Beth, subscribe to Entertaining with Beth. It will be the best thing you do all day.

If you watched the video and liked it, but sure to subscribe to One Hungry Mama on YouTube so that you get all my videos—new ones come out every Tuesday. While you’re at it, you can also follow me on FacebookInstagramTwitter, and Pinterest. I’m also playing on Snapchat, too, as OneHungryMama, of course.


Beth's 20-Minute Shrimp and Vegetable Stir Fry

Serves 2-4

Can be shared with kids 10+ months*


  • 1 tablespoon olive oil
  • 1 medium onion, trimmed, peeled & sliced into thin half moons
  • Salt & ground black pepper
  • 1 lb frozen tail on shrimp, defrosted
  • 2 cups fresh broccoli florets
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • 1 clove of garlic, minced
  • 1 shake red pepper flakes


  1. Heat oil in a sauté pan or wok that comes with a cover over medium-high heat. Place onions in pan and season with salt and pepper. Cook until soft, 2 minutes or so.
  2. Add shrimp and cook until just pink on both sides.
  3. Add broccoli, toss, and cover pan or wok; cook for 5 minutes, until broccoli is fork tender and bright green.
  4. In the meantime, whisk together soy sauce, sesame oil, garlic, and red pepper flakes. Once you uncover the pan or wok and the broccoli is at desired doneness, pour the sauce over the stir fry and cook for one more minute. Serve immediately.


This can be shared with kids 10+ months who are already safely managing shellfish, which is a high allergen food. Just be sure to blend, pulse or cut the broccoli and shrimp into age appropriate bite sizes.

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