Abstract: To enrich the gel properties and enhance the nutritional profile of unwashed Penaeus Vannamei surimi, this study integrated broccoli powder (BP) at varying concentrations (0, 2%, 4%, 6%, 8%, 10%) to create surimi gels. The impact of BP incorporation on the physicochemical properties, nutritional composition, and antioxidant activity of the surimi was thoroughly investigated. The results revealed a notable enhancement in the water-holding capacity, hardness, and gel strength of the surimi gels with increasing BP levels, reaching peak values at 10%. These improvements amounted to 27.78%, 59.88%, and 61.26%, respectively, compared to the base group. Sensory evaluation results indicated that the surimi gel with 6% BP achieved the highest overall sensory rating. Furthermore, the integration of BP notably improved short-term frozen storage stability of the surimi gels, as evidenced by a significantly smaller decrease in water-holding capacity and gel strength after frozen storage compared to the control group. Mechanistic analyses unveiled a significant increase in disulfide bond formation within the BP-added gels, a progressively denser microstructure, and a transformation in protein secondary structure from α-helix and random coil conformations to β-structure. Regarding nutritional enhancement, The addition of BP also led to significant increases in dietary fiber, vitamin C, and amino acid content, with a positive correlation observed with BP concentration. In vitro antioxidant assays showed that the scavenging rates for DPPH, ·OH, and ABTS⁺ radicals peaked at 10% BP addition, showing increases of 45.42%, 26.48%, and 36.39%, respectively, over the control. In summary, incorporating broccoli powder into unwashed Penaeus Vannamei surimi enhanced the gel properties while achieving a complementary reinforcement of plant and animal nutrients. This study provides a theoretical foundation for the value-added utilization of plant resources and the advancement of nutritionally balanced surimi products.