Crisp broccoli and buttery shrimp glazed in a sweet, garlicky sauce – that’s what makes this Honey Garlic Shrimp with Broccoli Recipe such a winner in my kitchen. If you’re craving something that’s fast, flavorful, and just feels like a warm hug on a plate, you’ve hit the jackpot here.
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Why You'll Love This Recipe
I’ve made this Honey Garlic Shrimp with Broccoli Recipe more times than I can count, and it never disappoints. It’s one of those dishes that feels special but comes together in a snap, making weeknight dinners feel a bit more indulgent without the fuss.
- Speedy Prep and Cook: Ready in under 30 minutes, it’s perfect for busy evenings or when you want dinner without the wait.
- Balanced Flavors: The honey's sweetness blends perfectly with garlic’s punch and a touch of heat, creating a sauce you'll want to drizzle over everything.
- Great for All Skill Levels: Whether you’re a pro in the kitchen or just starting out, these straightforward steps help you nail it every time.
- Flexible and Customizable: You can easily add extra veggies or swap proteins to suit your taste or dietary needs.
Ingredients & Why They Work
The magic of this Honey Garlic Shrimp with Broccoli Recipe comes from a simple harmony of fresh ingredients and pantry staples. Each piece plays a vital role—from the juicy shrimp to the crunchy broccoli and that luscious sauce.
- Shrimp: Large shrimp (around 26-30 per pound) cook quickly and absorb the sauce beautifully. Fresh or frozen works—as long as you thaw and dry them well!
- Broccoli: Adds texture and color, plus a nutritious veggie boost that pairs perfectly with shrimp.
- Peanut or Olive Oil: Good for sautéing; I lean towards peanut oil for its high smoke point and subtle flavor.
- Chicken Broth: Creates a flavorful base for the sauce without overpowering the other ingredients.
- Soy Sauce: Provides saltiness and depth; I recommend low sodium to keep control over salt levels.
- Honey & Brown Sugar: Work in tandem for sweetness and a slight caramel note that balances the garlic and ginger.
- Garlic: The star for that punchy, aromatic kick that makes this sauce unforgettable.
- Apple Cider Vinegar: Brightens the sauce and adds subtle tanginess.
- Toasted Sesame Oil: Optional, but I love the nutty aroma it imparts just before serving.
- Ground Ginger & Red Pepper Flakes: Warm spice notes that add complexity and warmth, without too much heat.
- Cornstarch & Water: Essential for thickening the sauce into that perfect glossy coating.
- Rice: Any kind works, but I usually serve this over fluffy white rice or vegetable fried rice.
- Green Onions & Honey Roasted Peanuts: Fantastic for garnish—adds crunch and fresh color.
Make It Your Way
I love that you can tweak this Honey Garlic Shrimp with Broccoli Recipe to suit whatever you have on hand or whatever mood you’re in. I often toss in colorful bell peppers or thinly sliced carrots for extra crunch and sweetness. Feel free to make it your own!
- Variation: Once, I swapped shrimp for chicken thighs, and while it took a bit longer to cook, the sauce still clung beautifully—making a delicious alternative.
- Make It Spicy: Add more red pepper flakes or even a dash of sriracha to kick up the heat.
- Low-Carb Version: Serve over cauliflower rice or zoodles for a lighter meal.
- Veggie Boost: Stir in snap peas or mushrooms to pack in more nutrients and texture.
Step-by-Step: How I Make Honey Garlic Shrimp with Broccoli Recipe
Step 1: Prep the Shrimp Like a Pro
First things first—make sure your shrimp are fully thawed if frozen, and pat them dry so they sear nicely instead of steaming. I usually remove the shell and tail at this point, but you can also cook with them on if you prefer. Just keep an eye on timing because shrimp cook fast—about 1 minute and 20 seconds per side. Set a timer to avoid rubbery shrimp, and remember: a shrimp curled into a "C" is perfectly cooked, but if it tightens into an "O," it’s overdone.
Step 2: Sauté Broccoli Separately
After removing the shrimp, add your broccoli florets to the skillet and sauté them for about 4 minutes on medium-high heat with a splash of oil if needed. You want them just tender but still crisp and vibrant green—not mushy.
Step 3: Whip Up That Flavor-Packed Sauce
Combine all your sauce ingredients except cornstarch and water in the pan. Bring it to a boil, then slowly stir in the cornstarch slurry. Keep stirring continuously until the sauce thickens into a glossy, mouthwatering glaze.
Step 4: Bring It All Together
Lower the heat and toss the broccoli back in. Partially cover the pan and let everything get cozy for 2-3 minutes. Then return the shrimp to the skillet, spoon a little sauce over them, and let it reheat for about a minute—just enough to warm without overcooking.
Step 5: Plate It Up and Garnish
Serve your honey garlic shrimp and broccoli over a bed of cooked rice—try my method below for perfect rice every time. Garnish with chopped green onions and a handful of roughly chopped honey roasted peanuts for crunch and a little extra sparkle.
Top Tip
From my experience, layering flavors and watching your shrimp’s cook time makes all the difference in this recipe. These tips have saved me from many a rubbery batch!
- Don’t Skip Drying Shrimp: Wet shrimp won’t brown properly—patting them dry helps you get that lovely sear.
- Set a Timer: Shrimp cook in a flash, so timing is key to tender, juicy bites.
- Make the Cornstarch Slurry Last: Stir it slowly into boiling sauce to avoid lumps and get a smooth glaze.
- Use Fresh Garlic: Minced fresh garlic gives you the best flavor punch compared to powders or pre-chopped garlic.
How to Serve Honey Garlic Shrimp with Broccoli Recipe
Garnishes
I always sprinkle the dish with chopped green onions—they lend freshness and a nice visual pop. The honey roasted peanuts are my favorite finish for unexpected sweetness and crunchy texture. If you want an extra dazzle, a light drizzle of additional honey is lovely right before serving.
Side Dishes
This shrimp shines with fragrant jasmine or long grain white rice. Sometimes I make a quick vegetable fried rice on the side, tossing in peas, carrots, and scrambled eggs, which pairs perfectly. If you’re craving more greens, a simple cucumber salad or steamed snap peas complement the meal well.
Creative Ways to Present
For a dinner party twist, try serving the shrimp and broccoli over buttery mashed cauliflower or inside lettuce cups for a low-carb, hand-held version. Garnish with edible flowers or microgreens for that wow-factor plating. I once layered it beautifully in individual glass jars with rice at the bottom for an elegant picnic-style meal.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and they stay good for up to 3 days. I’ve noticed the broccoli softens a bit, but the flavor actually deepens overnight. Just avoid piling too much on—give it some breathing room so the sauce stays glossy.
Freezing
If you want to freeze leftovers, cool the dish completely before transferring to freezer-safe bags or containers. It freezes well up to 3 months. I recommend freezing without rice if possible; rice sometimes changes texture when thawed and reheated.
Reheating
Reheat thawed shrimp and broccoli gently in a skillet over medium heat, stirring frequently to avoid overcooking shrimp. Using a double boiler method works wonders for maintaining tenderness—just warm it slowly without direct high heat. Avoid microwaving if you can; it tends to make shrimp rubbery and veggies soggy.
Frequently Asked Questions:
Absolutely! Just be sure to thaw the shrimp fully under cold running water, then pat them dry before cooking to get the best sear and avoid sogginess.
Shrimp cook very quickly—use a timer and watch for the "C" shape as a doneness indicator. Cooking for about 1 minute and 20 seconds per side usually works well.
Definitely! Feel free to swap broccoli with snap peas, green beans, or even bell peppers for different textures and flavors.
Long grain white rice or jasmine rice works beautifully here. You can also use brown rice or vegetable fried rice for added flavor and nutrition. Just follow the cooking method appropriate for your choice.
Final Thoughts
This Honey Garlic Shrimp with Broccoli Recipe embodies the best kind of comfort food for me—quick, satisfying, and bursting with flavor. I hope it becomes a go-to in your weekly rotation, like it has in mine. Trust me, once you nail the balance of sweet garlic sauce and tender shrimp, you’ll find yourself making it over and over again. So grab your skillet, and let’s make some magic happen!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Salt
Description
This Honey Garlic Shrimp recipe features tender shrimp cooked in a flavorful honey garlic sauce with sautéed broccoli, served over fluffy cooked rice. The dish is a perfect balance of sweet and savory with a hint of spice from red pepper flakes. Quick to prepare and cook, this meal makes a delicious and satisfying weeknight dinner.
Ingredients
Shrimp and Vegetables
- 1 lb. large uncooked shrimp
- 2 tablespoons peanut oil (can substitute olive oil)
- 3 cups broccoli florets
Sauce
- 1 ½ cups chicken broth
- ¼ cup low sodium soy sauce
- ⅓ cup honey
- ¼ cup packed brown sugar
- 5 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 teaspoon toasted sesame oil (optional)
- ½ teaspoon ground ginger
- Pinch red pepper flakes
- ¼ cup cornstarch
- ¼ cup cold water
For Serving
- 3 cups cooked rice (any kind)
- Green onions, to garnish
- Roughly chopped honey roasted peanuts, to garnish
Instructions
- Prepare the Shrimp: Thaw the shrimp completely if frozen and pat them dry with paper towels. Remove the shells, tails, and veins if needed to ensure clean shrimp.
- Make the Sauce: In a bowl, combine the chicken broth, low sodium soy sauce, honey, brown sugar, minced garlic, apple cider vinegar, toasted sesame oil, ground ginger, and red pepper flakes. Set this mixture aside, leaving out the cornstarch and water for now.
- Cook the Shrimp: Heat the peanut or olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute and 20 seconds per side, using a timer to avoid overcooking. Transfer the cooked shrimp to a clean plate; they will continue cooking slightly as they rest and when added back later.
- Sauté the Broccoli: In the same skillet, add the broccoli florets and sauté over medium-high heat for 4 minutes until slightly softened. Add a splash of oil if the pan is dry. Remove the broccoli and set it aside.
- Prepare the Sauce in Skillet: Pour the prepared sauce mixture (without the cornstarch slurry) into the skillet and bring it to a boil.
- Thicken the Sauce: Mix the cornstarch with ¼ cup cold water until smooth. Slowly whisk this cornstarch slurry into the boiling sauce while stirring continuously. Continue cooking until the sauce thickens.
- Combine and Heat: Reduce heat to low and add the sautéed broccoli back into the skillet. Partially cover the skillet and let it heat for 2 to 3 minutes.
- Finish with Shrimp: Add the shrimp back to the skillet and spoon the sauce over them. Let the shrimp heat through for about 1 minute.
- Serve: Serve the honey garlic shrimp and broccoli over cooked rice. Garnish with sliced green onions and roughly chopped honey roasted peanuts. Optionally, drizzle extra honey on top for added sweetness.
Notes
- Use large shrimp, size 26/30 per pound, for best texture and flavor.
- If using frozen shrimp, thaw completely under cool water and pat dry to avoid excess moisture.
- Frozen shrimp may be pre-brined, so no need to add salt before cooking.
- To prevent overcooking shrimp, use a timer and note that shrimp curled in a "c" shape are cooked, while curled in an "o" shape are overcooked.
- Peeling shrimp after sautéing can help avoid overcooking as the shell insulates the meat.
- Optional vegetable additions include bell peppers, julienned carrots, and onions for extra flavor and texture.
- For perfectly cooked white rice: boil 2 cups water with 2 chicken bouillon cubes, add 1 cup rinsed long grain rice, cover and simmer on low for 15 minutes, then rest covered for 10 minutes off heat.
- Store leftovers in an airtight container in the refrigerator up to 3 days or freeze up to 3 months. Reheat gently on the stovetop to avoid rubbery shrimp.
- This recipe yields 4 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 18 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 195 mg
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