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
Scale
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
- 1/3 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
