Getting a flavorful, weeknight-worthy meal on the table takes just about 30 minutes with this Honey Garlic Shrimp with Broccoli Recipe. It's one of those dishes I keep coming back to when I want something that's easy but doesn’t skimp on taste.
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Why You'll Love This Recipe
This Honey Garlic Shrimp with Broccoli Recipe quickly became a favorite because it strikes the perfect balance between sweet, savory, and just a hint of heat—plus, it’s all done in one pan. I love how the tangy garlic honey sauce clings to tender shrimp and crisp-tender broccoli, making every bite pop with flavor. Trust me, it’s as comforting as it is impressive.
- Quick and Easy: You can have dinner ready in under 30 minutes, perfect for busy nights when you want something homemade without the fuss.
- Flavor-Packed Sauce: The combo of honey, garlic, soy, and a touch of apple cider vinegar creates a sauce that’s both tangy and sweet with a lovely depth.
- Balanced & Healthy: The broccoli adds crunch and nutrition, making it a well-rounded meal that satisfies without weighing you down.
- Versatile: Easily tweak the veggies or swap rice for quinoa, and it still shines—perfect for customizing to your pantry and preferences.
Ingredients & Why They Work
Every ingredient in this Honey Garlic Shrimp with Broccoli Recipe plays a role in delivering a harmonious balance of texture and flavor. The shrimp bring that tender, juicy protein; broccoli adds a fresh crunch; and the sauce continues to be the star that ties everything together. Here’s why each component matters:
- Shrimp: Large shrimp work best here because they’re juicy and cook quickly, making the cooking process super fast without drying out.
- Broccoli Florets: Their slight bitterness contrasts beautifully with the sweet honey sauce, plus they add a satisfying crunch and nutrients.
- Peanut (or Olive) Oil: The high smoke point of peanut oil means it handles the heat well and adds a subtle nutty flavor, but olive oil is a handy substitute.
- Chicken Broth: Adds savory depth to the sauce without overpowering the other flavors—a nice base that brings everything together.
- Low Sodium Soy Sauce: Offers umami and saltiness, but going low sodium allows you to control the salt level perfectly.
- Honey & Brown Sugar: The sweet duo balances the salt and vinegar, creating a rich, addictive glaze on the shrimp and broccoli.
- Garlic: Minced fresh garlic ensures that punch of aromatic flavor that’s signature to this dish.
- Apple Cider Vinegar: A bit of brightness that cuts through the sweetness and creates balance.
- Toasted Sesame Oil: Optional but highly recommended for that toasty, nutty aroma and final layer of flavor.
- Ground Ginger & Red Pepper Flakes: Adds subtle warmth and just enough kick to make your taste buds dance.
- Cornstarch with Cold Water: This mix is your magic thickener, giving the sauce that glossy, clingy texture everyone loves.
- Green Onions & Honey Roasted Peanuts: Perfect garnishes for flavor, crunch, and a fresh pop that finishes each bite beautifully.
Make It Your Way
I love making this Honey Garlic Shrimp with Broccoli Recipe my own by swapping in different veggies or adjusting the heat level depending on my mood. It’s such a flexible recipe that you can easily tweak to suit your taste or what’s in your fridge.
- Veggie Variations: I often add sliced bell peppers or julienned carrots for extra color and sweetness—the peppers add a lovely crunch and fresh note that pairs beautifully.
- Spice Level: If you like it hotter, bump up the red pepper flakes or add a dash of sriracha right into the sauce.
- Protein Swap: Although shrimp is perfect here, I have used chicken or tofu when I was craving something different—and it works great with the same sauce.
- Rice Alternatives: Instead of white rice, feel free to serve over quinoa, cauliflower rice, or even noodles for a change of pace.
Step-by-Step: How I Make Honey Garlic Shrimp with Broccoli Recipe
Step 1: Prep Your Shrimp Like a Pro
Start by thawing your shrimp completely if frozen—running them under cool water does the trick quickly. Then, make sure to pat them dry thoroughly. Any moisture on the shrimp can prevent a nice sear. If they aren’t pre-peeled, you’ll want to remove the shell, tail, and veins. I usually leave the shells on while sautéing because it helps protect them from overcooking, then peel afterward for easy eating.
Step 2: Whip Up That Mouthwatering Sauce
While prepping, whisk together chicken broth, soy sauce, honey, brown sugar, minced garlic, apple cider vinegar, toasted sesame oil, ginger, and red pepper flakes in a bowl. Save the cornstarch mixture for later—it’s your thickener and key to that sticky, clingy sauce everyone raves about.
Step 3: Sauté Shrimp and Broccoli
Heat your peanut or olive oil in a skillet over medium-high. Add the shrimp and cook for about 1 minute and 20 seconds per side (I always set a timer so I don’t go overboard—overcooked shrimp get rubbery fast!). Remove shrimp to a plate when they’re beautifully pink and just curled into a “c.” Next, toss broccoli florets in the same pan and sauté for 4 minutes until bright green and slightly softened. Add a splash of oil if the pan looks dry.
Step 4: Bring It All Together
Pour your sauce blend (minus the cornstarch slurry) into the hot skillet and bring to a boil. Slowly stir in the cornstarch-water mixture, whisking constantly until the sauce thickens—this usually takes a minute or two. Lower the heat and fold the broccoli back in. Partially cover the skillet and let it warm through for about 3 minutes. Finally, add shrimp back in and spoon the sauce over them—just let everything get hot together for another minute and you’re ready.
Top Tip
From my experience making this Honey Garlic Shrimp with Broccoli Recipe, the biggest game-changer is how you handle the shrimp and the sauce thickening stage. These small details make all the difference between good and outstanding.
- Don’t Overcook Shrimp: Set a timer and watch for shrimp curling into a “c”—that means perfect doneness. If they curl into an “o,” it’s too late and they’ll turn rubbery.
- Dry Shrimp Well: Patting shrimp dry before cooking helps them sear nicely instead of steaming.
- Slowly Add Cornstarch Slurry: Adding it little by little while stirring prevents lumps and gives you that glossy, thick sauce.
- Use Fresh Garlic: It really amps up the flavor, so mince it yourself instead of relying on pre-minced jars.
How to Serve Honey Garlic Shrimp with Broccoli Recipe
Garnishes
I’m a big fan of sprinkling chopped green onions and roughly chopped honey roasted peanuts on top right before serving. The onions bring a fresh sharpness, and the peanuts add a little sweet crunch that’s so satisfying. Sometimes I also drizzle a tiny bit of extra honey on top for a glossy, sweet finish that everyone notices.
Side Dishes
This dish pairs perfectly with a simple bowl of steamed jasmine rice or my homemade vegetable fried rice for extra color and flavor. If you want to lighten things up, cauliflower rice is a fantastic low-carb option that still soaks up all that yummy sauce.
Creative Ways to Present
For special occasions, I love serving this in pretty individual bowls or over a bed of fluffy rice pillows with some edible flowers or extra chopped herbs sprinkled on top. It elevates the everyday vibe into something a little more special without extra effort.
Make Ahead and Storage
Storing Leftovers
Leftover Honey Garlic Shrimp with Broccoli stores great in an airtight container in the fridge for up to 3 days. I like to pack it with rice in meal prep containers to have an easy lunch ready to heat up. Keep the shrimp juicy by reheating gently on the stovetop rather than the microwave.
Freezing
I’ve frozen this dish a couple of times without issues. Just cool completely, portion it out, and freeze in airtight containers or freezer bags. Thaw overnight in the fridge before reheating. The broccoli can turn softer after freezing, but the sauce and shrimp still taste delicious.
Reheating
For the best texture, I reheat leftovers slowly over medium heat in a skillet with a splash of water or broth to loosen the sauce. Using a double boiler setup on the stovetop also works wonders—gentle heat prevents the shrimp from turning rubbery, and it warms evenly without drying out the broccoli.
Frequently Asked Questions:
Yes! Frozen shrimp work perfectly. Just make sure to thaw them completely and pat them dry before cooking. Removing shells and veins ensures the best texture and taste.
Shrimp cook really fast. I recommend setting a timer for about 1 minute and 20 seconds per side. Watch for them to curl into a “c” shape — that’s perfectly cooked. Overcooked shrimp curl tightly into an “o” and become rubbery.
Absolutely! Bell peppers, carrots, or even snap peas are great additions. Just sauté them along with or slightly before the broccoli depending on their cooking times.
Serving it over steamed jasmine rice or vegetable fried rice is my go-to. You can also try quinoa or noodles for variety. The sauce pairs beautifully with any of these options!
Final Thoughts
Honestly, this Honey Garlic Shrimp with Broccoli Recipe is a keeper in my kitchen. It’s simple enough to whip up after a long day but never feels like a compromise on flavor or freshness. I love sharing it with friends because it always gets compliments, and it’s a great gateway for shrimp novices. Give it a try—you might just find your new favorite quick dinner rotation.
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Honey Garlic Shrimp with Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Honey Garlic Shrimp recipe features juicy large shrimp sautéed to perfection and coated in a flavorful honey garlic sauce. Paired with tender broccoli and served over fluffy rice, it's a quick and satisfying meal ideal for dinner or a hearty lunch.
Ingredients
Main Ingredients
- 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 Shrimp: Thaw the shrimp completely if frozen and pat dry. Remove shell, tail, and veins if needed.
- Make Sauce Mixture: In a bowl, combine chicken broth, soy sauce, honey, brown sugar, minced garlic, apple cider vinegar, toasted sesame oil (if using), ground ginger, and red pepper flakes. Set aside.
- Cook Shrimp: Heat peanut or olive oil in a large skillet over medium-high heat. Add shrimp and cook for about 1 minute and 20 seconds per side until just cooked through. Remove shrimp to a clean plate; they will continue cooking later.
- Sauté Broccoli: In the same skillet, add broccoli florets and sauté over medium-high heat for 4 minutes until slightly tender. Add a splash of oil if necessary. Remove broccoli and set aside.
- Prepare Sauce: Pour the prepared sauce mixture (without the cornstarch slurry) into the skillet and bring it to a boil.
- Thicken Sauce: In a small bowl, mix cornstarch with cold water until smooth. Slowly add this slurry to the boiling sauce, stirring continuously until the sauce thickens.
- Combine and Heat: Reduce heat to low and add broccoli back to the skillet. Partially cover and heat for 2-3 minutes. Then add shrimp and spoon sauce over them, cooking for about 1 more minute until heated through.
- Serve: Transfer to plates, serve over cooked rice, and garnish with green onions and chopped honey roasted peanuts. Optionally drizzle extra honey on top for added sweetness.
Notes
- Use large shrimp sized 26/30 count per pound for best results.
- If using frozen shrimp, thaw fully under cool water and pat dry before cooking.
- Do not salt the shrimp before cooking because frozen shrimp are often brined and already salted.
- To avoid overcooking shrimp, set a timer as they cook quickly and are done when curled into a “C” shape; overcooked shrimp curl into an “O”.
- Peeling shrimp after cooking can help prevent overcooking, as the shell protects them during sautéing.
- Optional ingredient additions include bell peppers, julienned carrots, and onions for extra vegetables.
- For perfectly cooked white rice: boil 2 cups water with 2 chicken bouillon cubes, add 1 cup rinsed white long grain rice, cover and simmer on low for 15 minutes. Let stand covered for 10 minutes off heat.
- Store leftovers in airtight containers; refrigerate up to 3 days or freeze up to 3 months.
- Reheat gently on stovetop or in a double boiler to avoid rubbery shrimp.
Nutrition
- Serving Size: 1 serving (including rice and broccoli)
- Calories: 440 kcal
- Sugar: 16 g
- Sodium: 650 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 195 mg
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