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
Scale
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
- 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 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
