Crispy, slightly sweet, and bursting with garlicky goodness, this Honey Garlic Shrimp with Broccoli Recipe is one of my go-to weeknight meals. It comes together fast, tastes amazing, and the sauce is absolutely addictive—I can’t wait to show you how to make it!
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Why You'll Love This Recipe
This honey garlic shrimp dish has become a favorite in my kitchen for more than just its bold flavors—it’s the perfect balance of sweet, savory, and tangy, and it’s ready in about 30 minutes flat. Plus, it’s a brilliant way to get some greens and protein on the table with minimal fuss.
- Quick Prep and Cook: You can have dinner ready in less than half an hour, making it ideal for busy nights.
- Balanced, Flavor-Packed Sauce: Honey, garlic, soy sauce, and a hint of ginger create a sauce that’s sweet, savory, and just a little kick from red pepper flakes.
- Perfectly Tender Shrimp: Using large shrimp and timing the cooking carefully means you get that tender, juicy shrimp every time—no rubbery bites here.
- Easy to Customize: You can swap out veggies, adjust sweetness and spice, and even change up the protein if you want.
Ingredients & Why They Work
Each ingredient in this Honey Garlic Shrimp with Broccoli Recipe is there for a reason. The shrimp brings the star protein, broccoli adds crunch and freshness, and the sauce harmonizes sweet, salty, and tangy flavors perfectly. Here are a few tips on what to look for or consider when shopping.
- Large Shrimp: Using shrimp labeled 26/30 per pound means each piece is a good size—easy to cook evenly and satisfying to eat.
- Broccoli Florets: Fresh or frozen works, but fresh broccoli gives a better texture when sautéed.
- Peanut or Olive Oil: I love peanut oil here for its high smoke point and subtle flavor, but olive oil works in a pinch.
- Chicken Broth: Adds depth to the sauce that water can’t; low sodium lets you control saltiness.
- Soy Sauce: Pick low sodium for balance and to avoid too much saltiness.
- Honey and Brown Sugar: These two sweeteners play off each other to provide layers of sweetness without overwhelming.
- Fresh Garlic: Minced fresh garlic is a must for that pungent, authentic garlic punch.
- Apple Cider Vinegar: Gives a pleasant tang that cuts through the richness.
- Toasted Sesame Oil: Optional but highly recommended for that extra nutty aroma.
- Ground Ginger and Red Pepper Flakes: Add a touch of warmth and slight heat to round out the sauce.
- Cornstarch and Water: The classic thickening duo and key to that glossy sauce glaze.
- Cooked Rice: The perfect base to soak up all that luscious sauce.
- Green Onions and Honey Roasted Peanuts: For garnishing and adding fresh crunch and flavor contrast.
Make It Your Way
I love how adaptable this Honey Garlic Shrimp with Broccoli Recipe is, and I encourage you to tweak it to your own taste. Whether you want it spicier, sweeter, or packed with more veggies, there’s plenty of room for creativity!
- Spicy Kick: I sometimes add extra red pepper flakes or a dash of sriracha for a heat lover’s twist, which really wakes up the dish.
- Veggie Boost: Bell peppers, julienned carrots, or snap peas make great additions if you want more crunch and color.
- Protein Swaps: Although shrimp is classic here, you could substitute chicken or firm tofu for a different spin.
- Gluten-Free Version: Swap soy sauce for tamari or coconut aminos, and use cornstarch as is for thickening.
Step-by-Step: How I Make Honey Garlic Shrimp with Broccoli Recipe
Step 1: Prep and Sauce Mix
First things first, make sure your shrimp is fully thawed and patted dry—this helps them sear nicely without steaming. Remove shells and veins if needed (I like to buy pre-peeled to save time). Then, mix all your sauce ingredients except for the cornstarch slurry in a bowl. Having this ready keeps things moving once you start cooking.
Step 2: Sauté the Shrimp
Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook about 1 minute 20 seconds per side. Shrimp cook quickly, so setting a timer is your best friend here. When the shrimp curl into a nice "C" shape, they’re done—anything more and they’ll turn rubbery. Remove and set aside on a clean plate.
Step 3: Cook the Broccoli
In the same skillet, add a bit more oil if needed and toss in your broccoli florets. Sauté over medium-high heat for about 4 minutes until they’re tender yet still have a little crunch. This keeps your dish vibrant and fresh. Once done, remove broccoli and set aside with the shrimp.
Step 4: Make the Sauce and Thicken
Add the prepared sauce mixture (but not the cornstarch slurry yet) to the skillet and bring it to a boil. While it's heating, whisk together the cornstarch and cold water until smooth. Slowly stir the slurry into the boiling sauce, keeping the sauce moving to avoid lumps, until it thickens into a glossy glaze.
Step 5: Combine and Finish
Turn the heat to low, add the broccoli back in, and partially cover the skillet for 2-3 minutes to warm through. Then gently fold the shrimp in, spooning extra sauce on top. Let everything heat together for about one minute just to marry the flavors and warm the shrimp without overcooking.
Step 6: Serve and Garnish
Serve the shrimp and broccoli over your favorite rice—my pick is jasmine or a vegetable fried rice for an extra layer of flavor. Garnish with chopped green onions and honey roasted peanuts for a fresh crunch and a little sweet finish. Sometimes, I even drizzle a tiny bit more honey on top for that pop of extra sweetness.
Top Tip
Having made this dish countless times, I’ve learned a few tricks that help make your Honey Garlic Shrimp with Broccoli Recipe turn out just right every time.
- Don’t Overcook Shrimp: Use a timer and watch for that perfect "C" curl. Overcooked shrimp become tough and rubbery fast.
- Dry Your Shrimp Well: Moisture on the shrimp’s surface prevents good searing and can make your sauce watery.
- Mix Sauce Ingredients Ahead: Combining everything except thickener before cooking keeps your timing tight and your sauce smooth.
- Add Broccoli Last: Cooking it separately ensures it retains some crunch instead of turning mushy in the sauce.
How to Serve Honey Garlic Shrimp with Broccoli Recipe
Garnishes
I always finish this dish with a sprinkle of sliced green onions and chopped honey roasted peanuts. The green onions add a fresh, mild onion flavor while the peanuts give a satisfying crunch and that delightful nutty sweetness to complement the sauce.
Side Dishes
My favorite companion to this recipe is simple steamed jasmine rice or my homemade vegetable fried rice to keep the Asian-inspired vibe going. If you want to mix it up, try serving it over quinoa or even cauliflower rice for a low-carb option.
Creative Ways to Present
For a dinner party, I love plating this in a pretty shallow bowl over a bed of rice, then garnishing with a drizzle of honey and a handful of chopped peanuts for height and texture. Fresh lime wedges on the side add a bright contrast and make the dish feel even more special.
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge, and they stay good for up to 3 days. The shrimp might soften just a touch, but the flavors hold beautifully. Make sure everything cools before sealing to keep the broccoli from getting soggy.
Freezing
Freezing this dish is a great option if you want to prep ahead. I usually freeze the cooked shrimp and sauce together but keep the rice separate for best texture. Thaw overnight in the fridge before reheating.
Reheating
To reheat leftovers, stove top is best – gently warm in a skillet over medium heat just until heated through. I avoid the microwave to prevent the shrimp from becoming rubbery. If you have time, reheating using a double boiler setup keeps the heat gentle and even.
Frequently Asked Questions:
Absolutely! Just be sure to fully thaw the shrimp under cool running water and pat them really dry before cooking. Removing shells and veins if not already done is important for the best texture.
Shrimp cook very quickly and can become tough if overdone. I recommend using a timer and cooking about 1 minute and 20 seconds per side on medium-high heat. The shrimp will curl into a "C" shape when done — avoid cooking until fully curled into an "O."
Yes! Bell peppers, carrots, snap peas, or even sliced mushrooms can all be added. Just sauté them along with the broccoli or in a separate pan depending on their cooking time to ensure everything stays crisp and fresh.
Long grain white rice, jasmine rice, or even vegetable fried rice make excellent bases to soak up the sauce. For a low-carb option, you can use cauliflower rice. I usually make a simple, flavorful rice by cooking rice with a couple chicken bouillon cubes for extra depth.
Final Thoughts
Honestly, this Honey Garlic Shrimp with Broccoli Recipe is one of those dishes that feels like a treat but comes together so easily you’ll find yourself making it over and over. It’s satisfying, full of flavor, and hits that perfect balance between healthy and indulgent. Give it a try for your next dinner—you might just discover your new favorite shrimp recipe (I know I have!).
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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
Honey Garlic Shrimp is a flavorful and quick dish featuring succulent shrimp cooked in a sweet and tangy honey garlic sauce, paired with tender broccoli and served over fluffy rice. Perfect for a weeknight dinner, this recipe delivers vibrant Asian-inspired flavors with an easy stovetop cooking method.
Ingredients
Main Ingredients
- 1 lb large uncooked shrimp
- 2 tablespoons peanut oil
- 3 cups broccoli florets
Sauce Ingredients
- 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 dry. Remove the shell, tail, and veins if needed to prepare them for cooking.
- Make the sauce base: In a bowl, combine the chicken broth, low sodium soy sauce, honey, brown sugar, minced garlic, apple cider vinegar, toasted sesame oil (if using), ground ginger, and red pepper flakes. Set aside.
- Cook the shrimp: Heat peanut oil in a large skillet over medium-high heat. Add the shrimp and sauté for about 1 minute and 20 seconds on each side, using a timer to prevent overcooking. Remove shrimp from the skillet and place on a clean plate as they will continue cooking later in the sauce.
- Sauté the broccoli: In the same skillet, add the broccoli florets and cook over medium-high heat for 4 minutes until slightly softened. Add a splash of oil if the pan is dry. Remove broccoli and set aside.
- Prepare the sauce: Pour the reserved sauce mixture into the skillet and bring to a boil.
- Thicken the sauce: In a small bowl, mix the cornstarch with ¼ cup cold water until smooth. Slowly add this mixture to the boiling sauce while stirring continuously until the sauce thickens.
- Combine broccoli: Reduce heat to low, add the sautéed broccoli back into the skillet, cover partially, and let it heat through for 2 to 3 minutes.
- Finish the dish: Return the cooked shrimp to the skillet and spoon the sauce over them. Let everything heat together for about 1 minute to ensure shrimp are warmed through without overcooking.
- Serve: Serve the honey garlic shrimp and broccoli over cooked rice. Garnish with green onions and roughly chopped honey roasted peanuts. Optionally, drizzle with additional honey before serving.
Notes
- Use large shrimp labeled 26/30 per pound for optimal size; fresh or frozen shrimp work well.
- If using frozen shrimp, thaw under cool water and pat dry to remove excess moisture for better sauté results.
- No need to salt shrimp before cooking because frozen shrimp are often pre-brined and salted.
- To avoid overcooking, peel shrimp after sautéing to help retain moisture and cook evenly.
- A shrimp curled in a “C” shape is perfectly cooked; a shrimp curled into an “O” is overcooked and rubbery.
- Feel free to add julienned bell peppers, carrots, and onions for additional color and flavor.
- For perfect rice, bring 2 cups water and 2 chicken bouillon cubes to a boil, add 1 cup rinsed long grain white rice, simmer covered on low for 15 minutes, then let stand off heat for 10 minutes.
- Leftovers store well in an airtight container in the refrigerator for 3 days or freeze for up to 3 months.
- Reheat gently in a skillet over medium heat or using a double boiler method to avoid rubbery shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 175 mg
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