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
Scale
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
- 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 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
