Honey Garlic Shrimp with Broccoli Recipe is one of those dinners that feels like a treat but comes together in no time at all. If you want a quick, flavorful, and wholesome meal that feels homemade but doesn’t keep you in the kitchen forever, this is it.
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Why You'll Love This Recipe
I still remember the first time I whipped up this honey garlic shrimp with broccoli on a hectic weekday—and how it instantly became a favorite in my rotation. It’s vibrant, packed with flavor, and perfectly balanced between sweet, savory, and garlicky, all in one skillet. Once you try it, I bet you’ll love it as much as I do.
- Speedy and Simple: From start to finish, you can have this dinner ready in about 30 minutes without complicated steps.
- Delicious Sauce: The honey garlic sauce is sticky, sweet, and garlicky, making every bite a mouthwatering experience.
- Healthy and Balanced: Shrimp and broccoli pack in lean protein and veggies, making this a wholesome choice for dinner.
- Customizable: You can easily add more veggies or swap out rice for cauliflower rice to fit your tastes or diet.
Ingredients & Why They Work
Each ingredient in this Honey Garlic Shrimp with Broccoli Recipe plays an important role. The shrimp provides tender protein, broccoli adds that lovely crunch and nutrition, and the sauce brings everything together in its bold, sweet-savory glory. Here’s a little insight into each:
- Shrimp: Large, peeled, and deveined shrimp are ideal because they cook quickly and absorb the sauce beautifully. If using frozen, just make sure they’re fully thawed and patted dry.
- Peanut or Olive Oil: Both are great for sautéing; peanut oil has a higher smoke point, but olive oil adds a nice touch if you prefer a lighter oil.
- Broccoli Florets: Fresh broccoli works best—you want crisp, vibrant florets for texture and color.
- Chicken Broth: It adds depth to the sauce, making it rich without overwhelming the shrimp’s delicate flavor.
- Low Sodium Soy Sauce: Balances the sweetness and adds umami without being too salty.
- Honey and Brown Sugar: These are the stars of the sweet side of the sauce—combine to create that signature sticky glaze.
- Garlic: Freshly minced garlic infuses the whole dish with that classic punch that brings everything alive.
- Apple Cider Vinegar: Adds a gentle tang to balance the sweetness—trust me, it makes all the difference!
- Toasted Sesame Oil: Completely optional but highly recommended for that nutty aroma and flavor boost.
- Ground Ginger and Red Pepper Flakes: These give subtle heat and warmth, rounding out the flavor profile.
- Cornstarch + Cold Water: This thickens the sauce to the perfect consistency so every bite is coated just right.
- Green Onions & Honey Roasted Peanuts: Added as garnishes to give freshness and crunch at the end. I love how they elevate the dish!
Make It Your Way
I love tweaking this Honey Garlic Shrimp with Broccoli Recipe depending on what I have on hand or the mood I’m in. It’s flexible, so don’t be shy to make it your own!
- Veggie Boost: Sometimes I throw in sliced bell peppers or julienned carrots with the broccoli for extra color and crunch—your favorite veggies will all work great here.
- Low-Carb Version: Swap the rice for cauliflower rice or zucchini noodles to keep it light but still filling.
- Spicy Kick: If you like heat, sprinkle in extra red pepper flakes or a dash of sriracha right into the sauce.
- Mild or Bold Garlic: Use more or less garlic based on how garlicky you want your dish—double it up if you’re feeling bold!
Step-by-Step: How I Make Honey Garlic Shrimp with Broccoli Recipe
Step 1: Prep Shrimp and Sauce
Start by thawing your shrimp completely if frozen, then pat them dry to avoid extra moisture messing with the sauté. I usually peel and devein them before cooking, but you can also do this after if you prefer the shell on for extra protection from overcooking. Mix together the sauce ingredients, but hold off on the cornstarch slurry until later.
Step 2: Cook the Shrimp Just Right
Heat peanut or olive oil over medium-high heat in a large skillet. Add the shrimp and cook for about 1 minute and 20 seconds per side. Set a timer — shrimp cooks fast and it’s easy to overdo it. The shrimp should curl into a soft “C” shape; avoid letting them curl into an “O” or they’ll get rubbery. Once cooked, transfer them to a clean plate to rest.
Step 3: Sauté the Broccoli
Use the same skillet to sauté the broccoli florets for about 4 minutes until they’re just tender but still have a nice bite. If the skillet looks dry, add a splash of oil to keep things slick. Then remove the broccoli and set aside with the shrimp.
Step 4: Bring the Sauce to Life
Add your sauce mixture (without cornstarch) to the skillet and bring it to a boil. In a small bowl, mix cornstarch with cold water until smooth, then slowly pour it into the simmering sauce while stirring continuously. You’ll see the sauce thicken almost immediately to that perfect glossy coating consistency.
Step 5: Combine and Heat Through
Turn the heat down to low and add the broccoli back into the skillet. Cover partially and let it warm through for 2-3 minutes so the flavors meld. Then gently fold the shrimp back in and spoon sauce over everything for about a minute more. Remember, you don’t want to cook the shrimp further here—just warm.
Step 6: Serve and Garnish
For serving, I love fluffy white rice or my own vegetable fried rice as the perfect base. Garnish with chopped green onions and a scatter of roughly chopped honey roasted peanuts for that extra crunch and little salty kick. Sometimes I drizzle a touch more honey for that glossy, sweet finish—pure comfort in every bite!
Top Tip
After making this Honey Garlic Shrimp with Broccoli Recipe a ton of times, I’ve found a few tricks that make all the difference in flavor and texture. Trusting these really helps you get that perfectly balanced dish every time.
- Shrimp Timing: Use a timer to avoid overcooking; shrimp goes from tender to rubbery in seconds.
- Dry Shrimp: Patting your shrimp dry before cooking helps get a nice sear and prevents sogginess.
- Cornstarch Slurry: Add this slowly and stir constantly to avoid lumps and get that silky sauce.
- Partial Cover: When reheating broccoli in the sauce, cover the pan partially to keep veggies crisp but tender.
How to Serve Honey Garlic Shrimp with Broccoli Recipe
Garnishes
I’m a big fan of topping this Honey Garlic Shrimp with Broccoli Recipe with thinly sliced green onions because they add fresh brightness. Also, the honey roasted peanuts provide a wonderful contrast with their salty crunch that you don’t want to skip. If you like a little extra zest, a squeeze of fresh lime works beautifully, too.
Side Dishes
My go-to side is always white long grain rice that soaks up the sauce perfectly. But sometimes I throw together a quick vegetable fried rice or even some simple quinoa for a slightly nuttier texture. Steamed jasmine or basmati rice also pairs nicely if you want a fragrant aroma on your plate.
Creative Ways to Present
For celebrations, I like arranging the shrimp and broccoli over a bed of rice in a pretty shallow bowl, drizzling extra sauce artistically in a zigzag, and sprinkling a handful of peanuts and green onions on top. Adding lemon or lime wedges around the edge not only looks gorgeous but lets your guests add a fresh squeeze if they want.
Make Ahead and Storage
Storing Leftovers
After enjoying a fresh batch, I store leftover Honey Garlic Shrimp with Broccoli in an airtight container in the fridge. It keeps well for about 3 days. Just make sure to cool it fully before sealing to prevent sogginess.
Freezing
I’ve frozen this dish before without issue—divide it into portions in freezer-safe containers or bags. It lasts up to 3 months, which is perfect for when you want a no-fuss meal later. Just thaw overnight in the fridge.
Reheating
To reheat, I prefer warming it gently in a skillet over medium heat. This helps retain the sauce’s texture and prevents the shrimp from getting rubbery. I avoid microwaving because uneven heating can toughen the shrimp. Alternatively, reheating in a double boiler setup works wonders to keep it delicate.
Frequently Asked Questions:
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before cooking to avoid extra water diluting the sauce and steaming the shrimp instead of sautéing them.
Shrimp cook very quickly, usually just a couple of minutes. Watch for them to curl into a "C" shape, which signals they’re done. Using a timer and removing the shrimp from the pan immediately helps prevent them from turning rubbery.
Yes! Bell peppers, carrots, and onions are all great additions. Just add them along with the broccoli to keep everything cooking evenly and maintain a good texture.
It’s wonderful over steamed white rice, jasmine, or basmati. Alternatively, use vegetable fried rice or even cauliflower rice for a lower-carb option. Garnish with green onions and honey roasted peanuts for texture and freshness.
Final Thoughts
This Honey Garlic Shrimp with Broccoli Recipe is one of those meals I keep coming back to because it’s just so darn good and easy. It’s a beautiful balance of flavors and textures without the fuss, and the leftovers (if you have any!) make for a perfect next-day lunch or quick dinner. I hope you enjoy making and eating this as much as I do—give it a try next time you want a fast, flavorful dinner that feels like a warm hug from the kitchen.
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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: American
- Diet: Low Fat
Description
This Honey Garlic Shrimp recipe features juicy, large shrimp cooked in a flavorful homemade honey garlic sauce with tender broccoli florets. Served over fluffy rice and garnished with green onions and honey roasted peanuts, this dish is a perfect blend of sweet, savory, and tangy flavors, ready in just 30 minutes for a quick and delicious dinner.
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 the shrimp: Thaw the shrimp completely and pat dry. Remove shells, tails, and veins if necessary to prepare for cooking.
- Mix sauce ingredients: In a bowl, combine 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 or olive oil in a large skillet over medium-high heat. Add shrimp and cook for about 1 minute and 20 seconds per side, using a timer to avoid overcooking. Transfer cooked shrimp to a clean plate.
- Sauté broccoli: Add broccoli florets to the same skillet and sauté over medium-high heat for 4 minutes until slightly softened, adding a splash of oil if needed. Remove broccoli and set aside.
- Make the sauce: Pour the prepared sauce mixture into the skillet (except cornstarch). Bring to a boil.
- Thicken the sauce: In a small bowl, combine cornstarch with cold water and stir well. Slowly add this slurry to the boiling sauce, stirring continuously until the sauce thickens.
- Heat broccoli: Lower the heat to low, add the broccoli back into the skillet, cover partially, and let it heat for 2-3 minutes.
- Combine and warm shrimp: Add the cooked shrimp back into the skillet and spoon sauce over them. Heat through for about 1 minute.
- Serve: Optionally drizzle extra honey on top. Serve over cooked rice and garnish with chopped green onions and honey roasted peanuts.
Notes
- The shrimp size used is large (26/30 per pound). You may use fresh or frozen shrimp; if frozen, thaw under cool water and pat dry before cooking.
- No need to salt shrimp prior to cooking as frozen shrimp are often pre-brined and salted.
- To avoid overcooked shrimp, use a timer and peel shrimp after sautéing; shrimp curled into a "c" shape are perfectly cooked, "o" shape indicates overcooked.
- Optional ingredient additions: bell peppers, julienned carrots, and onions for extra vegetables.
- Perfect rice preparation: boil 2 cups water with 2 chicken bouillon cubes, add 1 cup rinsed long grain rice, boil again, cover and simmer 15 minutes, then rest 10 minutes off heat.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months. Reheat gently on stovetop to avoid rubbery shrimp.
- Nutrition info includes 3 cups rice as part of servings and is estimated for 4 servings.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 18 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 180 mg
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