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
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 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
