Honey garlic shrimp and broccoli is a sweet and tangy recipe made with, tender shrimp and fresh broccoli cooked in a honey garlic sauce. It’s quick to make, delicious, and healthy.
Shrimp and Broccoli Overview
This recipe is so easy and delicious. You’ll have dinner on the table in no time!
First, the large shrimp are thawed, and soaked in a honey garlic marinade. Next, the shrimp is cooked in a frying pan with a bit of butter. After that, the broccoli is cooked until tender crisp.
Lastly, the honey garlic sauce is mixed with cornstarch and combined with the broccoli and shrimp. This delicious recipe can be served on its own, or over a bed of rice, quinoa, cauliflower rice, or pasta noodles.
Recipe Ingredients
- 2 Tbsp salted butter, divided – or cooking oil
- 1 lb raw shrimp – peeled and deveined
- 1 lb broccoli florets – chopped small
Sauce:
- ½ cup honey
- ¼ cup soy sauce
- 3 garlic cloves – minced
- 1 ½ tsp ginger powder
- ¼ tsp red pepper flakes
- 2 tsp cornstarch
How To Make Shrimp and Broccoli
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Defrost the 1 lb raw shrimp before making the recipe. A quick way to do this is by soaking the shrimp in cold water, not hot water as it will cook the shrimp. Once the shrimp is defrosted, pat them dry with paper towels and peel them if necessary.
STEP 2: In a bowl, mix ½ cup honey, ¼ cup soy sauce, 3 minced garlic cloves, 1 ½ tsp ginger powder, and ¼ tsp red pepper flakes.
STEP 3: Add ¼ cup of the sauce mixture to a bowl with the raw shrimp. Toss together and cover the container. Refrigerate for 30 minutes to marinate the shrimp.
STEP 4: Add 1 Tbsp of butter (or cooking oil) to a frying pan over medium-high heat. Once the pan is hot, add in the marinated shrimp and cook for 1 minute on each side.
STEP 5: Once the shrimp is pink and not grey, drain the excess liquid from the pan, and transfer it to a plate.
STEP 6: Add 1 Tbsp of butter to the pan, then add 1 lb chopped broccoli florets and cook until tender-crisp (can be poked with a fork but is still a little crispy). This may take 8-10 minutes. Add ¼ cup of water if needed to help cook the broccoli.
STEP 7: While broccoli is cooking, mix 2 tsp cornstarch with the rest of the sauce.
STEP 8: Once broccoli is cooked, pour in the sauce. Slowly stir for 1-2 minutes, until the sauce thickens.
STEP 9: Add the cooked shrimp and toss everything together.
STEP 10: Sprinkle with a pinch of red pepper flakes, sesame seeds, and chopped green onion if desired. Serve this recipe on its own or with rice.
Recipe Tips
- The quality of the ingredients will make a big difference in taste. Choose good-quality shrimp and use fresh broccoli (not frozen).
- Shrimp cook very quickly. They will turn pink and opaque in about 1 minute per side. As soon as they’re pink, remove them from the frying pan. Overcooked shrimp can become tough and rubbery.
- Only marinate shrimp for 30 minutes. Unlike marinating fish, shrimp will soak up flavors fast.
- If you like a little heat, add more red pepper flakes.
- Substitute the broccoli with similar veggies including cauliflower, asparagus, green beans, bell peppers, sliced carrots, or snow peas.
How to store leftovers
Refrigerate – Once the shrimp and broccoli recipe has cooled down, transfer it to an airtight container and refrigerate for 3-4 days.
Reheat – This recipe can be reheated in the microwave until warmed through. Or reheat on the stove. Just be aware that reheating can cause the shrimp to cook longer and may change the texture a bit.
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Shrimp and Broccoli
Ingredients
- 2 Tbsp salted butter, divided - or cooking oil
- 1 lb raw shrimp - peeled and deveined
- 1 lb broccoli florets - chopped small
Sauce:
- ½ cup honey
- ¼ cup soy sauce
- 3 garlic cloves - minced
- 1 ½ tsp ginger powder
- ¼ tsp red pepper flakes
- 2 tsp cornstarch
Instructions
- Defrost the 1 lb raw shrimp before making the recipe. A quick way to do this is by soaking the shrimp in cold water, not hot water as it will cook the shrimp. Once the shrimp is defrosted, pat them dry with paper towels and peel them if necessary.
- In a bowl, mix ½ cup honey, ¼ cup soy sauce, 3 minced garlic cloves, 1 ½ tsp ginger powder, and ¼ tsp red pepper flakes.
- Add ¼ cup of the sauce mixture to a bowl with the raw shrimp. Toss together and cover the container. Refrigerate for 30 minutes to marinate the shrimp.
- Add 1 Tbsp of butter (or cooking oil) to a frying pan over medium-high heat. Once the pan is hot, add in the marinated shrimp and cook for 1 minute on each side.
- Once the shrimp is pink and not grey, drain the excess liquid from the pan, and transfer it to a plate.
- Add 1 Tbsp of butter to the pan, then add 1 lb broccoli florets – chopped small, and cook until tender-crisp (can be poked with a fork but is still a little crispy). This may take 8-10 minutes. Add ¼ cup of water if needed to help cook the broccoli.
- While broccoli is cooking, mix 2 tsp cornstarch with the rest of the sauce.
- Once broccoli is cooked, pour in the sauce. Slowly stir for 1-2 minutes, until the sauce thickens.
- Add the cooked shrimp and toss everything together.
- Sprinkle with a pinch of red pepper flakes, sesame seeds, and chopped green onion if desired. Serve this recipe on its own or with rice.
Recipe Notes:
- Shrimp cook very quickly. They will turn pink and opaque in about 1 minute per side. As soon as they’re pink, remove them from the frying pan. Overcooked shrimp can become tough and rubbery.
- Only marinate shrimp for 30 minutes. Unlike marinating fish, shrimp will soak up flavors fast.
- Once the shrimp and broccoli recipe has cooled down, transfer it to an airtight container and refrigerate for 3-4 days.
Nutrition
The nutritional information provided is an estimate and is per serving.