Honey Garlic Butter Shrimp & Broccoli
Quick and flavorful 25-minute dinner featuring tender shrimp in a sweet and savory honey garlic sauce with crisp broccoli. Perfect weeknight meal that's better than takeout!
Ingredients
- - 1 pound large shrimp peeled, deveined, tails removed
- - 1/2 cup honey pure honey works best
- - 1/4 cup low sodium soy sauce
- - 1 teaspoon fresh ginger grated for maximum flavor
- - 2 tablespoons garlic minced fresh
- - 1/4 teaspoon red pepper flakes adjust to taste
- - 1 teaspoon cornstarch for thickening
- - 2 tablespoons butter unsalted preferred
- - 2 cups broccoli chopped into bite-size pieces
- - 1 teaspoon olive oil extra virgin
- - Salt & pepper to taste for seasoning
Instructions
- In a small bowl, whisk together honey, soy sauce, grated ginger, minced garlic, and red pepper flakes. Set aside one-third of this mixture for marinating the shrimp.
- Place the peeled and deveined shrimp in a medium bowl. Add one-third of the sauce mixture and toss to coat. Let the shrimp marinate while you prepare the remaining ingredients.
- Add cornstarch to the remaining sauce and whisk until smooth. This will help create that perfect glossy coating.
- Heat a large skillet over medium-high heat. Add olive oil and broccoli florets. Cook for 3-4 minutes until the broccoli is bright green and just tender-crisp. Season with salt and pepper. Remove broccoli from the pan and set aside.
- Add butter to the same skillet. Once melted, add the marinated shrimp in a single layer. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Don't overcrowd the pan - cook in batches if necessary.
- Pour the cornstarch-thickened sauce over the cooked shrimp. Let it simmer for 1-2 minutes until the sauce thickens and becomes glossy. Add the cooked broccoli back to the pan and toss everything together. Heat through for another minute.
Notes
- Don't overcook the shrimp - they become rubbery quickly. They're done when they turn pink and opaque.
- For best texture, cut broccoli into uniform pieces. Fresh broccoli preferred, but frozen works if thawed and patted dry.
- The sauce should coat the back of a spoon when ready. Add water if too thick, simmer longer if too thin.
- Serve over steamed rice, pasta, or cauliflower rice for low-carb option.
- Leftovers keep in refrigerator for up to 3 days. Reheat gently and add splash of water if sauce is too thick.
- Can substitute ground ginger (1/2 teaspoon) for fresh, but fresh is preferred.
- For spicier version, add more red pepper flakes or sriracha to marinade.
- For best texture, cut broccoli into uniform pieces. Fresh broccoli preferred, but frozen works if thawed and patted dry.
- The sauce should coat the back of a spoon when ready. Add water if too thick, simmer longer if too thin.
- Serve over steamed rice, pasta, or cauliflower rice for low-carb option.
- Leftovers keep in refrigerator for up to 3 days. Reheat gently and add splash of water if sauce is too thick.
- Can substitute ground ginger (1/2 teaspoon) for fresh, but fresh is preferred.
- For spicier version, add more red pepper flakes or sriracha to marinade.
