Honey Garlic Butter Shrimp & Broccoli Recipe

You know those nights when you’re craving something delicious, but the thought of spending hours in the kitchen sounds exhausting? Enter: Honey Garlic Butter Shrimp & Broccoli! It’s quick, it’s easy, and it’s absolutely bursting with flavor. With tender shrimp coated in a sweet, savory, and slightly spicy sauce, paired with fresh broccoli, it checks all the boxes for a perfect dinner. Plus, it comes together in about 20 minutes, which means it’s ideal for busy weeknights or when you just want something comforting but not too heavy.

This is one of those recipes that has a bit of everything—it’s got that perfect blend of sweet and savory, plus a little kick of heat that makes every bite pop. And the best part? It’s all made in just one pan. (Fewer dishes? Yes, please!)

this RECIPE

My first taste of honey garlic magic

I remember the first time I tried honey garlic shrimp— it was at a tiny seafood shack on a road trip with some friends. The shrimp was sticky, sweet, and garlicky with this irresistible caramelized glaze. I was hooked! When I got home, I immediately knew I had to figure out how to recreate that dish. After a few tweaks (okay, a lot of tweaks), this recipe was born, and it’s been in my weekly rotation ever since. The addition of broccoli came later when I realized I needed some greens to balance out all that deliciousness. Now it’s a complete meal that feels restaurant-worthy, but so easy to make at home.

Shrimp and broccoli: a perfect pair

Shrimp has been a staple in coastal cuisines for centuries, celebrated for its delicate, slightly sweet flavor and quick cooking time. In this dish, the shrimp gets an extra boost from a honey garlic sauce that caramelizes beautifully when seared in a hot pan. Broccoli, a nutritional powerhouse packed with vitamins and fiber, adds a nice crunch and balances the richness of the sauce. Fun fact: shrimp and broccoli are often paired in Asian-inspired stir-fries for this exact reason—they complement each other both in texture and flavor. Over time, variations of this combination have popped up in various cuisines, but the essence remains the same: quick, flavorful, and satisfying.

Let’s talk ingredients: the stars of the show

The ingredients here are simple, but they all play a key role in making this dish so flavorful. Here’s what you need to know:

• Shrimp: You want large shrimp for this recipe—preferably peeled and deveined for convenience. Shrimp cook so quickly that they’re perfect for weeknight meals. If you can’t find large shrimp, medium will work too, just adjust the cooking time slightly.
• Honey: This adds the perfect sweetness to balance out the savory soy sauce and the garlic. If you’re out of honey, you could substitute with maple syrup or even agave.
• Garlic: The star of the show! Garlic adds that rich, aromatic flavor that makes this dish so irresistible. Freshly minced is best, but in a pinch, you can use garlic powder.
• Soy Sauce: I like to use low-sodium soy sauce to keep the salt levels in check. Tamari works as a gluten-free alternative, or if you’re looking for something different, try coconut aminos.
• Ginger: Freshly grated ginger adds a bright, zesty flavor that cuts through the sweetness. If you don’t have fresh ginger, ground ginger will do, but fresh really makes a difference.
• Broccoli: Crisp-tender broccoli is the perfect veggie pairing here. It soaks up the sauce beautifully, and its natural sweetness complements the shrimp. You could swap in green beans or snap peas if you prefer!
• Red Pepper Flakes: This is what gives the dish a subtle kick. Feel free to adjust the amount depending on how much heat you like.
• Cornstarch: Helps thicken the sauce just enough to cling to every bite of shrimp and broccoli. You can substitute with arrowroot powder if needed.

Kitchen gear: what you need (and what you can totally skip)

For this dish, you’ll want to have a few key tools on hand to make your cooking experience easier:

• Skillet or wok: I love using a cast iron skillet for this recipe because it holds heat so well and gives the shrimp a nice sear. A non-stick pan works too, but you might not get as much caramelization on the shrimp.
• Microplane or fine grater: For grating that fresh ginger and garlic. If you don’t have one, you can mince the ginger and garlic by hand—it just takes a little more time.
• Tongs: These are super helpful for flipping the shrimp and tossing the broccoli without making a mess.
• Whisk: You’ll use this to mix the sauce and incorporate the cornstarch. A fork can work in a pinch, but a whisk helps prevent lumps.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Okay, let’s get cooking! Here’s how I make this dish, step by step:

1. Make the sauce: In a small bowl, whisk together the honey, soy sauce, ginger, garlic, and red pepper flakes. This sauce is everything—it’s sweet, savory, and a little spicy. Pro tip: set aside 1/3 of the sauce before marinating the shrimp; you’ll use this later to make the glaze.
2. Marinate the shrimp: Toss the peeled and deveined shrimp with 1/3 of the sauce. Let it marinate for about 10 minutes while you prep the broccoli and heat your skillet. (Just enough time to pour yourself a glass of something, right?)
3. Cook the broccoli: Heat your skillet over high heat and add a teaspoon of olive oil. Toss in the broccoli with a pinch of salt and pepper. Sauté for about 5-6 minutes until it’s just tender but still bright green. Remove the broccoli from the pan and set it aside.
4. Cook the shrimp: In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add the shrimp, but discard the marinade—it’s done its job. Cook the shrimp for about 2 minutes on each side until they’re pink and opaque. Be careful not to overcook them! (I’ve done that more than once, and trust me, rubbery shrimp isn’t fun.)
5. Thicken the sauce: Remember that sauce you set aside? Whisk in the cornstarch, then pour it into the skillet with the shrimp. Simmer for 2-3 minutes until the sauce thickens and coats the shrimp beautifully.
6. Combine and serve: Add the broccoli back to the pan and toss everything together until heated through. Serve over rice, pasta, or even quinoa if you’re feeling adventurous!

Variations and adaptations to try

There are so many ways you can tweak this recipe to suit your tastes or dietary needs. Here are a few ideas:

• Gluten-free: Swap the soy sauce for tamari or coconut aminos to make this recipe gluten-free.
• Low-carb: Serve the shrimp and broccoli over cauliflower rice or zucchini noodles instead of regular rice or pasta.
• Extra veggies: Feel free to bulk up the dish with more vegetables. Snap peas, bell peppers, or even spinach would be great additions.
• Vegan option: Swap the shrimp for tofu or tempeh, and use vegetable broth in place of the butter to keep things plant-based. The tofu absorbs the sauce beautifully.
• Seasonal variations: In the summer, I like to use asparagus or zucchini instead of broccoli. In the winter, roasted brussels sprouts make a delicious substitute!

Serving it up: simple but impressive

For a casual dinner, I like to serve this dish over jasmine rice with a sprinkle of sesame seeds on top for a little extra crunch. If you’re feeling fancy, garnish with chopped green onions or a few sprigs of cilantro. A squeeze of fresh lime right before serving adds a lovely burst of brightness, too. This dish also works wonderfully over noodles if you’re in the mood for a pasta night with an Asian twist.

drink pairings to complement

When it comes to drink pairings, I’m all about keeping it refreshing. For this dish, something light and crisp works best to balance the sweetness of the sauce. Here are a few ideas:

• Iced green tea: Its subtle bitterness is a perfect counterbalance to the honey in the sauce.
• Sparkling water with a citrus twist: Add a slice of lemon or lime to sparkling water for a clean, bubbly pairing.
• Ginger ale: If you love ginger like I do, this spicy, non-alcoholic option will highlight the ginger in the dish beautifully.
• Coconut water: It’s hydrating and refreshing with a natural sweetness that complements the shrimp.

Storing leftovers and reheating tips

If you somehow end up with leftovers (which, let’s be real, doesn’t happen often with this dish!), here’s what to do:

• Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: You can freeze this dish, but the texture of the broccoli might change a bit. It’ll still taste great, though! Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: For the best results, reheat on the stovetop over low heat with a splash of water or broth to loosen the sauce. Microwaving works in a pinch, but the shrimp might get a bit tough.

Adjusting for different serving sizes

This recipe is pretty flexible when it comes to serving sizes. If you’re cooking for more people, simply double the ingredients. Just be careful not to overcrowd the pan when cooking the shrimp—you might need to cook them in batches to get that perfect sear. If you’re cooking for one, the recipe is easy to halve, and the leftovers reheat beautifully (if you even have any!).

Encouragement to try it yourself

I hope this Honey Garlic Butter Shrimp & Broccoli recipe becomes a staple in your kitchen just like it has in mine. It’s one of those dishes that delivers big on flavor without a ton of effort—perfect for busy weeknights or when you want to impress someone without breaking a sweat. Feel free to tweak it to suit your preferences and get creative with the ingredients. After all, cooking should be fun and delicious!

Frequently asked questions

Can I use frozen shrimp?
Yes! Just make sure to thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture so they sear nicely in the pan.

What can I use instead of honey?
Maple syrup or agave are great substitutes if you don’t have honey on hand. They’ll give the sauce a similar sweetness.

How do I prevent overcooking the shrimp?
Shrimp cook fast! Once they turn pink and opaque, they’re done. Don’t leave them in the pan longer than necessary, or they’ll become rubbery.

Can I use other vegetables?
Absolutely! Green beans, snap peas, or bell peppers would work beautifully in this recipe. Just adjust the cooking time for each vegetable.

Is this recipe spicy?
There’s a little heat from the red pepper flakes, but it’s mild. If you like more spice, feel free to add extra red pepper flakes!

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