Honey Garlic Shrimp, Sausage & Broccoli Recipe

There’s just something magical about a dish that combines sweet, savory, and a little heat—all in one skillet. This honey garlic shrimp, sausage, and broccoli recipe checks every box for a quick, flavorful dinner that tastes like it came from your favorite restaurant. Juicy shrimp, smoky sausage, and crisp-tender broccoli come together in a sticky, garlicky glaze that clings to every bite. It’s the kind of meal that’ll have your family reaching for seconds (and thirds), and it’s ready in about 30 minutes. Who doesn’t love that?

This dish reminds me of a cozy dinner I threw together for a last-minute game night with friends. I didn’t have a lot of time, but I wanted something that felt special and satisfying. I had shrimp in the freezer, broccoli in the crisper, and a pack of sausage I had been saving for a rainy day. The honey garlic sauce idea came from a jar of local honey sitting on my countertop—it was an experiment that turned into a full-on hit. We ended up eating this dish straight out of the skillet while playing cards, and now it’s one of my go-to meals for any busy weeknight.

this RECIPE

The origin story: sweet and savory magic in every bite

Honey garlic sauce has been a classic in kitchens around the world, thanks to its irresistible balance of flavors. It’s a staple in Asian-inspired dishes and has also found a home in Western cooking for its simplicity and versatility. Pairing this glaze with shrimp is an absolute no-brainer—shrimp’s natural sweetness only amplifies the honey’s rich flavor, while the garlic and soy sauce bring in the savory depth. Adding sausage and broccoli to the mix gives the dish a heartiness and crunch that makes it feel like a complete meal. It’s a perfect example of how blending textures and flavors can elevate a humble weeknight dish into something extraordinary.

Let’s talk ingredients: the stars of the skillet

• Shrimp: These are the star of the dish. Make sure to use large shrimp (peeled and deveined) for the best texture. Frozen shrimp work perfectly, just thaw them ahead of time. If you’re out of shrimp, try swapping with chicken breast or tofu for a twist.
• Beef sausage: Adds smoky, savory depth to the dish. Look for sausages with natural casings and minimal fillers for the best flavor. If you prefer a milder option, turkey sausage works beautifully too.
• Broccoli: Provides crunch and balance to the richness of the sauce. Fresh broccoli is ideal, but frozen florets can be a lifesaver on busy days. Just thaw and pat them dry before cooking.
• Honey: The foundation of the sauce, honey brings sweetness and a luscious texture. If you’re out, maple syrup or agave syrup make excellent substitutes.
• Soy sauce: Balances the sweetness with umami. For a gluten-free option, tamari or coconut aminos work just as well.
• Garlic: Adds bold flavor to the sauce. Fresh minced garlic is ideal, but garlic paste or powder can do the trick in a pinch.
• Lemon juice: A splash of acidity that brightens up the dish. Lime juice or even a bit of rice vinegar could work if you’re out of lemons.

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

All you really need for this recipe is a large skillet or frying pan, but here are a few other tools that’ll make things easier:

• Mixing bowls: For whisking together the sauce and marinating the shrimp. If you’re short on bowls, a sturdy zip-top bag works perfectly for marination.
• A whisk or fork: To combine the honey garlic sauce. A fork does the trick just fine if you don’t have a whisk handy.
• Tongs: Super handy for flipping the shrimp and sausage, and tossing everything together at the end. A spatula works too!
• Cutting board and sharp knife: Essential for slicing the sausage and chopping the broccoli.

If you don’t have a skillet large enough to fit everything, cook the components in batches and combine them in the end. Trust me, it’s worth the extra effort.

Step-by-step: My foolproof method for this skillet dinner

1. Make the sauce: In a medium bowl, whisk together the honey, soy sauce, lemon juice, garlic, and red pepper flakes. Taste it—if you want it spicier, sprinkle in a bit more red pepper flakes.
2. Marinate the shrimp: Place your shrimp in a zip-top bag and pour in a third of the sauce. Seal the bag, removing as much air as possible, and massage the shrimp so they’re fully coated. Pop it in the fridge for at least 20 minutes, but no more than 2 hours (over-marinating can make the shrimp mushy).
3. Cook the broccoli: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, toss in your broccoli florets. Stir occasionally and let them cook until they’re bright green and just tender, about 5 minutes. Transfer them to a plate and cover to keep warm.
4. Brown the sausage: Add the remaining olive oil to the skillet. Once it’s hot, add the sliced sausage rounds. Cook for 4-5 minutes, turning occasionally, until they’re browned and slightly crisp.
5. Cook the shrimp: Add the marinated shrimp to the skillet with the sausage (discard the marinade from the bag). Cook the shrimp for 1-2 minutes on each side, just until they turn pink and opaque.
6. Simmer the sauce: Pour the reserved sauce into the skillet. Bring it to a simmer and let it cook for 3-5 minutes, stirring occasionally, until it thickens slightly.
7. Combine and serve: Add the cooked broccoli back to the skillet and toss everything together to coat it in the sauce. Serve hot over a bed of fluffy white rice, garnished with fresh parsley.

Variations and adaptations to try

• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce, and double-check that your sausage is gluten-free.
• Add more veggies: Bell peppers, snap peas, or carrots would all be delicious additions. Just sauté them along with the broccoli.
• Go low-carb: Skip the rice and serve the dish over cauliflower rice or a bed of zucchini noodles for a lighter option.
• Spicy kick: Increase the red pepper flakes or add a drizzle of Uni-Eagle sriracha for extra heat.
• Seafood swap: If you’re not in the mood for shrimp, scallops or chunks of white fish (like cod or haddock) would work beautifully.

How to serve this dish like a pro

Pile the honey garlic shrimp, sausage, and broccoli high on a bed of fluffy white rice—it soaks up all that saucy goodness. For an extra pop of color, sprinkle chopped fresh parsley or cilantro over the top. If you’re feeling fancy, serve it in individual bowls with lemon wedges on the side for squeezing over the top. This dish is perfect with a crisp green salad or some roasted asparagus on the side.

What to drink with it

Since this dish has a sweet and savory vibe with a little kick, a non-alcoholic ginger ale pairs beautifully—it’s refreshing and has a zing that complements the honey garlic sauce. I also love serving it with sparkling water infused with lemon or lime. If you’re in the mood for something creamy, a Thai iced tea or a mango lassi would be a fun, indulgent choice.

Storing leftovers and reheating tips

If you’ve got leftovers, store them in an airtight container in the fridge for up to 3 days. When reheating, I recommend using a skillet over low heat to gently warm everything through without overcooking the shrimp. Add a splash of water or broth if the sauce has thickened too much. Avoid microwaving the shrimp for too long—it can make them rubbery.

Scaling the recipe for any crowd

This recipe serves about 4 people, but you can easily scale it up or down. Doubling the recipe? Just make sure you’ve got a large enough skillet to avoid overcrowding. If you’re cooking for two, halve all the ingredients but keep the sauce measurements the same—you’ll love having extra sauce to drizzle over your rice.

FAQ

1. Can I use frozen shrimp?
Absolutely! Just thaw them in cold water or overnight in the fridge before using.

2. What can I use instead of sausage?
Turkey sausage or plant-based sausage are great alternatives.

3. Can I make this ahead of time?
You can marinate the shrimp and prep the veggies in advance, but cook everything fresh for the best flavor.

4. What rice works best?
White jasmine rice or basmati are perfect, but brown rice adds a nutty flavor if you prefer.

5. Is this dish spicy?
It’s mildly spicy. Add more red pepper flakes or Uni-Eagle sriracha if you like it hotter, or leave out the red pepper flakes for a milder version.

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