Savory Honey Garlic Shrimp

This hearty honey garlic shrimp with broccoli has become my weeknight savior when I need something impressive that doesn't keep me in the kitchen for hours. The glossy sauce perfectly coats each tender shrimp while the broccoli adds a fresh crunch that balances the sweet and savory flavors.

I first made this recipe when unexpected guests announced they were stopping by in less than an hour. The looks of delight around my table convinced me to add this to my regular rotation. Now my family requests it at least twice a month.

Ingredients

• 1 lb large shrimp peeled and deveined. Look for plump fresh shrimp with a clean ocean scent for the best flavor.
• 2 cups broccoli florets. Choose bright green heads with tight florets for optimal freshness.
• 1/4 cup honey. Adds natural sweetness and creates that signature glossy sauce.
• 2 tbsp soy sauce. Provides the umami foundation that balances the honey perfectly.
• 4 cloves garlic minced. Fresh garlic is essential here for that aromatic punch.
• 1 tbsp olive oil. Helps prevent sticking and enhances the overall richness.
• 1 tsp cornstarch optional. Creates a thicker sauce that clings beautifully to the shrimp.
• 1/4 tsp salt. Enhances all the flavors without making the dish salty.
• 1/4 tsp black pepper. Adds subtle warmth and dimension.
• 2 green onions sliced. Provides a fresh finish and beautiful color contrast.
• 1 tsp sesame seeds optional. Offers a delicate nutty flavor and elegant presentation.

Step-by-Step Instructions

Prep The Shrimp:

Pat the shrimp completely dry with paper towels to ensure proper browning. Season lightly with salt and pepper making sure to sprinkle evenly on both sides. Properly dried shrimp will sear rather than steam which creates that beautiful caramelization.

Make The Sauce:

In a small bowl whisk together the honey soy sauce minced garlic olive oil and cornstarch until completely smooth. The cornstarch should be fully dissolved with no lumps remaining. This sauce is the heart of the dish so take your time ensuring everything is well combined.

Sear The Shrimp:

Heat a large skillet over medium high heat until you can feel warmth hovering your hand above it. Add a small drizzle of olive oil just enough to coat the bottom. Arrange the shrimp in a single layer without crowding to ensure proper browning. Cook for exactly 2 to 3 minutes until they begin to turn pink around the edges but are still raw in the center.

Add The Sauce:

Flip each shrimp then immediately pour the honey garlic sauce into the pan. The timing is crucial here as the second side will finish cooking directly in the sauce. The sauce will begin to bubble almost immediately which is exactly what you want.

Finish The Shrimp:

Stir gently to coat each shrimp as the sauce simmers and gradually thickens about 3 to 5 minutes. Watch for the sauce to turn glossy and coat the back of a spoon. The shrimp should curl into a loose C shape when properly cooked not a tight O which would indicate overcooking.

Cook The Broccoli:

Once the shrimp are cooked through and the sauce is glossy transfer them to a clean plate. In the same skillet add the broccoli florets and sauté for 2 to 3 minutes until they turn bright green and become tender crisp. The residual sauce will begin to coat the broccoli creating additional flavor.

Combine Everything:

Return the cooked shrimp to the pan and gently toss everything together until the sauce evenly coats both the shrimp and broccoli. This final step ensures every bite has the perfect balance of flavors.

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The honey in this recipe is my secret weapon. I discovered that using a local wildflower honey instead of the standard clover variety adds a subtle complexity that guests always notice but can never quite identify. My husband once declared this dish better than our favorite takeout which remains my proudest cooking moment.

Perfect Pairing Ideas

This honey garlic shrimp creates a magnificent meal when served over a bed of jasmine rice. The fragrant rice grains absorb the extra sauce creating a delicious foundation for the shrimp and broccoli. For a complete experience add a simple cucumber salad dressed with rice vinegar on the side to cut through the richness of the sauce.

Quick Substitutions

The beauty of this recipe lies in its flexibility. No shrimp on hand? Chicken breast cut into bite sized pieces works wonderfully though you will need to adjust the cooking time to about 5 to 7 minutes per side. For a vegetarian version try using extra firm tofu cubes pressed and patted dry before cooking. If broccoli isn't your favorite vegetable bell peppers snap peas or asparagus make excellent alternatives with similar cooking times.

Storage Solutions

This dish reheats remarkably well making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to two days. To reheat gently warm in a skillet over medium low heat with a tablespoon of water to revitalize the sauce. Microwaving works in a pinch but tends to make the shrimp slightly rubbery so use a lower power setting and check frequently. I often make a double batch specifically to have convenient lunches ready for busy workdays.

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Recipe FAQs

→ Can I use frozen shrimp for this dish?

Yes, frozen shrimp works perfectly! Just ensure they're fully thawed and patted dry before cooking to get a good sear. Thaw overnight in the refrigerator or place in a colander under cold running water for about 5 minutes until defrosted.

→ What can I substitute for honey?

You can substitute maple syrup, brown sugar, or agave nectar for the honey. Each will provide sweetness, though the flavor profile will vary slightly. Start with a bit less than the recipe calls for and adjust to taste.

→ How do I know when the shrimp are perfectly cooked?

Perfectly cooked shrimp turn from gray to opaque pink and form a loose C-shape. If they curl into a tight O-shape, they're overcooked. This typically takes just 2-3 minutes per side. They should feel firm but still have a slight bounce when pressed.

→ Can I add other vegetables besides broccoli?

Absolutely! Bell peppers, snap peas, asparagus, or thinly sliced carrots would work well. Adjust cooking times based on the vegetable - harder vegetables like carrots should be added earlier than quick-cooking ones like snap peas.

→ Is this dish gluten-free?

To make this dish gluten-free, simply substitute the regular soy sauce with tamari or coconut aminos. Double-check that your cornstarch is processed in a gluten-free facility, though cornstarch itself is naturally gluten-free.

→ Can I make this dish spicy?

Yes! Add red pepper flakes or sriracha to the sauce mixture to your desired heat level. Start with 1/4 teaspoon of red pepper flakes or 1 teaspoon of sriracha and adjust from there.