Description
This Honey Garlic Shrimp and Broccoli is a quick, one-pan dinner that’s better than takeout! Tender shrimp and crisp broccoli are coated in a sweet, savory honey garlic sauce that’s absolutely irresistible. Ready in just 20 minutes!
Ingredients
Scale
For the Shrimp and Broccoli:
- 1½ pounds large shrimp (16-20 count), peeled and deveined
- 3-4 cups fresh broccoli florets (about 1 large head)
- 2 tablespoons vegetable oil or avocado oil (divided)
- Salt and pepper to taste
- Sesame seeds for garnish
- Sliced green onions for garnish
For the Honey Garlic Sauce:
- ⅓ cup honey
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 5 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional, adjust to taste)
Instructions
- Prepare the Sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, ginger, rice vinegar, cornstarch, water, sesame oil, and red pepper flakes if using. Set aside. The cornstarch will settle, so whisk again right before adding to the pan.
- Prep the Shrimp: Pat the shrimp completely dry with paper towels – this is crucial for getting a good sear. Season lightly with salt and pepper on both sides.
- Blanch the Broccoli: Bring a pot of salted water to a boil. Add broccoli florets and blanch for 2 minutes until bright green and slightly tender. Drain immediately and set aside. (Alternatively, you can steam or microwave the broccoli until just tender-crisp.)
- Sear the Shrimp: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the shrimp in a single layer, working in batches if necessary to avoid overcrowding. Cook for 1-2 minutes per side until pink and just cooked through with slight golden edges. Remove shrimp to a plate and set aside.
- Cook the Broccoli: In the same skillet, add the remaining tablespoon of oil. Add the blanched broccoli and stir-fry for 2-3 minutes until it develops some charred spots and becomes tender-crisp. Season with a pinch of salt.
- Combine Everything: Reduce heat to medium. Return the cooked shrimp to the skillet with the broccoli. Give the sauce mixture a quick whisk (the cornstarch settles), then pour it over the shrimp and broccoli.
- Thicken the Sauce: Toss everything together continuously for 1-2 minutes as the sauce bubbles and thickens into a glossy glaze that coats the shrimp and broccoli beautifully. The sauce should be thick enough to cling to everything without being gloppy.
- Finish and Serve: Remove from heat immediately once the sauce has thickened. Taste and adjust seasoning with more soy sauce, honey, or red pepper flakes if desired. Transfer to a serving dish and garnish with sesame seeds and sliced green onions. Serve immediately while hot.
Notes
- Shrimp Size: Smaller shrimp (31-40 count) work too but will cook even faster – watch carefully to avoid overcooking.
- Don’t Skip Patting Dry: Wet shrimp won’t sear properly and will steam instead, making them rubbery.
- Sauce Thickness: If your sauce is too thick, add a splash of water or broth. If too thin, mix another ½ teaspoon cornstarch with 1 tablespoon water and add it.
- Broccoli Texture: Pre-blanching ensures perfectly tender broccoli. If you prefer very crisp broccoli, skip blanching and just stir-fry raw florets for 4-5 minutes.
- Make It Spicier: Add sriracha, more red pepper flakes, or sliced fresh chilies to the sauce.
- Serving Size: This serves 4 over rice or noodles, or 3 as a standalone meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: ¼ of recipe (approximately 1.5 cups, without rice)
- Calories: 285
- Sugar: 15
- Sodium: 720mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 285mg