Honey Garlic Butter Shrimp & Broccoli

Discover the ultimate weeknight dinner with this Honey Garlic Butter Shrimp & Broccoli recipe. This dish is incredibly quick to prepare, packed with flavor, and uses just a handful of simple ingredients. Get ready for a delicious meal that’s even better than takeout!

Why You Will Love This Recipe

This Honey Garlic Butter Shrimp & Broccoli recipe is a guaranteed crowd-pleaser. It’s fast enough for a busy weeknight but also elegant enough to serve at a dinner party. The irresistible combination of sweet honey, savory garlic, and rich butter creates a sticky sauce that perfectly coats tender shrimp and crisp-tender broccoli. It’s a healthy and satisfying meal that comes together in under 20 minutes, making it a go-to for busy evenings.

Ingredients

• 1 pound large shrimp, peeled and deveined, tails removed if desired
• 2 cups broccoli florets, cut into bite-sized pieces
• 1 teaspoon olive oil
• 1/2 cup honey
• 1/4 cup low-sodium soy sauce
• 1 teaspoon fresh grated ginger (or 1/4 teaspoon ground ginger)
• 2 tablespoons minced fresh garlic
• 1/4 teaspoon red pepper flakes (optional, for a kick)
• 1 teaspoon cornstarch
• 2 tablespoons butter
• Salt and freshly ground black pepper to taste

Step-by-Step Instructions

1. Prepare the Sauce: In a small bowl, whisk together the honey, soy sauce, grated ginger, minced garlic, and red pepper flakes (if using) until well combined.
2. Marinate the Shrimp: Place the peeled and deveined shrimp in a medium bowl. Pour about one-third of the prepared sauce over the shrimp and toss to coat. Let it marinate for at least 10 minutes while you prepare the broccoli (or up to 30 minutes for deeper flavor).
3. Thicken the Remaining Sauce: To the bowl with the remaining sauce, whisk in the cornstarch until smooth. Set this aside.
4. Cook the Broccoli: Heat the olive oil in a large skillet or wok over medium-high heat. Add the broccoli florets, season with salt and pepper, and stir-fry for 5-6 minutes, or until the broccoli is tender-crisp. Remove the broccoli from the skillet and set aside.
5. Cook the Shrimp: Add the butter to the same skillet and let it melt over medium-high heat. Add the marinated shrimp in a single layer, discarding any excess marinade from the shrimp bowl. Cook for about 2 minutes per side, or until the shrimp turn pink and opaque.
6. Combine and Finish: Pour the reserved cornstarch-thickened sauce into the skillet with the shrimp. Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until it thickens into a glossy glaze. Add the cooked broccoli back to the skillet and toss everything together until the broccoli is heated through and coated in the sauce.
7. Serve: Serve immediately over white rice, brown rice, or pasta.

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Expert Tips / Pro Tips

For the best results, use large or jumbo shrimp (16/20 count). Smaller shrimp will cook faster, so keep a close eye on them to prevent overcooking. While fresh broccoli is recommended, frozen broccoli can be used; just ensure it’s thawed and thoroughly patted dry before cooking to avoid a watery sauce. Cutting broccoli into uniform, bite-sized pieces ensures even cooking. If you have extra ginger, grate the remainder and freeze it in small portions for future use.

Variations & Substitutions

Feel free to add other vegetables like bell peppers, snap peas, or carrots along with the broccoli. For a spicier dish, increase the red pepper flakes or add a dash of sriracha to the sauce. If you don’t have soy sauce, tamari or coconut aminos can be used as a substitute. For a richer flavor, you can use unsalted butter and add a pinch more salt to taste.

Serving Suggestions

This Honey Garlic Butter Shrimp & Broccoli is a complete meal on its own, but it’s especially delicious served over fluffy white or brown rice to soak up the delectable sauce. It also pairs wonderfully with noodles, quinoa, or cauliflower rice for a lighter option. A sprinkle of sesame seeds or chopped green onions makes a beautiful and flavorful garnish.

Storage, Freezing & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Be cautious not to overcook the shrimp when reheating, as they can become tough. This dish is best enjoyed fresh, so freezing is not generally recommended.

Nutrition Information

FAQ

How do I devein shrimp if they are not already deveined?

If your shrimp are not pre-deveined, use a small paring knife to make a shallow slit lengthwise down the back of each shrimp. You will see a dark vein. Gently lift this vein out with the tip of the knife or a toothpick and rinse the shrimp under cold water. Wipe your knife clean as you go.

Can I use frozen broccoli?

Yes, you can use frozen broccoli. It’s best to thaw it completely first and then pat it very dry with paper towels to remove excess moisture before adding it to the skillet. This helps prevent the sauce from becoming watery.

How do I know when shrimp is cooked?

Shrimp cooks very quickly. They are done when they turn opaque and a rosy pink color, and they will curl into a ‘C’ shape. Avoid overcooking, which will make them tough and rubbery.

Why didn’t my sauce thicken?

The sauce may not thicken if you didn’t use enough cornstarch, or if it wasn’t simmered long enough for the cornstarch to activate. Ensure the sauce is simmering gently for at least a couple of minutes after adding the cornstarch mixture.

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Honey Garlic Butter Shrimp & Broccoli

Quick and easy honey garlic butter shrimp and broccoli with a sticky, flavorful sauce. Perfect for a weeknight dinner and better than takeout!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Dinner, Entrees, Main Course

Cuisine: American

Calories: 215

Ingredients Method Notes

Ingredients

  

Sauce Ingredients

• 1/2 cup honey
• 1/4 cup low sodium soy sauce
• 1 teaspoon fresh grated ginger
• 2 tablespoons garlic minced
• 1/4 teaspoon red pepper flakes
• 1 teaspoon cornstarch

Shrimp & Broccoli

• 1 pound large shrimp peeled, deveined, tails removed if desired
• 2 tablespoons butter
• 2 cups broccoli florets bite-sized pieces
• 1 teaspoon olive oil
• Salt and pepper to taste

Method

 

Instructions

1. In a small bowl, whisk together honey, soy sauce, grated ginger, minced garlic, and red pepper flakes until combined. This is your sauce base.
2. Place the prepared shrimp in a medium bowl. Pour about 1/3 of the sauce mixture over the shrimp and toss to coat. Let marinate while you prepare the vegetables.
3. To the remaining sauce in the bowl, add the cornstarch and whisk until smooth. Set this aside. This will be used to thicken the sauce later.
4. Heat a large skillet or wok over medium-high heat. Add the olive oil and broccoli florets. Season with salt and pepper. Stir-fry for 5-6 minutes, or until the broccoli is tender-crisp. Remove the broccoli from the skillet and set aside.
5. Add the butter to the same skillet. Once melted, add the marinated shrimp in a single layer (discard any excess marinade from the shrimp bowl). Cook for about 2 minutes per side, until the shrimp turn pink and opaque.
6. Pour the reserved cornstarch-thickened sauce into the skillet with the shrimp. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has thickened.
7. Add the cooked broccoli back into the skillet with the shrimp and sauce. Toss everything together until the broccoli is heated through and well coated in the sauce.
8. Serve immediately over white rice or pasta, if desired.

Notes

For a deeper flavor, marinate the shrimp for up to 30 minutes. You can use fresh or frozen broccoli (thaw and pat dry if using frozen). Store leftovers in an airtight container in the refrigerator for 2-3 days.