Honey Garlic Shrimp Broccoli (Printable Version)
Tender shrimp with broccoli all in a garlicky honey butter glaze plus a little ginger. Sweet, savory, and ready super quick.
# What You'll Need:
→ For the Sauce
01 -
1 teaspoon cornstarch
02 -
1/4 teaspoon red pepper flakes
03 -
2 tablespoons minced garlic
04 -
1 teaspoon fresh grated ginger
05 -
1/4 cup low sodium soy sauce
06 -
1/2 cup honey
→ For the Main Dish
07 -
Black pepper, to taste
08 -
Salt, to taste
09 -
1 teaspoon olive oil
10 -
2 cups chopped broccoli
11 -
2 tablespoons butter
12 -
1 pound large shrimp, peeled and deveined, tails removed if you want
# Step-by-Step Guide:
01 -
Add the broccoli back to your shrimp in the skillet. Swirl it all together so everything gets coated in the sticky sauce. Dish it up nice and hot. If you want, scoop it over some pasta or rice.
02 -
Now pour in that sauce you set aside. Let it gently bubble while you stir, and after a couple minutes you’ll notice it going thick and glossy.
03 -
Turn your pan to medium-high. Throw the butter in and melt it down. Toss in the shrimp, skip the leftover marinade. Let the shrimp cook for two minutes on one side, flip, then cook two more minutes until they turn salmon pink and firm up.
04 -
Heat up your pan or wok with olive oil cranked to high. Add your broccoli plus some salt and that cracked black pepper. Stir things around for about five minutes till the broccoli turns tender with just a bit of bite left, then pull it out of the pan.
05 -
Sprinkle cornstarch into what’s left of your sauce and whisk till it totally disappears. Let that sit for later.
06 -
Toss your peeled and cleaned shrimp in a bowl. Scoop in about a third of your sauce and mix so every shrimp’s coated. Let them sit and chill for a bit.
07 -
Grab a small bowl. Pour in the honey, soy sauce, ginger, garlic, and red pepper. Mix it all up until it’s nice and smooth.
# Additional Notes:
01 -
Let the shrimp soak in the marinade for a half hour for max flavor.
02 -
Go for jumbo 16/20 shrimp for a chewy bite and they look really nice, but any size will work—just watch the cooking time.
03 -
Leaving the tails on kicks up the taste and looks cool, but take them off if you’d rather.
04 -
Fresh broccoli is awesome, but thawed frozen florets work too—just make sure they’re not soggy before you cook.