Some evenings, you just need a meal that tastes like you’ve put in way more effort than you actually have. This honey garlic butter shrimp and broccoli has been my weeknight savior more times than I can count. It’s sweet, savory, and buttery with a hint of warmth from the garlic – the kind of dish that makes you hover over the pan with a spoon before it even hits the table.
I first made this on a rainy Tuesday when I was craving something that felt “restaurant special” but didn’t involve a grocery store run. It’s now a regular at my dinner table, and I even serve it to guests when I want something impressive without being chained to the stove.
Why I Keep Coming Back to This Recipe
What I love is how this feels indulgent yet is actually quite simple. Shrimp cooks fast, the broccoli gives a fresh crunch, and that honey garlic butter sauce? You’ll want to drizzle it on everything from rice to roasted veggies. It’s the kind of dish you can whip up after work and still have time to sit down with your feet up.
Sometimes I swap the broccoli for snow peas or asparagus depending on what’s in the fridge, and the sauce still works perfectly. It’s flexible, forgiving, and always hits the spot.
What You’ll Need From the Pantry and Fridge
- Shrimp – I usually grab jumbo ones (16/20) because I like that juicy bite, but smaller ones work fine – just keep an eye on the cooking time.
- Broccoli – Fresh gives the best texture, but I’ve definitely used frozen when that’s what I had. Just thaw and pat dry.
- Soy Sauce – I stick to low-sodium so the saltiness doesn’t overpower the honey.
- Honey – The kind in the squeezy bottle works, but if you have a floral local honey, it adds another layer of flavor.
- Fresh Ginger – I grate mine with a microplane and keep the rest wrapped in the freezer so it’s ready for next time.
- Butter – Salted or unsalted works; I personally love salted here for that extra flavor punch.
- Fresh Garlic – Please don’t skip fresh; jarred garlic won’t give the same mellow sweetness when it cooks in butter.
- Cornstarch – Thickens the sauce so it clings beautifully to the shrimp and broccoli.
- Red Pepper Flakes – Just enough for a gentle heat that balances the sweetness.
How I Put It Together
- Mix the Sauce – I whisk together the soy sauce, honey, garlic, ginger, and red pepper flakes. Part of this becomes the marinade; the rest will be cooked into the final sauce.
- Marinate the Shrimp – A short soak in that flavorful mix means the shrimp pick up extra depth, even if it’s just for 10 minutes while I prep the broccoli.
- Prep the Sauce Base – I stir a little cornstarch into the reserved marinade. This way, the sauce thickens up without going watery.
- Cook the Broccoli – Quick sauté in a bit of olive oil until bright green but still crisp.
- Cook the Shrimp – Melt the butter, lay the shrimp in a single layer, and cook until just opaque.
- Bring It Together – The thickened sauce goes in, then the broccoli joins the party for a final toss before serving over rice or noodles.
Little Kitchen Secrets That Make a Big Difference
- I always dry the shrimp with paper towels before marinating – it helps the sauce stick better.
- If I’m short on time, I skip marinating and just cook the shrimp straight in the sauce; it’s still delicious.
- A quick sprinkle of toasted sesame seeds at the end adds a nutty crunch that makes it feel extra special.
- Leftover sauce in the pan? I scrape it over the rice so not a drop is wasted.
Storing and Reheating Without Losing Flavor
This dish is best the day it’s made, but leftovers do just fine. I store them in an airtight container in the fridge for up to 2 days. To reheat, I warm it in a skillet over low heat with a splash of water so the sauce loosens up and the shrimp don’t overcook.
Honey Garlic Butter Shrimp and Broccoli
This Honey Garlic Butter Shrimp and Broccoli is a weeknight dream — juicy shrimp, tender broccoli, and a sticky honey-garlic sauce that’s bursting with flavor. Ready in just 20 minutes, it’s the perfect balance of sweet, savory, and a little kick of spice.
Ingredients
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 2 cups broccoli, chopped
- ½ cup honey
- ¼ cup low-sodium soy sauce
- 2 tablespoons minced garlic
- 2 tablespoons butter
- 1 teaspoon olive oil
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch
- ¼ teaspoon red pepper flakes
- Salt and pepper, to taste
Instructions
- In a small bowl, whisk together honey, soy sauce, garlic, ginger, and red pepper flakes until smooth.
- Place shrimp in a separate bowl and pour in about one-third of the sauce, tossing to coat. Set aside. Stir the cornstarch into the remaining sauce and keep it for later.
- Heat olive oil in a large skillet or wok over high heat. Add broccoli, season lightly with salt and pepper, and cook for 5–6 minutes until just tender. Remove from the pan and set aside.
- Melt butter in the same skillet, then add shrimp, discarding any leftover marinade. Cook for about 2 minutes on each side, or until shrimp turn pink and opaque.
- Pour in the reserved sauce and bring to a gentle simmer, stirring until thickened, about 2–3 minutes.
- Return the broccoli to the skillet, tossing everything together until well coated and heated through. Serve hot over rice, quinoa, or pasta.
Notes
- For deeper flavor, marinate the shrimp for 30 minutes before cooking.
- Jumbo shrimp (16/20 size) work beautifully, but smaller shrimp will cook more quickly.
- Leaving the tails on adds flavor and makes for a pretty presentation, but they can be removed.
- Fresh broccoli is best, but thawed and dried frozen broccoli works in a pinch.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 371Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 255mgSodium: 1801mgCarbohydrates: 45gFiber: 3gSugar: 36gProtein: 30g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions I Get
Can I make this ahead?
Yes, you can prep the sauce and chop the broccoli earlier in the day. I keep the shrimp separate until cooking so they stay fresh.
What if I don’t like broccoli?
Swap in bell peppers, zucchini, or even baby spinach. The honey garlic butter works with almost any vegetable.
Can I use frozen shrimp?
Absolutely – I often do. Just thaw them in the fridge or under cold running water, then pat them dry.
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