Honey Garlic Butter Shrimp is quick and easy and a guaranteed hit!
A delicious sticky sauce that coats the shrimp beautifully. Comes together in 20 minutes, like my Garlic Brown Sugar Pork Chops which makes it the perfect weeknight meal, but yet delicious enough for entertaining.
You only need a few ingredients for this recipe that you probably already have in your pantry. Honestly, this is one easy recipe.
Remove the tails or not?
I like to cook shrimp with the tail on, especially the large or jumbo shrimp. Not only does it add more flavor, but the shrimp doesn't curl up as much which gives it a prettier finished look.
Tips for making honey butter garlic shrimp
- I like to use jumbo 16/20 size shrimp for this recipe, but you could use any size really.
- I leave the tails on when I make shrimp usually. Adds extra flavor and has a pretty presentation.
- I buy frozen shrimp already deveined.
- I use fresh broccoli, but you can use frozen. Just make sure to thaw them first and pat them dry before cooking.
- Cut the broccoli into bite-size pieces so they cook evenly.
Items I used to make this recipe!
Cast Iron Skillet
Cast Iron Wok
Mixing Bowls
Garlic Press
Chef Knife
More quick and easy shrimp recipes:
- Cajun Shrimp Avocado Tostadas
- Spicy Shrimp Ramen Bowls
- Crispy Shrimp Tacos
- Shrimp with Hot Garlic Sauce
- Spicy Cajun Shrimp Fajitas
- Crispy Fried Coconut Shrimp
MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST FOR ALL MY LATEST RECIPES.
Honey Garlic Butter Shrimp & Broccoli
Honey garlic butter shrimp is quick and easy and a guaranteed hit!
Ingredients
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 teaspoon fresh grated ginger
- 2 tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon cornstarch
- 1 pound large shrimp, peeled, deveined and tails removed if desired
- 2 tablespoon butter
- 2 cups chopped broccoli
- 1 teaspoon olive oil
- salt pepper
Instructions
- In a small bowl add the honey, soy sauce, ginger, garlic, red pepper, and mix until combined.
- Place the peeled and deveined shrimp into a bowl and add 1/3 of the sauce. Toss and marinate for 30 minutes.
- Whisk in the cornstarch to the reserved marinade and set aside.
- Heat a skillet (I use cast iron) or wok on high heat, add olive oil and broccoli, salt and pepper and cook 5-6 minutes just until soft. Remove from pan and set aside.
- Add the butter to the skillet and add shrimp discarding any marinade. Cook until the shrimp turns pink about 2 minutes on each side.
- Add in the reserved sauce and bring to a simmer. Add in the broccoli and toss until heated through.
- Serve with white rice or pasta.
- Garnish with green onions if desired.
Notes
I leave the shrimp tails on. It adds more flavor and looks prettier. But you can remove them if you want.
Nutrition Information
Yield
4Serving Size
1 ServingsAmount Per Serving Calories 370Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 255mgSodium 2175mgCarbohydrates 45gFiber 3gSugar 36gProtein 30g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
Absolutely delicious, restaurant quality dish. I'll be making this again and again.
This was delicious! I didn’t have honey, so I used maple syrup and it didn’t disappoint. I also added pineapple as someone has suggested. Will make again!
I actually made this and added mushrooms and chicken, it was delicious and a huge hit in my house. Will make this again
If you're going to double the shrimp I would also double the sauce. But keep in mind you'll have to cook the shrimp in batches and not all at the same time or they won't have that delicious caramelization.
If using 2 lbs of shrimp do I need to double the honey and the rest of the ingredients? Seems like that’s a lot of honey! Thanks!
WOW! So delicious! At my husband’s suggestion, I added a coarsely chopped red bell pepper a few minutes into the sauté of the broccoli. When the broccoli and bell pepper were nearly done, I added a whole can of drained pineapple chunks.
I was worried the shrimp wouldn’t be browned but they were! Next time I’d add more cornstarch to the marinade because adding the bell pepper and pineapple made the sauce a bit juicier than I’d have liked.
This was fantastic and we both ate so much of it that there’s barely enough for a leftover lunch.
Yes if you prefer your broccoli soft then cook it until it's your desired tenderness.
It seems like 5-6 minutes is not enough to cook broccoli. I don't like it hard at all. Should I cook it for more like 10-15 minutes?
It’s the first I’m making this and I substituted broccoli for cabbage and it came out just beautiful.
This recipe was really delicious! I will totally be making this again! As for leaving the tails on the shrimp...Chef Ramsey would not approve...Lol