Honey Garlic Butter Shrimp is quick and easy and a guaranteed hit! Only uses a few simple ingredients and comes together in under 20 minutes for an easy weeknight dinner!
We may earn a small commission for purchases made through links in this post. Read our disclosure policy here.
Honey and garlic is a classic combination a delicious sticky sauce that coats the succulent shrimp beautifully like my Garlic Brown Sugar Pork Chops. This delicious dinner uses fresh ingredients and is better than any takeout!
Ingredients needed for this Shrimp and Broccoli Stir Fry
- Shrimp: I use large shrimp like 16/20 for this recipe.
- Broccoli: Fresh is best but frozen can work in a pinch.
- Soy sauce: Low sodium soy sauce.
- Ginger: Fresh grated ginger adds the best flavor.
- Garlic: Fresh garlic is always best!
- Cornstarch: Helps to thicken the remaining marinade.
- Red pepper flakes: Adds the perfect kick!
How to Make Shrimp and Broccoli
- Step 1: In a small bowl whisk the sauce ingredients until combined.
- Step 2: Add the peeled and deveined shrimp into a medium bowl add 1/3 of the sauce and marinate. Set aside the remaining marinade!
- Step 3: Add cornstarch to the remaining sauce and whisk.
- Step 4: Heat a skillet on medium-high heat and add the olive oil and broccoli florets and cook just until softened.
- Step 5: Add butter to the skillet then followed by the shrimp in a single layer and cook until opaque.
- Step 6: Add in the reserved sauce, simmer then add in the broccoli to heat through. Serve over white rice or pasta!
- I like to use jumbo 16/20 size shrimp for this recipe, but you could use any size. The smaller ones will cook a bit faster depending on the size of your shrimp.
- 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.
- Use a zester to grate your ginger and store the rest in a freezer bag in the freezer for freshness.
I usually buy shrimp already deveined. If your shrimp isn't already deveined use a paring knife and make a slit down the back of the shrimp, to expose that black line. Use the knife to gently pull that out and rinse or wipe the knife off.
Yes, you can use frozen broccoli for this easy shrimp recipe, I recommend thawing it first and patting it dry with paper towel.
Shrimp cooks really fast making it a perfect weeknight dinner like my Sweet Chili Shrimp Stir Fry. You know they are done when they start to change to a pink hue and they will curl up.
This usually happens when you haven't added either enough cornstarch or you didn't let it simmer long enough.
Honey Garlic Butter Shrimp and Broccoli
- 1/2 cup honey
- 1/4 cup low sodium soy sauce
- 1 teaspoon fresh grated ginger
- 2 tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1 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 to taste
- 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 low-medium simmer until thickened about 2-3 minutes.
- Add in the broccoli and toss until heated through.
- Serve over rice or pasta