Honey Garlic Butter Shrimp & Broccoli
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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!
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!
Why this recipe works
Perfect weeknight meal, but yet delicious enough for entertaining at a dinner party like my Creamy Garlic Shrimp Pasta or Shrimp Pasta Primavera. This shrimp and broccoli stir fry is delicious piled on white or brown rice and will have everybody drooling for more like my Shrimp with Hot Garlic Sauce.
Let's gather The Ingredients
- 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.
- Honey: For the sweetness.
- Ginger: Freshly grated ginger adds the best flavor.
- Butter: Salted or unsalted is fine.
- Garlic: Fresh garlic is always best!
- Cornstarch helps 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!
Recipe Tips
- 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.
Recipe Faq's
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.
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Honey Garlic Butter Shrimp and Broccoli
Ingredients
- 1/2 cup honey
- 1/4 cup soy sauce low sodium
- 1 teaspoon fresh grated ginger or 1/4 ground
- 2 tablespoons garlic minced
- 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 broccoli cut into bite sized pieces
- 1 teaspoon olive oil
- Salt & pepper to taste
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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.
- 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
This was delicious, my whole picky family liked it. It's rare to find a recipe whee you don't have to make adjustments. This was great.
You're welcome 🙂
This recipe is easy and delicious, definitely will be making this again. I added some thawed carrots and peas I had in the freezer, it added nice color and flavor! Thanks for this recipe!
The cornstarch adds no flavor at all. But it does help thicken up the sauce a bit.
I don’t have corn starch. Do you think it’ll come out fine without that ingredient/step?
Yes you can Deanna. Ground ginger is a lot more concentrated then fresh. Its about 1/4 teaspoon ground ginger to 1 TABLESPOON fresh. So you would just need a pinch in this recipe. Hope that helps 🙂
So happy to hear that Shelly 🙂
Made this for my Mother’s Day meal. It was delicious! I will definitely make it again!
I don’t have fresh ginger, can ground ginger be substituted and how much don you think would be needed?
Made this dish for the first time tonight. It was delicious! Will be a regular monthly dinner from here on out.