Honey Garlic Butter Shrimp & Broccoli
Juicy, caramelized shrimp and crisp-tender broccoli coated in a sticky honey garlic butter sauce — done in 20 minutes flat, no takeout menu required.
Equipment
- Large Skillet or Wok
- Small Bowl
- Sharp knife and cutting board
- Wooden spoon or silicone spatula
- Measuring Spoons and Liquid Measuring Cup
- Lid for Skillet
Ingredients
For the Honey Garlic Sauce
- 1/4 cup honey
- 3 tablespoons reduced-sodium soy sauce (or tamari/coconut aminos for gluten-free)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes (optional)
For the Shrimp and Broccoli
- 1 pound large shrimp (21-25 count), peeled and deveined
- 3 cups broccoli florets (about 1 medium crown)
- 4 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons water, for steaming broccoli
- salt and black pepper, to taste
- fresh parsley, chopped, for garnish (optional)
Instructions
- Mix the sauce: In a small bowl, stir together the honey, soy sauce, lemon juice, and red pepper flakes if using. Set it beside the stove so it is ready when needed.
- Pat the shrimp really dry: Press the peeled, deveined shrimp gently with a paper towel until very dry, then season with a little salt and pepper.
- Heat the skillet: Heat the olive oil and 1 tablespoon of the butter over medium-high heat until the butter melts and starts to foam, about 1 minute.
- Sear the shrimp: Add the shrimp in a single layer and cook undisturbed for 90 seconds. Flip and cook another 60-90 seconds until pink and opaque throughout. Transfer to a clean plate.
- Steam the broccoli: Add the broccoli to the same pan with 2 tablespoons of water, cover, and steam for about 3 minutes until bright green and crisp-tender. Drain any excess water.
- Make the garlic butter: Remove the lid, add the remaining 3 tablespoons of butter and the minced garlic, and let it sizzle for 30-60 seconds, stirring frequently.
- Add the sauce and shrimp: Pour in the honey mixture and bring to a gentle simmer. Let it bubble for 1-2 minutes until thickened and glossy, then return the shrimp to the pan and toss to coat.
- Finish and serve: Sprinkle with fresh parsley, if using, and spoon the sauce over everything. Serve immediately over jasmine rice or noodles.
Notes
Chef's tips: Pat the shrimp very dry to get a golden sear; never crowd the pan. Add the garlic only after the broccoli is done, because it burns in seconds. The sauce will continue to thicken as it cools slightly. Leftovers keep in the fridge for up to 3 days in an airtight container; the finished dish does not freeze well, but the sauce alone freezes for up to 3 months. For dairy-free, use a good vegan butter. For gluten-free, swap the soy sauce for tamari or coconut aminos.