Honey Garlic Butter Shrimp & Broccoli Recipe

Shrimp lovers, this one’s for you! There’s something irresistibly satisfying about the combination of sweet honey, garlicky butter, and tender shrimp, all wrapped up in a single dish with a crunchy pop of broccoli. It’s one of those easy, feel-good meals that comes together faster than your favorite takeout order, and it’s perfect for a weeknight when you need dinner on the table fast but still want to impress yourself (and anyone else you’re feeding). This honey garlic butter shrimp & broccoli recipe checks all the boxes — it’s quick, it’s flavorful, and it’s got a little bit of everything: savory, sweet, and just the right touch of heat.

One night after a long workday, I wanted something comforting but didn’t want to spend hours in the kitchen. I looked around and saw I had some shrimp in the freezer, broccoli in the fridge, and a half-used jar of honey sitting on the counter. That’s when the magic started. This recipe was born from a craving for something hearty, healthy, and just a tad indulgent. The result? A dish that has now become a weeknight staple. Let me walk you through how to make this beauty and share some tips I’ve learned along the way!

this RECIPE

🍤 Why honey garlic butter shrimp is a game-changer

First off, the combination of honey, soy sauce, garlic, and ginger creates a flavor profile that’s simply chef’s kiss. It’s sweet and sticky but balanced with the salty umami of soy sauce and a little zip from fresh ginger. The shrimp soak up all that goodness, and the butter (don’t skip it!) adds a richness that makes every bite feel a bit indulgent. And then there’s the broccoli — not just a sidekick but a crucial player in this dish, bringing a little crunch and extra color to your plate.

A sweet and savory family favorite

Growing up, shrimp was always a special treat in my house, something we only made for holidays or big celebrations. But now that I’ve got my own kitchen, I realized shrimp can be a quick and easy weeknight go-to. The first time I made this honey garlic butter shrimp & broccoli dish, it brought back all those memories of family gatherings, but with a modern, fuss-free twist. Plus, this dish is so easy to make, you can whip it up in less than 20 minutes, which is practically unheard of for something so flavorful. (Also, let’s be real, anything involving garlic and butter is already a win in my book.)

A little bit of history

Shrimp has been enjoyed worldwide for centuries, with many cultures putting their own spin on this delicious crustacean. In Chinese cuisine, honey shrimp often appears on menus, while garlic butter shrimp is a classic in Italian and French dishes. This recipe blends a bit of both — sweet and savory honey shrimp with the richness of garlic butter, and it’s all wrapped up in a simple stir-fry format that feels super approachable. Broccoli, of course, was a later addition as this green veggie only started gaining popularity in Western cuisine in the 20th century. Fun fact: the name “broccoli” comes from the Italian word “broccolo,” meaning “the flowering crest of a cabbage.”

Let’s talk ingredients: the good, the better, and the “oops, I’m out of that”

Shrimp

Shrimp is the star here, and when cooked right, it’s tender and juicy. Large shrimp work best, but if you’ve only got smaller ones on hand, just adjust the cooking time (they’ll cook faster). If you can find wild-caught shrimp, go for it; they tend to have a cleaner, sweeter taste. If frozen shrimp is what you’ve got, just make sure to thaw them before cooking. And hey, if you’re out of shrimp, chicken works beautifully as a substitute.

Honey

Honey brings sweetness and helps form that beautiful sticky glaze. If you prefer something less sweet, you can swap out half the honey for maple syrup or agave. You could also experiment with different types of honey, like wildflower or clover, to subtly change the flavor profile.

Soy sauce

This gives the dish its salty, umami punch. I use low-sodium soy sauce to keep the flavors balanced without going overboard on salt. If you’re gluten-free, tamari is a great alternative.

Fresh ginger and garlic

These are the base of that signature garlicky, gingery bite that really elevates the dish. Fresh is always best, but in a pinch, you can use powdered ginger and garlic — just reduce the quantities by about half.

Broccoli

Chopped into bite-sized florets, broccoli is the perfect veggie companion to shrimp. It adds texture and color, plus it’s packed with vitamins (hello, vitamin C!). If you’re out of broccoli, snap peas or bell peppers make great alternatives.

Kitchen gear: what you need (and what you can totally skip)

A trusty skillet or wok is essential for this dish. I use a cast iron skillet because it retains heat so well, giving the shrimp a beautiful sear, but a non-stick pan works too if that’s what you’ve got. If you don’t have a whisk for mixing up the sauce, a fork will do in a pinch. And if you’re short on time, a garlic press will save you a few minutes of mincing.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Whip up the sauce

In a small bowl, combine honey, soy sauce, grated ginger, minced garlic, and a dash of red pepper flakes for a little heat. (Pro tip: if you like things spicier, throw in more red pepper flakes or even a dash of sriracha.) Set aside a third of this sauce for the shrimp marinade and whisk a teaspoon of cornstarch into the remaining mixture to help thicken the sauce later.

2. Marinate the shrimp

Toss the peeled and deveined shrimp in 1/3 of the sauce and let them marinate while you prep everything else. This step gives the shrimp a head start in soaking up all those flavors. Just don’t let it sit too long — 10 minutes is plenty.

3. Stir-fry the broccoli

Heat your skillet or wok over high heat, add a teaspoon of olive oil, and toss in the broccoli. Cook it for 5-6 minutes until it’s tender but still has a bit of crunch. Season with salt and pepper. (Here’s where I learned not to overcrowd the pan — if you pile on too much broccoli, it’ll steam instead of getting that nice char. Lesson learned!) Once it’s ready, remove the broccoli from the pan and set it aside.

4. Cook the shrimp

Add butter to the same pan, then toss in the shrimp, discarding any excess marinade. Cook for about 2 minutes on each side, or until they’re pink and opaque. Shrimp cook quickly, so don’t walk away here, or they’ll turn rubbery before you know it.

5. Simmer the sauce

Once the shrimp are cooked, pour in the reserved sauce (the one with the cornstarch) and bring it to a simmer over medium heat. It’ll thicken into a glossy glaze after a couple of minutes. Add the broccoli back to the pan, toss everything together, and let it all heat through for a minute or two. That’s it — dinner’s ready!

Variations and adaptations (because we all like options)

• Low-carb: Skip the rice or pasta and serve this dish over cauliflower rice or zucchini noodles for a lighter, low-carb version.
• Gluten-free: Swap out the soy sauce for tamari or coconut aminos, and double-check your cornstarch to ensure it’s gluten-free.
• Vegan option: Swap out the shrimp for tofu or tempeh, and use plant-based butter instead of regular butter.
• Spicy twist: Amp up the heat by adding a spoonful of chili garlic sauce or sriracha to the sauce.
• Seasonal veggies: Swap out the broccoli for whatever’s in season — think snap peas in spring or butternut squash in fall.

How to serve and impress your guests

For a cozy night in, serve the shrimp and broccoli over fluffy jasmine rice or your favorite pasta. If you’re feeling fancy, sprinkle some sesame seeds or chopped green onions on top for a little extra flair. You could also serve this with a side of roasted veggies or even a simple green salad to balance out the richness.

Drink pairings to make it a meal

With this dish, I love pairing a crisp, slightly sweet white wine like Riesling or Pinot Grigio to complement the honey. If you’re more into beer, go for a light, citrusy IPA, which plays nicely off the garlic and ginger. For a non-alcoholic option, a ginger kombucha or sparkling water with a squeeze of lime would be refreshing.

Storing and reheating (because leftovers are gold)

If you have any leftovers (which is rare in my house), store them in an airtight container in the fridge for up to 3 days. When reheating, the key is to do it gently — too much heat, and the shrimp will turn tough. I recommend reheating in a skillet over low heat, adding a splash of water or extra sauce to keep everything moist.

Scaling for a crowd

Need to feed more people? This recipe doubles beautifully. Just make sure to cook the shrimp in batches so they get a nice sear instead of steaming in the pan. I’ve found that when you’re making this for a crowd, people always go for seconds, so you might want to triple it if you’re feeling generous!

FAQs

1. Can I use frozen shrimp? Yes! Just make sure they’re fully thawed and patted dry before cooking to avoid extra water in the pan.

2. Can I make this ahead of time? You can prep the sauce and marinate the shrimp ahead of time, but I recommend cooking everything right before serving for the best texture.

3. Can I use other proteins? Absolutely! Chicken, tofu, or even salmon would work well in this recipe.

4. What can I serve this with? Rice, noodles, or even quinoa work great as a base, and roasted veggies or a green salad make excellent sides.

5. How do I prevent shrimp from overcooking? The key is to watch them closely — shrimp cook fast, about 2-3 minutes per side, and are done when they turn pink and opaque.

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