The first time I made this honey garlic shrimp on a busy Tuesday night, I couldn’t believe something so delicious came together in under 20 minutes. The sweet and savory glaze clings to each tender shrimp while the broccoli adds a fresh, crisp contrast that makes this feel like a complete meal. It’s the kind of recipe that saves you from ordering takeout but tastes even better than what you’d get from your favorite Chinese restaurant.
Why you’ll love this dish
This recipe proves that weeknight cooking doesn’t have to be boring or complicated. With just a handful of pantry staples and about 20 minutes, you’ll have a restaurant-quality dinner that’s healthier and more flavorful than takeout. The sticky honey-garlic sauce is irresistible without being overly sweet, and the touch of ginger and red pepper flakes adds depth and gentle heat. It’s versatile enough to impress dinner guests yet simple enough for a regular Tuesday. Plus, it’s naturally gluten-free if you use tamari instead of soy sauce, and it works beautifully over rice, noodles, or even on its own for a low-carb option.
“Was going to order out Chinese tonight but didn’t feel like driving to get it. I always get shrimp with broccoli, this was a delicious substitute and I had all the ingredients! 10/10 and so easy.” — Erin
How this recipe comes together
The magic happens in three simple stages. First, you’ll whisk together a quick honey-garlic marinade and let the shrimp soak up those flavors while you prep everything else. The broccoli gets a quick sauté until it’s tender-crisp and vibrant green, then you’ll cook the shrimp in butter until they’re perfectly pink and juicy. Finally, the reserved marinade gets thickened with a touch of cornstarch and becomes a glossy sauce that brings everything together. The whole process flows naturally and leaves you with minimal cleanup—just one skillet and a couple of bowls.
What you’ll need
For the honey garlic sauce:
- 1/2 cup honey—this creates the signature sweet glaze
- 1/4 cup low-sodium soy sauce—use tamari for gluten-free
- 1 teaspoon fresh grated ginger or 1/4 teaspoon ground—fresh tastes brighter
- 2 tablespoons minced garlic—fresh cloves make all the difference
- 1/4 teaspoon red pepper flakes—adjust to your heat preference
- 1 teaspoon cornstarch—this thickens the sauce to coat the shrimp
For the stir-fry:
- 1 pound large shrimp, peeled and deveined—16/20 count works perfectly
- 2 tablespoons butter—adds richness to the shrimp
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 teaspoon olive oil
- Salt and pepper to taste
Step-by-step instructions
Make the marinade: In a small bowl, whisk together the honey, soy sauce, grated ginger, minced garlic, and red pepper flakes until everything is well combined and the honey dissolves into the sauce.
Marinate the shrimp: Place your peeled and deveined shrimp in a medium bowl. Pour about one-third of the sauce over the shrimp and toss to coat. Set the shrimp aside to marinate while you prep the rest. Take the remaining two-thirds of the sauce and whisk in the cornstarch until smooth—this will be your finishing sauce.
Cook the broccoli: Heat your skillet or wok over medium-high heat and add the olive oil. Toss in the broccoli florets with a pinch of salt and pepper. Stir-fry for 5-6 minutes until the broccoli is tender-crisp and bright green with some charred edges. Remove the broccoli from the pan and set aside.
Cook the shrimp: Add the butter to the same skillet and let it melt. Add the marinated shrimp in a single layer, discarding any excess marinade from the bowl. Cook for about 2 minutes per side until the shrimp turn pink and opaque. Don’t overcrowd the pan—work in batches if needed.
Create the glaze: Pour the reserved sauce with cornstarch into the skillet with the cooked shrimp. Bring the mixture to a low-medium simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
Bring it together: Add the cooked broccoli back to the skillet and toss everything together until the broccoli is heated through and everything is coated in that beautiful honey-garlic glaze. Serve immediately over rice or noodles.
Best ways to enjoy it
This dish is traditionally served over steamed white rice or brown rice to soak up all that incredible sauce. For a lighter option, try it over cauliflower rice or shirataki noodles. You can also serve it with lo mein noodles, soba noodles, or even quinoa for a protein-packed meal. Add a sprinkle of sesame seeds and sliced green onions on top for a restaurant-style presentation. A side of egg rolls or pot stickers turns this into a full Asian-inspired feast, or keep it simple with just the shrimp and broccoli for a quick, satisfying dinner.
Storage and reheating tips
Store leftovers in an airtight container in the refrigerator for 2-3 days. The shrimp and broccoli hold up well, though the broccoli may soften slightly. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second intervals, stirring between each. Avoid high heat when reheating as this can make the shrimp rubbery. While you can technically freeze this dish for up to 2 months, shrimp texture can suffer when frozen in sauce, so it’s best enjoyed fresh or within a few days of cooking.
Helpful cooking tips
Choose the right shrimp size: Jumbo shrimp (16/20 count per pound) work beautifully here, but you can use any size. Smaller shrimp cook faster—sometimes in just 1 minute per side—so watch them carefully to avoid overcooking.
Don’t skip the marinade: Even a quick 10-minute marinade helps the shrimp absorb flavor. If you have time, marinate for 30 minutes in the refrigerator for even deeper flavor.
Keep tails on or off: Leaving the tails on adds visual appeal and a bit more flavor, but removing them makes the dish easier to eat, especially over rice. Your choice!
Use fresh ginger: A microplane zester makes grating fresh ginger effortless, and the flavor is significantly brighter than ground ginger. Store leftover ginger in a freezer bag in the freezer where it grates even easier and stays fresh for months.
Get your pan hot: A properly heated skillet or wok helps create those delicious caramelized edges on the shrimp and broccoli. If your pan isn’t hot enough, everything will steam rather than sear.
Creative twists
Add more vegetables: Toss in snap peas, bell peppers, sliced carrots, or baby corn alongside the broccoli for a more colorful vegetable medley.
Try different proteins: This sauce works beautifully with chicken breast, pork tenderloin, or even tofu. Adjust cooking times accordingly—chicken will need 5-6 minutes per side.
Make it spicier: Double the red pepper flakes, add a teaspoon of sriracha to the sauce, or drizzle chili oil over the finished dish for extra heat.
Swap the sweetener: Replace honey with maple syrup for a different flavor profile, or use brown sugar mixed with a tablespoon of water for a molasses-like richness.
Go low-carb: Skip the rice and serve over zucchini noodles, spaghetti squash, or simply enjoy it as a protein and vegetable bowl.
Add nuts: Toss in cashews or peanuts during the last minute of cooking for extra crunch and protein.
Your questions answered
Can I use frozen broccoli instead of fresh? Yes, frozen broccoli works in a pinch. Make sure to thaw it completely and pat it very dry with paper towels before cooking to prevent excess water from diluting your sauce. Frozen broccoli may cook faster than fresh, so reduce the cooking time to 3-4 minutes.
How do I know when the shrimp are done? Shrimp are fully cooked when they turn pink and opaque with a C-shape curl. They should feel firm but not rubbery. Overcooked shrimp curl into tight O-shapes and become tough, so pull them off the heat as soon as they’re opaque throughout.
Can I make this ahead of time? While this dish is best served fresh, you can prep the ingredients ahead. Make the sauce and marinate the shrimp up to 4 hours in advance, and cut the broccoli ahead of time. The actual cooking takes only 10 minutes, so it’s worth doing right before serving for the best texture.
Is this recipe gluten-free? The recipe as written contains gluten from the soy sauce. To make it gluten-free, simply substitute tamari or coconut aminos for the soy sauce. Everything else in the recipe is naturally gluten-free.
Why is my sauce watery? If your sauce seems thin, make sure you’re using regular honey (not raw honey, which doesn’t incorporate as well) and that you whisked the cornstarch thoroughly into the reserved sauce before adding it to the pan. Let the sauce simmer for the full 2-3 minutes to allow the cornstarch to activate and thicken properly. Also ensure your shrimp are well-drained before cooking to avoid adding excess moisture.
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Honey Garlic Shrimp with Broccoli
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Low-Carb
Description
A quick and delicious honey garlic shrimp dish with fresh broccoli that comes together in under 20 minutes, offering a healthier alternative to takeout.
Ingredients
- 1/2 cup honey
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 teaspoon fresh grated ginger (or 1/4 teaspoon ground)
- 2 tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons butter
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together honey, soy sauce, grated ginger, minced garlic, and red pepper flakes until well combined.
- Marinate the shrimp in one-third of the marinade while prepping the rest. Mix cornstarch into the remaining marinade.
- Heat olive oil in a skillet over medium-high heat and stir-fry the broccoli for 5-6 minutes until tender-crisp. Set aside.
- Melt butter in the same skillet and cook the marinated shrimp for about 2 minutes per side until pink and opaque.
- Pour in the reserved sauce with cornstarch and simmer for 2-3 minutes, stirring until thickened.
- Add the broccoli back to the skillet and toss everything together until heated through.
Notes
Serve over rice or noodles and garnish with sesame seeds and green onions for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese