Honey Garlic Butter Shrimp & Broccoli – Butter Your Biscuit | Shrimp recipes for dinner, Healthy dinner recipes, Seafood dinner

I love a dinner that comes together in under 20 minutes but still feels special — that’s exactly what Honey Garlic Butter Shrimp & Broccoli delivers. Tender shrimp glazed in a buttery honey-garlic sauce with crisp-tender broccoli makes an easy weeknight winner, and it’s flexible enough for weeknight dinners, light date nights at home, or a quick meal prep rotation.

Why you’ll love this dish

"I made this for a busy weeknight and my picky kids asked for seconds — fast, flavorful, and no fuss."

This recipe is fast, low-mess, and packs bright, savory-sweet flavor. It’s healthier than heavy cream-based options but still indulgent thanks to butter and honey. Because it’s a single-skillet finish (pan‑seared shrimp, then toss with broccoli and sauce), cleanup is minimal and timing is forgiving — shrimp cook in minutes and the broccoli holds up well to a quick sauté. If you want a silky sauce to slide over rice or pasta, consider finishing with a tiny splash of lemon or a pat of extra butter (for an elegant touch, try pairing with a simple lemon beurre blanc for special occasions).

How this recipe comes together
Start by prepping shrimp and broccoli so nothing stalls once the pan is hot. Sear shrimp quickly in butter and oil until just opaque, remove to avoid overcooking, then sauté garlic and broccoli until bright and tender-crisp. Add honey, soy, and a little lemon to the pan; reduce briefly to thicken. Return shrimp, toss to coat, finish with fresh herbs or a squeeze of lemon, and serve. Expect about 15–20 minutes from start to finish.

What you’ll need

• 1 lb (450 g) large shrimp, peeled and deveined (tail-on or off), thawed if frozen
• 12 oz (340 g) broccoli florets, small-medium pieces
• 3 tbsp unsalted butter
• 1 tbsp neutral oil (canola or vegetable) — prevents butter burning
• 4 cloves garlic, minced
• 3 tbsp honey
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar or lemon juice
• 1/4 tsp red pepper flakes (optional, adjust to taste)
• Salt and freshly ground black pepper to taste
• 1 tsp cornstarch mixed with 1 tbsp cold water (optional, for thicker sauce)
• Chopped parsley or green onions for garnish
  Notes: Use medium-high heat for a quick sear on shrimp. If serving surf-and-turf or a larger spread, you might also plan a roasted protein—recipes like a perfectly seasoned lamb rack pair well for a dinner party.

Step-by-step instructions

1. Prep: Pat shrimp dry and season lightly with salt and pepper. Cut broccoli into uniform florets. Whisk together honey, soy sauce, and rice vinegar; set aside. If using cornstarch, mix it with cold water and set aside.
2. Sear shrimp: Heat 1 tbsp butter + 1 tbsp oil in a large skillet over medium-high heat. When shimmering, add shrimp in a single layer. Cook 1–1½ minutes per side until pink and just opaque; remove shrimp to a plate (they’ll finish in the sauce).
3. Cook broccoli & garlic: Reduce heat to medium. Add remaining 2 tbsp butter to the pan. Add broccoli and sauté 3–4 minutes, stirring, until bright green and nearly tender. Add garlic and red pepper flakes; cook 30–45 seconds until fragrant.
4. Make the sauce: Pour the honey-soy mixture into the pan. Bring to a gentle simmer and let reduce 1–2 minutes. If you want a thicker glaze, stir in the cornstarch slurry and simmer 30–60 seconds until glossy.
5. Finish: Return shrimp to the pan and toss to coat, cooking 30–60 seconds more to heat through. Taste and adjust salt, pepper, or lemon/rice vinegar for brightness.
6. Serve: Transfer to plates, garnish with chopped parsley or sliced green onions, and serve immediately over rice, noodles, or cauliflower rice.

Best ways to enjoy it

• Serve over steamed jasmine or basmati rice to soak up the sauce.
• Toss with al dente spaghetti or penne for a quick pasta dinner.
• For low-carb, serve over cauliflower rice or a bed of sautéed spinach.
• Garnish ideas: toasted sesame seeds, chopped cilantro, extra lemon wedges, or a drizzle of sesame oil.
• If hosting, plate shrimp and broccoli alongside roasted potatoes and a green salad, or pair with a buttery white wine. Looking for other shrimp-and-broccoli pasta riffs? Check out this flavorful Shrimp and Broccoli Penne for inspiration.

Storage and reheating tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Shrimp tend to firm up over time; reheat gently.
• Freezing: Not ideal — the texture of broccoli will degrade after freezing. If you must freeze, freeze shrimp separate from broccoli and use within 1 month; thaw in the fridge before reheating.
• Reheating: Reheat on the stovetop over low-medium heat with a splash of water, stock, or a tiny bit of butter to loosen the sauce. Avoid high heat or microwave reheating without moisture, which will make shrimp rubbery.
• Safety: Shrimp should be refrigerated within 2 hours of cooking. Discard if left at room temperature longer.

Helpful cooking tips

• Dry shrimp = better sear: Pat shrimp thoroughly to reduce steam and get a crisp edge.
• Don’t crowd the pan: Cook shrimp in a single layer; overcrowding cools the pan and leads to steaming. Work in batches if necessary.
• Timing: Shrimp cook quickly — as soon as they turn opaque and curl into a C-shape, they’re done. Overcooking makes them tough.
• Sauce balance: Honey adds sweetness — if it gets too sweet, cut through with a splash more rice vinegar or lemon.
• Shortcut: Use pre-cut broccoli or frozen florets in a pinch; increase sauté time slightly.
• Want a simple dessert to follow this quick dinner? Try finishing with light, crowd-pleasing sweets like these fun gender reveal cupcakes for celebrations or family gatherings.

Recipe variations

• Spicy: Increase red pepper flakes or add 1 tsp sriracha to the sauce.
• Asian-inspired: Swap honey for maple syrup and add 1 tsp toasted sesame oil and 1 tbsp hoisin. Finish with sesame seeds.
• Garlic-lovers: Add an extra clove or two and finish with a pat of butter off the heat.
• Gluten-free: Use tamari instead of soy sauce. Serve over rice or cauliflower rice.
• Vegetarian swap: Replace shrimp with firm tofu, pressed and pan-fried until golden; increase sauce slightly to coat.

Common questions
Q: How long does it take to cook shrimp?
A: Large shrimp typically take 2–3 minutes total in a hot pan (1–1½ minutes per side). Cook until opaque and firm. Very large shrimp might need a touch longer, but avoid overcooking.

Q: Can I use frozen shrimp?
A: Yes — thaw fully in the fridge overnight or under cold running water, then pat dry before cooking. Frozen shrimp hold extra moisture, so drying is essential for a good sear.

Q: Will the sauce thicken if I skip cornstarch?
A: The sauce will reduce and become more glaze-like with simmering, but cornstarch gives a glossy, clingy finish. If you prefer no thickener, simmer a bit longer to concentrate flavors.

Q: Is this recipe healthy?
A: It’s relatively healthy: shrimp are lean and high in protein, broccoli adds fiber and vitamins, and you can reduce butter or swap some honey for a sugar-free sweetener if desired. Keep portions and sodium in mind if using regular soy sauce.

Q: Can I make this ahead for meal prep?
A: You can prep components (chop broccoli, mix sauce) ahead. Cook shrimp last so they don’t overcook during reheating. Store sauce and veggies separately from shrimp for best texture.

Conclusion

If you like quick skillet dinners that feel more elevated than takeout, this honey garlic butter shrimp and broccoli is a keeper — fast to make, easy to adjust, and crowd-pleasing. For another pasta-forward shrimp and broccoli idea that stretches this flavor into a comforting weeknight meal, try Shrimp and Broccoli Penne from The Lemon Bowl. If you want a heartier, skillet-style variation that includes sausage for extra depth, check out Honey Garlic Shrimp, Sausage, and Broccoli for inspiration.

Honey Garlic Butter Shrimp & Broccoli

Fast and flavorful, this dish features tender shrimp glazed in a buttery honey-garlic sauce with crisp-tender broccoli, ready in under 20 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner, Main Course

Cuisine American, Asian

Servings 4 servings

Calories 320 kcal

Ingredients

  

Main Ingredients

• 1 lb large shrimp, peeled and deveined (tail-on or off), thawed if frozen Pat dry for better sear.
• 12 oz broccoli florets, small-medium pieces Cut into uniform florets.
• 3 tbsp unsalted butter For searing and adding flavor.
• 1 tbsp neutral oil (canola or vegetable) Prevents butter from burning.
• 4 cloves garlic, minced Fresh for best flavor.
• 3 tbsp honey
• 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar or lemon juice
• 1/4 tsp red pepper flakes (optional) Adjust to taste.
• Salt and freshly ground black pepper to taste
• 1 tsp cornstarch mixed with 1 tbsp cold water (optional) For thicker sauce.
• Chopped parsley or green onions for garnish

Instructions

 

Preparation

• Pat shrimp dry and season lightly with salt and pepper. Cut broccoli into uniform florets.
• Whisk together honey, soy sauce, and rice vinegar; set aside. If using cornstarch, mix it with cold water and set aside.

Searing Shrimp

• Heat 1 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat. When shimmering, add shrimp in a single layer.
• Cook 1–1½ minutes per side until pink and just opaque; remove shrimp to a plate.

Cooking Broccoli & Garlic

• Reduce heat to medium. Add the remaining 2 tbsp butter to the pan.
• Add broccoli and sauté for 3–4 minutes until bright green and nearly tender.
• Add garlic and red pepper flakes; cook for 30–45 seconds until fragrant.

Making the Sauce

• Pour the honey-soy mixture into the pan. Bring to a gentle simmer and reduce for 1–2 minutes.
• If a thicker glaze is desired, stir in the cornstarch slurry and simmer for 30–60 seconds until glossy.

Finishing

• Return shrimp to the pan and toss to coat, cooking for an additional 30–60 seconds to heat through.
• Taste and adjust seasoning with salt, pepper, or additional vinegar/lemon as needed.

Serving

• Transfer to plates, garnish with chopped parsley or sliced green onions, and serve immediately over rice, noodles, or cauliflower rice.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, do so gently on the stovetop with a splash of water or broth.

Keyword Broccoli, Honey Garlic, Shrimp