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.
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.