Description
This Honey Garlic Butter Shrimp and Broccoli is a quick, flavorful, and healthy stir-fry dish that combines succulent shrimp, crunchy broccoli, and a sweet-savory honey garlic sauce. Perfect for a speedy weeknight dinner, it pairs wonderfully with rice or pasta to complete the meal.
Ingredients
Units
Scale
Sauce
- 1/2 cup honey
- 1/4 cup low sodium soy sauce
- 1 teaspoon fresh grated ginger
- 2 tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1 teaspoon cornstarch
Seafood
- 1 pound large shrimp peeled, deveined and tails removed if desired
Vegetables
- 2 cups chopped broccoli
- 1 teaspoon olive oil
Other
- 2 tablespoons butter
- Salt & pepper to taste
Instructions
- Prepare the sauce: In a small bowl, combine honey, soy sauce, ginger, garlic, and red pepper flakes. Mix until well combined.
- Marinate the shrimp: Place the peeled and deveined shrimp in a bowl. Add about one-third of the prepared sauce, tossing to coat. Set aside.
- Make the cornstarch slurry: Whisk the cornstarch into the remaining marinade and set aside.
- Cook the broccoli: Heat a skillet or wok over high heat. Add 1 teaspoon olive oil, then add chopped broccoli along with a pinch of salt and pepper. Cook for 5-6 minutes just until tender and slightly browned. Remove from pan and set aside.
- Cook the shrimp: In the same skillet, add butter. Discard any excess marinade from the shrimp and add the shrimp to the pan. Cook for about 2 minutes per side until they turn pink and are cooked through.
- Simmer the sauce: Pour the reserved marinade with the cornstarch slurry into the skillet. Bring to a low-medium simmer and cook for 2-3 minutes until the sauce thickens.
- Combine and serve: Add the cooked broccoli back into the skillet, tossing to coat in the sauce. Heat through for another 1-2 minutes. Serve hot over rice or pasta.
Notes
- Use fresh or frozen shrimp as preferred; make sure they are peeled and deveined for ease.
- Adjust the red pepper flakes to control heat level.
- You can substitute cauliflower rice or zucchini noodles for rice or pasta for a low-carb option.
- For a thicker sauce, add a bit more cornstarch slurry and cook longer.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 180 mg
