Honey garlic shrimp and broccoli is the dinner to make when you want something fast, healthy and seriously delicious. Plump, golden shrimp are seared in a hot skillet with bright green broccoli, then coated in a sticky, glossy honey garlic sauce. It is high in protein, it is ready in just 20 minutes and it all happens in one pan.
The sauce is sweet, savory and garlicky, with a little smoked paprika and black pepper for depth, and it clings to every shrimp and broccoli floret. Serve it over rice, noodles or cauliflower rice, or eat it on its own for a light, low carb dinner. Below you will find the full recipe with step-by-step photos, the secrets to tender shrimp and a sauce that does not burn, common mistakes, variations, serving ideas, storage tips and answers to common questions.
Honey garlic shrimp and broccoli: sticky, savory and ready in 20 minutes.
Why You’ll Love This Honey Garlic Shrimp
- It is ready in 20 minutes. From the cutting board to the table, faster than ordering takeout.
- It is high in protein. Shrimp is lean and filling, with about 31 grams of protein per serving.
- It is made in one pan. The shrimp and broccoli cook in the same skillet, so cleanup is easy.
- The sauce is addictive. Honey, garlic and soy sauce create a sticky glaze that makes the shrimp taste caramelized.
- It is naturally gluten free. Use tamari in place of soy sauce and it fits a gluten free diet.
- It is great for families. The sweet and savory flavor is popular with both kids and adults.
Ingredients for Honey Garlic Shrimp and Broccoli
Everything you need for honey garlic shrimp and broccoli.
For the shrimp and broccoli
- 1½ lb (680 g) large shrimp, peeled and deveined
- 4 cups (about 300 g) broccoli florets, cut into bite-size pieces
- 2 tbsp olive oil, divided
- 1 tbsp butter
- 1 tsp smoked paprika
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp salt
- Sesame seeds or chopped parsley, for serving
For the honey garlic sauce
- 4 garlic cloves, minced
- ¼ cup (85 g) honey
- 3 tbsp soy sauce (or tamari for gluten free)
- 1 tbsp fresh lemon juice
- Pinch of red pepper flakes (optional)
Ingredient Notes
- Shrimp: Large shrimp, 21 to 25 per pound, are the sweet spot. Buy them peeled and deveined to save time, with tails on or off.
- Broccoli: Cut the florets into similar-size pieces so they cook evenly. Small pieces cook fast and get lightly charred at the edges.
- Honey: Real honey gives the best flavor and a sticky glaze. Maple syrup also works.
- Soy sauce: It adds salt and umami, so you do not need much additional salt. Use low sodium if you prefer.
- Garlic: Fresh garlic is a must. Mince it finely so it blends into the sauce.
- Lemon juice: A little acid cuts the sweetness and brightens the sauce.
Equipment You’ll Need
- A large 12-inch skillet, ideally cast iron or stainless steel
- A small bowl and a whisk for the sauce
- Tongs or a wooden spoon
- Paper towels for drying the shrimp
How to Make Honey Garlic Shrimp and Broccoli
Step 1: Season the Shrimp
Pat the shrimp dry and toss them with the spices.
Pat the shrimp very dry with paper towels, since dry shrimp sear while wet shrimp steam. Put them in a bowl with the smoked paprika, black pepper, garlic powder and salt, and toss until each shrimp is evenly coated. Set aside while you make the sauce.
Step 2: Whisk the Honey Garlic Sauce
Whisk the honey, garlic, soy sauce and lemon until smooth.
In a small bowl, whisk together the honey, soy sauce, minced garlic, lemon juice and red pepper flakes until smooth. Having the sauce ready before you start cooking is important, because the shrimp cook very quickly.
Step 3: Sear the Shrimp
Sear the shrimp in a hot pan until golden on both sides.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium-high heat until the butter foams. Add the shrimp in a single layer and cook for 2 minutes without moving, until golden on the bottom. Flip and cook for 1 to 2 minutes more, until pink and just cooked through. Transfer the shrimp to a plate.
Step 4: Cook the Broccoli
Cook the broccoli until bright green and slightly charred.
Add the remaining tablespoon of olive oil to the same skillet and add the broccoli. Cook for 4 to 5 minutes, stirring now and then, until the florets are bright green, tender-crisp and lightly charred at the edges. If the pan looks dry, add 2 tablespoons of water, cover for 1 minute and uncover again. Return the shrimp to the pan.
Step 5: Add the Sauce and Glaze
Pour in the sauce and toss until everything is sticky and glossy.
Reduce the heat to medium and pour the sauce over the shrimp and broccoli. Stir constantly for 1 to 2 minutes, until the sauce bubbles, thickens and coats everything in a glossy glaze. Remove the pan from the heat right away, since honey burns quickly. Sprinkle with sesame seeds or parsley and serve immediately.
Sticky, sweet, savory and full of garlic in every bite.
Tips for the Best Honey Garlic Shrimp
- Dry the shrimp well. This is the most important step for a golden crust.
- Use a hot pan. The shrimp should sizzle the moment they touch the oil.
- Do not overcook. Shrimp need only 2 to 3 minutes per side. Pull them as soon as they turn pink and opaque.
- Cook in a single layer. A crowded pan steams the shrimp, so work in two batches if needed.
- Add the sauce at the end. Honey burns fast, so glaze for only 1 to 2 minutes.
- Serve right away. The glaze is at its stickiest and the shrimp are at their best straight from the pan.
How to Tell When Shrimp Are Perfectly Cooked
- Color: Raw shrimp are gray and translucent. Cooked shrimp are pink with red tails and opaque white flesh.
- Shape: A loose C shape means perfectly cooked. A tight O shape means overcooked.
- Texture: Perfect shrimp are firm yet tender and juicy. Overcooked shrimp are rubbery and dry.
- Time: Large shrimp need 2 to 3 minutes per side over medium-high heat.
The Secret to a Sticky Glaze That Does Not Burn
Honey is mostly sugar, which caramelizes quickly and can turn bitter in seconds. The secret is to add the sauce at the very end of cooking, over medium heat, and to stir constantly. The soy sauce and lemon juice thin the honey just enough that it coats the shrimp evenly instead of clumping. As the liquid reduces, it thickens into a glossy glaze. If you see the sauce darkening too fast, take the pan off the heat and keep stirring, since the residual heat is enough to finish the job.
Troubleshooting
- The shrimp are rubbery: They were overcooked. Next time, pull them as soon as they turn pink.
- The shrimp are pale: They were wet or the pan was crowded. Dry them well and cook in batches.
- The sauce burned: The heat was too high or it cooked too long. Lower the heat and add the sauce at the end.
- The sauce is too thin: Cook it for another minute, or add the cornstarch slurry.
- The broccoli is raw: Cut the florets smaller, or steam them with a splash of water for 2 minutes.
- It is too sweet: Add a squeeze of lemon and a splash of soy sauce.
Is Honey Garlic Shrimp Healthy?
Yes, it is a balanced, high-protein dinner. Shrimp is low in fat and calories and rich in protein, selenium and vitamin B12, while broccoli adds fiber, vitamin C and vitamin K. A serving has about 280 calories and 31 grams of protein, with around 17 grams of carbohydrates from the honey. To lighten it, use 3 tablespoons of honey, add more vegetables and serve it with cauliflower rice. For a gluten free dinner, replace the soy sauce with tamari or coconut aminos.
Common Mistakes to Avoid
- Not drying the shrimp. Moisture prevents browning and makes the sauce watery.
- Overcooking the shrimp. They turn tough in just a minute or two too long.
- Adding the honey too early. It burns before the shrimp finish cooking.
- Overcrowding the pan. The shrimp steam and turn gray.
- Burning the garlic. Whisking it into the sauce keeps it from scorching.
- Cutting broccoli unevenly. Some pieces will be raw and others mushy.
Variations and Ideas
- Spicy honey garlic shrimp: Add 1 tablespoon of sriracha or extra red pepper flakes to the sauce.
- Other vegetables: Use asparagus, green beans, snap peas, bell peppers or zucchini.
- Add ginger: A teaspoon of grated fresh ginger gives an Asian-style flavor.
- Citrus version: Replace the lemon juice with orange or lime juice.
- Chicken instead of shrimp: Use bite-size pieces of chicken breast and cook them for 5 to 6 minutes.
- Sheet pan version: Roast shrimp and broccoli at 425°F (220°C) for 8 to 10 minutes and toss with the sauce.
- Air fryer: Cook the shrimp at 400°F (200°C) for 5 to 6 minutes and toss with the warm sauce.
Easy Substitutions
| Ingredient | Substitute |
|---|---|
| Shrimp | Scallops, salmon bites or chicken breast |
| Broccoli | Asparagus, green beans or snap peas |
| Honey | Maple syrup or agave |
| Soy sauce | Tamari or coconut aminos |
| Lemon juice | Lime juice or rice vinegar |
| Butter | More olive oil |
What to Serve With Honey Garlic Shrimp
This dish is a complete dinner on its own, but a simple base soaks up the sauce:
- Rice: See our 6 easy rice recipes for dinner for ideas, or try our easy mushroom rice.
- Noodles: Toss it with noodles from these easy noodle recipes for dinner.
- Cauliflower rice: A low carb, light option.
- A green salad: Crisp greens with a lemon vinaigrette balance the sweet sauce.
- More dinner ideas: Try our black pepper chicken, creamy garlic chicken or these easy dinner ideas.
Make-Ahead, Storage and Reheating
Make ahead: Whisk the sauce and cut the broccoli up to 2 days in advance. You can also season the shrimp and keep them in the fridge for up to 8 hours.
Storing: Keep leftovers in an airtight container in the fridge for up to 2 days. Shrimp is best eaten fresh.
Reheating: Warm gently in a skillet over medium-low heat with a splash of water for 1 to 2 minutes. Avoid high heat or the microwave on full power, which makes shrimp rubbery.
Freezing: You can freeze the raw seasoned shrimp for up to 3 months. Thaw them in the fridge overnight before cooking.
Cooking for a Crowd
To serve 8, double the recipe and cook the shrimp in two batches, so the pan stays hot and they sear instead of steam. Cook the broccoli in a second batch or on a sheet pan in the oven, then combine everything in the largest pan you have for the final glaze. Serve it straight from the pan or on a big platter over rice.
Why Honey, Garlic and Soy Sauce Work So Well
The trio of honey, garlic and soy sauce is a classic combination because each ingredient balances the others. Honey brings sweetness and a sticky texture, soy sauce adds salt and savory depth and garlic gives a warm, aromatic bite. A splash of lemon brightens the mix, and the smoked paprika on the shrimp adds a hint of smoke that makes the glaze taste caramelized. Because shrimp has a naturally sweet, mild flavor, it absorbs the sauce beautifully, and the broccoli provides a fresh, slightly bitter contrast.
Choosing and Buying Shrimp
Most shrimp sold in grocery stores has been previously frozen, and that is perfectly fine. Look for shrimp that are firm, with no black spots or strong odor, and choose bags of individually frozen shrimp so you can take out only what you need. Wild-caught or responsibly farmed shrimp with certification labels are good choices. Peeled and deveined shrimp save time, but shell-on shrimp have a little more flavor, and you can use the shells to make a quick stock for other recipes.
A Simple Timeline for the Evening
- 0 to 10 minutes: Dry and season the shrimp, cut the broccoli and whisk the sauce.
- 10 to 15 minutes: Sear the shrimp, then cook the broccoli.
- 15 to 20 minutes: Return the shrimp, add the sauce, glaze and serve.
Start the rice before you begin chopping, and it will be ready right when the shrimp are done. Dinner is on the table in 20 minutes with only one pan to wash.
Meal Prep Ideas
Honey garlic shrimp is best fresh, but you can prepare the components ahead. Cook a big batch of rice or quinoa on Sunday, and keep the broccoli cut and the sauce whisked in jars in the fridge. During the week, the shrimp cook in less than 10 minutes, so you can have a hot, fresh dinner even on your busiest day. For lunch boxes, pack the cooked shrimp separately from the rice and reheat gently, adding a spoonful of the sauce to freshen it up.
If you are cooking for picky eaters, leave out the red pepper flakes and smoked paprika, and serve the sauce on the side for dipping. For people who like heat, add sriracha or chili crisp at the table. Either way, serve it hot, with a lemon wedge on the side, because a little squeeze of fresh lemon makes the sauce taste even brighter.
Finally, remember that pans and stoves differ. A thick cast iron skillet holds heat well and gives the best sear, while a thin pan may need a little more time to heat up. Trust your eyes: golden shrimp, bright green broccoli and a thick glossy sauce are the signs that dinner is ready.
How to Peel and Devein Shrimp
If you buy shell-on shrimp, peeling them is quick. Pinch the legs and peel the shell off, starting from the underside, and leave the tail on if you like the look. Then, with a small paring knife, make a shallow cut along the curved back of the shrimp and lift out the dark vein with the tip of the knife. Rinse the shrimp under cold water and pat them dry. It takes about 10 minutes for a pound of shrimp, and it is a task that gets faster each time you do it. If you prefer, many stores sell shrimp already peeled and deveined, which saves time on a weeknight.
Adjusting the Sweetness and Heat
The sauce is easy to tweak. If you like a less sweet glaze, reduce the honey to 3 tablespoons and add an extra teaspoon of lemon juice. For a sweeter, stickier result, add a tablespoon more honey and cook it for an extra 30 seconds. To add heat, stir in chili garlic sauce, sriracha or a pinch of cayenne, and for a deeper, more savory flavor, add a teaspoon of toasted sesame oil right at the end. Taste the sauce before you pour it into the pan, since this is the easiest moment to fix the balance.
Cooking the Dish on a Grill or in the Oven
When the weather is warm, you can cook the shrimp on skewers over a hot grill for 2 to 3 minutes per side and brush them with the sauce in the last minute. Grill the broccoli in a grill basket until lightly charred. In the oven, spread the broccoli on a sheet pan and roast it at 425°F (220°C) for 10 minutes, then add the seasoned shrimp and roast for another 5 to 6 minutes. Toss both with the warm sauce right out of the oven. These methods are good when you are cooking for a larger group, and they leave the stovetop free for a side dish.
Seasoning to Taste
Because soy sauces and honeys vary, always taste the sauce before it goes into the pan and again after glazing. A small pinch of salt, a squeeze of lemon or an extra splash of soy sauce is usually all it takes to make the flavors pop. Finish with sesame seeds, sliced green onions or fresh parsley for color and a little crunch, and serve with lemon wedges so everyone can adjust their own plate.
Frequently Asked Questions
What size shrimp is best for honey garlic shrimp?
Large shrimp (21 to 25 per pound) are ideal. They are big enough to stay juicy and develop a golden crust, but small enough to cook in just 2 to 3 minutes per side. Jumbo shrimp work too, but add a minute to the cooking time.
Can I use frozen shrimp?
Yes. Thaw frozen shrimp in a bowl of cold water for 10 to 15 minutes or overnight in the fridge, then pat them very dry with paper towels. Dry shrimp sear and caramelize, while wet shrimp steam and turn pale.
How do I know when the shrimp are cooked?
Cooked shrimp turn pink and opaque and curl into a loose C shape. If they curl into a tight O, they are overcooked and will be rubbery. Most large shrimp need only 2 to 3 minutes per side.
How do I keep the honey garlic sauce from burning?
Honey caramelizes fast, so add the sauce in the last 1 to 2 minutes of cooking over medium heat, and stir constantly. Cook the garlic only briefly, since burnt garlic tastes bitter.
Is honey garlic shrimp gluten free and healthy?
It is naturally high in protein and low in carbs. To make it gluten free, replace the soy sauce with tamari or coconut aminos. A serving has about 280 calories and 31 grams of protein, depending on the oil and honey you use.
Can I make it with other vegetables?
Yes. Asparagus, green beans, zucchini, bell peppers and snap peas all work well. Cut them into bite-size pieces and cook them until just tender before adding the shrimp and sauce.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over medium-low heat with a splash of water for 1 to 2 minutes. Avoid the microwave on high heat, which makes shrimp rubbery.
Final Thoughts
Honey garlic shrimp and broccoli is proof that a healthy dinner can also be fast and exciting. Juicy shrimp, tender-crisp broccoli and a sticky, garlicky glaze come together in one pan in just 20 minutes. It is high in protein, easy to adapt and perfect for busy weeknights. Make it this week, and keep the sauce recipe handy, because you will want to use it again.
We’d Love to Hear From You!
Did you try this honey garlic shrimp and broccoli? Tell us in the comments how it turned out and what you served it with. We read every comment, and your tips might help other readers. If you enjoyed this easy dinner recipe, save it on Pinterest for your next weeknight dinner.