Description
This Honey Garlic Shrimp recipe delivers tender, juicy shrimp sautéed to perfection and tossed in a rich, garlicky sauce sweetened with honey and brown sugar, balanced with soy, ginger, and a hint of spice. Paired with stir-fried broccoli and served over fluffy rice, it’s an easy, flavorful main course ready in just 30 minutes, ideal for busy weeknights or special occasions.
Ingredients
Units
Scale
Shrimp & Vegetables
- 1 lb. large uncooked shrimp (26/30 size per pound), peeled, deveined, and thawed if frozen
- 2 tablespoons peanut oil (or olive oil)
- 3 cups broccoli florets
Sauce
- 1 1/2 cups chicken broth
- 1/4 cup low sodium soy sauce
- 1/3 cup honey
- 1/4 cup packed brown sugar
- 5 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 teaspoon toasted sesame oil (optional)
- 1/2 teaspoon ground ginger
- Pinch red pepper flakes
- 1/4 cup cornstarch
- 1/4 cup cold water
For Serving
- 3 cups cooked rice (white long grain or any preferred type)
- Green onions, for garnish
- Roughly chopped honey roasted peanuts, for garnish
Instructions
- Prepare Shrimp: Thaw the shrimp completely if frozen. Peel, devein, and remove tails if necessary. Pat the surface dry to ensure even cooking.
- Mix Sauce: In a bowl, combine chicken broth, soy sauce, honey, brown sugar, minced garlic, apple cider vinegar, toasted sesame oil (if using), ground ginger, and red pepper flakes. Stir well and set aside. In a separate bowl, mix cornstarch with cold water until smooth, and set aside for thickening later.
- Cook Shrimp: Heat peanut (or olive) oil in a large skillet over medium-high heat. Add the prepared shrimp and sauté for about 1 minute and 20 seconds per side, just until pink and cooked through. Transfer the shrimp to a clean plate; they will finish cooking in later steps.
- Sauté Broccoli: In the same skillet, add the broccoli florets. Sauté over medium-high heat for about 4 minutes until slightly tender but still crisp. Add a small splash of oil if the skillet is dry. Remove broccoli and set aside.
- Cook Sauce: Pour the premixed sauce (without the cornstarch mixture) into the skillet. Bring to a gentle boil over medium-high heat.
- Thicken Sauce: Slowly pour in the cornstarch slurry, stirring constantly until the sauce thickens and becomes glossy.
- Add Vegetables & Shrimp: Reduce heat to low. Add the sautéed broccoli back into the sauce, partially cover, and heat for 2-3 minutes to blend flavors. Add the cooked shrimp back to the skillet, spooning sauce over them, and cook for another 1 minute until everything is heated through.
- Serve: Spoon the honey garlic shrimp and broccoli over bowls of cooked rice. Garnish with sliced green onions and roughly chopped honey roasted peanuts. Optional: Drizzle with extra honey for added sweetness.
Notes
- Shrimp Tips: For best texture, avoid overcooking shrimp; set a timer and remember that peeled shells can help slow down the cooking process. A ‘C’ shape is perfect, an ‘O’ shape means overcooked.
- If Using Frozen Shrimp: Thaw under cool water and pat dry before cooking. Remove shells, tails, and veins if needed.
- Seasoning: It’s not necessary to salt the shrimp before cooking since most frozen shrimp are brined. The sauce will add enough flavor.
- Additions: Feel free to include bell peppers, carrots, or onions for extra veggies and flavor.
- Rice Tips: For 3 cups rice: Boil 2 cups water (with 2 bouillon cubes if desired), add 1 cup rinsed long grain white rice, bring to boil again, cover, simmer for 15 minutes, then rest 10 minutes off heat before fluffing.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop for best results; avoid overcooking the shrimp when reheating.
Nutrition
- Serving Size: 1/4 of recipe (estimate: with rice and garnishes)
- Calories: 450
- Sugar: 27 g
- Sodium: 980 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 180 mg
