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Shrimp with honey garlic butter and broccoli is an unbeatable combo—sweet, savory, and packed with flavor. You can pull this meal together in under half an hour. Juicy shrimp, crunchy broccoli, and plenty of tasty sauce guarantee everyone's happy when it’s on the table. We keep coming back to it on crazy busy weeknights after work for something quick but super tasty.
This all started on a random Friday when I was wiped out and had almost no time, and my husband said, 'You have to make that again.'
Ingredients
- Honey: gives natural sweetness, go with local creamy honey if you can
- Soy sauce: adds balance and that nice umami flavor, use a low-salt light one
- Freshly grated ginger: brings some gentle heat and a zesty kick, fresher is always better
- Fresh chopped garlic: the big flavor star, toss in an extra clove for more punch
- Red chili flakes: optional for some heat, sprinkle to taste
- Cornstarch: thickens the sauce, pick a good one so it blends smoothly
- Jumbo shrimp: pick ones that look raw and plump for best juiciness
- Butter: deepens the flavor, real butter only—skip margarine
- Fresh broccoli: adds color and crunch, look for tight, green florets
- Olive oil: best for sautéing, organic is always a win
- Salt and pepper: save seasoning for the end so flavors pop
Easy instructions
- Toss in broccoli and stir-fry:
- Heat olive oil in a big skillet, add the broccoli florets, season with salt and pepper, then stir-fry for about five or six minutes till it's bright green and crisp-tender. Take it out and set it aside.
- Thicken the sauce:
- Mix the leftover sauce with cornstarch, using a little bit of sauce at first to get out any lumps. This step makes your sauce nice and glossy later.
- Sear shrimp:
- Melt butter in the hot pan. Drop in the marinated shrimp in a single layer and cook for around two minutes per side. Once they turn pink, flip them. Don’t overdo it or they’ll dry out.
- Whip up the sauce:
- In a small bowl, mix honey, soy sauce, ginger, garlic, and chili flakes until it’s all smooth. That's your base for marinading and sauce.
- Marinate the shrimp:
- Put the peeled raw shrimp in another bowl. Pour in about one-third of the sauce you made earlier. Mix well and let the shrimp soak up that good stuff for a sec.
- Finish with sauce:
- Pour in your thickened sauce. Simmer on medium, stir nonstop, until it’s sticky and shiny.
- Bring it all together:
- Dump the broccoli back in the pan. Toss everything so shrimp and broccoli get fully coated and warmed up together. Serve right away.
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I'm extra proud when I get to use honey from our own family garden. It gives a one-of-a-kind touch and always takes me right back to childhood summers and buzzing bees.
Storage tips
Once cooked, you get about two days in the fridge if it’s covered. For the freshest feel, keep the shrimp and sauce in separate containers. Shrimp’s great cold on salads too. Broccoli stays crisp if you just warm it up quick.
Swap ideas
No broccoli at home? Use peas or green asparagus if it's in season. You can switch shrimp for diced chicken breast, easy. If you're out of fresh ginger, a bit of ground ginger works—just use less since it's stronger.
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Serving ideas
Warm basmati rice or some Asian-style egg noodles go perfectly with this meal. Squeeze a little lime juice or scatter toasted sesame seeds on top for extra pop. If you want a fresh side, toss together a crunchy mango salad.
Cultural background
Honey garlic sauces show up everywhere in Asian-inspired meals in Germany. That awesome sweet-meets-savory balance is super popular because it brings together veggies and seafood so easily. Lots of folks love meals like this because you get variety in everyday cooking and a bit of Asian flavor adventure—no plane ticket needed.
Common Recipe Questions
- → Can I toss in frozen shrimp?
Yep, frozen works great. Just thaw them first and pat them really dry.
- → What goes well on the side?
Basmati or jasmine rice is awesome, or try your favorite pasta like spaghetti or linguine.
- → How strong is the garlic taste?
It's got a light garlicky kick, but you can totally use more or less garlic if you want.
- → Can I make this without shrimp?
You bet! Try tofu cubes or some cauliflower pieces for a veggie swap that really works.
- → How do I keep leftovers fresh?
Seal up any extras in a container and stick them in the fridge. Make sure you eat them in a day or two.