Honey Garlic Butter Shrimp & Broccoli (Print)
Tender shrimp and fresh broccoli glazed in sweet savory honey garlic butter sauce—ready in just 25 minutes.
# What You Need:
→ Seafood & Vegetables
01 - 1 lb large shrimp, peeled and deveined
02 - 3 cups broccoli florets
03 - 2 tablespoons olive oil
→ Sauce
04 - 4 tablespoons unsalted butter
05 - 4 cloves garlic, minced
06 - 3 tablespoons honey
07 - 2 tablespoons low-sodium soy sauce
08 - 1 tablespoon fresh lemon juice
09 - 1/4 teaspoon crushed red pepper flakes
→ Garnish
10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges
12 - Cooked rice or quinoa
# How to Make:
01 - Bring a large pot of salted water to a boil. Add broccoli florets and cook for 2 minutes until bright green and just tender. Drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season lightly with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
03 - In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in honey, soy sauce, lemon juice, and red pepper flakes. Bring to a simmer.
04 - Return shrimp and broccoli to the skillet. Toss to coat evenly in the sauce and cook for 1–2 minutes until heated through and well glazed.
05 - Transfer to plates, garnish with parsley and lemon wedges. Serve hot over rice or quinoa if desired.
# Expert Advice:
01 -
- The sauce clings to every bite, creating that perfect sticky glaze that makes restaurant shrimp so addictive
- You get a complete meal with protein and vegetables in one pan, meaning less cleanup afterward
02 -
- Overcooked shrimp turns rubbery fast—remove them from heat the second they turn pink and opaque
- The sauce will continue thickening off heat, so don't reduce it too much in the pan or it'll become candy-like
03 -
- Pat shrimp completely dry with paper towels before searing—wet shrimp steam instead of getting that golden crust
- Room temperature shrimp cook more evenly, so take them out of the fridge 15 minutes before cooking