Honey Garlic Shrimp

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5 from 7 votes

Honey Garlic Shrimp with broccoli is a quick, flavorful favorite—sweet, spicy, and ready in under 30 minutes!

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: Asian, Healthy

Keyword: honey garlic shrimp

Servings: servings

Author: Chelsea Lords

Cost: $17.38

Equipment

Large pan nonstick

Ingredients

2 tablespoons oil vegetable or sesame oil
1 pound extra large shrimp see note 1
1/2 large yellow onion thinly sliced
2 teaspoons minced fresh ginger
1 tablespoon minced garlic
3 cups fresh broccoli chopped to bite-sized pieces

Sauce

2 teaspoons cornstarch
4 tablespoons soy sauce not reduced-sodium
2 tablespoons toasted sesame oil see note 2
2 teaspoons Sriracha see note 3
2 tablespoons honey
1/4 teaspoon ground white pepper optional
Cooked white rice optional, for serving

US - Metric

Instructions

Steam Broccoli: See note 4.
In a small bowl, add cornstarch and soy sauce. Whisk with a fork until smooth. Add remaining sauce ingredients and whisk again.
Add oil to a large nonstick pan over medium-high heat. Add 1/2 of shrimp in an even layer (don’t overcrowd or overlap). Cook for 1 minute, then use tongs to flip on the other side and cook 1 more minute up to 90 seconds or until cooked through. Use tongs to transfer to a plate. Repeat cooking the remaining shrimp and transfer to the plate.
Keeping the heat at medium-high, add the thinly sliced onion. Cook, stirring frequently, for 2–3 minutes or until starting to soften. Add a touch more oil if needed and scrape the bottom of the pan as you cook. Add in garlic and ginger, cooking for another 30 seconds. Finally, add in broccoli and cook to crisp tender.
Quickly stir up the sauce again (honey usually settles) and add to pan. Cook, stirring constantly, until the sauce thickens like syrup (about a minute). Add the shrimp back in (and any accumulated juices) and toss through just to fully warm the shrimp. Remove from heat, garnish with sesame seeds if desired, and serve immediately! I like this served over cooked rice.

Video

Notes

Note 1: Sized at 26/30 (26–30 shrimp in a pound). Use shelled, peeled, and deveined shrimp. If using frozen, thaw according to package directions (overnight in fridge or in a colander in the sink with cold water running over) and dry before using. Thoroughly pat shrimp dry with a paper towel before going into the hot pan.

Note 2: For a great authentic flavor, sesame oil delivers. If you can find toasted sesame oil, that’s even better! This oil is typically found with Asian ingredients, not near the other oils in the grocery store.

Note 3: Sriracha adds heat and flavor. As written, this recipe does have some kick. Adjust or omit for less spice, but note that it impacts the flavor. (I use 1 teaspoon when making this for the kiddos). Or add extra if you love spicy shrimp!

Note 4: Steam Broccoli in Microwave: Chop broccoli into bite-sized pieces and place in a microwave-safe bowl. Add 3 tablespoons water and cover with a microwave-safe plate. Microwave for 90 seconds to 2-1/2 minutes until crisp-tender (it will cook more in the pan). If needed, microwave in 1-minute increments until tender. Drain well and set aside.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warm.

Nutrition