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Honey Garlic Shrimp

Our favorite Honey Garlic Shrimp with broccoli whips together in 30 minutes or less and is packed with flavor, sweetness, and a little spice!
Course Dinner, Main Course
Cuisine Asian, Healthy
Keyword honey garlic shrimp
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 -4 servings


  • 2 tablespoons oil (vegetable or oil)
  • 1 pound extra-large shrimp, (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


  • 2 teaspoons cornstarch
  • 4 tablespoons regular (not lite) soy sauce
  • 2 tablespoons toasted sesame oil (Note 2)
  • 2 teaspoons sriracha sauce (Note 3)
  • 2 tablespoons honey
  • 1/4 teaspoon ground white pepper, optional
  • Optional: white rice, for serving


  • STEAM BROCCOLI: See Note 4.
  • SAUCE: In a small bowl, add cornstarch and soy sauce. Whisk with a fork until smooth. Add remaining sauce ingredients and whisk again.
  • SHRIMP: Add oil to a large nonstick skillet over medium-high heat. Add 1/2 of shrimp in one even layer (don't overcrowd or overlap). Cook for 1 minute, then use tongs to flip on the other side and cook for 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.
  • VEGGIES: Keeping the heat at medium-high, add in 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.
  • ADD SAUCE: Quickly stir up the sauce again (honey usually settles) and add to skillet. 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! We like this served over cooked rice.



Note 1: Shrimp: 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 skillet.
Note 2: Sesame oil: For a great authentic flavor, sesame oil really 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: We use this to add heat and flavor. As written, this recipe does have some kick. You can reduce (or even omit it entirely) if you’re not a fan of heat. (We use 1 teaspoon when making this for the kiddos). Alternatively, add more or drizzle extra on your bowl if you love spicy shrimp! Note that if you do reduce or leave out the Sriracha sauce, the flavors will be slightly lacking.
Note 4: Steam Broccoli in Microwave: Coarsely chop broccoli into bite sized pieces and add to a microwave-safe bowl. Pour 3 tablespoons water on top. Cover bowl with a microwave-safe plate. Microwave for 90 seconds up to 2-1/2 minutes or until broccoli is crisp-tender (keep in mind, we will cook it a little more in the pan). (If it's not quite tender enough, continue microwaving in 1-minute increments until it reaches desired level of tenderness). Be careful, steam is hot. Thoroughly drain broccoli and set aside for now.