HONEY GARLIC BUTTER SHRIMP & BROCCOLI

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 Honey Garlic Butter Shrimp is quick and easy and a guaranteed hit! Only uses a few simple ingredients and comes together in under 20 minutes for an easy weeknight dinner!

Honey and garlic is a classic combination a delicious sticky sauce that coats the succulent shrimp beautifully like my Garlic Brown Sugar Pork Chops. This delicious dinner uses fresh ingredients and is better than any takeout!

WHY THIS RECIPE WORKS

Perfect weeknight meal, but yet delicious enough for entertaining at a dinner party like my Creamy Garlic Shrimp Pasta. This shrimp and broccoli stir fry is delicious piled on white or brown rice and will have everybody drooling for more like my Shrimp with Hot Garlic Sauce. 

INGREDIENTS NEEDED FOR THIS SHRIMP AND BROCCOLI STIR FRY

  • Shrimp: I use large shrimp like 16/20 for this recipe.
  • Broccoli: Fresh is best but frozen can work in a pinch.
  • Soy sauce: Low sodium soy sauce.
  • Honey: 
  • Ginger: Fresh grated ginger adds the best flavor.
  • Butter:
  • Garlic: Fresh garlic is always best!
  • Cornstarch: Helps to thicken the remaining marinade.
  • Red pepper flakes: Adds the perfect kick!

HOW TO MAKE SHRIMP AND BROCCOLI

  • Step 1: In a small bowl whisk the sauce ingredients until combined.
  • Step 2: Add the peeled and deveined shrimp into a medium bowl add 1/3 of the sauce and marinate. Set aside the remaining marinade!
  • Step 3: Add cornstarch to the remaining sauce and whisk.
  • Step 4: Heat a skillet on medium-high heat and add the olive oil and broccoli florets and cook just until softened.
  • Step 5: Add butter to the skillet then followed by the shrimp in a single layer and cook until opaque.
  • Step 6: Add in the reserved sauce, simmer then add in the broccoli to heat through. Serve over white rice or pasta!

RECIPE TIPS

  • I like to use jumbo 16/20 size shrimp for this recipe, but you could use any size. The smaller ones will cook a bit faster depending on the size of your shrimp.
  • I buy frozen shrimp already deveined.
  • I use fresh broccoli, but you can use frozen. Just make sure to thaw them first and pat them dry before cooking.
  • Cut the broccoli into bite-size pieces so they cook evenly.
  • Use a zester to grate your ginger and store the rest in a freezer bag in the freezer for freshness.

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