Honey Garlic Butter Shrimp & Broccoli Recipe

There’s something undeniably magical about the combination of honey, garlic, and butter — and when you throw in succulent shrimp and tender broccoli, you’ve got yourself a weeknight dinner that feels gourmet but is incredibly easy to make. Trust me, this Honey Garlic Butter Shrimp & Broccoli recipe has become a staple in my household, not just because it’s quick (we’re talking about a 20-minute meal here!), but because it’s that perfect balance of sweet, savory, and just a little spicy. The honey brings a subtle sweetness, the garlic and soy sauce offer that umami punch, and the shrimp… well, shrimp are just the ultimate weeknight protein — fast, flavorful, and oh-so-satisfying.

Now, let me tell you how I stumbled onto this gem. I was having one of those “what’s left in the fridge?” moments. You know the ones. All I had were some shrimp in the freezer, a lonely broccoli crown, and my trusty garlic. I quickly whisked together a sauce that was half improvisation, half me remembering flavors I loved from my favorite takeout. The result? Pure gold. My family devoured it, and I knew I had found a new go-to.

Honey Garlic Butter Shrimp & Broccoli Recipe

Shrimp and broccoli: A match made in heaven

Shrimp and broccoli might sound like an odd couple, but trust me, they work so well together. Shrimp is quick to cook and has a mild, slightly sweet flavor that pairs perfectly with the crunch and earthiness of broccoli. And then there’s the sauce — honey and garlic join forces to create that sticky-sweet coating that turns both the shrimp and the broccoli into little flavor bombs. You can have it over rice, pasta, or even a bed of quinoa for a heartier, more wholesome option.

A personal twist on a takeout classic

This dish has roots in Asian-inspired cuisine, particularly in the realm of stir-fries. You’ll often see similar combinations in Chinese restaurants — sweet and savory sauces coating crisp veggies and tender shrimp. But unlike the versions you might pick up from your local takeout, this one has the added richness of butter, which gives it an indulgent, velvety finish. Also, it’s made fresh in your kitchen, so you can control the sodium, spice, and sweetness levels to your exact liking. No need to worry about overly salty sauces or hidden additives here!

Let’s talk ingredients: Small but mighty

The beauty of this dish is in its simplicity. You probably already have most of these ingredients on hand, and the few that you don’t are easily swapped out.

  • Shrimp: Shrimp is the star of the show here, and I love using large shrimp for that meaty bite. They cook up in minutes, which makes this dish perfect for busy nights. If you’re out of shrimp or want a vegetarian option, tofu or chicken make excellent substitutes. Just be mindful that cooking times will vary.
  • Broccoli: Ah, broccoli! Not only does it add vibrant color and a satisfying crunch, but it’s packed with vitamins like C and K. For variety, you could substitute snap peas or even zucchini, but I always come back to broccoli for its texture and flavor.
  • Honey: This is where the sweetness comes in, balancing the salty soy sauce and the heat from the red pepper flakes. If you’re looking to reduce sugar, you could swap the honey for maple syrup or a sugar-free alternative, but I find honey adds a unique floral note that really enhances the dish.
  • Soy sauce: Low sodium soy sauce keeps the dish from being overly salty but still gives that deep, savory umami flavor. If you’re gluten-free, you can use tamari or coconut aminos instead.
  • Ginger and garlic: The dynamic duo of aromatics. Fresh ginger adds a zing that cuts through the richness of the butter, while garlic infuses everything with its irresistible scent. Don’t skimp on these!
  • Butter: The butter is what makes this dish feel luxurious. It gives the sauce a silky texture that coats the shrimp and broccoli beautifully. If you’re dairy-free, you can replace the butter with vegan margarine or even a little extra olive oil.
Honey Garlic Butter Shrimp & Broccoli Recipe

Kitchen gear: You won’t need much

No fancy tools required here! Just a few essentials:

  • Skillet or wok: A cast-iron skillet works wonders for getting a nice sear on the shrimp and broccoli, but if you don’t have one, a regular skillet or wok will do just fine. The key is to get your pan hot enough so everything cooks quickly without steaming.
  • Whisk: You’ll need this to combine the sauce and mix in the cornstarch, which helps thicken everything up to that perfect sticky consistency.
  • Tongs or spatula: Tongs are great for flipping the shrimp and tossing everything together at the end. A spatula works too — just something to help you keep things moving in the pan.

Step-by-step: Let’s cook this!

  1. Make the sauce: In a small bowl, whisk together honey, soy sauce, ginger, garlic, and red pepper flakes. The smell of that ginger and garlic alone will make you want to dive in. Once it’s combined, set aside about 2/3 of it for later, and pour the remaining 1/3 over your shrimp. Toss the shrimp to coat and let them marinate for just a few minutes while you prep the broccoli.
  2. Sauté the broccoli: Heat a little olive oil in your skillet or wok over high heat. Once it’s shimmering, toss in your chopped broccoli and season with a pinch of salt and pepper. Stir-fry for about 5-6 minutes until it’s tender but still a bit crisp. You don’t want it to get mushy! Remove the broccoli from the pan and set it aside.
  3. Cook the shrimp: Add the butter to the same skillet (don’t bother wiping it out, those little bits of broccoli left behind will just add more flavor). Once the butter melts and starts bubbling, toss in your shrimp. Cook them for about 2 minutes on each side, or until they’re pink and slightly curled.
  4. Thicken the sauce: Remember that sauce you set aside earlier? Whisk a teaspoon of cornstarch into it, then pour it into the skillet with the shrimp. Lower the heat to a simmer and cook for another 2-3 minutes until the sauce thickens and clings to the shrimp. You’ll know it’s ready when it looks glossy and irresistible.
  5. Finish with the broccoli: Add the cooked broccoli back into the skillet and toss everything together. The broccoli will soak up some of that sauce and become even more delicious. Give it a taste and adjust for seasoning if needed — a little more soy sauce if it needs salt, or some extra red pepper flakes for heat.
Honey Garlic Butter Shrimp & Broccoli Recipe

Variations to try

This recipe is super versatile, and I love experimenting with it:

  • Spice it up: Add extra red pepper flakes or a dash of sriracha to bring up the heat. You can also toss in some chili oil if you’re feeling adventurous.
  • Go gluten-free: Swap the soy sauce for tamari or coconut aminos to make this dish completely gluten-free.
  • Make it low-carb: Serve the shrimp and broccoli over cauliflower rice or zucchini noodles for a low-carb option that still feels hearty.
  • Vegan version: Skip the shrimp and use firm tofu instead. Just press the tofu for 15 minutes beforehand, cut it into cubes, and cook it the same way as the shrimp.

How to serve it up

I love serving this Honey Garlic Butter Shrimp & Broccoli over fluffy white rice, which soaks up all the sauce. Jasmine or basmati rice work best, but you could also go with quinoa or even some rice noodles for a fun twist. For a little extra color, sprinkle chopped green onions on top or a few sesame seeds for crunch.

Drinks that pair perfectly

A crisp white wine, like a Sauvignon Blanc, pairs beautifully with the sweetness of the honey and the savory soy sauce. If you’re more of a beer person, go for a light lager or a pale ale to keep things refreshing. And for a non-alcoholic option, iced green tea with a splash of lemon is a great palate cleanser.

Storing and reheating leftovers

If you happen to have leftovers (rare in my house), this dish keeps well in the fridge for up to 3 days. Just store it in an airtight container. When reheating, I recommend doing so in a skillet over medium heat rather than the microwave — it helps maintain the texture of the shrimp and keeps the sauce from getting too thick. You might need to add a splash of water or broth to loosen the sauce back up.

Scaling up or down

This recipe serves about 4 people, but it’s easy to double or halve depending on how many mouths you’re feeding. If doubling, just be sure to cook the shrimp in batches so they get a nice sear and don’t steam in the pan. And when halving, watch the sauce closely — it will thicken a bit quicker.

Final thoughts

This Honey Garlic Butter Shrimp & Broccoli is one of those recipes that delivers big flavor with minimal effort, and I hope it becomes as much of a favorite in your house as it is in mine. It’s flexible, forgiving, and downright delicious. Plus, who doesn’t love a dish that can be whipped up in under 30 minutes?

Honey Garlic Butter Shrimp & Broccoli Recipe

FAQs

  1. Can I use frozen shrimp? Absolutely! Just make sure they’re thawed and patted dry before cooking.
  2. What can I use instead of broccoli? Snap peas, green beans, or even asparagus would work beautifully.
  3. How can I make this dish spicier? Add more red pepper flakes or a squirt of sriracha for extra heat.
  4. Can I use another sweetener instead of honey? Maple syrup or agave nectar are great alternatives.
  5. What’s the best way to reheat this? I recommend reheating in a skillet over medium heat with a splash of water to loosen the sauce.
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Honey Garlic Butter Shrimp & Broccoli Recipe

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This Honey Garlic Butter Shrimp & Broccoli is a perfect weeknight dinner — sweet, savory, and ready in just 20 minutes!

  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1/2 cup honey
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon fresh grated ginger
  • 2 tablespoons minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • 1 pound large shrimp peeled, deveined and tails removed if desired
  • 2 tablespoon butter
  • 2 cups chopped broccoli
  • 1 teaspoon olive oil
  • Salt & pepper to taste

Instructions

  • Make the sauce: In a small bowl, whisk together honey, soy sauce, ginger, garlic, and red pepper flakes. The smell of that ginger and garlic alone will make you want to dive in. Once it’s combined, set aside about 2/3 of it for later, and pour the remaining 1/3 over your shrimp. Toss the shrimp to coat and let them marinate for just a few minutes while you prep the broccoli.
  • Sauté the broccoli: Heat a little olive oil in your skillet or wok over high heat. Once it’s shimmering, toss in your chopped broccoli and season with a pinch of salt and pepper. Stir-fry for about 5-6 minutes until it’s tender but still a bit crisp. You don’t want it to get mushy! Remove the broccoli from the pan and set it aside.
  • Cook the shrimp: Add the butter to the same skillet (don’t bother wiping it out, those little bits of broccoli left behind will just add more flavor). Once the butter melts and starts bubbling, toss in your shrimp. Cook them for about 2 minutes on each side, or until they’re pink and slightly curled.
  • Thicken the sauce: Remember that sauce you set aside earlier? Whisk a teaspoon of cornstarch into it, then pour it into the skillet with the shrimp. Lower the heat to a simmer and cook for another 2-3 minutes until the sauce thickens and clings to the shrimp. You’ll know it’s ready when it looks glossy and irresistible.
  • Finish with the broccoli: Add the cooked broccoli back into the skillet and toss everything together. The broccoli will soak up some of that sauce and become even more delicious. Give it a taste and adjust for seasoning if needed — a little more soy sauce if it needs salt, or some extra red pepper flakes for heat.

Notes

How to serve it up

I love serving this Honey Garlic Butter Shrimp & Broccoli over fluffy white rice, which soaks up all the sauce. Jasmine or basmati rice work best, but you could also go with quinoa or even some rice noodles for a fun twist. For a little extra color, sprinkle chopped green onions on top or a few sesame seeds for crunch.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner

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