Description
Honey Garlic Shrimp is a delicious, quick-to-make dish featuring succulent shrimp cooked in a flavorful honey garlic sauce with tender broccoli, served over fluffy rice and garnished with green onions and honey roasted peanuts. Perfect for a vibrant weeknight meal that balances sweet, savory, and tangy flavors.
Ingredients
Scale
Main Ingredients
- 1 lb large uncooked shrimp
- 2 tablespoons peanut oil (can substitute olive oil)
- 3 cups broccoli florets
Sauce Ingredients
- 1 ½ cups chicken broth
- ¼ cup low sodium soy sauce
- 1/3 cup honey
- ¼ cup packed brown sugar
- 5 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 1 teaspoon toasted sesame oil (optional)
- ½ teaspoon ground ginger
- Pinch red pepper flakes
- ¼ cup cornstarch
- ¼ cup cold water
For Serving
- 3 cups cooked rice (any kind)
- Green onions, to garnish
- Roughly chopped honey roasted peanuts, to garnish
Instructions
- Prepare Shrimp: Thaw the shrimp completely and pat them dry. Remove shells, tails, and veins if needed to ensure clean, ready-to-cook shrimp.
- Make Sauce Mixture: In a bowl, combine chicken broth, low sodium soy sauce, honey, brown sugar, minced garlic, apple cider vinegar, toasted sesame oil (if using), ground ginger, and red pepper flakes. Set aside.
- Cook Shrimp: Heat peanut or olive oil in a large skillet over medium-high heat. Add shrimp and cook for about 1 minute and 20 seconds on each side using a timer to avoid overcooking. Remove shrimp onto a clean plate; they will continue cooking gently.
- Sauté Broccoli: In the same skillet, add broccoli florets and sauté over medium-high heat for 4 minutes until slightly softened, adding a splash of oil if needed. Remove broccoli and set aside.
- Cook Sauce: Pour the prepared sauce mixture into the skillet (without cornstarch). Bring to a boil over medium-high heat.
- Thicken Sauce: In a separate small bowl, combine cornstarch and cold water, stirring well until smooth. Slowly add this mixture to the boiling sauce, stirring continuously until the sauce thickens to a glossy consistency.
- Combine Vegetables: Reduce heat to low, add broccoli back to the skillet, partially cover, and let it simmer for 2 to 3 minutes to heat through.
- Finish Shrimp: Add shrimp back to the skillet and spoon sauce over them. Let everything heat together for about 1 minute to meld flavors.
- Serve: Serve the honey garlic shrimp and broccoli over cooked rice. Garnish with chopped green onions and honey roasted peanuts. Optionally, drizzle extra honey on top for added sweetness.
Notes
- Shrimp Size: Use large shrimp (26/30 count per pound is recommended). Both fresh and frozen will work well.
- Frozen Shrimp Handling: Thaw under cool running water completely and pat dry. Remove shells, tails, and veins prior to cooking.
- Shrimp Seasoning: No additional salt is needed as frozen shrimp are often pre-brined and salted.
- Cooking Tip: Avoid overcooking shrimp by using a timer. Cooked shrimp curl into a “C” shape; overcooked shrimp curl into an “O”.
- Vegetable Variations: Add bell peppers, julienned carrots, or onions to the broccoli for more color and flavor.
- Rice Preparation: For perfect white rice, bring 2 cups water with 2 chicken bouillon cubes to boil, add 1 cup rinsed white rice, boil again, cover and simmer on low heat for 15 minutes. Remove from heat and let stand 10 minutes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheating: Thaw if frozen, then reheat gently on stovetop over medium heat or use a double boiler to prevent overcooking shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 19 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 210 mg
