Honey Garlic Butter Shrimp & Broccoli (Printable Version)
Tender shrimp and crisp-tender broccoli coated in a rich honey garlic butter glaze. This quick 25-minute dish balances sweet and savory flavors perfectly.
# What You Need:
→ Seafood & Vegetables
01 - 1 lb large shrimp, peeled and deveined
02 - 3 cups broccoli florets
03 - 2 tablespoons olive oil
→ Sauce
04 - 4 tablespoons unsalted butter
05 - 4 cloves garlic, minced
06 - 3 tablespoons honey
07 - 2 tablespoons low-sodium soy sauce
08 - 1 tablespoon fresh lemon juice
09 - ¼ teaspoon crushed red pepper flakes
→ Garnish
10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges
12 - Cooked rice or quinoa
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add broccoli florets and cook for 2 minutes until bright green and just tender. Drain and set aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, season lightly with salt and pepper, and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
03 - In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in honey, soy sauce, lemon juice, and red pepper flakes. Bring to a simmer.
04 - Return shrimp and broccoli to the skillet. Toss to coat evenly in the sauce and cook for 1-2 minutes until heated through and well glazed.
05 - Transfer to plates, garnish with parsley and lemon wedges. Serve hot over rice or quinoa if desired.
# Expert Tips:
01 -
- Everything happens in one skillet, meaning less cleanup and more time actually eating
- The sauce hits this perfect sweet and savory balance that makes people think you spent way more time cooking than you did
02 -
- Overcooked shrimp become rubbery almost instantly, so as soon as they turn pink and opaque, get them out of the pan
- The sauce thickens quickly as it cools, so if it looks thin while cooking, trust that it'll be perfect at serving temperature
03 -
- Pat those shrimp absolutely dry before they hit the pan, any moisture creates steam instead of that golden sear you want
- Let the sauce reduce for an extra minute if it seems too thin, it'll cling better and concentrate all those flavors