Honey Garlic Butter Shrimp & Broccoli

I was about to order Chinese takeout one night when I realized I had everything I needed to make this honey garlic shrimp at home. Twenty minutes later, I was sitting down to a dish that rivaled any restaurant version—sweet, savory, garlicky, and absolutely delicious. Now it’s become my go-to whenever I’m craving that perfect balance of honey sweetness and garlic punch without the delivery wait or expense.

Why this recipe works

This honey garlic butter shrimp comes together in under 20 minutes using just a few simple ingredients, making it the perfect weeknight meal that doesn’t sacrifice flavor for convenience. The combination of honey and garlic creates a classic sticky sauce that coats the succulent shrimp and tender broccoli beautifully—it’s the kind of sauce that makes you want to lick the plate.

What makes this recipe truly special is its versatility. It’s quick enough for busy Tuesday nights yet impressive enough to serve at a dinner party. The sweet-savory profile appeals to both kids and adults, and piling it over fluffy rice creates a complete meal that satisfies everyone at the table.

Using fresh ingredients elevates this dish beyond typical takeout. The freshly grated ginger adds aromatic brightness, real garlic delivers authentic flavor, and quality shrimp provide that restaurant-quality texture. Best of all, you control the ingredients and can adjust the sweetness, spice level, and sodium to your preferences.

“Was going to order out Chinese tonight but didn’t feel like driving to get it. I always get shrimp w broccoli, this was a delicious substitute and I had all the ingredients! 10/10 and so easy” — Erin

How this recipe comes together

The process starts with whisking together a simple honey-garlic sauce using honey, soy sauce, fresh ginger, garlic, and red pepper flakes. You’ll use one-third of this mixture to marinate the shrimp briefly while cornstarch gets whisked into the remaining sauce to help it thicken later.

The broccoli cooks first in a hot skillet until just tender, then gets set aside. The marinated shrimp go into the same pan with butter and cook quickly—just about 2 minutes per side until pink and opaque. The reserved sauce goes in next, simmering until it thickens into that gorgeous sticky glaze. Finally, the broccoli returns to the pan to heat through and get coated in all that delicious sauce.

The entire dish comes together in one skillet, which means minimal cleanup—always a win on busy weeknights. Serve it over rice or pasta, and dinner is ready in the time it would take to drive to pick up takeout.

What you’ll need

For the sauce:

• ½ cup honey
• ¼ cup low-sodium soy sauce
• 1 teaspoon fresh grated ginger (or ¼ teaspoon ground)
• 2 tablespoons minced garlic
• ¼ teaspoon red pepper flakes
• 1 teaspoon cornstarch

For the stir-fry:

• 1 pound large shrimp (16-20 count), peeled and deveined
• 2 tablespoons butter
• 2 cups broccoli florets, cut into bite-sized pieces
• 1 teaspoon olive oil
• Salt and pepper to taste

Note: Fresh broccoli works best, but frozen can work in a pinch—just thaw completely and pat dry before cooking. Use a zester to grate fresh ginger for the best flavor, then store the rest in a freezer bag in the freezer to keep it fresh.

Step-by-step instructions

Make the marinade: In a small bowl, whisk together the honey, soy sauce, grated ginger, minced garlic, and red pepper flakes until well combined.

Marinate the shrimp: Place the peeled and deveined shrimp in a medium bowl. Add one-third of the sauce to the shrimp and toss to coat. Set aside to marinate while you prep the rest.

Prepare the sauce: Add the cornstarch to the remaining two-thirds of the sauce and whisk until smooth. Set aside.

Cook the broccoli: Heat a large skillet or wok over high heat. Add the olive oil and broccoli florets, season with salt and pepper, and cook for 5-6 minutes, stirring occasionally, until the broccoli is just softened and bright green. Remove from the pan and set aside.

Cook the shrimp: Add the butter to the same skillet. Once melted, add the shrimp in a single layer, discarding any excess marinade from the bowl. Cook for about 2 minutes per side until the shrimp turn pink and opaque.

Create the glaze: Pour in the reserved sauce (the one with cornstarch). Bring to a low-medium simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens into a glossy glaze.

Combine everything: Add the cooked broccoli back to the pan and toss everything together until the broccoli is heated through and coated in sauce.

Serve: Transfer to a serving platter or individual plates and serve immediately over white rice, brown rice, or pasta.

Best ways to enjoy it

The classic way to serve this honey garlic shrimp and broccoli is piled high over fluffy white rice or brown rice. The grains soak up all that sweet, sticky sauce, and mixing everything together creates the perfect bite every time. It’s comfort food at its finest.

For a lighter option, serve over cauliflower rice or quinoa to keep the meal on the healthier side while still enjoying all that delicious sauce. You can also toss it with noodles—lo mein noodles, rice noodles, or even regular pasta all work beautifully.

If you want to bulk up the meal, add more vegetables to the stir-fry. Snow peas, bell peppers, snap peas, or sliced carrots would all be excellent additions that complement the honey-garlic flavor profile.

For meal prep, pack the shrimp and broccoli in containers with rice for easy grab-and-go lunches throughout the week. The flavors actually deepen overnight, making leftovers even more delicious.

Keeping leftovers fresh

Refrigerator: Store leftover honey garlic shrimp and broccoli in an airtight container in the refrigerator for 2-3 days. The sauce may thicken as it cools, which is completely normal.

Reheating: Gently reheat in a skillet over medium-low heat, adding a splash of water or chicken broth to loosen the sauce if it’s too thick. You can also microwave in 1-minute intervals, stirring between each, until heated through. Be careful not to overheat the shrimp or they’ll become rubbery.

Meal prep friendly: This recipe works great for meal prep. Divide into individual portions with rice for easy weekday lunches. The flavors actually develop and improve overnight.

Not recommended for freezing: The texture of both shrimp and broccoli changes significantly when frozen and thawed. It’s best to enjoy this dish fresh or within a few days of making it.

Food safety: Cooked shrimp should be refrigerated within 2 hours of cooking. Always reheat to an internal temperature of 165°F to ensure food safety.

Extra advice

Marinate for deeper flavor: While you can cook the shrimp immediately, letting them marinate for 30 minutes intensifies the honey-garlic flavor significantly. If you have the time, it’s worth the wait.

Use jumbo shrimp: Large 16-20 count shrimp work best for this recipe. They’re substantial, harder to overcook, and provide that satisfying bite. Smaller shrimp will cook faster, so adjust timing accordingly.

Fresh vs. frozen broccoli: Fresh broccoli is ideal, but frozen works if that’s what you have. Just make sure to thaw it completely and pat it very dry before cooking to prevent excess water from diluting the sauce.

Cut evenly: Cut the broccoli into uniformly bite-sized pieces so they cook evenly. Smaller pieces cook faster, while larger florets may stay too crunchy.

Grate your ginger: Use a zester or microplane to grate fresh ginger—it’s much more aromatic and flavorful than ground ginger. Store leftover ginger in the freezer for freshness and grate it directly from frozen.

Don’t skip the cornstarch: The cornstarch in the reserved sauce is what creates that glossy, sticky coating that clings to the shrimp and broccoli. Without it, you’ll have a thinner sauce.

High heat for broccoli: Cook the broccoli over high heat to get some nice charred bits while keeping the inside tender-crisp.

Creative twists

Extra vegetables: Add bell peppers, snap peas, mushrooms, carrots, or water chestnuts to make it a more complete stir-fry. Just adjust cooking times based on the vegetables you choose.

Spicier version: Increase the red pepper flakes or add sriracha to the sauce for more heat. You could also add sliced fresh chilies.

Protein swaps: Use chicken breast or thighs cut into bite-sized pieces instead of shrimp. Increase cooking time to 6-8 minutes for chicken. Tofu also works for a vegetarian version.

Coconut aminos: Substitute coconut aminos for soy sauce to make this gluten-free and add a subtle coconut undertone.

Add sesame: Drizzle with sesame oil and sprinkle with toasted sesame seeds before serving for extra nutty flavor.

Citrus brightness: Add a squeeze of fresh lime juice at the end for a bright, tangy finish that balances the sweetness.

Pineapple chunks: Toss in fresh pineapple chunks during the last minute of cooking for a tropical sweet-and-savory twist.

Different greens: Swap broccoli for asparagus, green beans, or bok choy for variety while keeping the same cooking method.

Your questions answered

Can I use frozen shrimp?

Yes! Most shrimp sold in stores is previously frozen anyway. Just make sure they’re completely thawed before marinating and cooking. Buy shrimp that are already peeled and deveined to save time.

Should I leave the tails on?

This is personal preference. Leaving tails on adds more flavor and looks prettier for presentation, but removing them makes eating easier, especially when serving over rice. Most people prefer them off for convenience.

Can I use ground ginger instead of fresh?

Yes, you can substitute ¼ teaspoon ground ginger for 1 teaspoon fresh grated ginger. However, fresh ginger provides much brighter, more aromatic flavor that really elevates this dish.

How do I prevent the shrimp from overcooking?

Watch them carefully and cook just until they turn pink and opaque—about 2 minutes per side for large shrimp. Remove from heat immediately once cooked, as they’ll continue cooking slightly from residual heat.

Can I make this gluten-free?

Absolutely! Just substitute the soy sauce with tamari or coconut aminos. Everything else in the recipe is naturally gluten-free.

Why is my sauce too thin or too thick?

Make sure you whisked the cornstarch thoroughly into the reserved sauce—lumps will prevent proper thickening. If the sauce is too thin, simmer it a bit longer. If too thick, add a splash of water or chicken broth to thin it out.

Can I prep this ahead of time?

You can make the sauce ahead and marinate the shrimp up to 2 hours before cooking. Cut the broccoli in advance and store in the fridge. The actual cooking should happen right before serving for best texture and flavor.

Print