Name: Honey Garlic Butter Shrimp and Broccoli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined (tails on or off); 2 cups broccoli florets, chopped; 1/2 cup honey; 1 teaspoon fresh ginger, grated; 2 tablespoons garlic, finely minced; 1/4 cup low-sodium soy sauce; 2 tablespoons butter; 1 teaspoon cornstarch; 1 teaspoon olive oil; 1/4 teaspoon red pepper flakes (optional, for heat); Salt and freshly ground black pepper, to taste

If there’s one meal I make when I’m low on time but want something that feels special, it’s this honey garlic butter shrimp with broccoli. It’s fast enough for a weeknight rush, yet flavorful enough to serve friends when they pop over unexpectedly. I’ve made this so many times, I don’t even need to measure anymore—it’s become one of those “let’s make it work with what we have” dishes that always satisfies.

Why You’ll Want This in Your Dinner Rotation

This shrimp stir-fry is my secret weapon for busy evenings. The sauce is sweet, savory, and sticky—it clings to the shrimp in the best way. My family loves it served over hot steamed rice, soaking up every bit of that honey garlic butter sauce.

But it’s not just a quick dinner. I’ve cooked this for casual dinners with friends, and it never fails to get compliments. It feels like takeout, but fresher and better.

I also love that it’s so flexible. Don’t have broccoli? Use green beans or bell peppers. Want it spicier? Add more red pepper flakes. It’s that forgiving.

What You’ll Need for This Easy Shrimp Stir-Fry

Here’s what I keep on hand for this. Nothing fancy—just the good stuff that makes it shine:

Shrimp: I like using jumbo ones (16/20 count). They feel more substantial, and they don’t overcook too quickly. If you’re like me and buy frozen bags, just thaw them in a bowl of cold water for 10–15 minutes.
Broccoli: Fresh is best for that crisp-tender texture. But I’ve used frozen plenty of times—just thaw and pat dry so it doesn’t get watery.
Soy Sauce: I always go for low sodium so the sauce doesn’t end up too salty.
Honey: This adds that beautiful sticky sweetness. I’ve even used leftover honey packets from takeout—no shame here.
Fresh Ginger: Grated with a microplane or the fine side of a box grater. I keep a knob in the freezer so I always have it ready.
Butter: Gives the sauce a rich finish.
Garlic: Freshly minced is best—it’s the heart of the dish.
Cornstarch: Thickens the sauce to that glossy, clingy perfection.
Red Pepper Flakes: For a little kick. I adjust this based on who’s eating—I go mild when my parents visit.

How I Make It at Home

Here’s how I do it, with a few of my own shortcuts and tips:

1. Mix the Sauce:
I whisk soy sauce, honey, garlic, and ginger in a small bowl. It smells amazing even before it hits the pan.

2. Marinate the Shrimp:
I toss the shrimp with about a third of the sauce. Even five minutes is enough to give it a flavor boost while I prep the broccoli.

3. Thicken the Sauce:
I stir a little cornstarch into the reserved sauce. This makes it beautifully glossy once it cooks.

4. Cook the Broccoli:
I heat olive oil in a skillet over medium-high. Fresh broccoli goes in and gets just tender-crisp. I’m careful not to overcook it—I want it bright green with a bit of bite.

5. Sauté the Shrimp:
After the broccoli comes out, I add butter to the pan, then the shrimp in a single layer. They cook quickly—about 2 minutes per side.

6. Finish with Sauce and Broccoli:
I pour in the remaining sauce, let it bubble and thicken, then toss the broccoli back in to heat through.

7. Serve:
I like to serve it over steamed white rice or even noodles if I’m in the mood. The sauce soaks in and ties everything together.

My Practical Tips

Shrimp Size: Jumbo shrimp feel a bit more luxurious, but smaller ones work too. Just watch the cook time—they go fast.
Buying Shrimp: I often get frozen, peeled, and deveined shrimp. It saves a ton of prep.
Fresh vs Frozen Broccoli: Fresh holds its texture better, but frozen is great for busy nights. Just defrost and pat dry.
Cutting Broccoli: I aim for small, even pieces so they cook evenly. Nothing worse than some mushy and some raw.
Ginger Tip: I keep fresh ginger in the freezer. It grates so easily when frozen and lasts forever.

Serving Ideas from My Kitchen

Steamed white rice is the classic pairing—it soaks up all the sauce.
Brown rice for something heartier.
Over noodles if you want to switch it up—I love it with rice noodles or even spaghetti.
Cauliflower rice if I’m trying to lighten things up.
I’ve even served it with crusty bread to mop up the sauce.

Storing Leftovers

I keep leftovers in an airtight container in the fridge. They’re good for a day or two.
Reheat gently in a skillet over low heat. Microwaving works too, but go slowly so the shrimp don’t turn rubbery.
I usually make just enough for one dinner because shrimp tastes best freshly cooked.

Questions I Often Get

Can I use chicken instead of shrimp?
Absolutely. Cut boneless chicken breast or thighs into bite-sized pieces and cook them a bit longer.

Can I make it ahead?
You can prep the sauce and clean the shrimp in advance, but I like cooking it fresh so the shrimp stay tender.

What if I don’t have fresh ginger?
Ground ginger can work in a pinch, but fresh really gives that bright kick.

Yield: 4