Go Back

30-Minute Honey Garlic Shrimp

Helen T. Patterson
A quick and flavorful shrimp stir-fry with a sticky honey garlic sauce, tender broccoli, and optional peanuts for crunch.
High in protein, fiber-rich, and low in saturated fat, this meal is perfect over rice or fried rice for a satisfying, nutritious dinner any night of the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian-inspired
Servings 4

Equipment

  • 1 large skillet or wok
  • 1 mixing bowl
  • 1 Whisk or Fork
  • 1 spatula
  • Measuring Cups and Spoons
  • Knife and cutting board

Ingredients
  

For the Shrimp & Veggies:

  • 1 lb large uncooked shrimp peeled and deveined
  • 2 tbsp peanut oil or olive oil
  • 3 cups broccoli florets

For the Sauce:

  • 1 ½ cups chicken broth
  • ¼ cup low-sodium soy sauce
  • ⅓ cup honey
  • ¼ cup packed brown sugar
  • 5 cloves garlic minced
  • 2 tbsp apple cider vinegar
  • 1 tsp toasted sesame oil optional
  • ½ tsp ground ginger
  • Pinch red pepper flakes
  • ¼ cup cornstarch
  • ¼ cup cold water

For Serving & Garnish:

  • 3 cups cooked rice white, brown, or vegetable fried rice
  • Green onions sliced
  • Roughly chopped honey-roasted peanuts

Instructions
 

  • Prepare the Shrimp: Begin by thawing your shrimp completely if they were frozen.
    Run them under cool water while gently rubbing to remove any ice crystals, then pat them dry thoroughly with a paper towel.
    This ensures the shrimp will sear beautifully rather than steam.
    Peel and devein if needed, and remove tails unless you prefer to keep them for presentation.
    Properly dried shrimp will cook evenly and develop a slightly crisp exterior.
  • Mix the Honey Garlic Sauce: In a medium-sized bowl, combine the 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.
    Whisk the mixture until smooth and uniform. Set aside.
    This will be your flavorful sauce base, and preparing it in advance ensures you can quickly move through the cooking process without overcooking the shrimp.
  • Heat the Skillet and Oil: Place a large skillet or wok over medium-high heat.
    Add 2 tablespoons of peanut or olive oil and let it heat until shimmering but not smoking.
    Properly heated oil is crucial for sautéing the shrimp and vegetables without them sticking or releasing excess water.
    Tilt the pan gently to coat the surface evenly with oil.
  • Cook the Shrimp: Carefully add the shrimp in a single layer to the hot skillet.
    Let them cook undisturbed for about 1 minute and 20 seconds per side, using a timer if needed.
    The shrimp will turn pink with a slight golden sear when ready. Avoid overcrowding the pan; cook in batches if necessary.
    Once cooked, transfer the shrimp to a clean plate. Remember, they will continue cooking slightly as they rest, preventing overcooking and rubbery texture.
  • Sauté the Broccoli: In the same skillet, add the broccoli florets.
    Sauté over medium-high heat for approximately 4 minutes until the broccoli is bright green and slightly tender but still has a satisfying crunch.
    If the pan seems dry, add a small splash of oil.
    Remove the broccoli from the skillet and set aside. This step ensures that the vegetables retain texture and color, providing a pleasant contrast to the tender shrimp.
  • Prepare the Sauce in the Skillet: Pour the pre-mixed honey garlic sauce into the hot skillet. Bring it to a gentle boil over medium heat.
    Meanwhile, mix the cornstarch with ¼ cup of cold water in a small bowl until completely smooth.
    Slowly pour this slurry into the boiling sauce, stirring constantly.
    Continue to cook for 2–3 minutes until the sauce thickens into a glossy, clingy consistency.
    The cornstarch ensures the sauce will coat each shrimp and broccoli floret perfectly.
  • Reintroduce Broccoli to the Sauce: Reduce the heat to low and return the broccoli to the skillet.
    Partially cover the pan and allow the broccoli to heat through for 2–3 minutes while soaking up the rich, sticky sauce.
    This step ensures the broccoli absorbs flavor without becoming mushy.
  • Add Shrimp Back to the Pan: Gently fold the cooked shrimp back into the skillet, spooning the thickened sauce over each piece.
    Heat for an additional 1–2 minutes until the shrimp are warmed through and fully coated.
    This final step integrates the flavors, giving you a perfect balance of sweet, savory, and garlicky notes in every bite.
  • Optional Honey Drizzle: For an extra touch of sweetness and visual appeal, drizzle a little honey over the shrimp just before serving.
    This accentuates the natural flavors and adds a glossy finish.
  • Serve and Garnish: Plate the shrimp and broccoli over cooked rice or vegetable fried rice.
    Sprinkle sliced green onions and roughly chopped honey-roasted peanuts on top for crunch and added flavor.
    Serve immediately for the best texture and taste.
    The combination of protein-packed shrimp, fiber-rich broccoli, and lightly sweet sauce makes this dish both satisfying and nutritious.

Notes

  • Shrimp Selection: Large, peeled, and deveined shrimp work best. Opt for 26–30 count per pound if using frozen, as they cook evenly and maintain a tender texture. Avoid pre-seasoned shrimp, as they may alter the sauce’s balance.
  • Sauce Adjustments: You can tweak the sweetness or tanginess by adjusting the honey, brown sugar, or vinegar. Taste the sauce before thickening to ensure it matches your preference.
  • Cooking Precision: Shrimp cooks very quickly—overcooking makes it rubbery. Using a timer and checking for a firm, pink color is key. Broccoli should remain slightly crisp to retain fiber and nutrients.
  • Rice Tips: While white rice is classic, brown or jasmine rice works beautifully. Fried rice adds extra flavor and texture, while keeping the meal fiber-rich.