Honey Garlic Butter Shrimp & Broccoli (Printable version)

Succulent shrimp and fresh broccoli coated in a luscious honey garlic butter sauce—ready in just 25 minutes.

# What You'll Need:

→ Seafood & Vegetables

01 - 1 pound 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 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges
12 - Cooked rice or quinoa

# How to Prepare:

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 advice:

01 -
  • The sauce strikes that perfect balance between sweet and savory without overwhelming the delicate shrimp
  • Everything cooks in one skillet, meaning less cleanup and more time to enjoy your meal
02 -
  • Overcooked shrimp becomes rubbery fast so watch them closely and remove as soon as they turn pink
  • Blanching the broccoli first means it finishes cooking in the sauce instead of staying raw
03 -
  • Pat the shrimp completely dry before cooking so they sear instead of steam
  • Let the honey bubble for just a moment in the pan to develop those caramelized notes

Go Back