Honey Garlic Shrimp with Broccoli

5 from 12 votes

Honey Garlic Shrimp with Broccoli

Treat yourself to some delicious Honey Garlic Shrimp with Broccoli, served over a bed of fluffy brown rice—a meal that's both sweet and spicy, and incredibly easy to whip up. Best part? It's perfect for meal prep, keeping your weeknights hassle-free + satisfying! Totally Gluten-free + Dairy-free.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Keyword: broccoli, dinner, easy, garlic, healthy, homemade, honey, recipe, savory, seafood, shrimp, spicy, veggies, weeknight meals

Servings: servings

Calories: 455kcal

Author: Shanika

Ingredients

SHRIMP + BROCCOLI:

1-2 lbs. wild-caught jumbo or colossal shrimp, deveined
2 Tbsps unsalted butter
2 carrots, peeled + chopped
handful of broccoli or broccolini, de-stemmed + chopped into florets
1 tablespoon Extra virgin olive oil
4 garlic cloves, minced
1 tablespoon minced fresh ginger root (You can also use 1 teaspoon ground ginger instead)
1 cup raw honey
¼ cup soy sauce, low-sodium
1 ½ tsps red pepper flakes
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon black pepper
1 teaspoon arrowroot starch + 2 Tbsps water (See Notes!)

GARNISH:

Chopped green onions
Sesame seeds

US Customary - Metric

Instructions

TO MAKE THE SHRIMP + BROCCOLI:

In a large 12-inch skillet over medium-high heat, add 2 Tbsps of butter until melted. Add in the shrimp (seasoned w/ salt, black pepper, garlic powder, and parsley) and cook on both sides (about 3-4 minutes), until pink and cook through. Once done, remove from skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil. Add the minced garlic and ginger, sautéing them for 1-2 minutes or until fragrant. Add in chopped carrots and broccoli, sautéing for about 3-4 minutes or until the veggies soften a bit.
Add in the honey, red pepper flakes, and soy sauce, stirring everything together until combined. Add in the shrimp and stir until everything is coated. Reduce heat to low and let simmer for 3-4 minutes. NOTE: If the sauce hasn't thickened, add in the arrowroot and water mixture and stir until it does.
Remove from heat and garnish with sesame seeds and chopped green onions.
Serve immediately with a side of cauliflower rice, jasmine rice, brown rice, or noodles.
Bon Appetit!

Notes

STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat in the microwave or in a skillet when ready to serve.
VEGGIES: Quickly boil or steam your veggies for a few minutes until "al dente" if you don't want to have a little crunch adding them directly to the skillet. DO NOT COOK UNTIL SOFT! Once cooked, drain, and add to a large bowl of iced cold water immediately to stop the cooking process. Resume with recipe.
STARCH: If you don't have arrowroot starch, you can simply substitute with all-purpose flour, starch or tapioca flour.
GLUTEN-FREE OPTION: To make this dish GF-friendly, simply ensure that the soy sauce and side dish are gluten-free. The best GF-friendly sides include cauliflower rice, wild rice, GF noodles or pasta, or other roasted veggies.

Nutrition