Honey Garlic Shrimp with Broccoli
This Honey Garlic Shrimp with Broccoli is a great homemade option to amazing take-out flavors in one single bowl. Made in just 30 minutes, this shrimp and broccoli is smothered in a sweet + slightly spicy honey garlic sauce, with hints of ginger, and is perfect when served with cauliflower rice, jasmine rice, brown rice. Absolutely delicious for the entire family! Gluten-free option.
Servings 4 servings
SHRIMP + BROCCOLI:
- 1-2 lbs. jumbo or colossal shrimp, deveined
- 2 Tbsps unsalted butter
- 2 carrots, peeled + chopped
- handful of broccoli or broccolini, de-stemmed + chopped into florets
- 1 Tbsp Extra virgin olive oil
- 4 garlic cloves, minced
- 1 Tbsp minced fresh ginger root (You can also use 1 tsp ground ginger instead)
- 1 cup raw honey
- 1/4 cup soy sauce, low-sodium
- 1 1/2 tsps red pepper flakes
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1 tsp arrowroot starch + 2 Tbsps water (See Notes!)
- Chopped green onions
- Sesame seeds
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 Tbsp 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.
- 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.