Honey Garlic Butter Shrimp & Broccoli (Print version)

Tender shrimp and crisp-tender broccoli in a rich honey garlic butter glaze

# What you need:

→ Seafood & Vegetables

01 - 1 lb 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 - ¼ teaspoon crushed red pepper flakes

→ Garnish & Serving

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

# Directions:

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 -
  • Everything cooks in one skillet in under 15 minutes, and the sauce comes together faster than you can set the table
  • That honey garlic butter glaze is the kind of good that makes you want to lick the plate clean
02 -
  • Overcooked shrimp is rubbery and sad, so pull them the second they turn pink—they'll finish cooking in the sauce
  • Blanched broccoli holds its crunch better than raw, which keeps some texture against that soft buttery coating
03 -
  • A splash of toasted sesame oil at the very end adds this incredible nutty depth that people can't quite put their finger on
  • Let your butter foam just slightly in the pan before adding garlic—it'll taste more complex and rich

Return