This might be the easiest, most satisfying seafood dish you'll make all week — tender shrimp glazed in a sweet, garlicky sauce with just the right kick. Let me walk you through my Sweet and Spicy Honey Garlic Shrimp Recipe that's become a total staple in my kitchen.
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Why You'll Love This Recipe
I can't tell you how many times this Sweet and Spicy Honey Garlic Shrimp Recipe has saved my weeknight dinners. It's quick, packed with flavor, and feels way fancier than it really is. Plus, it's flexible — so you can easily tweak it for whatever you've got on hand.
- Lightning-fast prep: You'll have dinner on the table in about 30 minutes — perfect for busy nights.
- Flavor-packed sauce: The sweet honey and brown sugar balance the garlic and spicy red pepper flakes beautifully.
- Perfectly tender shrimp: Cooking shrimp just right can be tricky, but this recipe helps you nail it every time.
- Healthy and adaptable: With broccoli and options for veggies or rice sides, you can customize to your diet easily.
Ingredients & Why They Work
Every ingredient plays a special role here, contributing to the balance of sweet, savory, and spicy flavors without overwhelming the shrimp's natural taste. A quick shopping tip: grab peeled and deveined shrimp if possible—it saves a ton of time!
- Shrimp: Large shrimp (26/30 count per pound) are perfect here; they hold up well and stay juicy.
- Peanut or olive oil: Great for sautéing without imparting strong flavors.
- Broccoli florets: Adds a fresh crunch and balances the dish with some greens.
- Chicken broth: Forms the savory base of the sauce, depth without heaviness.
- Soy sauce (low sodium): Brings umami without making the dish too salty.
- Honey: The sweet star that ties everything together.
- Brown sugar: Intensifies the sweetness and adds a touch of molasses richness.
- Garlic: Minced fresh garlic boosts the aromatic and savory notes.
- Apple cider vinegar: Adds zing and balances the sweetness.
- Toasted sesame oil (optional): For that subtle nutty background flavor.
- Ground ginger: Adds warmth and mild spice without heat.
- Red pepper flakes: Just a pinch to add a gentle kick.
- Cornstarch + cold water: This slurry is your secret weapon for thickening the luscious sauce perfectly.
- Cooked rice: I love pairing this with fluffy white rice or vegetable fried rice for a heartier meal.
- Green onions & honey roasted peanuts (garnishes): For a fresh pop and crunchy texture contrast.
Make It Your Way
I love to switch things up depending on what’s in my fridge or my mood. This Sweet and Spicy Honey Garlic Shrimp Recipe is like a blank canvas, and you can easily turn it into your own masterpiece.
- Add veggies: Bell peppers, sliced carrots, or snap peas work beautifully for extra color and crunch—I usually throw in whatever’s left in my veggie drawer.
- Mild or spicy: If you’re spice-shy, reduce the red pepper flakes; if you want to kick it up, add more or toss in some fresh chopped chili.
- Grain swap: Have cauliflower rice on hand? Give it a whirl for a low-carb option.
- Nut-free version: Skip the peanuts or swap for toasted sesame seeds to keep that crunch without allergies.
Step-by-Step: How I Make Sweet and Spicy Honey Garlic Shrimp Recipe
Step 1: Prep & Sear the Shrimp
Start by thawing your shrimp completely if frozen, then pat them dry well. This helps them sear nicely instead of steaming. I usually cook mine in a hot pan with the oil for about 1 minute and 20 seconds on each side—really set a timer here, because shrimp go from perfect to rubbery in a flash! Once cooked, transfer them to a plate; they’ll keep cooking a bit in the sauce later.
Step 2: Sauté the Broccoli
In the same skillet, toss in your broccoli florets and sauté over medium-high heat for about 4 minutes, until they’re just tender but still have that nice crunch. Splash in a bit more oil if it looks dry. Set the broccoli aside when done.
Step 3: Whip Up the Sauce
Mix together the chicken broth, soy sauce, honey, brown sugar, minced garlic, apple cider vinegar, sesame oil, ginger, and red pepper flakes right in the skillet to pick up any leftover flavor bits. Bring it to a boil. Meanwhile, whisk your cornstarch with cold water to make a slurry, then stir it slowly into the simmering sauce until it thickens beautifully—keep stirring to avoid lumps.
Step 4: Combine & Finish
Lower the heat, add the broccoli back in and cover partially for 2-3 minutes to heat through. Then, return the shrimp to the skillet and spoon plenty of that gorgeous sauce on top. Let everything mingle over low heat for about a minute. If you’re feeling indulgent, a quick drizzle of honey right before serving takes it over the top!
Top Tip
When I first made this Sweet and Spicy Honey Garlic Shrimp Recipe, I learned that shrimp timing is the trickiest part. Overcooked shrimp are tough, so here are a few pro tips to get it right every time.
- Use a timer: Setting an exact time for cooking ensures you don’t overdo it. One minute plus twenty seconds per side works great for large shrimp.
- Look for the "C" shape: When shrimp curl into a tight “O,” that’s a sign they’re overcooked. Shoot for the loose “C” shape.
- Pat dry: Moisture on shrimp prevents browning—make sure to dry them well before cooking.
- Rest after searing: Remove shrimp from the pan to avoid them cooking further while you prepare the rest. They'll finish perfectly in the sauce.
How to Serve Sweet and Spicy Honey Garlic Shrimp Recipe
Garnishes
I always top this dish with freshly sliced green onions for a punch of color and crunch. Something I discovered that’s a game-changer: rough-chopped honey roasted peanuts. They add a lovely sweet-savory crunch and texture contrast that pairs perfectly with the glaze.
Side Dishes
This shrimp shines when served over fluffy white long-grain rice, which soaks up every bit of that sticky sauce. Sometimes I make vegetable fried rice to round out the meal with extra veggies and flavor. Steamed jasmine or basmati rice works great too if you prefer aromatic varieties.
Creative Ways to Present
For a dinner party, I like serving this in a pretty shallow bowl with a sprinkle of sesame seeds and extra chili flakes on the side for guests who want more heat. Pair it with crisp cucumber salad or quick pickled veggies to add freshness and brighten the plate — it really impresses!
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftover shrimp and sauce in an airtight container in the fridge and eat within 3 days. Keeping the broccoli separate helps it stay less soggy. This shrimp reheats surprisingly well, but you want to avoid rubbery texture as much as possible.
Freezing
I’ve frozen this recipe a few times for easy meals later. Freeze it in a sealed container or freezer bag for up to 3 months. When thawing, do so overnight in the fridge for best results.
Reheating
To reheat, I gently warm it on the stovetop over medium heat, stirring frequently to heat the sauce evenly without overcooking the shrimp. You can also use a makeshift double boiler for gentle reheating that preserves the shrimp’s tenderness.
Frequently Asked Questions:
Absolutely! Just make sure to thaw the shrimp completely under cold running water and pat them dry before cooking to get a nice sear. Frozen shrimp are a convenient and budget-friendly option.
Shrimp cook very quickly, usually about 1 minute 20 seconds per side for large shrimp. Using a timer helps a lot. Look for the shrimp to curl into a loose “C” shape — if they curl tightly into an “O,” they’re overdone and can become rubbery.
This recipe centers around shrimp, but you can swap it out for firm tofu or tempeh, and use vegetable broth instead of chicken broth for a vegan twist. Just adjust cooking times to avoid drying out your protein substitute.
This dish pairs beautifully with steamed or fried rice, quinoa, or even zoodles for a low-carb option. Adding steamed or stir-fried vegetables like broccoli, bell peppers, or snap peas makes it a complete, balanced meal.
Final Thoughts
If you’re looking for a dish that’s quick, feels special, and packs a punch of flavor, you’ve got to try this Sweet and Spicy Honey Garlic Shrimp Recipe. It’s one of those recipes I come back to over and over — whether for a cozy weeknight or impressing friends without sweating it. So grab your skillet, get that sauce bubbling, and enjoy the ease and deliciousness firsthand!
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Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Honey Garlic Shrimp recipe features juicy, large shrimp sautéed with broccoli in a flavorful, sweet and savory honey garlic sauce. Served over three cups of perfectly cooked rice and garnished with green onions and honey roasted peanuts, it makes a delicious and easy weeknight meal packed with vibrant flavors and textures.
Ingredients
Main Ingredients
- 1 lb. large uncooked shrimp
- 2 tablespoons peanut oil
- 3 cups broccoli florets
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 tablespoons apple cider vinegar
- 1 teaspoon toasted sesame oil (optional)
- ½ teaspoon ground ginger
- Pinch red pepper flakes
- ¼ cup cornstarch
- ¼ cup cold water
For Serving
- 3 cups cooked rice (any kind)
- Green onions, to garnish
- Roughly chopped honey roasted peanuts, to garnish
Instructions
- Prepare Shrimp: Thaw the shrimp completely and pat dry. Remove shell, tail, and veins if necessary.
- Combine Sauce: Mix 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 in a bowl; set aside, excluding cornstarch and water.
- Cook Shrimp: Heat peanut oil in a large skillet over medium-high heat. Add shrimp and cook for about 1 minute 20 seconds per side until just cooked. Remove shrimp to a clean plate.
- Sauté Broccoli: In the same skillet, sauté broccoli over medium-high heat for 4 minutes until slightly softened, adding a splash of oil if needed. Remove and set aside.
- Make Sauce: Pour the prepared sauce mixture (without cornstarch) into the skillet. Bring it to a boil.
- Thicken Sauce: Stir cornstarch with cold water until smooth, then slowly add to the boiling sauce while stirring continuously until thickened.
- Heat Broccoli: Reduce heat to low, add broccoli back to the skillet, partially cover, and let it heat for 2 to 3 minutes.
- Combine Shrimp: Return shrimp to the skillet, spoon sauce over them, and let heat through for about 1 minute.
- Serve: Optionally drizzle more honey over the dish. Serve over 3 cups cooked rice, garnished with green onions and chopped honey roasted peanuts.
Notes
- Use large shrimp (26/30 count per pound), fresh or frozen. If frozen, thaw completely under cool water and pat dry.
- Frozen shrimp typically come pre-salted from brine, so no need to add salt before cooking.
- Use a timer to avoid overcooking shrimp; when shrimp curl into a "c" shape, they're cooked; curled into an "o" means overcooked.
- Optional vegetable additions include bell peppers, julienned carrots, and onions.
- For perfectly cooked white rice, boil 2 cups water with 2 chicken bouillon cubes, add 1 cup rinsed long grain white rice, cover and simmer on low for 15 minutes, then rest 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months. Reheat gently on stovetop to avoid rubbery shrimp.
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 18 g
- Sodium: 680 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 190 mg
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