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
Scale
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
- 1/3 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
