Honey Garlic Butter Shrimp & Broccoli (Printable)

Succulent shrimp and tender broccoli glazed in sweet-savory honey garlic butter. This quick 25-minute skillet dinner delivers restaurant-quality flavors with minimal effort.

# 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 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges

# How To Make:

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 Tips:

01 -
  • The sauce creates this incredible sticky glaze that coats every single piece of shrimp and broccoli
  • It hits all the flavor notes sweet, salty, savory without needing a dozen ingredients
  • You can have everything prepped and cooked in the time it takes to cook rice
  • Leftovers actually reheat beautifully for lunch the next day
02 -
  • Overcooked shrimp is basically rubber, so watch closely and pull them as soon as they turn pink and curl slightly
  • The sauce thickens pretty fast once it starts simmering, so keep it moving so nothing burns
  • Room temperature shrimp cook more evenly, so try to remember to pull them out of the fridge about fifteen minutes before cooking
03 -
  • Pat your shrimp completely dry with paper towels before cooking, or theyll steam instead of sear
  • If your sauce gets too thick, a tiny splash of water or pasta water brings it back to the perfect consistency

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