Honey Garlic Butter Shrimp & Broccoli

The first time I made this honey garlic butter shrimp was on a Tuesday evening when I had zero energy but still wanted something that felt special. The way the honey hit the hot garlic and butter filled my entire apartment with this incredible aroma that made my roommate poke her head into the kitchen. We ended up eating it straight from the skillet while standing at the counter because neither of us could wait another second for proper plates.

Last month I served this at a small dinner party and watched my friend who claims to hate broccoli actually go back for thirds just to get more of that glaze. There is something deeply satisfying about watching people enjoy their vegetables when they are coated in buttery honey garlic goodness.

Ingredients

• 1 lb large shrimp: Buy them already peeled and deveined to save yourself precious time on busy nights
• 3 cups broccoli florets: Fresh broccoli holds up better than frozen in that gorgeous sauce
• 2 tablespoons olive oil: Helps get that perfect sear on the shrimp without overcrowding the pan
• 4 tablespoons unsalted butter: This forms the base of your luscious sauce so do not skimp here
• 4 cloves garlic: Fresh minced garlic is non negotiable for that authentic depth of flavor
• 3 tablespoons honey: Use a mild honey so it does not overpower the delicate shrimp
• 2 tablespoons low sodium soy sauce: Tamari works perfectly if you need this to be gluten free
• 1 tablespoon fresh lemon juice: Cuts through all that richness and brightens every single bite
• 1/4 teaspoon crushed red pepper flakes: Just enough warmth to make things interesting without the heat

Instructions

Blanch your broccoli:

Drop those florets into boiling salted water for exactly 2 minutes until they turn this brilliant vibrant green

Sear the shrimp:

Get your skillet ripping hot and cook shrimp in a single layer for about 1 minute per side until they are pink and gorgeous

Build that sauce:

Melt butter in the same pan and let garlic sizzle for 30 seconds before stirring in honey soy sauce lemon juice and those red pepper flakes

Bring it all together:

Toss everything back in the skillet and let it swim in that sauce for just 1 minute until everything is perfectly coated and heated through

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This recipe became my go to for those nights when I want comfort food but still need something nourishing. There is a quiet joy in standing at the stove watching the sauce bubble and transform into something glossy and perfect.

Make It Your Own

Sometimes I add a splash of toasted sesame oil right at the end because it adds this incredible nutty depth that makes the dish taste even more complex. You can also swap in chicken breast cubes or firm tofu if you need to accommodate different dietary preferences around your table.

Serving Suggestions

I love serving this over fluffy white rice or nutty quinoa because they soak up every drop of that precious sauce. A crisp white wine like Sauvignon Blanc cuts through the richness beautifully and makes the whole meal feel like a proper occasion.

Perfect Pairings

This dish works wonderfully alongside simple stir fried vegetables or a light cucumber salad to add some freshness. Keep the sides minimal because the shrimp and broccoli really deserve to be the stars of the show.

• Season your shrimp with salt right before they hit the hot pan
• Have your garnish ready before you start cooking so serving is effortless
• Lemon wedges on the side make all the difference in brightening each bite

Save

Some nights the best meals are the ones that come together quickly but still feel like a warm hug at the end of a long day.

Recipe Questions & Answers

→ How do I keep shrimp from becoming rubbery?

Cook shrimp just until they turn pink and opaque, about 1–2 minutes per side. Overcooking makes them tough and rubbery. Remove them from heat immediately once done.

→ Can I use frozen shrimp instead of fresh?

Yes, thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat them dry before cooking to prevent excess moisture from affecting the sauce.

→ What can I substitute for honey?

Maple syrup or agave nectar works well as alternatives. Both provide sweetness similar to honey, though maple adds a subtle woodsy flavor.

→ How do I make this dish dairy-free?

Replace the butter with olive oil or a plant-based butter alternative. The sauce will still be rich and flavorful without dairy.

→ Can I add other vegetables to this dish?

Absolutely! Snow peas, bell peppers, snap peas, or baby corn would complement the Asian-inspired flavors. Add them during blanching or sautéing based on their cooking times.