This Honey Garlic Shrimp brings together plump, juicy shrimp and crisp broccoli in a glossy, sticky sauce that's sweet, garlicky, and just a little tangy. I first made this on a Tuesday night when I needed dinner fast, and now it's the recipe I turn to when I want something that feels like takeout but comes together in my own kitchen.
If you're looking for more quick, satisfying dinners, you might also love my Easy Philly Cheesesteak Sloppy Joes (10 Ingredients!) or the Buffalo Chicken Stuffed Peppers both are family favorites that come together fast.
Why You'll Love This Honey Garlic Shrimp
This Honey Garlic Shrimp checks all the boxes for a weeknight winner. The shrimp cook in just over a minute per side, so you're not standing at the stove forever, and the sauce thickens up beautifully without any fuss. The combination of honey and soy sauce creates that sweet-savory balance that makes you want to lick the spoon, and the garlic adds warmth without being overpowering. The broccoli adds color, crunch, and a little veggie goodness, so you're getting a complete meal in one skillet.
It's also budget-friendly. Shrimp can stretch to feed a family when you pair it with rice, and you probably have most of the sauce ingredients in your pantry already. Plus, it tastes better than takeout you control the sweetness, the Honey Garlic Shrimp, and the heat level, so you can make it exactly how your family likes it.
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Honey Garlic Shrimp Ingredients
Here's what you'll need to make this sweet, savory Honey Garlic Shrimp dinner.
See Recipe Card Below This Post For ingtedient Quantites
- Shrimp: Large uncooked shrimp are the star here. Make sure they're peeled, deveined, and patted dry so they sear nicely and don't water down the sauce.
- Peanut oil: Adds a subtle nutty flavor and has a high smoke point, which is perfect for cooking over medium-high heat. You can swap in olive oil if that's what you have.
- Broccoli florets: These soak up the sauce and add texture and color. Fresh works best, but frozen will do in a pinch-just make sure to thaw and dry them first.
- Chicken broth: Forms the base of the sauce and adds savory depth. Low-sodium works well so you can control the saltiness.
- Low sodium soy sauce: Brings umami and a salty backbone to the sauce without making it too intense.
- Honey: Adds sweetness and helps the sauce turn glossy and sticky. It balances the soy sauce perfectly.
- Brown sugar: Deepens the sweetness and gives the sauce a rich, caramel-like flavor.
- Garlic, minced: Fresh garlic is key here. It infuses the sauce with warmth and a bit of bite. Five cloves sounds like a lot, but it mellows as it cooks.
- Apple cider vinegar: Adds a subtle tang that keeps the sauce from tasting too sweet. It brightens everything up.
- Toasted sesame oil: Optional, but it adds a lovely nutty aroma that makes the dish smell like it came from a restaurant.
- Ground ginger: Adds warmth and a hint of spice without overpowering the other flavors.
- Red pepper flakes: Just a pinch adds a gentle heat. Skip it if you're cooking for picky eaters.
- Cornstarch and cold water: This is what thickens the sauce into that glossy, clingy coating. Make sure to dissolve the cornstarch completely in cold water before adding it to the skillet.
- Cooked rice: Any kind works-white, brown, jasmine, or even cauliflower rice if you want to lighten things up. The rice soaks up the sauce and makes the meal complete.
- Green onions and honey roasted peanuts: These are for garnish, but they add freshness, crunch, and a little extra flavor. Don't skip them if you can help it.
How to Make Honey Garlic Shrimp
This Honey Garlic Shrimp comes together quickly, so have everything prepped and ready before you start cooking.
Prep the shrimp: Thaw the shrimp completely if they're frozen, then pat them dry with paper towels. Remove the shells, tails, and veins if they're still attached. Dry shrimp sear better and won't make the sauce watery.
Mix the sauce: In a bowl, whisk together the chicken broth, soy sauce, honey, brown sugar, minced garlic, apple cider vinegar, sesame oil (if using), ground ginger, and red pepper flakes. Set it aside so it's ready to go.
Cook the shrimp: Heat the peanut oil in a large skillet over medium-high heat until it shimmers. Add the shrimp in a single layer and cook for about 1 minute and 20 seconds per side. Set a timer-this step goes fast, and overcooked shrimp get rubbery. When they're just pink and opaque, tilt the pan and slide them onto a clean plate.
Cook the broccoli: Add the broccoli florets to the same skillet and sauté over medium-high heat for about 4 minutes, stirring occasionally, until they're bright green and slightly tender. If the pan looks dry, add a splash more oil. Transfer the broccoli to the plate with the shrimp.
Start the sauce: Pour the sauce mixture (without the cornstarch) into the skillet. Let it come to a simmer.
Thicken the sauce: In a small bowl, mix the cornstarch with ¼ cup cold water and stir until it's completely smooth with no lumps. Slowly pour it into the simmering sauce, stirring constantly, and watch as the sauce thickens and turns glossy. This should take about a minute.
Add the broccoli back: Lower the heat to medium-low and add the broccoli back to the skillet. Cover the pan partially and let everything heat through for 2 to 3 minutes so the broccoli can soak up some of that sauce.
Finish with the shrimp: Add the shrimp back to the skillet and spoon the sauce over the top. Let everything heat for about 1 minute, just until the shrimp are warmed through.
Serve: Spoon the shrimp and broccoli over bowls of cooked rice. Drizzle with a little extra honey if you like things on the sweeter side, then sprinkle with sliced green onions and chopped honey roasted peanuts for crunch and color.
Substitutions and Variations
This Honey Garlic Shrimp is flexible, so feel free to make it your own.
Swap the protein: Don't have shrimp? Use chicken breast cut into bite-sized pieces or firm tofu cubes. Chicken will take a bit longer to cook-about 5 to 6 minutes per side-and tofu should be pressed and patted dry before cooking.
Add more veggies: Snap peas, bell peppers, or sliced carrots all work beautifully here. Just toss them in with the broccoli and adjust the cooking time as needed.
Use a different oil: If you don't have peanut oil, olive oil or avocado oil work just fine. You'll lose a bit of the nutty flavor, but the dish will still taste great.
Make it spicier: Add more red pepper flakes, a drizzle of sriracha, or a spoonful of chili Honey Garlic Shrimp sauce to the sauce mixture.
Cut the sugar: Use less honey and brown sugar if you prefer a less sweet sauce. Start with half and taste as you go.
Try different rice: Serve this over cauliflower rice, quinoa, or even noodles if you want to switch things up.
Equipment For Honey Garlic Shrimp
You don't need anything fancy to make this Honey Garlic Shrimp, just a few basic tools.
- Large skillet: A 12-inch skillet gives you plenty of room to cook the shrimp and broccoli without crowding, which helps them sear instead of steam.
- Mixing bowl: For whisking together the sauce ingredients.
- Measuring cups and spoons: Accurate measurements keep the sauce balanced.
- Whisk or spoon: For mixing the sauce and stirring as it thickens.
- Timer: Shrimp cook fast, so a timer helps you avoid overcooking them.
- Cutting board and knife: For prepping the broccoli, garlic, and garnishes.
Storage and Reheating Tips
This Honey Garlic Shrimp tastes best fresh, but leftovers hold up well if you store them properly.
Refrigerate: Let the shrimp and sauce cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days. Keep the rice separate if possible so it doesn't get soggy.
Reheat gently: Warm leftovers in a skillet over medium-low heat, adding a splash of chicken broth or water to loosen the sauce. You can also microwave in 30-second intervals, stirring between each, until heated through. Be careful not to overheat the shrimp or they'll get tough.
Freeze: Shrimp can get a little rubbery after freezing, so I don't recommend it for this dish. If you must, freeze the sauce separately and cook fresh shrimp when you're ready to eat.
Make ahead: You can prep the sauce and chop the veggies a day in advance. Store everything in the fridge, then cook the shrimp and broccoli fresh when you're ready to eat.
Serving Suggestions
This Honey Garlic Shrimp is delicious on its own, but here are a few ideas to round out the meal.
Serve over jasmine rice: The fluffy, slightly sticky texture soaks up the sauce beautifully and makes the dish feel complete.
Pair with a side salad: A simple green salad with a tangy vinaigrette cuts through the sweetness and adds freshness.
Add steamed edamame: A bowl of warm, salted edamame makes a great appetizer and adds extra protein.
Serve with spring rolls: Crispy vegetable spring rolls are a fun side that kids and adults both love.
Expert Tips
Don't skip the timer: Shrimp cook incredibly fast, and even 30 extra seconds can make them rubbery. Set a timer and stick to it.
Pat the shrimp dry: Wet Honey Garlic Shrimp won't sear properly and can make the sauce watery. Use paper towels to blot away any moisture before cooking.
Dissolve the cornstarch completely: Lumpy cornstarch will make the sauce clumpy. Stir it in cold water until it's smooth and milky before adding it to the skillet.
Use fresh garlic: Pre-minced Honey Garlic Shrimp from a jar doesn't have the same punch or aroma as fresh. It's worth the extra minute to mince it yourself.
Taste and adjust: Everyone's taste is different. If the sauce is too sweet, add a splash more soy sauce or vinegar. If it's too salty, add a drizzle of honey.
Don't overcrowd the pan: If your skillet is too small, cook the Honey Garlic Shrimp in two batches so they sear instead of steam.
Garnish generously: The green onions and peanuts aren't just for looks-they add freshness and crunch that make the dish feel restaurant-quality.
FAQ
How do Chinese restaurants make shrimp so tender?
Chinese restaurants often use a technique called velveting, where shrimp are marinated in a mixture of egg white, cornstarch, and sometimes a little rice wine, then briefly blanched in water or oil before stir-frying. This creates a protective coating that keeps the shrimp tender and juicy. You can try this at home by tossing your Honey Garlic Shrimp in a little cornstarch and egg white before cooking-it makes a noticeable difference. Just remember to pat them dry before they hit the hot pan.
What is the best way to cook Honey Garlic Shrimp?
The best way is to cook the Honey Garlic Shrimp quickly over high heat so they sear on the outside and stay tender inside. Start with a hot pan and a little oil, then add the shrimp in a single layer. Cook for about 1 to 2 minutes per side, depending on their size, and don't move them around too much so they develop a nice golden edge. Add the garlic toward the end or cook it separately in the sauce so it doesn't burn and turn bitter.
How to make honey garlic prawns?
Honey garlic prawns (which are just large shrimp) are made by cooking the prawns quickly in oil, then tossing them in a sauce made from honey, soy sauce, garlic, and a little acidity like vinegar or lemon juice. You can thicken the sauce with cornstarch to make it glossy and sticky. The key is to not overcook the prawns-they should be pink, opaque, and slightly firm, not rubbery. Serve them over rice or noodles with plenty of sauce.
What's the secret to flavorful shrimp?
The secret is in the seasoning and the cooking method. Dry your Honey Garlic Shrimp thoroughly before cooking so they sear instead of steam, and cook them over high heat for a short time to lock in their natural sweetness. Use bold flavors like garlic, ginger, soy sauce, and honey to create a sauce that coats every bite. A squeeze of lemon or a splash of vinegar at the end brightens everything up and makes the flavors pop. Don't be shy with the garlic-it's what makes this dish shine.
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Pairing
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Honey Garlic Shrimp
Ingredients
- 1.5 lb large raw shrimp peeled deveined, and fully thawed
- 3 tablespoons peanut oil or olive oil divided for cooking
- 4.5 cups broccoli florets cut into bite-sized pieces
- 2.25 cups chicken broth low sodium preferred
- 6 tablespoons low sodium soy sauce for balanced saltiness
- ½ cup honey for sweetness and shine
- ⅓ cup brown sugar packed for deeper caramel flavor
- 8 cloves garlic finely minced
- 3 tablespoons apple cider vinegar to balance the sweetness
- 1.5 teaspoons toasted sesame oil optional for aroma
- ¾ teaspoon ground ginger for warmth
- ¼ teaspoon red pepper flakes or to taste for gentle heat
- ⅜ cup cornstarch for thickening the sauce
- ⅜ cup cold water to dissolve the cornstarch smoothly
- 5 cups cooked rice any variety kept warm for serving
- 3 green onions thinly sliced for garnish
- ½ cup honey roasted peanuts roughly chopped for garnish
Instructions
- Thaw the shrimp completely and pat them dry, removing any remaining shells, tails, or veins if needed.
- Stir together the chicken broth, soy sauce, honey, brown sugar, garlic, vinegar, sesame oil, ginger, and red pepper flakes in a bowl, leaving out the cornstarch and water for now.
- Heat the oil in a large skillet over medium-high heat, add the shrimp, and cook briefly on each side just until pink, then tilt the pan and slide them onto a clean plate.
- Add the broccoli to the same skillet and sauté for a few minutes until it turns bright green and just begins to soften, adding a small splash of oil if the pan looks dry, then remove it from the skillet.
- Pour the prepared sauce mixture into the skillet and bring it to a gentle boil.
- Stir the cornstarch and cold water together in a small bowl until completely smooth.
- Slowly whisk the cornstarch mixture into the bubbling sauce, stirring constantly, until the sauce thickens and turns glossy.
- Lower the heat, return the broccoli to the skillet, partially cover, and let everything warm together for a couple of minutes.
- Add the shrimp back to the pan and spoon the sauce over them, letting everything heat through for about a minute.
- Serve the shrimp and broccoli over warm rice and finish with green onions and chopped peanuts on top.
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