Honey Garlic Butter Shrimp & Broccoli (Printer-Friendly)
Succulent shrimp and tender broccoli glazed in rich honey garlic butter sauce.
# What You'll 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 (use tamari for gluten-free)
08 - 1 tablespoon fresh lemon juice
09 - 1/4 teaspoon crushed red pepper flakes
→ Garnish & Serving
10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges
12 - Cooked rice or quinoa
# How to Make It:
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 Advice:
01 -
- Everything happens in one skillet, so cleanup is almost nonexistent
- The sauce comes together in minutes but tastes like it simmered for hours
02 -
- Overcooked shrimp turns rubbery, so pull them from heat as soon as they turn pink
- The sauce thickens quickly off heat, so do not let it reduce too much in the pan
03 -
- Pat your shrimp completely dry before searing or they will steam instead of getting that gorgeous golden crust
- Room temperature shrimp cook more evenly than cold straight from the fridge ones