Description
This Honey Garlic Shrimp recipe features succulent large shrimp cooked in a flavorful homemade honey garlic sauce with tender broccoli florets, served over steamed or fried rice. The dish is quick to prepare and balances sweet, savory, and tangy flavors, making it perfect for a weeknight dinner or casual get-together.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb. large uncooked shrimp
- 2 tablespoons peanut oil (can substitute olive 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 of red pepper flakes
- ¼ cup cornstarch
- ¼ cup cold water
For Serving
- 3 cups cooked rice (any kind, white long grain preferred)
- Green onions, for garnish
- Roughly chopped honey roasted peanuts, for garnish
Instructions
- Prepare the Shrimp: Thaw the shrimp completely if frozen and pat them dry. Remove shells, tails, and veins if needed.
- Make the Sauce Mixture: In a bowl, combine 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. Stir well and set aside.
- Cook the Shrimp: Heat peanut or olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute and 20 seconds on each side. Use a timer to avoid overcooking. Transfer cooked shrimp to a clean plate.
- Sauté the Broccoli: In the same skillet, add the broccoli florets and sauté over medium-high heat for about 4 minutes until slightly softened. Add a splash of oil if needed. Remove broccoli and set aside.
- Prepare the Sauce: Pour the prepared sauce mixture (without cornstarch) into the skillet and bring to a boil over medium heat.
- Thicken the Sauce: In a small bowl, mix cornstarch with cold water until smooth. Slowly add this slurry to the boiling sauce while stirring continuously until the sauce thickens.
- Combine and Heat: Reduce heat to low, add the broccoli back into the skillet, cover partially, and let it heat through for 2-3 minutes. Then add the shrimp back to the skillet, spoon sauce over, and heat for an additional 1 minute.
- Serve: Plate the shrimp and broccoli over 3 cups of cooked rice. Garnish with green onions and roughly chopped honey roasted peanuts. Optionally, drizzle extra honey on top before serving for added sweetness.
Notes
- Use large shrimp (26/30 count per pound) for best texture; fresh or frozen shrimp both work.
- If using frozen shrimp, thaw under cool water and drain well before cooking to avoid excess moisture.
- No need to salt the shrimp ahead since frozen shrimp are usually brined and salted.
- Avoid overcooking shrimp, which turns them rubbery. Shrimp curled into a “c” shape are perfectly cooked; a tight “o” shape indicates overcooking.
- You can add other vegetables like bell peppers, julienned carrots, or onions for variety.
- For perfectly cooked white rice: boil 2 cups water with 2 chicken bouillon cubes, add 1 cup rinsed long grain rice, cover and simmer for 15 minutes, then rest with lid on for 10 minutes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- To reheat, thaw completely and warm gently in a skillet over medium heat or use a double boiler to prevent toughening the shrimp.
