Honey Garlic Butter Shrimp & Broccoli (Printer-friendly)
Succulent shrimp and tender broccoli coated in rich honey garlic butter—a speedy, flavorful meal.
# 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
08 - 1 tablespoon fresh lemon juice
09 - 1/4 teaspoon crushed red pepper flakes
→ Garnish
10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges
12 - Cooked rice or quinoa
# Directions:
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 -
- The sauce comes together in minutes but tastes like it simmered for hours
- Perfect for those nights when you want something impressive but barely have the energy to chop vegetables
- Repurposes beautifully for lunch the next day, if there's any left
02 -
- Don't skip blanching the broccoli first, or you'll end up with undercooked broccoli by the time your shrimp is perfectly cooked
- The sauce will continue to thicken as it sits off the heat, so remove it from the pan when it still looks slightly thinner than you want
- Room temperature shrimp cook more evenly than cold ones straight from the fridge, so let them sit out for 15 minutes before cooking
03 -
- Pat your shrimp completely dry before cooking, or they'll steam instead of sear and you'll miss out on that gorgeous golden color
- Room temperature butter melts more evenly and creates a smoother sauce, so take it out while you're prepping everything else