Description
Honey Garlic Shrimp is a quick and flavorful dish featuring succulent shrimp sautéed with broccoli in a sweet and savory honey garlic sauce. Served over perfectly cooked rice and garnished with green onions and honey roasted peanuts, this recipe makes an easy and delicious meal for any day of the week.
Ingredients
Scale
Shrimp and Vegetables
- 1 lb. large uncooked shrimp
- 2 tablespoons peanut 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 red pepper flakes
- ¼ cup cornstarch
- ¼ cup cold water
For Serving
- 3 cups cooked rice
- Green onions, to garnish
- Roughly chopped honey roasted peanuts, to garnish
Instructions
- Prepare the Shrimp: Thaw the shrimp completely and pat dry. Remove shells, tails, and veins if necessary to ensure they are ready for cooking.
- Mix the Sauce: In a bowl, combine chicken broth, soy sauce, honey, brown sugar, minced garlic, apple cider vinegar, toasted sesame oil, ground ginger, and red pepper flakes. Set aside.
- Cook the Shrimp: Heat peanut oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute and 20 seconds per side. Avoid overcooking by using a timer. Transfer cooked shrimp to a clean plate and keep warm.
- Sauté the Broccoli: In the same skillet, add broccoli florets and sauté over medium-high heat for 4 minutes, adding a splash of oil if necessary. Remove broccoli and set aside.
- Make the Sauce in Skillet: Pour the prepared sauce mixture (without cornstarch) into the skillet. Bring to a boil over medium heat.
- Thicken the Sauce: In a separate small bowl, stir together cornstarch and cold water until smooth. Slowly add this mixture to the boiling sauce, stirring constantly until the sauce thickens.
- Combine Broccoli and Sauce: Reduce heat to low, add the broccoli back to the skillet, partially cover, and let it heat for 2-3 minutes to absorb flavors.
- Reintroduce the Shrimp: Add the cooked shrimp back to the skillet. Spoon the sauce over the shrimp and let heat through for about 1 minute.
- Serve: Plate the shrimp and broccoli mixture over cooked rice. Garnish with chopped green onions and honey roasted peanuts. Optionally, drizzle additional honey on top for extra sweetness.
Notes
- The shrimp size used is large, about 26 to 30 shrimp per pound. Fresh or frozen shrimp work well.
- If using frozen shrimp, thaw under cool water and pat dry before cooking.
- Frozen shrimp are often pre-salted during freezing, so avoid adding extra salt to your shrimp before cooking.
- Cooking shrimp timing is important; avoid overcooking by setting a timer. Shrimp curled into a 'c' indicate perfect cooking; curling into an 'o' means overcooked.
- You can add bell peppers, julienned carrots, or onions for additional vegetables.
- For perfectly cooked rice, combine 2 cups boiling water with 2 chicken bouillon cubes and 1 cup rinsed long grain white rice, simmer for 15 minutes covered, then rest 10 minutes off heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze up to 3 months.
- Reheat gently on the stovetop or in a double boiler to avoid making shrimp rubbery.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 18 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 195 mg
