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There are two (really cool) things about this post:

One, it includes shrimp.

Because shrimp.

I could seriously live off of shrimp.

And for two (this next bit is actually a bunch of nerdy photography nerdy talk, so feel free to skip!):

I finally started to use the lens that came with my camera (a Nikon D3300), and I really have no idea why it took me this long. Well, I guess it’s probably for the same reason why I’ve owned a tripod for six months but only started using it this week: because I only ever learned what I had to know and not what I should know.

Apparently I’ve had a perfectly fine 50mm lens under my nose all this time, and even though it can only go to f/5.6 at 50mm, the picture quality seems to be much better than the 35mm I’ve used exclusively for the past 10 months. I know that’s a lot of camera jargon to throw at you, and I’m only beginning to truly understand it myself, but what I don’t even get is why the 50mm is looking better than the 35mm. I mean, I don’t want to look a gift horse in the mouth or anything, but it’s clear I’ve still got a lot more to learn.

I sort of glazed over it above, but another part of the success of these photos was that I’m now using my long-neglected tripod. I never used it because I thought it could only hold my camera in a landscape position, so it’s been crammed in my closet for months. The other day I discovered that you can actually buy swivel head mounts to attach to tripods that have this problem, so that’s exactly what I did: I ordered it, it arrived, and I asked The Boyfriend to help me install it.

He worked on the tripod for less than three minutes before he discovered there was a hidden latch on the tripod that would have allowed me to take portrait photos all. this. time. Ten months of potential tripod usage… wasted.

I couldn’t even look at him. I just picked up my camera, attached it to the tripod, flipped the secret portrait latch, and started shooting, because I’m all too familiar with that exasperated expression on his face. He only laughed at me harder.

(END nerdy photography talk!)

But I digress. Where was I? Oh, right. SHRIMP!

Honey Garlic Shrimp and Broccoli! Browned honey garlic shrimp with tender broccoli - a super easy dinner that packs a wallop of flavor with simple, common ingredients. | HomemadeHooplah.com

Aside from all my camera drama, this has been another hectic week – and really, there’s been so many hectic weeks lately that I’m starting to think that I should really start thinking of this as the new norm – but hectic weeks make it that much harder to find the time to cook up recipes that are worthy enough to be on the blog.

But then, that’s why I love days like today, because this gem of a recipe is not only super easy but packs a lot of flavor with simple, common ingredients. This is the kind of recipe that helps me get through my oh-so-hectic days.

All you need is soy sauce, honey, garlic, ginger, shrimp, and broccoli. Add in some minute rice and that’s all you need for a completely stress-free dinner.

I am SO on board with that!

Ironically enough, I had this for lunch while I was reading up on more camera specs. Here’s hoping I’ll be able to bring more photos (and effortless recipes) like this to you in the future!

Honey Garlic Shrimp and Broccoli! Browned honey garlic shrimp with tender broccoli - a super easy dinner that packs a wallop of flavor with simple, common ingredients. | HomemadeHooplah.comHoney Garlic Shrimp and Broccoli! Browned honey garlic shrimp with tender broccoli - a super easy dinner that packs a wallop of flavor with simple, common ingredients. | HomemadeHooplah.com

Honey Garlic Shrimp and Broccoli! Browned honey garlic shrimp with tender broccoli - a super easy dinner that packs a wallop of flavor with simple, common ingredients. | HomemadeHooplah.com
Honey Garlic Shrimp and Broccoli
Browned honey garlic shrimp with tender broccoli - a super easy dinner that packs a wallop of flavor with simple, common ingredients.
RATE THIS RECIPE:
Votes: 473
Rating: 3.29
You:
Rate this recipe!
Print Recipe
PRINT THIS RECIPE:
Servings:
4
servings
Prep:
5
minutes
Cook:
15
minutes
Passive:
1
hour
Honey Garlic Shrimp and Broccoli
Honey Garlic Shrimp and Broccoli! Browned honey garlic shrimp with tender broccoli - a super easy dinner that packs a wallop of flavor with simple, common ingredients. | HomemadeHooplah.com
Browned honey garlic shrimp with tender broccoli - a super easy dinner that packs a wallop of flavor with simple, common ingredients.
RATE THIS RECIPE:
Votes: 473
Rating: 3.29
You:
Rate this recipe!
Servings:
4
servings
Prep:
5
minutes
Cook:
15
minutes
Passive:
1
hour
ingredients:
CHANGE QUANTITY? servings CHANGE UNITS?
instructions:
  1. In a small bowl, mix together garlic, ginger, honey, and soy sauce.
  2. Place raw shrimp in a large zip lock bag. Pour 1/3 of the honey soy sauce in the bag, then massage the bag to coat shrimp. Seal bag and let shrimp marinate in the refrigerator for 1 hour. Keep the remaining honey soy sauce covered and at room temperature.
  3. Warm a large skillet over medium high heat. Add 2 tablespoons of reserved honey soy sauce to pan and let heat until steaming. Toss broccoli in skillet and cook until warm and tender, about 5-8 minutes. Remove broccoli from skillet and set aside.
  4. Remove shrimp from zip lock bag and discard the bag and marinade. Place 5-10 shrimp in the skillet at a time and cook for 1 minute on each side or until shrimp bodies are curled and browned. Before removing from pan, use tongs to rub shrimp into the caramelized sauce on the bottom of the skillet.
  5. When the shrimp are cooked, return all shrimp and broccoli to skillet. Heat for 2-3 minutes, tossing to catch any remaining caramelized sauce on the bottom of the skillet.
  6. Serve immediately with remaining honey soy sauce drizzled on top.
things you may want (or need!) for this recipe:
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78 Responses to Honey Garlic Shrimp and Broccoli

      • Hi thanks for the recipe. Just wondering if I can use chicken instead cause my husband is allergic to shrimp ?

        • Hey Angel! You could certainly use chicken 🙂 Just make sure to extend the cooking time so that the chicken cooks through thoroughly.

        • Just made this recipe LOVED It! I did use chicken breast cut into pieces and marinated for 4 hours. I also added red pepper and onions while cooking. I did not have any trouble with the chicken sticking to the pan. I also made twice as much sauce! Works great over rice. Thanks again

      • I would love to make this recipe but I need the nutritional values so I can calculate my weight watchers points

  1. I’m with you – shrimp is a mainstay for me too! Your photos are absolutely gorgeous – and yay for finding the secret tripod latch! It’s totally the little things, right? 😉

    Happy Friday!

  2. Yes! Because shrimp. This looks fantastic. I’m pinning it so I don’t lose it before I get shrimp again. There’s a new seafood market opening soon and I cannot wait to see what they offer.

  3. Your recipes are always so good looking! I will make this one for the hubs since it has all of his favorite things in it! Thank you for sharing!!

  4. This recipe looks great! Can I substitute the shrimp with chicken? I have some that needs using.

  5. I don’t understand how it got stars, when nobody actually tried it. I go to the comments to read how a recipe turned out and what might make it better, but there’s nothing here except how good the pictures look, how much people like shrimp, and how many can’t wait to try it. I won’t be trying it without some real reviews.

    • I’m with you on this. But simple ingredients;I have an idea already of how it will taste. I may use a little less honey. I have a family of 8 and don’t think I need a half cup of honey.

    • Hey Connie! Sorry there haven’t been any comments about the recipe itself yet. Typically I don’t see many recipe-specific comments unless someone has a problem or an adaptation concern – so in a weird way, silence can sometimes be a “good” thing. But if someone posts with any first-hand experience on this recipe, I’ll be sure to respond here again so that you can read it 😀

    • Hey again Connie! If you’re still interested, there’s a new comment on this recipe by a reader who actually made & tried it.

    • LOL..why don’t you try it and review it..don’t be such a sheep. And don’t bother to post like this. If you are any cook at all you can see the wonderful clean ingredients and make a judgement..lol @ I won’t be trying it without some real reviews”…laughable!!!

    • I agree, Connie. I’d like to hear from people who have actually made the recipe instead of how great it looks, etc. I’m definitely more inclined to try a recipe that others have made & rated.

    • I’m with you Connie. And FYI I did try it and didn’t like it much, and neither did my 9-year-old and she loves shrimp, and broccoli, and all things sweet. This was way too “sharp”. Too much garlic I think and also too much honey. Masked the flavour of the shrimp completely so it just tasted like sauce. Also, it was really hard to clean off the pan afterwards. I wouldn’t make it again. And I agree that I usually look for recipes that have actually been reviewed more than ones where people love the picture! I think I’ll go back to doing that.

  6. The pics.are beautiful and the recipe sounds so good but tomorrow I will cook up some chicken since it is only myself I cook for. I wonder about the small portions.11/2 cups of broccoli sounds like very little for four people maybe two instead.

    • Hey Heidi! I’m a big fan of chicken as well 🙂 For the portions, many times they’re calculated with the assumption of a starchy side or a salad appetizer. Typically when I cook for The Husband and I, I’ll only make the main dish – anything more is too much trouble for two people – so a 4 serving dish easily becomes a 2 serving meal. When I made this shrimp and broccoli recipe, we were able to split it and be satisfied. Hope this helps!

  7. Hi Chrisy. Did you use fresh minced garlic or prepared, and can ground ginger be used? I really want to try this. I have an associate who loves shrimp and broccoli from a Chinese restaurant I’m going to share this with her so she can fix her own. Thank you

    • Hey Inez! I almost always use the canned/prepared garlic over fresh, so it will be just fine with this recipe. And for the ginger, you can use ground ginger, but you’d only want to use a small pinch. Ground ginger can be pretty potent!

  8. I cooked this last night and there is nothing I would change. My husband and I loved it. I served over white rice.

  9. Hi

    This looks delicious, I can’t get shrimp at the moment but I think I am going to try this with chicken wings instead and hope for the best

  10. Made this for dinner last night and it was delicious! I used slightly less honey and added a little garlic chili paste at the very end for a little heat. We’ll definitely be eating this again. Thanks for the recipe!

  11. Lovely starting point, I reduced the honey slightly, added 2 tablespoons of rice wine vinegar, 1/2 tsp chile flakes, and finished it with 2 Tbls. Seasame oil. Served with rice. I’ve added this gem to the rotation, perfect week night meal. I had frozen shrimp, shell on on hand, but next time I will absolutely follow the directions and use peeled deveined shrimp. The quality of your soy sauce makes a world of difference here. Thank you for this recipe!

    • Hey Stacy! I’m so glad you liked it, and I’m loving your take on it! I’ll have to try it your way the next time I make this dish 😀

  12. I’m planning to make this tonight and it just occured to me that you might be refering to fresh broccili. All I have is frozen. Help? Should I precook the broccili, if so how much? Or can I toss in the frozen and just add a few min to the cook time?

    TIA!

    • Hey April! I actually used frozen broccoli when I made this dish. Depending on the broccoli, you may want to heat it up first per the package instructions, but totally up to you. As for me, I just thawed the broccoli and used it in the recipe, didn’t worry about heating it up separately.

  13. Went light on the honey and added in mushrooms and red pepper flakes. Found myself adding more of the sauce plus some olive oil to the pan for fear of burning. Turned out really nicely served over white rice!

  14. I made this for dinner tonight and it was absolutely delicious! My husband was working evening shift, so I cut the recipe in half for just me and added in thinly sliced carrots and diced onions. Served atop of brown rice 🙂 Will definitely be saving this recipe, Thank you Chrisy!

  15. I’m so making this tomorrow! Just a question when you say pour honey soy sauce on pan for the broccoli you mean just regular soy sauce right? Not soy sauce mixed with honey? I’m mixing it with noodles and cooking the noodles then adding them to broccoli and shrimp pan once cooked👌🏼🙂

    • Hey Kimberlee! When the recipe says “honey soy sauce”, that’s just how I was referring to the sauce you make in step 1 of the recipe 🙂 The garlic, ginger, honey, and soy sauce combined.

  16. I am heading to the grocery store right now to buy shrimp for this dish. I will be adding asparagus and mushrooms instead of broccoli but I’m sure with this delicious sounding (and looking) sauce it’ll be great! Thank you so much for this recipe! !

    • Thanks Ortencia! I’m shamefully late in replying (seriously, where does the time go?) but I’d love to hear how the recipe worked with asparagus and mushrooms 😀

  17. I like to pressure cook my broc. generally but this looks good. I have scallops too so I’ll make rice first and toss this over it or fry the rice w/ the last step, decide at that time. Thanks,been looking at the broc. for two days and this sounds perfect for the moment.
    Have a good day!

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Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

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Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

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