This easy and simple honey garlic shrimp with tender broccoli makes for a super easy dinner that packs a wallop of flavor with simple, common ingredients.

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Easy homemade shrimp and broccoli seasoned with honey garlic.

About Honey Garlic Shrimp and Broccoli

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

One, it includes shrimp. Because, shrimp. Shrimp is life. I don’t know about you, but I could seriously live off of shrimp.

And for two, this is a complete one-pan meal made in a classic cast iron skillet.

You simply can’t get more “perfect weeknight dinner” than that!

Drizzling honey garlic sauce on shrimp with broccoli.

Can you use frozen shrimp?

Since the shrimp are the showcase of this recipe, I usually purchase mine from the deli as opposed to using frozen. I found I enjoyed this dish much more when I’ve shelled out the extra few bucks for the freshest seafood I can find.

However, that doesn’t mean you can’t use frozen shrimp. You certainly can. Just be sure to thaw, rinse, and pat them dry before cooking.

Can you use frozen broccoli?

A few readers have asked whether you need to use fresh or frozen broccoli for this dish.

Unlike the shrimp, I tend to use frozen broccoli with this dish. I thaw it out by running lukewarm water over it, pat it dry, and then use it like normal.

So to answer this question, feel free to use either fresh or frozen broccoli. As long as the broccoli is room temperature and dry before cooking, then you’re good to go.

Sweet garlic shrimp and broccoli.

Notes & tips for this honey garlic shrimp recipe

  • If you don’t already own a trusty piece of cast iron, I highly recommend picking one up. A good piece of cast iron will last you ages. I still use (and love!) this reasonably priced 10-inch cast iron skillet.
  • Many will tell you that cast iron is hard to take care of, but I think the biggest challenge is just knowing how to do it. This post about the truth about cast iron has some great tips and tutorials!
  • Don’t want to (or don’t have) a cast iron skillet? That’s okay! Just make this recipe with the cookware you have. Cast iron is a great cooking tool but it’s not required for this recipe.
  • Cooking shrimp can be very tricky. To a trained eye, you can see that even the shrimp in these photos are a tad overcooked (the unfortunate result of trying to work a video camera while I cook.) If you’re looking for some helpful pointers on cooking crustaceans, be sure to check out this guide on How to Cook Shrimp and Mistakes to Avoid.

Other great seafood recipes

How to make honey garlic shrimp

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – In a large bowl, mix together garlic, ginger, soy sauce, and honey, then whisk them well to combine.

Step 2 – Place shrimp in a large Ziploc bag (gallon sized), then pour about 1/3 of the honey garlic sauce inside. Seal the bag and gently toss the shrimp to coat with the sauce.

Step 3 – Place the shrimp in the refrigerator to marinate for at least 1 hour. While shrimp marinates, cover and save the remaining honey garlic sauce (you’ll be using it later).

Step 4 – Heat up a 10-inch cast iron skillet over medium-high heat, then add about two tablespoons of the honey garlic sauce. When sauce starts to sizzle, add broccoli to skillet and cook until warm and tender, about 5-8 minutes. Once cooked, transfer broccoli to a plate.

Step 5 – Add more honey garlic sauce to skillet, then add in shrimp. Do about 5-10 shrimp at a time, cooking for one minute on each side (or until the shrimp bodies are curled and browned). Use a pair of tongs to gently rub the shrimp into the caramelized sauce in the bottom of the plan, then transfer cooked shrimp to a plate. Repeat this step until all of the shrimp have been cooked.

Step 6 – Return the broccoli and shrimp to the skillet and toss together. Cook for a few minutes until all ingredients are an even, hot temperature.

Step 7 – Serve honey garlic shrimp and broccoli immediately with more honey garlic sauce drizzled on top!

Recipe Details

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
3.7 from 126 votes

Honey Garlic Shrimp and Broccoli

5 mins prep + 15 mins cook + 1 hr Marinating time
270 kcal
Yields: 4 servings
This easy and simple honey garlic shrimp with tender broccoli makes for a super easy dinner that packs a wallop of flavor with simple, common ingredients.

Ingredients 

Instructions

  • In a small bowl, mix together garlic, ginger, honey, and soy sauce. Set aside.
  • Place raw shrimp in a Ziploc Bag (gallon sized). Pour 1/3 of the honey garlic 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.
  • Warm a cast iron skillet over medium-high heat. Add 2 tablespoons of reserved honey garlic 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.
  • Remove shrimp from Ziploc 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.
  • 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.
  • Serve immediately with remaining honey garlic sauce drizzled on top.

Nutrition

Calories: 270kcal | Carbohydrates: 40g | Protein: 26g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1705mg | Potassium: 274mg | Fiber: 1g | Sugar: 36g | Vitamin A: 213IU | Vitamin C: 37mg | Calcium: 194mg | Iron: 3mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating




112 comments

    • Nancy S Goodman

    Honey garlic shrimp sounds yummy, will make this.

    • Mary Beth

    Looking forward to making this. I will be not be able to use cast iron skillet this time around.

    Do you know if cast iron can be used on a glass cooktop?

    • Laurel Swanson

    Found your recipe online the other day, looked so good that I forwarded to my kids. Had everything but fresh ginger, went to the store today & found everything I wanted but fresh ginger. For the 1st time ever I had to use ground ginger but it’s the pandemic so went with it & it and the sauce tastes spot on & ready it combined the rest..great recipe

    • Laurel Swanson

    Found your recipe online the other day, looked so good that I forwarded to my kids. Had everything but fresh ginger, went to the store todsy & found everything I wanted but fresh ginger. For the 1st time ever I had to use ground ginger but it’s the pandemic so went with it & it and the sauce taste spot on & ready it combined the rest..great recipe

    • Jessic Morales

    Can you use frozen shrimp

    • Deborah Ryan

    Very good! I used in the marinade the organic coconut aminos . 300 sodium per tablespoon and 5 sugars per tablespoon , 3/4 of a cup of the aminos and 1/4 cup of soy sauce. Perfect. Trying to cut back on both. The sodium is 1704 per serving in this recipe. So it does help. My an old friend of mine can add more if he wants. This is a keeper , shrimp were delish!

    • Emma

    How long does this stay good in the fridge for? Can you freeze it once cooked? If so for how long?

    • HENNY HALL
    • 5 stars

    Hi Happy Hooplah, ( that’s what it’s all about )

    Living on the coast of SC I am fortunate to have local shrimp just about year round. I made your recipe last night just for me—am making Sunday (Mother’s Day ) for all. I keep a ‘knob’ as it is called–a long bumpy piece of fresh ginger in my freezer in a zip bag–take it out-cut a piece-peel and grate amount needed. It keeps for a long long time. I followed your recipe exactly with 2 exceptions–I doubled it and I added 1/4 teaspoon red pepper flakes. I had “mine” over brown rice but will serve this with Thai rice stir-fry noodles ( in grocery on Chinese food Aisle–just heat ’em up ) This recipe is so good for 1, for family or for a dinner party. It is quick-especially if you get all your items together. You can adjust spiciness, as well as, your like of garlic and ginger. I promise if you make it once–you will make it again. and again, and……..

    • Shauna
    • 3 stars

    Thank you for posting this recipe. I found it on Pinterest. I made this for dinner tonight. It was not a hit. It was just too sweet for us. But I do have ideas how I can revise it. Thanks again.

    • Ellen
    • 5 stars

    Hey Chrissy! I just made this for me & my in laws. I’m so glad I had it pinned it was delish! Of course the day I decide to make it is the day I forgot honey on my shopping trip! Just wanted to let you & everyone else know I substituted Blue Agave syrup & it turned out great! My in laws atebit as a side dish & I devoured the rest as my meal. Mom in law said Oooo this is good you’ll have to make this again!

    • Karen

    Hi Chrisy. This recipe looks delicious. I will have to adjust it a little though. I’m on the low carb diet and looking through your recipes found that these are not low carb. That’s okay, I can pick and choose which ones I can use.

    • Debra

    Your recipe says, prep 5 minutes, cook 15 minutes total time 1 hr.??? What am I missing> How does it take 1 hour to complete ??

      • Chrisy

      Hey Debra! The shrimp is marinated for 1 hour before cooking, so that is where the extra 60 minutes comes from 🙂

    • Dan I Am
    • 5 stars

    Made a huge batch for the family and everyone loved it. Thanks.
    Only thing different I did was add a little extra honey on top of each serving. It was great.

    • olivia @ livforcake
    • 5 stars

    This is so good and I love how easy it is to make!

    • Megen Wilson

    i thought it had extra liquid so I made rice and my broccoli seemed rubbery-I want to try again and I want to do it with chix too.
    thx
    Megen

    • Brittany C.

    It’s a hit! My an old friend of mine’s loved it! Will definitely be meeting again!!!

      • Chrisy

      I’m *so* glad to hear that Brittany 😀 Thanks for writing in!

    • jennifer

    Very good recipe. I used coconut aminos to make it AIP compliant. However, mine was watery and not thick like I had hoped. Any suggestions?

      • Chrisy

      Hey Jennifer! Was the sauce watery while cooking, or while drizzling over the cooked shrimp? The honey does add some thickness to the sauce, but it will always be a little on the “thin” side due to the soy sauce. You could try using more honey (though that will impact taste), making less of the sauce so there’s less to drizzle, or possibly cooking the sauce – though I haven’t tried doing that. I worry it might get thick too quickly or burn. Another alternative would be to microwave the sauce for 30 seconds to give it some warmth and then mix a small bit of slurry by combining 1 teaspoon cornstarch + 2 teaspoon water in a separate cup, which you’d then pour and quickly whisk into the warmed soy sauce mixture. You can read a little more about slurry and how it works here: https://en.wikibooks.org/wiki/Cookbook:Cornstarch_Slurry

    • Jackie

    How would you incorporate pre-cooked shrimp with this recipe?

      • Chrisy

      Hey Jackie! Since this recipe includes marinating the shrimp, I’m not sure there’s a “good” way to use pre-cooked shrimp for it. I’ve only ever made it with raw shrimp. Sorry I’m not more help!