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!

How long is honey garlic shrimp for?

Once prepared and cooled, honey garlic shrimp can be stored in a sealed container in the refrigerator for up to three to four days.

Can you freeze honey garlic shrimp?

Yes, you totally can! You can freeze this dish either before or after cooking.

To freeze before cooking:

  • Prepare the marinade as instructed by the recipe, then place it in a sealable container or freezer bag.
  • Meaure out the the shrimp and broccoli and place them in their own freezer bags, separate from the marinade. This means that you’ll have three containers to freeze: the marinade, the shrimp, and the broccoli. This is because freezing the shrimp in the marinade would make it mushy, and the broccoli and shrimp are introduced at different times during cooking.
  • Store the three containers in the freezer for up to three months.

To freeze after cooking:

  • Once prepared and cooked, place the honey garlic shrimp and broccoli in a sealable container or freezer bag.
  • Store in the freezer for up to one to two months.
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 fresh raw 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 raw shrimp. You certainly can. Just be sure to thaw, rinse, and pat them dry before cooking.

Can you use precooked shrimp?

This recipe requires marinating the shrimp to lock in the flavor, so unfortunately, I can’t recommend using precooked shrimp. The shrimp used for this recipe should be raw.

Can you use frozen broccoli?

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

Personally, I tend to use frozen broccoli with this dish. I love the convenience of always having broccoli on hand and buy it already frozen. I do thaw it out first by running lukewarm water over it and patting it dry, but then it’s ready to go for most recipes (like this one).

So to answer this question, feel free to use either fresh or frozen broccoli – just make sure 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 the 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 pan, 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 them 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. |
4.32 from 86 votes

Honey Garlic Shrimp and Broccoli

5 minutes prep + 15 minutes cook + 1 hour 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.



  • 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.


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


    • Inez

    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!

        • Gabriela Delgado

        About how much ground ginger would you use?

      • Hey Gabriela! If you’re using ground ginger, I’d stick with 1/8 to 1/4 teaspoon.

        • Loura

        Fresh garlic is usually always stronger in flavor than canned or prepared. That might make a difference in taste for some.

    • Heidi Rousseau

    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 πŸ™‚ For the portions, many times they’re calculated with the assumption of a starchy side or a salad appetizer. Typically when I cook for an old friend of mine 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!

    • Connie

    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.

      • Jason

      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 πŸ˜€

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

      • Marie

      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 @ I won’t be trying it without some real reviews”…laughable!!!

      • Peggy

      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.

      • Nicola

      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.

      • Tyler Wagner
      • 5 stars

      I tried this recipe tonight and it was fabulous! My pan of shrimp and broccoli looked just like the recipe pictures. Will definitely make this easy and flavor recipe again!

    • Jade

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

    • Sabrina @ Dinner, then Dessert

    You can’t go wrong with shrimp and garlic! Sounds delicious!

    • Totally agree Sabrina. Thanks!

    • Kari

    YUMMM! Shrimp is my weakness!

    • Ilona @ Ilona’s Passion

    Yum! Such a great dinner idea, broccoli and shrimps, seems delicious!

    • Trish – Mom On Timeout

    I don’t think this shrimp would make it to a plate…I wouldn’t be able to resist!

    • Haha, same here! I took the photos and just started eating.

    • Florian @ContentednessCooking

    This looks so flavorful and tasty! Beautiful pictures!

    • Thank you Florian! That means a lot coming from you πŸ˜€

    • Ashleigh

    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!!

    • Aliza B

    This looks so tasty! I can’t wait to try it. We love to eat shrimp at our house.

    • Thanks Aliza! Hope your house liked it as much as mine πŸ˜€

    • Carlyn @carlynkb

    We love shrimp in our family. I love this fresh new recipe and can’t wait to try it! Thanks for sharing.

    With a smile, Carlyn in Tampa πŸ™‚

    • Thank you Carlyn! I’ll bet you could make this even better with the fresh seafood in Tampa πŸ˜€

    • Marlynn

    Yes! I could live off of shrimp as well! Shrimp and broccoli go so well together too.

    • Mmm, broccoli and shrimp πŸ˜€ Ha, now I want to make this again!

    • Laura @MotherWouldKnow

    What a wonderful weeknight dinner. I’ve pinned it because, like you, I’m a shrimp fanatic!

    • Always nice to find more members of the shrimp fan club πŸ˜€ If you make it, I hope you like it!

    • Alisa Fleming

    Ooh, this sounds so wonderfully sweet and salty and just oozing with flavor!

    • It totally was πŸ˜€ Can’t wait to make it again!

    • Bethany

    Pinned this for later, it looks delicious!

    • Mary

    This looks absolutely amazing! Pinning!!!

    • Robin Follette

    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.

    • Thanks Robin! Super jealous you have a seafood market nearby πŸ˜€ Bet it’s amazing!

    • Faith (An Edible Mosaic)

    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? πŸ˜‰

    Happy Friday!

    • Definitely the little things πŸ˜€ Thanks Faith!

    • Rosie

    This looks delicious and so do your other recipes will have to check out the others.

    • Thank you Rosie! I hope you like what you find πŸ˜€

        • Angel

        Hi thanks for the recipe. Just wondering if I can use chicken instead cause my an old friend of mine is allergic to shrimp ?

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

        • Amy
        • 5 stars

        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 love your additions Amy πŸ˜€ I’m so glad it turned out great!

        • ken

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

        • Regina Marie
        • 5 stars

        I just made this dish and it will become a staple dish in my home. We loved it!!!!

        • Laynie

        Hi Chrisy

        Just found you on Pinterest.

        If I don’t want to go just for ginger to grocery. How would it be using ground dry ginger?
        How much for half the recipe?

        Have a suggestion. Going to add some chili garlic sauce.

        For the shrimp. I don’t have a cast iron pan. I only have stainless steel and non stick pans. Or I have a large electric grill? What do you recommend?
        Why frozen instead of fresh brocolli?


      • Richard Messer
      • 1 star

      This terrible sweet and not very good!