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


    • Tina

    This was delish!! I had just gotten ginger and broccoli in my CSA and had some shrimp that HAD to be cooked! This was a winner! I added a little fresh squeezed lemon and a couple pinches of red pepper flakes to suit my taste and I really really loved it. I was so hungry when I started to make it that I was tempted to not take the time to marinade it for an hour. But I was able to resist the temptation and was SO GLAD I decided to have patience!! I’ll use less honey next time only because it was a little sweeter than my tastebuds are accustomed, but I WILL make this again for sure!

      • Tina

      I forgot to add I used coconut aminos in place of the soy sauce because too much sodium makes my feet and ankles swell so much! I look forward to making again.

      • I’m so glad you liked it, Tina! I’ll have to try it with some lemon and red pepper the next time I whip it up πŸ˜€

    • Nicole

    So is that fresh broccoli or frozen. I am thinking maybe frozen. But I want to make this.

    • Casey Smith
    • 5 stars

    I just made this recipe for dinner and it was really easy and especially tasty!

    As modifications, I used low-sodium soy sauce, and would probably add a little extra broccoli next time.

    This is the type of dish that definitely showcases the flavor of a good honey if you have one that you particularly enjoy. I will definitely be adding this into the summer rotation- light, flavorful and refreshingly uncomplicated.

    • chef uno

    i try this recipe to cook my boos (is local from uae)my boss they really really like it.. thanks for the recipe…can u send me some recipe thanks a lots

    • Amanda

    Hi! I made it last night, and something went horribly wrong with the broccoli. It was tough, but burnt tasting. I know this could have been my mistake, but was thinking maybe you could specify that you did not use fresh broccoli. πŸ™‚ Sauce was delicious!

    • Allen-off the cuff cook

    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!

    • Lisa
    • 5 stars

    I finally made this tonight. It was very good. Thank you for the recipe.

    • Thanks for writing in Lisa! So glad you liked it πŸ˜€

    • Ortencia Silva

    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 πŸ˜€

    • Kimberlee

    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 πŸ™‚ The garlic, ginger, honey, and soy sauce combined.

    • Barb

    This recipe is a saver it was really good an old friend of mine said don’t lose the recipe .

    • Comments like this totally make my day πŸ˜€ Thank you Barb!

    • Christina
    • 5 stars

    I made this for dinner tonight and it was absolutely delicious! My an old friend of mine 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 πŸ™‚ Will definitely be saving this recipe, Thank you Chrisy!

    • Awesome, I’m so glad it turned out so well Christina πŸ˜€ I like the idea of adding carrots, too!

    • Vic

    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!

    • Loving your additions Vic πŸ˜€ Sounds delish!

    • Maryly

    Hey for this recipe can powdered ginger be used instead ?

    • katie

    can you marinate the shrimp for longer than an hour?

    • Hey Katie! Yes, you can. You should be fine up to 6-8 hours.

    • AprilDawn

    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?


    • 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.

    • Stacy

    Lovely starting point, I reduced the honey slightly, added 2 tablespoons of rice wine vinegar, 1/2 teaspoon 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 πŸ˜€

    • George Verbis

    so so so so delicious!!!!!Thank you chrisy!!many kisses from Greece!!!!

    • Hannah
    • 5 stars

    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!

    • No problem Hannah, I like the adjustments you made! I’ll have to try it that way the next time I make it πŸ˜€

    • Moe


    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

    • Hey Moe!If you did end up makin this with chicken wings, I’d love to hear how it turned out! Sounds delish πŸ˜€

    • Lamesa

    I cooked this last night and there is nothing I would change. My an old friend of mine and I loved it. I served over white rice.

    • I’m so glad you and your an old friend of mine liked it Lamesa πŸ˜€ And thank you so much for the feedback!