Honey Garlic Shrimp

Name: Honey Garlic Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 lb. large uncooked shrimp; 2 tablespoons peanut oil; 3 cups broccoli florets; 1 ½ cups chicken broth; ¼ cup low sodium soy sauce; 1/3 cup honey; 1/4 cup packed brown sugar; 5 cloves garlic; 2 Tablespoons apple cider vinegar; 1 teaspoon toasted sesame oil; ½ teaspoon ground ginger; Pinch red pepper flakes; ¼ cup cornstarch; 3 cups cooked rice; green onions; Roughly chopped honey roasted peanuts

User Reviews

5.0

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
4 people
Calories
535 kcal
Course
Main Course
Cuisine
American

Honey Garlic Shrimp

Quade Oliver

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This Honey Garlic Shrimp is an easy stir fry recipe with broccoli and a thick and flavorful sauce that you can serve over rice.

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Ingredients

Servings

1 lb. large uncooked shrimp see notes
2 tablespoons peanut oil can sub olive oil
3 cups broccoli florets

Sauce

1 ½ cups chicken broth
¼ cup low sodium soy sauce
1/3 cup honey
1/4 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 plus ¼ cup cold water

For Serving

3 cups cooked rice any kind. See notes.
green onions to garnish
Roughly chopped honey roasted peanuts to garnish.

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Instructions

Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.
Combine sauce ingredients except for the cornstarch/water and set aside.
Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
Add the broccoli to the skillet and sauté over medium-high heat for 4 minutes, until slightly softened. (Add a splash of oil if needed). Remove and set aside.
Make the Sauce: Add the sauce mixture (minus the cornstarch) to the skillet.
Combine cornstarch with ¼ cup cold water and stir until well-combined.
Bring the sauce to a boil. Slowly add the cornstarch mixture to the sauce, stirring continuously, until thickened.
Reduce heat to low and add the broccoli. Cover partially and let it heat for 2-3 minutes.
Add the shrimp back and spoon the sauce on top. Let it heat through for about 1 minute.
(Optional: Transfer to serving plates and drizzle with honey!) Serve with rice and garnish with green onions and roughly chopped honey roasted peanuts.

Notes

Pro Tips:
Making Perfectly Cooked Rice:
I love serving this with 3 cups of white long grain rice. Here is how I make it:
Storage:
The nutrition information is an estimate and is per serving, and there are 4 servings in this recipe. (3 cups of rice is included as well.)
Shrimp: The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen.
If using frozen shrimp: Run them under cool water until completely thawed, then pat them dry. You may also need to remove the shells/tail/veins.
Shrimp Seasoning: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp prior to cooking.
Shrimp can go from cooked to overcooked very quickly, consider setting a timer to avoid overcooking. One way to mitigate this is to peel them after you sauté them, the shell helps protect them from cooking too quickly.
Shrimp curled into a "c" =cooked. A shrimp curled into an "o" = overcooked.
Ingredient additions include: Bell Peppers, julienned carrots, and onions.
Bring 2 cups of water to a boil. (I add 2 chicken bouillon cubes to the water for enhanced flavor.)
Add 1 cup of rinsed white long grain rice and let the liquid come back up to a boil.
Cover tightly and reduce heat to low. Simmer for 15 minutes.
Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
Note that other varieties of rice may require different liquid measurements and/or cooking times.
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Cooked/leftover shrimp can be frozen and reheated for future meals, and this sauce does reheat well.
To reheat: Let it thaw completely and reheat in a skillet on the stovetop over medium heat until just heated through. Overcooked shrimp becomes rubbery, so try to avoid that.
You can also reheat this in a makeshift double boiler on the stovetop, it applies a nice, even heat without being too direct or harsh.

Nutrition Information

Show Details

Calories 535kcal (27%) Carbohydrates 85g (28%) Protein 30g (60%) Fat 9g (14%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 184mg (61%) Sodium 1066mg (44%) Potassium 686mg (20%) Fiber 3g (12%) Sugar 38g (76%) Vitamin A 427IU (9%) Vitamin C 62mg (69%) Calcium 146mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 535 kcal

% Daily Value*

Calories	535kcal	27%
Carbohydrates	85g	28%
Protein	30g	60%
Fat	9g	14%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	4g	20%
Trans Fat	0.01g	1%
Cholesterol	184mg	61%
Sodium	1066mg	44%
Potassium	686mg	15%
Fiber	3g	12%
Sugar	38g	76%
Vitamin A	427IU	9%
Vitamin C	62mg	69%
Calcium	146mg	15%
Iron	2mg	11%