Honey Garlic Shrimp Sausage Broccoli

Honey garlic shrimp with sausage and broccoli is a one-pan wonder that always brings bold flavors and quick satisfaction to the table. It is perfect for busy nights when you crave takeout flavor but want homemade quality. The sweet and sticky sauce clings to juicy shrimp, smoky sausage, and crisp-tender broccoli, making every bite unforgettable.

When I first made this for a Friday movie night, everyone fought over the last shrimp. Now I double the recipe to be safe.

Ingredients

• Honey: Brings natural sweetness and a beautiful glaze. Look for wildflower or clover honey for the best aroma
• Soy sauce: Provides salty depth. Use a low-sodium version if desired
• Ginger: Both fresh and ground ginger work, but always choose a plump, fragrant piece if using fresh
• Garlic powder: Infuses extra mellow garlicky flavor
• Minced garlic: Delivers bold aromatic notes. Fresh is best
• Crushed red pepper: Adds a small kick. Adjust to taste or skip for kids
• Shrimp: Choose large raw shrimp that are firm and smell like the ocean, not fishy
• Broccoli florets: Should be vibrant green with tight tops. Cut into even-sized pieces
• Smoked sausage: Pick a fully cooked sausage with a smoky aroma. Slice evenly for browning
• Olive oil: For pan-roasting with a mild fruity flavor
• Butter: For richness and helping the shrimp brown nicely
• Cornstarch: Thickens the sauce. Always check for a powdery texture and store in a dry place

Instructions

Make the Marinade:

In a mixing bowl combine honey, soy sauce, ginger, garlic powder, minced garlic, and crushed red pepper. Whisk until the mixture is smooth and the honey is dissolved. The sauce should smell sweet and have a slight edge from the ginger and garlic.

Marinate the Shrimp:

Set aside about one third of the sauce. Add raw peeled shrimp into this portion, making sure each piece gets coated well. Cover the bowl and let it chill in the fridge for at least 30 minutes. This step helps the shrimp absorb all that sweet garlicky flavor.

Prepare the Thickener:

Take the remaining sauce and whisk in cornstarch. Stir well until no lumps remain. Set aside so it is ready to pour in later. The cornstarch helps make the sauce glossy and thick so it clings to every bite.

Cook the Broccoli:

Heat olive oil in a large skillet over medium high. Once the oil shimmers, add broccoli florets in a single layer. Sauté for around 5 minutes, stirring occasionally. Broccoli should be brightly colored and just tender. Remove to a plate so it stays crisp.

Brown the Shrimp and Sausage:

Add butter to the hot pan and let it melt. Once sizzling, lay in slices of smoked sausage and marinated shrimp. Cook both undisturbed for about 2 minutes per side, until sausage is browned and shrimp turn pink and curl into a C shape. Do not crowd the pan so they sear instead of steam.

Simmer with Sauce:

Pour in the saved cornstarch sauce and bring everything to a gentle simmer. The sauce will bubble and thicken after a couple of minutes. Stir gently so all the shrimp, sausage, and broccoli get coated in the glossy sauce.

Finish and Serve:

Add the cooked broccoli back to the pan. Toss everything together until broccoli is warmed through. Serve hot right from the skillet over rice or noodles, or as it is for a lighter dish.

Pin it

I am always amazed at how broccoli soaks up the sweet and garlicky sauce. It steals the show for me even more than the shrimp. My kids’ favorite part is negotiating who gets the extra sausage slices left in the pan.

Storage tips

Let the dish cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to three days. Reheat gently in a skillet to keep shrimp tender and broccoli bright. I do not recommend freezing as the shrimp can turn rubbery.

Ingredient substitutions

If you do not have smoked sausage, try cooked chicken kielbasa or even tofu cubes for a different protein. Broccoli can be swapped for asparagus or snap peas. If you avoid soy, look for a coconut aminos alternative in place of soy sauce.

Serving suggestions

This dish is wonderful over fluffy jasmine rice or tossed with rice noodles. For a fresh finish, add a squeeze of lime and sprinkle with sliced green onions. Sometimes I top leftovers with a fried egg for an easy brunch.

Cultural context

Shrimp with garlic and honey is a classic Asian inspired flavor combo, and adding sausage is a nod to Cajun fusion cooking. You get hints of sweet, spicy, and smoky all in one bite. This recipe is what happens when you combine flavors you crave from a good stir fry with the comfort of down home skillet dinners.

Pin it

This recipe truly brings together ease and flavor for weeknight dinners. Try it once and you will find yourself making it again and again.

Frequently Asked Questions

→ What type of sausage pairs best with shrimp and broccoli?

Smoked sausage is ideal for its bold, savory taste, but andouille or kielbasa also work well.

→ Can I use fresh garlic instead of garlic powder?

Yes, using minced fresh garlic enhances the flavor and aroma of the dish even more.

→ How do I know when the shrimp are cooked?

Shrimp are ready when they turn pink and curl into a 'C' shape, usually after just a couple of minutes.

→ What can I serve alongside this meal?

This dish is delicious served over steamed rice, noodles, or even quinoa for a healthy option.

→ Should I marinate the shrimp ahead of time?

Marinating for 30 minutes boosts flavor and tenderness, letting the sauce infuse perfectly into the shrimp.