Honey Garlic Shrimp with Sausage and Broccoli (Print version)

A fast one-pan dinner with juicy shrimp, smoky sausage, broccoli, and a glossy honey garlic sauce.

# Ingredients:

For the sauce

01 - 1/3 cup (80 ml) honey
02 - 1/4 cup (60 ml) low-sodium soy sauce
03 - 1 tablespoon fresh lemon juice
04 - 4 cloves garlic, finely minced
05 - 1 teaspoon cornstarch
06 - 1/4 teaspoon red pepper flakes, optional

For the skillet

07 - 1 lb (450 g) large shrimp, peeled and deveined
08 - 8 oz (225 g) smoked sausage or kielbasa, sliced into 1/2-inch rounds
09 - 4 cups (300 g) broccoli florets
10 - 1 tablespoon olive oil, divided
11 - 1/2 teaspoon kosher salt, plus more to taste
12 - 1/4 teaspoon black pepper
13 - 1 tablespoon water, as needed for broccoli
14 - 2 tablespoons chopped parsley or cilantro
15 - Cooked rice or quinoa, for serving

# Instructions:

01 - Whisk honey, soy sauce, lemon juice, garlic, cornstarch, and red pepper flakes in a small bowl until smooth. Set it near the stove.
02 - Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add sausage slices and cook for 4-5 minutes, turning once or twice, until browned at the edges. Transfer to a plate.
03 - Add the broccoli to the same skillet with 1 tablespoon water. Cook for 4-5 minutes, stirring often, until bright green and crisp-tender. Transfer to the plate with the sausage.
04 - Pat the shrimp dry and season with salt and pepper. Add the remaining 1/2 tablespoon oil to the skillet, then cook the shrimp for 1-2 minutes per side until pink and opaque. Transfer to the plate.
05 - Lower the heat to medium. Pour the sauce into the skillet and stir for 1-2 minutes until glossy and lightly thickened.
06 - Return the shrimp, sausage, and broccoli to the skillet. Toss for 1 minute until coated and hot. Garnish with parsley or cilantro and serve over rice or quinoa.

# Good to know:

01 - Best served immediately while the shrimp are tender and the glaze is shiny.
02 - Use tamari instead of soy sauce for a gluten-free version.
03 - Cut broccoli into small florets so it cooks quickly in the skillet.

Back