Honey Garlic Shrimp

This 30-minute honey-garlic shrimp is a true weeknight dinner—one pan for the shrimp + broccoli, one pot for the rice. It tastes like takeout from your favorite Asian restaurant but uses pantry staples. It’s a well-balanced, simple meal packed with protein, veggies, and a flavorful side (hello, coconut rice). Quicker, easier, and healthier than takeout.

Course Main Course

Cuisine American

Keyword honey garlic shrimp

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 521kcal

Author Julia

Ingredients

For the Coconut Rice

1 cup jasmine rice
1 cup full-fat coconut milk shaken
½ cup water
½ teaspoon salt
crispy shallots store bought or homemade (for garnish)

For the Honey Garlic Shrimp + Broccoli

¼ cup low-sodium soy sauce
⅓ cup water
3 tablespoons honey
1 tablespoon cornstarch
2 tablespoons rice vinegar
1 tablespoon sesame seed oil
1 tablespoon fresh ginger finely minced or grated
6 cloves garlic finely minced
½ teaspoon chili flakes (optional)
1 tablespoon neutral oil
Salt and pepper to taste
1 pound large shrimp peeled and deveined with tails on, pat dry
3 cups small broccoli florets

Garnish

thinly sliced green onions
toasted sesame seeds
Lime wedges

US Customary - Metric

Instructions

For the Coconut Rice

Rinse the jasmine rice under cold water until the water runs mostly clear.
In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Stir and bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
Remove from heat and let it sit, covered, for 5-10 minutes. Fluff with a fork before serving. Garnish with crispy shallots just before plating.

For the Garlic Shrimp + Broccoli

In a small bowl, whisk together the soy sauce, honey, corn starch, rice vinegar, sesame seed oil, ginger, garlic, and chili flakes if using. Set aside.
Heat the oil in a large skillet over high heat while you season the shrimp lightly with salt, pepper, and garlic powder.
Once hot, sear the shrimp on each side for about 1 minute, making sure to get a good char, but not fully cook the shrimp all the way through. Remove the shrimp and set aside.
*You will need to move quickly from this point on so make sure you have everything ready and you’ve read the instructions.* With the pan still on high heat, stir the sauce once more to make sure the cornstarch is incorporated, then pour into the pan. It will begin to thicken quickly.
Immediately put the broccoli florets into the sauce and coat. It’s OK if the florets aren’t fully cooked just yet.
Add the shrimp, stirring to coat once more, and cook until the shrimp are fully cooked through. By this time, the small florets should be cooked through, but still a bit crunchy.
Top with green onions, sesame seeds, and more chili flakes (if using) to taste.
Serve alongside the coconut rice and sprinkle with crispy shallots if using. Enjoy!

Notes

Rinse the rice well before cooking. Removing the excess starch will help to make fluffy rice and prevent stickiness.
Shaking the coconut milk in a can helps the cream be dispersed evenly when pouring it into your pot.
Use smaller broccoli florets: It’s important to have smaller broccoli florets as they will cook very quickly. If your florets are very large, they might not get coated completely by the sauce and the sauce might burn if cooked too long. Also, try to cut your broccoli florets as uniformly as possible. This will ensure even cooking.
Patting the shrimp dry will help make a nice browned crust instead of steaming due to too much liquid.
High heat is the heat to cook the shrimp fast and perfectly! Cooking shrimp too long will make it rubbery.
Whisk the sauce together to make sure it’s combined evenly.

Common Variations:

Spice it up: Add 1 tablespoon of Thai red curry paste, Thai chiles, or more chile flakes for a kick!
Fruity: Pineapple chunks would be a delicious addition to this dish!
Vegetarian/Vegan: Replace the shrimp with extra firm tofu or some hearty mushrooms such as wood ear, shiitakes, or oyster mushrooms!
More Veggies: Add snow or snap peas, carrots, corn, or zucchini for some extra nutrients!

Storage Tips

Fridge: Once cooled, everything can be stored in an airtight container for up to 3 days in the refrigerator.
To reheat, you can microwave everything in a microwave safe bowl or plate for around 30 seconds to 1 minute.
Freezer: You can freeze everything in freezer bags with all of the air removed for up to 2 months, though I don’t recommend it as it will affect the texture of the shrimp and broccoli most. To reheat, thaw overnight, then follow the same instructions as above.

You'll Need These Supplies:

Knife
Cutting board
Measuring spoons
Measuring cups
Small to medium sized sauce pot
Can opener
Large skillet
Spatula or tongs

Nutrition