Ingredients
- Shrimp: 1 pound, peeled and deveined. Use medium to large shrimp for the best texture and cooking time. Frozen shrimp, thawed completely, works perfectly well.
- Broccoli: 1 large head (about 5-6 cups florets), cut into bite-sized pieces. Fresh broccoli is recommended for its crispness, but frozen broccoli florets can be used if thawed and patted dry.
- Honey: 1/4 cup, liquid honey. This provides the sweetness and helps create the glossy sauce.
- Soy Sauce: 1/4 cup, low sodium. Adds savory umami flavor and balances the sweetness of the honey.
- Garlic: 4 cloves, minced. Freshly minced garlic is crucial for the best flavor; avoid garlic powder for this recipe.
- Ginger: 1 tablespoon, freshly grated. Adds a warm, zesty note that complements the honey and garlic beautifully.
- Rice Vinegar: 2 tablespoons. Provides a touch of acidity to balance the sweetness and savory flavors.
- Sesame Oil: 1 tablespoon. Adds a nutty aroma and flavor that enhances the Asian-inspired profile of the dish.
- Cornstarch: 1 tablespoon. Used to thicken the sauce and give it that perfect glossy consistency.
- Red Pepper Flakes (optional): 1/2 teaspoon, or to taste. Adds a touch of heat if you like a little spice.
- Vegetable Oil: 2 tablespoons. For stir-frying the shrimp and broccoli.
- Sesame Seeds (for garnish): 1 tablespoon (optional). Adds a visual appeal and a subtle nutty crunch.
- Green Onions (for garnish): 2 tablespoons, thinly sliced (optional). Adds freshness and a pop of color.
Instructions
- Prepare the Sauce: In a medium bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and cornstarch. Whisk until the cornstarch is fully dissolved and the sauce is smooth. If you are using red pepper flakes, add them to the sauce now and stir to combine. Set the sauce aside. This step is crucial as having the sauce ready to go ensures a quick and efficient cooking process when stir-frying. Prepping the sauce ahead of time allows the flavors to meld together beautifully, enhancing the overall taste of the dish. Make sure to taste the sauce at this stage and adjust the sweetness or saltiness to your preference. You can add a touch more honey for sweetness or a splash more soy sauce for saltiness.
- Prepare the Shrimp and Broccoli: If using frozen shrimp, ensure they are completely thawed. Pat the shrimp dry with paper towels. This is important because excess moisture will prevent the shrimp from browning properly and can dilute the sauce. If using fresh broccoli, wash it thoroughly and cut it into bite-sized florets. Ensure the florets are roughly the same size so they cook evenly. If using frozen broccoli, thaw it completely and pat it dry as well. Having your ingredients prepped and ready to go before you start cooking is a fundamental principle of stir-frying, known as “mise en place.” This ensures a smooth and efficient cooking process and prevents any frantic scrambling while your pan is hot.
- Stir-Fry the Broccoli: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot and shimmering (a sign that it’s ready for cooking), add the broccoli florets. Stir-fry the broccoli for 5-7 minutes, or until it is tender-crisp and bright green. Stir frequently to ensure even cooking and prevent burning. You want the broccoli to retain some of its crunch while still being cooked through. If you prefer softer broccoli, you can steam or blanch it for a couple of minutes before stir-frying. This will help it cook through more quickly in the skillet. Don’t overcrowd the pan; if you have a lot of broccoli, cook it in batches to ensure it stir-fries properly and doesn’t steam. Once the broccoli is tender-crisp, remove it from the skillet and set it aside.
- Cook the Shrimp: Add the remaining 1 tablespoon of vegetable oil to the same skillet or wok. Increase the heat to high. Once the oil is hot again, add the shrimp in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the shrimp to steam instead of sear. Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque and cooked through. Shrimp cook very quickly, so be careful not to overcook them, or they will become rubbery. You’ll know the shrimp are cooked when they turn from translucent gray to opaque pink and are slightly curled. If you are cooking in batches, remove each batch of cooked shrimp and set aside before adding the next batch.
- Combine and Sauce: Reduce the heat to medium. Pour the honey garlic sauce into the skillet and bring it to a simmer. Cook for 1-2 minutes, or until the sauce has thickened slightly and become glossy. The cornstarch in the sauce will activate with the heat and thicken it to a beautiful, glaze-like consistency. Stir the sauce constantly during this step to prevent it from sticking to the bottom of the pan and burning. Once the sauce has thickened, add the cooked broccoli and shrimp back into the skillet. Toss everything together to coat the shrimp and broccoli evenly in the honey garlic sauce. Ensure every piece is nicely glazed and glistening with the delicious sauce.
- Serve: Remove from heat and serve immediately. Garnish with sesame seeds and sliced green onions, if desired, for added flavor and visual appeal. Serving immediately ensures that the shrimp and broccoli are at their peak texture and flavor, and the sauce is still glossy and delicious. Serve hot over rice, quinoa, noodles, or your favorite grain. Enjoy your homemade Honey Garlic Shrimp and Broccoli!
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Protein: 25g