Honey Garlic Shrimp
This Honey Garlic Shrimp is an easy stir fry recipe with broccoli and a thick and flavorful sauce that you can serve over rice.
Servings: 4 people
Calories: 535kcal
Ingredients
- 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.
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 vegetable fried rice and garnish with green onions and roughly chopped honey roasted peanuts.
Notes
Pro Tips:
Making Perfectly Cooked White 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.
Making Perfectly Cooked White Rice: I love serving this with 3 cups of white long grain rice. Here is how I make it:
- 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.
- OR make my Vegetable Fried Rice!
Storage:
- 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.
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.)
Nutrition
Calories: 535kcal | Carbohydrates: 85g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 184mg | Sodium: 1066mg | Potassium: 686mg | Fiber: 3g | Sugar: 38g | Vitamin A: 427IU | Vitamin C: 62mg | Calcium: 146mg | Iron: 2mg