Honey Garlic Shrimp Broccoli (Printable Version)
# What You'll Need:
→ For the Sauce
01 -
1 teaspoon cornstarch
02 -
1/4 teaspoon red pepper flakes
03 -
2 tablespoons minced garlic
04 -
1 teaspoon fresh grated ginger
05 -
1/4 cup low sodium soy sauce
06 -
1/2 cup honey
→ For the Main Dish
07 -
Black pepper, to taste
08 -
Salt, to taste
09 -
1 teaspoon olive oil
10 -
2 cups chopped broccoli
11 -
2 tablespoons butter
12 -
1 pound large shrimp, peeled and deveined, tails gone if you want
# Steps to Follow:
01 -
Dump the cooked broccoli back in with your shrimp and all that sauce. Stir it around until everything’s hot. Dish it up—try it with some rice or pasta if you want.
02 -
Pour in the sauce you set aside. Let it come to a soft bubble. Keep stirring for 2 to 3 minutes until it’s nice and thick.
03 -
Turn the heat to medium-high. Put in the butter and let it melt. Add your shrimp (ditch that marinade). Let them cook, about two minutes on each side, until they’re pink and not see-through.
04 -
Crank your pan to high heat. Drizzle in olive oil, toss in broccoli, then sprinkle salt and black pepper. Fry it up, stirring now and then, for five or six minutes till it gets just soft. Take it out and set aside.
05 -
Mix the cornstarch straight into the rest of your sauce. Make sure it’s totally mixed in—no lumps. Just keep this for later.
06 -
Grab your shrimp in a bowl. Pour on about a third of that mixed-up sauce. Give it a gentle toss so everything gets a coat. Let it soak while you get everything else going.
07 -
Toss honey, soy sauce, ginger, garlic, and red pepper flakes into a small bowl. Stir really well till it all comes together.
# Additional Tips:
01 -
Letting the shrimp hang out in the marinade for half an hour brings out the best taste.
02 -
If you're after plump, impressive shrimp, go for jumbo (16/20 count). Any size will do though—just tweak your cooking time.
03 -
Shrimp tails on? They’ll make things tastier and look fancier, but you can pull them off if that’s not your thing.
04 -
You can grab fresh broccoli, or use frozen that’s been thawed and dried off. Just don’t cook it while it’s frozen or wet.