Honey Garlic Shrimp, Sausage & Broccoli Recipe

There’s something magical about a meal that hits every note: sweet, salty, garlicky, and just a little spicy. This Honey Garlic Shrimp, Sausage, and Broccoli recipe is one of those dishes that feels fancy enough to serve at a dinner party but easy enough for a busy weeknight. The sauce, made with honey, soy sauce, and a touch of lemon juice, is sticky, flavorful, and addictive in the best way. Plus, it all comes together in one skillet, making cleanup a breeze. (We love a low-mess win!)

I first made this dish on a cold Friday evening, looking for something warm and hearty to wrap up the week. The combination of tender shrimp, savory sausage, and crisp-tender broccoli tossed in that glossy sauce was just perfect. I even remember my toddler asking for seconds, which is basically a five-star review in our house. It’s become a family favorite ever since—one of those recipes that makes you excited to eat leftovers!

this RECIPE

How this dish came to be

The roots of this dish pull from a mix of flavors inspired by Asian-style cooking, where sweet and savory sauces often coat stir-fried vegetables and proteins. The addition of sausage, however, gives it a hearty twist, adding depth and richness to the dish. Honey garlic sauces are beloved worldwide because they strike that perfect balance of sweet and savory, with garlic providing an aromatic kick. This version keeps it simple while still delivering bold flavors. And though it uses everyday ingredients, the result tastes restaurant-quality.

Let’s talk ingredients: the secret to big flavor

This recipe is built on just a few staples, but each ingredient plays its part in making the dish shine.

• Shrimp: The star of the dish! Opt for large shrimp that are peeled, deveined, and tails removed. If you can’t find fresh shrimp, frozen works just as well (just thaw them beforehand). Shrimp cook quickly, absorbing the sauce beautifully, so don’t overcook them!
• Sausage: Beef sausage adds a smoky, hearty note that complements the shrimp. Look for fully cooked sausage for quick preparation. You could also use chicken sausage for a lighter flavor profile.
• Broccoli: Fresh broccoli florets bring color, texture, and a nutritional boost to the dish. If fresh broccoli isn’t available, frozen florets will work—just pat them dry to avoid excess moisture when cooking.
• Honey: The natural sweetness of honey balances out the soy sauce and garlic. If you’re out of honey, maple syrup or agave nectar can substitute, though they’ll slightly change the flavor.
• Soy sauce: This adds the salty umami base to the sauce. For a gluten-free option, use tamari or coconut aminos.
• Lemon juice: Fresh lemon juice brightens the sauce, cutting through the richness. Lime juice is a good alternative.
• Garlic: Minced garlic infuses the dish with its bold, aromatic flavor. Fresh is best, but garlic powder will work in a pinch.
• Red pepper flakes: A hint of spice makes everything more exciting! You can adjust the amount to suit your heat preference or skip it altogether.

Kitchen tools: keep it simple

The beauty of this recipe is that you don’t need a ton of fancy tools to make it happen. Here’s what I recommend:

• A large skillet: The bigger, the better! A 12-inch skillet ensures you can cook everything evenly without overcrowding.
• Mixing bowls: For whisking together the sauce and marinating the shrimp.
• Tongs or a spatula: Perfect for flipping the shrimp and sausage without breaking them apart.
• Aluminum foil: This is optional but useful for keeping your cooked broccoli warm while you prepare the rest of the dish.
• Chef’s knife: For slicing the sausage and chopping the broccoli into florets.

No fancy gadgets are required—just solid basics you probably already have in your kitchen!

Step-by-step: how to bring this dish together

Let’s cook this dish together! Here’s how it all comes together, with tips to make it foolproof.

1. Make the sauce: Start by whisking together honey, soy sauce, lemon juice, garlic, and red pepper flakes in a bowl. It’s quick, easy, and tastes good enough to drink (not that I’ve done that…). Reserve two-thirds of the sauce and pour the rest into a zip-top bag with the shrimp. Massage the bag gently to coat the shrimp, and let them marinate in the fridge for 20 minutes to 2 hours.
2. Cook the broccoli: Heat a tablespoon of olive oil in a large skillet over medium heat. Toss in the broccoli florets and sauté, stirring occasionally, for about 5 minutes until they’re crisp-tender and bright green. Remove them to a plate and cover with foil to keep warm.
3. Brown the sausage: Add the remaining tablespoon of olive oil to the same skillet. Once hot, toss in the sausage slices. Let them cook for 4-5 minutes, flipping occasionally, until they’re golden and slightly crispy around the edges. The browning adds flavor, so don’t rush this step!
4. Cook the shrimp: Add the marinated shrimp to the skillet with the sausage, discarding the marinade. Shrimp cook quickly, so 1-2 minutes per side should do the trick. You’ll know they’re ready when they turn pink and opaque.
5. Simmer the sauce: Pour the reserved sauce into the skillet, bringing it to a simmer. Let it cook for 3-5 minutes to thicken slightly and coat the shrimp and sausage in sticky, delicious goodness.
6. Finish with broccoli: Add the cooked broccoli back to the skillet and toss everything together. Make sure the sauce coats every bite!

Variations: make it your own

One of the best things about this recipe is how flexible it is. Here are some fun ways to customize it:

• Vegetarian: Replace the shrimp and sausage with cubes of tofu or tempeh. Pan-fry them until crispy before tossing in the sauce.
• Spicier: Amp up the heat with extra red pepper flakes or a drizzle of sriracha.
• Low-carb: Swap the rice for cauliflower rice or zucchini noodles. The dish is naturally low in carbs, but these swaps make it even lighter.
• Seasonal veggies: In the summer, try adding bell peppers, snap peas, or asparagus. In the winter, carrots or Brussels sprouts work beautifully.
• International twist: Add a sprinkle of sesame seeds and chopped scallions for an Asian-inspired garnish. Or, try adding a hint of smoked paprika to the sauce for a Spanish flair.

Each variation adds a unique spin, so have fun experimenting!

Serving and plating ideas

Serve this dish over a bed of fluffy white rice to soak up every drop of the sauce. For a slightly nutty flavor, try jasmine or basmati rice. Garnish with freshly chopped parsley for a pop of color and a hint of freshness. If you’re hosting, serve it family-style straight from the skillet—it’s rustic, cozy, and inviting.

For a more elegant presentation, portion it onto individual plates, layering the rice first, then the shrimp, sausage, and broccoli. Drizzle any extra sauce on top for that finishing touch.

Perfect drink pairings

This dish pairs beautifully with a range of refreshing beverages. Here are my favorites:

• Iced green tea: Its light, earthy flavor complements the sweetness of the honey sauce without overpowering it.
• Lemon ginger sparkling water: The citrusy fizz enhances the brightness of the lemon juice in the sauce.
• Homemade limeade: Sweet and tart, it’s a refreshing contrast to the savory elements of the dish.
• Cucumber mint mocktail: Cool and refreshing, this drink balances the heat from the red pepper flakes.

Storing and reheating leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a skillet over low heat, adding a splash of water to loosen the sauce if needed. You can also microwave it in 30-second intervals, stirring in between, but be careful not to overcook the shrimp—they can become rubbery.

Scaling up or down

Cooking for a crowd? Double the ingredients, but make sure you have a large enough skillet to cook everything evenly. Cooking for one or two? Halve the recipe, but keep the sauce amount the same—it’s too good not to have extra for drizzling! Just note that shrimp cook quickly no matter the quantity, so keep an eye on them.

Potential pitfalls and how to avoid them

• Overcooking the shrimp: Shrimp cook in minutes, so don’t walk away from the stove! They’re done as soon as they turn pink and curl into a “C” shape.
• Watery sauce: If the sauce isn’t thickening, simmer it a little longer or add a tiny cornstarch slurry (½ teaspoon cornstarch mixed with 1 teaspoon water).
• Crowded skillet: Overcrowding prevents browning, so cook in batches if needed.

Ready to give it a try?

This Honey Garlic Shrimp, Sausage, and Broccoli recipe is one of those dishes that makes cooking feel exciting again. It’s easy to prepare, full of flavor, and endlessly adaptable. I hope it becomes a go-to in your kitchen, too. Don’t forget to make it your own with your favorite veggies or spices—and let me know how it turns out!

FAQs

1. Can I use frozen shrimp?
Absolutely! Just thaw them completely before marinating.

2. Can I make this ahead of time?
Yes, you can prep the sauce and marinate the shrimp up to a day in advance. Cook everything fresh for the best texture.

3. What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking.

4. Can I use other veggies?
Totally! Bell peppers, snap peas, or carrots are all great options.

5. How can I make this less sweet?
Reduce the honey slightly and add a bit more soy sauce or lemon juice for balance.

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