Before you cook
Before you start Equipment you'll need
- Large skillet or wok — Provides enough surface area to cook shrimp and broccoli in a single layer for even cooking and proper caramelization of the honey garlic sauce
- Two small mixing bowls — One bowl for marinating shrimp, another for whisking together the honey garlic sauce ingredients separately before cooking
- Whisk — Ensures honey, garlic, soy sauce, and other sauce components are fully combined and smooth before adding to the pan
- Measuring spoons and cups — Ensures accurate proportions of honey, soy sauce, garlic, and other ingredients for proper sauce balance and flavor
- Knife and cutting board — Essential for mincing garlic, cutting broccoli into florets, and prepping shrimp if needed
- Paper towels — Dries shrimp and broccoli before cooking to remove excess moisture, allowing proper browning and sauce adhesion
- Wooden spoon or spatula — Heat-resistant tool for stirring shrimp and broccoli without damaging them and for scraping up flavorful browned bits from the pan
Safety Safety & allergen notes
- Hot skillet and oil can cause severe burns - keep hands and face away from the pan, especially when adding shrimp or broccoli
- Use a long-handled utensil or spatula when stirring to maintain distance from hot oil and steam
- Shrimp must reach an internal temperature of 145°F (63°C) and turn opaque pink - undercooked shrimp can cause foodborne illness
- Be careful when pouring hot sauce into the skillet - stir slowly to avoid splattering hot liquid
Non-negotiables Rules for success
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Pat shrimp completely dry before cooking
Moisture on shrimp surface prevents browning and causes steaming instead of searing, resulting in pale, rubbery texture
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Cook shrimp only 2-3 minutes per side until pink and opaque
Overcooking shrimp makes them tough and rubbery; they continue cooking when combined with hot sauce, so remove them slightly early
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Maintain medium-high heat throughout stir-frying
High heat creates the tender-crisp texture and light char on broccoli; lower heat results in steamed, mushy vegetables
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Stir constantly while adding cornstarch slurry
Constant stirring prevents lumps from forming and ensures even thickening; stopping stir allows cornstarch to clump and creates uneven sauce
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Add shrimp back only after sauce begins thickening
Adding shrimp too early causes overcooking and toughening; timing ensures shrimp reheats gently while sauce reaches proper consistency
Prep Get set first
About 8 min of prep
- Mince 4 cloves garlic and grate 1 tbsp fresh ginger
- Cut broccoli into florets (about 4 cups)
- Peel and devein shrimp (1.5 lbs), pat dry with paper towels
- Measure out honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes
- Have two small bowls, whisk, large skillet/wok, wooden spoon, and plate ready
- Slice 2 green onions and measure sesame seeds for garnish
This is a quick weeknight stir-fry that takes about 20 minutes total, but you'll need 8 minutes of prep work beforehand to have everything ready before cooking starts.
Ingredients
Instructions
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Make the honey garlic sauce
In a small bowl, whisk together honey, soy sauce, rice vinegar, sesame oil, minced garlic, ginger, and red pepper flakes to create the sauce.
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Prepare cornstarch slurry
In another small bowl, mix cornstarch and water to create a slurry and set aside.
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Prepare the shrimp
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
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Heat the skillet
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
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Cook the shrimp
Add the shrimp to the hot skillet and cook for 2-3 minutes per side until they turn pink and opaque, then transfer to a plate.
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Add oil and broccoli
Add the remaining 1 tablespoon of vegetable oil to the skillet and add the broccoli florets.
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Stir-fry the broccoli
Stir-fry the broccoli for 4-5 minutes until it becomes tender-crisp and lightly charred.
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Add the sauce
Pour the honey-garlic sauce into the skillet with the broccoli and stir well.
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Combine shrimp with broccoli
Return the cooked shrimp to the skillet and toss to combine with the broccoli and sauce.
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Thicken the sauce
Pour the cornstarch slurry into the skillet while stirring constantly to thicken the sauce, cooking for about 1-2 minutes until the sauce coats the shrimp and broccoli.
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Garnish and serve
Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Chef's notes
Serve immediately over steamed rice or noodles to soak up the sauce
For a spicier version, increase the red pepper flakes or add fresh sliced chili peppers
You can substitute broccoli with other vegetables like snap peas, bell peppers, or bok choy