Description
A quick and glossy Asian-inspired honey garlic shrimp dish served with crisp-tender broccoli in a sticky honey-soy sauce. This recipe is designed for a complete dinner in under 30 minutes, featuring fragrant coconut rice and a flavorful sauce.
Ingredients
Scale
- For the Coconut Rice:
- 1 cup jasmine rice
- 1 cup full-fat coconut milk, shaken
- 1/2 cup water
- 1/2 teaspoon salt
- crispy shallots, for garnish
- For the Honey Garlic Shrimp + Broccoli:
- 1/4 cup low-sodium soy sauce
- 1/3 cup water
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 2 tablespoons rice vinegar
- 1 tablespoon sesame seed oil
- 1 tablespoon fresh ginger, finely minced or grated
- 6 cloves garlic, finely minced
- 1/2 teaspoon chili flakes (optional)
- 1 tablespoon neutral oil
- Salt and pepper to taste
- 1 pound large shrimp, peeled and deveined with tails on, pat dry
- 3 cups small broccoli florets
- Garnish: thinly sliced green onions, toasted sesame seeds, lime wedges
Instructions
- For the Coconut Rice: Rinse the jasmine rice under cold water until the water runs mostly clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Stir and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5-10 minutes. Fluff with a fork before serving. Garnish with crispy shallots just before plating.
- For the Garlic Shrimp + Broccoli: In a small bowl, whisk together the soy sauce, honey, corn starch, rice vinegar, sesame seed oil, ginger, garlic, and chili flakes if using. Set aside.
- Heat the oil in a large skillet over high heat while you season the shrimp lightly with salt, pepper, and garlic powder. Once hot, sear the shrimp on each side for about 1 minute, making sure to get a good char, but not fully cook the shrimp all the way through. Remove the shrimp and set aside.
- With the pan still on high heat, stir the sauce once more to make sure the cornstarch is incorporated, then pour into the pan. It will begin to thicken quickly.
- Immediately put the broccoli florets into the sauce and coat. It’s OK if the florets aren’t fully cooked just yet.
- Add the shrimp, stirring to coat once more, and cook until the shrimp are fully cooked through. By this time, the small florets should be cooked through, but still a bit crunchy.
- Top with green onions, sesame seeds, and more chili flakes (if using) to taste. Serve alongside the coconut rice and sprinkle with crispy shallots if using.
Notes
- Rinse the rice well before cooking. Removing the excess starch will help to make fluffy rice and prevent stickiness.
- Shake the coconut milk can to disperse the cream evenly when pouring it into your pot.
- Use smaller, uniform broccoli florets for quick and even cooking.
- Patting the shrimp dry helps create a nice browned crust instead of steaming.
- Use high heat to cook the shrimp quickly; overcooking will make them rubbery.
- Whisk the sauce together thoroughly to ensure even incorporation of ingredients.
- Spice it up with Thai red curry paste, Thai chiles, or more chile flakes.
- Add pineapple chunks for a fruity variation.
- Replace shrimp with extra firm tofu or hearty mushrooms for a vegetarian/vegan option.
- Add other vegetables like snow peas, carrots, corn, or zucchini.
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended as it affects texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Asian-inspired
Nutrition
- Serving Size: Per serving
- Calories: 521 kcal
- Sugar: 14 g
- Sodium: 1547 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.03 g
- Carbohydrates: 62 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 143 mg
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