Honey Garlic Shrimp, Sausage & Broccoli

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cooking Method: Stovetop

Description for Honey garlic shrimp, sausage & broccoli

Honey Garlic Shrimp, Sausage & Broccoli combines juicy shrimp, browned smoked sausage, and tender-crisp broccoli in a glossy homemade sauce. Honey provides sweetness, soy sauce adds savory depth, and fresh garlic brings everything together. A little rice vinegar balances the richness and keeps the glaze from tasting overly sweet.

This colorful dinner comes together in one skillet, with each ingredient cooked in stages for the best texture. The sausage develops caramelized edges, the broccoli stays bright and slightly crisp, and the shrimp remain tender. Everything is tossed together briefly at the end so the sauce coats each bite.

Serve it in a large white bowl for a family-style presentation, just like the accompanying image. Enjoy it on its own or spoon it over rice or noodles. With straightforward ingredients and a short cooking time, this recipe works well for busy evenings while still feeling special enough for a weekend dinner.

Ingredients for Honey garlic shrimp, sausage & broccoli

1 pound (450 g) large raw shrimp, peeled and deveined
12 ounces (340 g) fully cooked smoked sausage, sliced into ½-inch rounds
4 cups broccoli florets, approximately 300 g
1 tablespoon olive oil, divided
¼ teaspoon freshly ground black pepper
2 tablespoons water, for steaming the broccoli

For the honey garlic sauce

¼ cup honey
¼ cup reduced-sodium soy sauce
¼ cup water
4 garlic cloves, finely minced
1 tablespoon rice vinegar
1 teaspoon cornstarch

Optional finishing ingredients

¼ teaspoon crushed red pepper flakes
Sliced green onions
Toasted sesame seeds

Use fully cooked chicken, turkey, beef, or pork smoked sausage according to your preference. Check the packaging carefully because fresh, uncooked sausage requires a different cooking process.

Instructions for Honey garlic shrimp, sausage & broccoli

1. Prepare the ingredients

Peel and devein the shrimp if necessary, removing the tails for easier eating. Pat them thoroughly dry with paper towels and season with black pepper.

Slice the sausage into evenly sized rounds. Wash the broccoli, drain well, and cut it into bite-sized florets. Split thick stems so they become tender at roughly the same time as the tops.

Have everything ready before heating the skillet because the cooking moves quickly.

2. Mix the sauce

In a small bowl, whisk together the honey, reduced-sodium soy sauce, water, minced garlic, rice vinegar, and cornstarch.

Continue whisking until the cornstarch is completely dispersed. It may settle while the other ingredients cook, so stir the sauce again immediately before adding it to the skillet.

Add the optional red pepper flakes now if you want gentle heat throughout the glaze.

3. Brown the sausage

Heat a large, deep skillet over medium-high heat. Add half the olive oil, followed by the sausage rounds.

Arrange them in a single layer and cook for 3–4 minutes, turning occasionally, until browned on both sides. Work in batches if your skillet is small.

Transfer the sausage to a clean plate. Leave a thin coating of cooking fat in the skillet, spooning away any excess.

4. Cook the broccoli

Add the broccoli to the same skillet and stir-fry for approximately two minutes.

Pour in two tablespoons of water and cover immediately. Steam for 2–3 minutes, then uncover and cook until the water has evaporated.

The florets should be bright green and tender enough to bite comfortably, with a little firmness remaining. Transfer them to the plate with the sausage.

5. Sear the shrimp

Add the remaining olive oil if the skillet looks dry. Arrange the shrimp in a single layer.

Cook for approximately 1–2 minutes per side, depending on their size, until the flesh becomes opaque and pearly throughout. Avoid crowding the pan; cook in batches when necessary.

Transfer the cooked shrimp to a separate clean plate. Keeping them out of the skillet while the sauce thickens helps prevent a rubbery texture.

6. Thicken the honey garlic sauce

Reduce the heat to medium. Stir the prepared sauce again, then pour it into the skillet.

Bring to a gentle simmer, stirring and scraping up the browned bits from the bottom. Cook for approximately 1–2 minutes, until the sauce becomes glossy and lightly coats a spoon.

If it thickens too quickly, add a tablespoon of water. Avoid boiling it aggressively because the honey can catch on the pan.

7. Combine everything

Return the sausage and broccoli to the skillet. Toss for about one minute to warm them through and coat them evenly.

Add the shrimp last and fold gently for another 30–60 seconds, just until warm. Remove the skillet from the heat.

The finished sauce should cling to the ingredients while leaving a little extra in the bottom for serving.

8. Serve immediately

Transfer everything to a large white serving bowl or divide between four individual bowls.

Spoon over the remaining honey garlic sauce. Finish with green onions or sesame seeds if desired.

Serve immediately for the best combination of tender shrimp, browned sausage, and broccoli with a slight bite.

Recipe Notes

Shrimp size: Large shrimp are easier to sear without overcooking. Smaller shrimp work too, but check them earlier and shorten their time in the pan.

Sausage choice: Smoked sausage adds much of the savory flavor. Chicken and turkey versions often contain less fat, although nutrition varies considerably between brands.

Broccoli texture: Cut the florets into similar sizes. Large pieces can remain tough inside while small pieces become too soft.

Salt: Taste the finished dish before adding any. Soy sauce, sausage, and some packaged shrimp already contribute substantial sodium.

Sauce consistency: Cornstarch provides a light glaze rather than a heavy gravy. For a looser sauce, stir in water one tablespoon at a time after thickening.

Tips for the Best Results for Honey garlic shrimp, sausage & broccoli

Dry the shrimp thoroughly. Excess moisture encourages steaming and makes browning more difficult.
Use a spacious skillet. A 12-inch skillet gives the ingredients more contact with the hot surface.
Cook in stages. Removing ingredients as they finish gives you better control over their texture.
Keep the garlic in the sauce. This helps protect the small pieces from burning during sausage browning.
Watch the broccoli closely. Stop steaming while it still has some firmness because it warms again in the glaze.
Finish gently. Once the shrimp return to the skillet, they need only a brief toss.
Serve promptly. The sauce continues thickening as it stands.

Servings and Side Dishes

This recipe makes four generous servings without a starch. For a heartier dinner, serve each portion with approximately ½–¾ cup cooked rice.

Jasmine rice absorbs the sauce well, while brown rice offers a chewier texture. Rice noodles also work; cook and drain them separately before serving.

For additional freshness, offer sliced cucumber dressed with a little rice vinegar. Avoid heavily seasoned sides because the sausage and glaze already provide plenty of flavor.

If serving a larger group, double the recipe using two skillets or cook in batches. Overfilling one pan makes even browning difficult.

Make-Ahead and Storage

Slice the sausage, cut the broccoli, and mix the sauce up to one day ahead. Refrigerate separately in covered containers. Stir the sauce thoroughly before using.

Keep raw shrimp refrigerated and separate from ready-to-eat ingredients. Thaw frozen shrimp in the refrigerator before cooking, then drain and pat dry.

Refrigerate cooked leftovers within two hours and use within 3–4 days. Reheat gently in a skillet with a splash of water until hot throughout. Reheated leftovers should reach 165°F (74°C).

The shrimp will become firmer with reheating, so warm only the portions you plan to eat.

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Estimated Nutritional Information for Honey garlic shrimp, sausage & broccoli

Per serving, based on four servings and excluding rice or garnishes:

Calories: Approximately 470
Protein: 34 g
Carbohydrates: 29 g
Total fat: 24 g
Saturated fat: Approximately 7 g
Fiber: Approximately 2 g
Total sugars: Approximately 20 g
Sodium: Approximately 1,400 mg

These are estimates. Sausage brands, shrimp processing, and soy sauce choices can change the figures substantially. Using chicken sausage may reduce calories and fat, but check its label rather than assuming it contains less sodium.

Nutritional Benefits for Honey garlic shrimp, sausage & broccoli

Protein: Shrimp and sausage contribute protein, making the dish more substantial than vegetables and sauce alone. Shrimp supplies protein with relatively little fat.

Vegetables: Broccoli contributes fiber, vitamin C, vitamin K, and folate. Its texture and volume also help distribute the richer sausage throughout the meal.

Adjustable ingredients: You can increase the broccoli, choose a sausage that fits your preferences, or reduce the honey slightly. These adjustments let you control the balance of vegetables, sweetness, and richness.

Balanced serving options: Pairing the dish with whole grains and additional vegetables creates a more varied plate. The recipe still contains added sugar and can be high in sodium, so portion size and ingredient labels matter.

Questions and Answers

Can I use frozen shrimp?https://ketosl.com/slow-cooker-honey-garlic-pork-belly-recipe/

Yes. Thaw completely in the refrigerator, drain, and pat dry. Adding frozen shrimp directly to the skillet releases water and makes the sauce harder to control.

Can I use frozen broccoli?

Yes. Steam it separately until just tender, then drain thoroughly. Add it when returning the sausage to the sauce.

Can I use precooked shrimp?

Yes. Skip the shrimp-searing step. Add thawed, drained precooked shrimp at the end and heat only until warm.

Can I make it less sweet?

Reduce the honey to three tablespoons. Taste the cooked sauce before adjusting further, since less honey makes the soy sauce more noticeable.

Can I make it gluten-free?

Use certified gluten-free tamari and gluten-free sausage. Check the remaining packaged ingredients as well.

Why is my sauce watery?

The broccoli or shrimp may have released excess moisture. Remove the cooked ingredients and simmer the sauce briefly before returning them.