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Honey Garlic Shrimp Sausage Broccoli

Honey Garlic Shrimp Sausage Broccoli

Honey Garlic Shrimp Sausage Broccoli delivers a quick, flavorful, and satisfying meal perfect for busy weeknights. This versatile one-pan wonder combines succulent shrimp, savory sausage, and crisp broccoli in a luscious honey garlic sauce, making it a go-to for delicious home-cooked dinners.
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Prep Time 30 minutes
Minutes 30 minutes
Course: Dinner, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 12 ounces smoked sausage kielbasa or andouille, sliced into 1/2-inch rounds
  • 1 head broccoli cut into bite-sized florets
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/4 cup honey
  • 1/4 cup soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger optional, but recommended
  • 1/4 teaspoon red pepper flakes optional, for a hint of heat
  • salt and freshly ground black pepper to taste
  • sesame seeds for garnish (optional)
  • chopped fresh parsley or scallions for garnish (optional)

Equipment

  • Large skillet or wok
  • Small Bowl

Method
 

  1. Wash and trim the head of broccoli, then cut it into uniform bite-sized florets. If the stalks are still tender, you can peel them and slice them thinly too – it’s a great way to reduce food waste! Set the prepared broccoli aside.
    1 head broccoli
  2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced smoked sausage and cook for 3-5 minutes, stirring occasionally, until it’s nicely browned and slightly crispy. This step renders out some of the fat and adds a wonderful depth of flavor to the dish. Remove the sausage from the skillet and set it aside, leaving the rendered fat in the pan.
    2 tablespoons olive oil, 12 ounces smoked sausage
  3. Add the remaining 1 tablespoon of olive oil to the skillet if needed. Add the minced garlic and grated ginger (if using) and sauté for about 30-60 seconds until fragrant, being careful not to burn the garlic.
    2 tablespoons olive oil, 4 cloves garlic, 1 teaspoon grated fresh ginger
  4. In a small bowl, whisk together the honey, soy sauce (or tamari), rice vinegar, and red pepper flakes (if using). Pour this mixture into the skillet with the garlic.
    1/4 cup honey, 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1/4 teaspoon red pepper flakes
  5. Bring the sauce to a gentle simmer and let it cook for 1-2 minutes, stirring constantly, until it begins to thicken slightly.
  6. Add the broccoli florets to the skillet. Toss them with the sauce to coat them evenly. Cover the skillet and let the broccoli steam for 4-6 minutes, or until it’s tender-crisp. You want it to be vibrant green and still have a slight bite.
    1 head broccoli
  7. Push the broccoli to one side of the skillet, or remove it temporarily to the side if your skillet is crowded. Add the peeled and deveined shrimp to the empty space in the skillet. Cook the shrimp for 2-3 minutes per side, until they turn pink and opaque. Shrimp cook very quickly, so avoid overcooking them, which can make them tough.
    1 pound large shrimp
  8. Return the browned sausage to the skillet with the shrimp and broccoli. Toss everything together gently to ensure all ingredients are coated in the glossy honey garlic sauce. Cook for another 1-2 minutes, just until the shrimp are fully cooked and heated through, and the sausage is warmed.
    12 ounces smoked sausage, 1 pound large shrimp, 1 head broccoli
  9. Taste the dish and season with salt and freshly ground black pepper as needed. Remember that soy sauce is already salty, so adjust accordingly. Serve the Honey Garlic Shrimp Sausage Broccoli immediately, garnished with sesame seeds and chopped fresh parsley or scallions, if desired.
    salt, sesame seeds, chopped fresh parsley or scallions

Notes

Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop for best results, or in the microwave. Can be frozen for up to 2-3 months; thaw in the refrigerator overnight before reheating.