Honey Garlic Shrimp With Sausage and Broccoli is basically my answer to What am I even making for dinner tonight?
Especially if you stared at your fridge like it was a puzzle, or you promised yourself you’d cook instead of spending $50 on takeout (ah, we’ve all been there).
Not only does this combo come together quick, but wow, the flavors just… pop. Like, you take your first bite, and suddenly everyone’s hovering over the pan asking if there’s more. Trust me, it’s that good.
Why This Recipe Works
Here’s the deal: This Honey Garlic Shrimp With Sausage and Broccoli checks all the boxes for a quick weeknight meal. The shrimp are super juicy, kinda sweet, and cook in, I swear, four minutes. By the time you finish scrolling your phone, the sausage is already sizzling and cozying up with the honey-garlic sauce. The broccoli brings the crunch, plus it soaks up all the extra flavor sitting at the bottom of the pan (please, don’t skip the broccoli).
What really makes it click though? Honey and garlic do a happy dance together, and the sausage adds a smoky kick—kinda like “surf and turf,” but way simpler, no white tablecloth required. My picky eaters even go back for seconds. It’s got those restaurant vibes, but without the chaos.
“I honestly never thought I’d get my kids to eat broccoli, but with this honey garlic shrimp recipe, they *fight* for the last bite. Seriously, a total weeknight win!” — Jess R.
Ingredients Needed for Honey Garlic Shrimp
Alright, gather these up (they might already be lurking in your fridge).
- Shrimp: Uncooked, big ones if you can get them. Tails on for drama, off if you hate mess.
- Sausage: Go spicy, smoky, or mild— all work. Kielbasa or andouille are personal favorites.
- Broccoli: One big head, chopped in chunky bits. Even frozen works if you’re in a pinch.
- Honey: The hero. Any variety will do.
- Garlic: Fresh is best, though jar garlic can work if you’re in oh-no-it’s-7pm panic mode.
- Soy sauce: Adds saltiness and depth (I love low sodium).
- Optional boosters: Red pepper flakes, sesame seeds, or a drizzle of lemon juice.
Don’t fuss if you’re missing one or two things, honestly—this is real life, not those TV shows.
How to Customize Your Honey Garlic Shrimp Dish
One of my favorite things? You don’t feel stuck. You can riff on this Honey Garlic Shrimp With Sausage and Broccoli, no rules. Swap the broccoli out for snap peas, green beans, heck, even cauliflower. Got leftover chicken sausage? Toss it in. Sometimes I throw in a handful of cashews or walnuts for crunch.
Don’t eat shrimp? Chicken bites blend right in. Vegan sausage, or even just plain tofu, totally works if that’s your jam. If you’re feeling spicy, a little sriracha in the honey garlic sauce gives it legit fire. (I’ve also cheated before and used a store-bought stir fry sauce in place of homemade honey garlic. Nobody noticed. Shh.)
It’s the kind of recipe that fits your mood or whatever odd veggies you bought and forgot about. Bonus: It’s great for clearing out the fridge and feeling organized.
Serving Suggestions
Let’s keep this simple. Here’s how I love to serve it up:
- Over white rice (classic, always comforting)
- On brown rice or quinoa
- Right off the pan with just a fork (no shame… sometimes it doesn’t even make it to the table)
- With crusty bread to soak up that sauce
How to Store Honey Garlic Shrimp
Leftovers rarely survive till the next day in my house, but if you manage the impossible, here’s the scoop: Toss everything into an airtight container. It’ll keep in the fridge for about two days. Try not to microwave it too hard or the shrimp might get rubbery. I go low and slow, stirring halfway, or use a nonstick skillet for a quick reheat. The flavor somehow gets even better by the next day. Toss in some fresh herbs to revive it if you’re feeling fancy.
Can You Freeze Honey Garlic Shrimp?
Ah, good question! Yes, you can freeze Honey Garlic Shrimp With Sausage and Broccoli, but—just being honest—shrimp texture gets a smidge softer when thawed. Not the end of the world if you’re meal prepping. Cool the dish completely, then freeze in a zip bag or container. When you’re ready, thaw overnight in the fridge and reheat gently—if you got an air fryer, use it! It almost brings it back to day-one glory. One thing though: I wouldn’t freeze it more than once.
Common Questions
Q: Can I use frozen shrimp?
A: Totally, just thaw and dry them off first so they sear, not steam!
Q: What kind of sausage is best?
A: Any kind you love. I’ve tried everything from smoked andouille to turkey sausage—just slice it up!
Q: Can I add more veggies?
A: Absolutely! Bell peppers, carrots, or even snow peas all work.
Q: Does it taste good cold?
A: Surprisingly yes. Like, I’ve eaten it straight from the fridge. The flavors are still awesome.
Q: Is this dish spicy?
A: Only if you make it that way! Add red pepper flakes or leave them out as you see fit.
Why You Need to Try This Tonight
Honestly, Honey Garlic Shrimp With Sausage and Broccoli is fast, flexible, and makes you look like you’ve got it all together—even when you don’t.
It’s a whole meal in one pan, crazy flavorful, and lets you use whatever’s hanging around in your kitchen.
Honey Garlic Shrimp, Sausage, and Broccoli
Ingredients
Equipment
Method
- In a medium bowl, whisk together honey, soy sauce, lemon juice, garlic, and red pepper flakes until combined.
- Place shrimp in a zip-top bag and add 1/3 of the sauce. Seal, removing air, and massage to coat. Refrigerate for 20 minutes to 2 hours. Reserve remaining sauce separately.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add broccoli and cook for 5 minutes, stirring occasionally, until tender. Transfer to a plate and cover to keep warm.
- Heat remaining olive oil in the same skillet. Add kielbasa and cook, turning occasionally, until browned on both sides, 4-5 minutes.
- Add marinated shrimp to the skillet with sausage, discarding used marinade. Cook shrimp 1-2 minutes per side, until opaque.
- Pour reserved sauce into skillet. Bring to a simmer and cook 3-5 minutes, until slightly reduced.
- Return broccoli to skillet and toss everything to coat in sauce. Serve hot over rice, garnished with parsley.
