There’s a certain kind of Tuesday night when the kitchen feels like an afterthought. The kind where you open the fridge, stare at what’s left, and decide that dinner should not take more time than it does to change into something comfortable.
This honey garlic shrimp recipe is exactly for those nights. One skillet, 20 minutes, and a sauce that tastes like someone actually planned ahead — even when you didn’t.
How to Make It
1) Marinate the Shrimp
In a small bowl, whisk together honey, soy sauce, garlic, ginger, and red pepper flakes. Place the shrimp in a large bowl (or a ziplock bag). Pour half of the honey mixture over them — save the other half for later. Let it sit in the fridge for at least 15 minutes.
2) Cook the Broccoli
Heat ¼ cup water in a large skillet over medium-high heat. Add the broccoli, cover, and cook until crisp-tender — about 3-4 minutes. Remove the broccoli and set it aside. Pour out any remaining water from the skillet and dry it with a paper towel.
3) Cook the Shrimp
Add olive oil to the skillet over medium-high heat. Toss in the shrimp, discarding the used marinade. Cook for one minute, stir, then pour in the remaining honey mixture. Cook another 2 minutes, until the shrimp are done through. Add the broccoli back and toss everything together. Garnish with sesame seeds and sliced green onion, if you like.
Fresh or Frozen Shrimp?
Either works. I usually keep a couple of packages of frozen shrimp in the freezer — that’s what makes this recipe so reliable on nights when nothing was planned.
Go for large (31–35 per lb) or jumbo (21–25 per lb), peeled and deveined. I prefer buying them pre-peeled; peeling by hand is fine if you’re in the mood, but honestly, not every night calls for it.
Tails on or off? Your call. I do both — tails make for easy picking with your fingers, and tail-off means you get broccoli and shrimp in one bite without thinking about it.
Variations
- Swap the veggies: snap peas, bok choy, baby corn, or even a bag of frozen stir-fry mix works just as well.
- Brighten it up: add a splash of lime juice at the end.
- Serve over something: white rice, brown rice, cauliflower rice, quinoa, or zucchini noodles.
- Shrimp only: skip the broccoli entirely. Serve as an appetizer or toss into salads and tacos.
- Spicy: a drizzle of sriracha before serving if you want more heat.
Meal Prep
This recipe holds up well for prepping lunches and dinners ahead. The sauce keeps the shrimp from drying out, which is usually my biggest worry with stored seafood.
Frequently Asked Questions
Can I use coconut aminos instead of soy sauce?
Yes — the recipe calls for reduced-sodium soy sauce or coconut aminos. Either works.
How long can the shrimp marinate?
At least 15 minutes, up to 8-12 hours if you’re planning ahead.
What size shrimp should I buy?
Large (31–35 per lb) or jumbo (21–25 per lb). Peeled and deveined is preferred for speed.
a note from Luna: Some weeknight dinners are elaborate. This one doesn’t need to be. Twenty minutes, one pan, a sweet and savory sauce that forgives everything — that’s enough on most Tuesdays.