Description

Satisfy your cravings with this Honey Garlic Shrimp, Sausage & Broccoli recipe! A one-pan meal that’s sweet, savory, and bursting with flavor, it features tender shrimp, smoky sausage, and crisp broccoli tossed in a luscious honey garlic sauce. Perfect for busy weeknights or meal prep!

Ingredients

Units Scale

1 lb large shrimp, peeled and deveined
8 oz smoked sausage, sliced into 1/2-inch pieces
2 cups broccoli florets
4 cloves garlic, minced
1/4 cup honey
1/4 cup soy sauce (low sodium preferred)
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Cooked rice or quinoa for serving
Fresh parsley or cilantro, chopped for garnish (optional)

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Instructions

Prepare the Sauce: Whisk honey, soy sauce, garlic, lemon juice, and red pepper flakes (if using) in a small bowl. Set aside.
Cook the Sausage: Heat olive oil in a large skillet over medium-high heat. Add sausage slices and cook for 4-5 minutes, stirring occasionally, until browned. Remove from skillet and set aside.
Cook the Shrimp: In the same skillet, season shrimp with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove and set aside with the sausage.
Cook the Broccoli: Add broccoli florets to the skillet and sauté for 4-5 minutes until tender-crisp. Add a splash of water to steam, if needed.
Combine and Sauce: Return sausage and shrimp to the skillet with the broccoli. Pour in the honey garlic sauce and stir to coat. Cook for 2-3 minutes until the sauce thickens slightly and coats everything evenly.
Serve: Serve the dish over cooked rice or quinoa. Garnish with parsley or cilantro, if desired.

Notes

Ingredient Variations: Use andouille sausage for spice or chicken sausage for a lighter option.
Vegetable Substitutions: Swap broccoli for bell peppers, asparagus, or green beans.
Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
Spicy Twist: Add more red pepper flakes or a splash of hot sauce to the honey garlic sauce.
Storage: Refrigerate for up to 4 days or freeze for 2 months. Reheat on the stovetop for the best results.