Honey Garlic Shrimp Sausage Broccoli

These days, I try not to tell white lies, and honestly- this recipe is one I use when I want dinner to feel a little fancy with little work involved. Honey and garlic sauce, shrimp, sausage, and broccoli are incorrigible for each other. Each bite is a bit of that savory vs sweet, tender vs crunchy perfection in about 30 minutes. I swear, if I could bottle the smell of this dish while cooking, I would never need a candle again.

This direct approach to cooking: Shrimp, sausage, and broccoli tossed around in a glaze of honey garlic. Hearty enough for dinner, light enough not to bog you down, and easy-going enough to perch on a bed of rice or noodles, or just straight off the plate.

That’s what makes this dish special: everything gets soaked in glossy honey garlic sludge. Juicy shrimp; flavourful sausage, smokey and sweet; broccoli with great sweet-savory coating; eating vegetables hasn’t been any fun!

Why You’ll Love This Recipe

• Quick and Easy: About 25 minutes from beginning to end.
• Flavors Balance: Satiny honey, meaty garlic, smoky sausage, and fresh broccoli all cooked together in one pan.
• All-in-one clean: Fewer dishes, more relaxing after dinner.
• Healthy-ish comfort food: Shrimp and broccoli share the protein but are still light enough to be satisfying.
• Customizable: Change the sausage, add the veggies, and modify the sauce to fit your tastes.

Tools You’ll Need

• Big frying pan or wok: Big enough for shrimp, sausage, and vegetables all in the same pan.
• I like to use it for the extra sear. Sharp knife and cutting board: Chopping and cutting the sausage into bite-sized pieces for broccoli.
• Mixing bowl: For preparing the honey garlic sauce in the mixing bowl before cooking (makes it easier).
• Tongs or a spatula: For flipping shrimp or mixing everything together.
• Measuring spoons and cups (or scale): Keeping the sauce ratio exactly right.

Ingredients

For 4 servings:

• 1 lb (450 g) shrimp, peeled and deveined
• 12 oz (340 g) smoked sausage, sliced into rounds
• 3 cups (300 g) broccoli florets (fresh or frozen)
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 g) butter

For the honey garlic sauce:

• 1/4 cup (80 g) honey
• 3 tbsp (45 ml) soy sauce (low-sodium if possible)
• 4 cloves garlic, minced
• 1 tbsp (15 ml) rice vinegar (or lemon juice)
• 1/2 tsp crushed red pepper flakes (optional, for heat)

Step-by-Step Instructions

1. In a small bowl, whisk together honey, soy sauce, garlic, vinegar, and red pepper flakes; set aside.
2. Pro tip: Taste the sauce here—add a little more honey if you like it sweeter or an extra splash of vinegar if you want more tang.
3. Prep the skillet – Heat the olive oil in a large skillet over medium-high heat.
4. Sear the sausage – Add the sausage slices in one layer. Sear them, turning as required, for 2 to 3 minutes on each side until browned with crispy edges.
5. Cook the broccoli – Add butter to the other ingredients in the same skillet and toss with broccoli.
6. Stir-fry for around 3-4 minutes, or until just tender and bright green. Remove and set aside with the sausage. e layer. Cook for 1-2 minutes per side until pink and opaque.
7. Sear the shrimp – Add the shrimp to the skillet in an even layer and cook for 1 to 2 minutes on each side, until pink and opaque.
8. Bring it all together – Return the sausage and broccoli to the skillet. Add the sauce.
9. Toss well and cook for 2 to 3 minutes, until the sauce thickens slightly and coats everything.
10. Taste and adjust – Take a forkful (very hot right now!), and adjust the seasoning if need be.

Serving Ideas

• Serve it over steamed rice or fried rice for a filling meal.
• Toss with cooked noodles for extra saucy stir-fry vibes.
• Keep it low-carb by enjoying it as is or served over cauliflower rice.

Variations & Customizations

• Swap the broccoli for asparagus, bell peppers, or snap peas.
• Use turkey sausage, chicken sausage, or andouille for a spicier kick.
• Add a drizzle of sriracha or chili oil for more heat.
• Make it vegetarian by skipping the shrimp and doubling the veggies.

Storage & Make-Ahead

• Fridge: Store leftovers in an airtight container up to 3 days.
• Freezer: Shrimp doesn’t always freeze well after cooking, but you can freeze the sausage and sauce for up to 2 months.
• Reheat: Warm in a skillet over medium heat with a splash of water to loosen the sauce.

Pro Tips & Mistakes to Avoid

• Dry shrimp alert – Shrimp cook in minutes. Overcooking makes them rubbery, so pull them off as soon as they turn pink.
• Sauce balance – Too salty? Add a drizzle more honey. Too sweet? Extra soy or vinegar balances it out.
• Crowding the pan – If your skillet is small, cook shrimp in batches for the best sear.
• Broccoli texture – Don’t overcook it or it’ll go mushy. Aim for tender-crisp.

Recipe Card

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Nutrition (per serving, approx.):

• Calories: 390
• Protein: 32 g
• Carbs: 18 g
• Fat: 20 g
• Fiber: 3 g

Try IT!

I know you can’t wait to try this honey garlic shrimp sausage broccoli. It is that kind of meal that looks fancy but takes far less time than flipping through takeout menus. If you make it, let me know how you served it—I just love hearing the different twists and spins you put on recipes!