Honey Garlic Shrimp and Sausage Skillet with Broccoli
By Jonah Pike
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Level
Easy
I cook this honey garlic shrimp and sausage skillet recipe on weeknights or other busy days when I want to prepare just one skillet dish․ The main dish consists of pink shrimp and sausage‚ broccoli‚ and honey garlic sauce topped with scallions and white sesame seeds․
The sauce is prepared in two bowls‚ one with honey and one with cornstarch․ I stir the sauce in the bowls a final time before adding it to the skillet․ I take the skillet off the heat when the sauce coats the food‚ as this is when the garlic flavor is strongest․
Medium-high heat is used to cook sausage and broccoli in oil that is just starting to sizzle․ I cook sausage on both sides for 3 to 4 minutes without flipping to brown it well․ I cook the broccoli briefly to brown it but not all the way‚ as I like my broccoli slightly browned․ Do not overcrowd the pan; otherwise‚ the vegetables will steam rather than brown․
After the meal is cooked‚ I top it with sesame seeds and chopped scallions to add a green color to the dish․ I serve the meal straight from the pan with the runny sauce․ Scallions cut through the sausage․
Why you'll love this recipe
- One pan feeds four people‚ and they're eating dinner together․
- Honey garlic glaze is used on sausage and shrimp dishes․ Broccoli is stir-fried in the same glaze without using another pan․
- Smoked sausage cooks nicely in the pan․ Broccoli stays crunchy and fork-tender․
- Shrimp cooks quickly․ The C-shaped form of the shrimp means it is cooked and ready to eat․
- Place the finished skillet on the table near the rice․
- Prepare ingredients ahead of time․ Frying involves working quickly in a hot pan․
Ingredients
- •⅓ cup honey
- •¼ cup low-sodium soy sauce
- •4 cloves garlic (minced)
- •1 tbsp rice vinegar
- •1 tbsp cornstarch
- •2 tbsp water
- •1 tbsp avocado oil
- •12 oz smoked sausage (pre-cooked, cut into thick diagonal slices)
- •1 lb broccoli florets
- •1 lb large shrimp (peeled, deveined, tails on, and patted dry)
- •salt (to taste)
- •black pepper (to taste)
- •1 tbsp white sesame seeds
- •2 stalks green scallions (finely chopped)
Instructions
- 1
Whisk the honey, low-sodium soy sauce, minced garlic, and rice vinegar in a small bowl until smooth.
- 2
Mix the cornstarch and water in a separate small bowl to make a slurry.
- 3
Set both sauce mixtures aside.
- 4
Heat the avocado oil in a large skillet over medium-high heat until it shimmers slightly.
- 5
Add the sausage slices in a single layer.
- 6
Cook the sausage for 3-4 minutes per side, until heavily browned.
- 7
Remove the sausage from the skillet and set it aside.
- 8
Cook the broccoli in the same skillet for 4-5 minutes, stirring occasionally, until bright green and blistered.
- 9
Remove the broccoli and set it aside with the sausage.
- 10
Add the seasoned shrimp to the hot skillet in a single layer, working in batches if needed.
- 11
Sear the shrimp for 1-2 minutes per side, until opaque pink and curled into a C shape.
- 12
Return the sausage and broccoli to the skillet with the shrimp.
- 13
Reduce the heat to low.
- 14
Re-whisk the honey garlic sauce and pour it over everything in the skillet.
- 15
Let the sauce bubble for 30 seconds.
- 16
Stir in the cornstarch slurry for 1-2 minutes, until the sauce thickens into a glaze.
- 17
Remove the skillet from the heat.
- 18
Garnish with white sesame seeds and green scallions, then serve immediately.
FAQ
Nutrition (per serving)
Calories
580
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