Savory Honey Garlic Shrimp and Sausage with Broccoli: A One-Pan Wonder

There’s something magical about a meal that combines bold flavors, multiple proteins, and vegetables all in one pan. As someone who’s always juggling a busy schedule but refuses to compromise on delicious homemade meals, I’ve perfected this Honey Garlic Shrimp and Sausage with Broccoli recipe that has become a staple in my household. The sweet and savory sauce coats every bite with a glorious sticky glaze, while the combination of shrimp and sausage creates a protein-packed dish that satisfies even the heartiest appetites.

What I love most about this recipe is its versatility. It’s elegant enough for entertaining yet simple enough for a weeknight dinner. The honey garlic sauce strikes that perfect balance between sweet and savory, with a hint of heat that keeps your taste buds intrigued with every bite. So roll up your sleeves, grab your favorite skillet, and let’s create a meal that will have everyone asking for seconds.

Ingredients

For the Protein and Vegetables:

• 1 pound large shrimp (21-25 count), peeled and deveined, tails removed
• 12 ounces smoked sausage (andouille, kielbasa, or your preference), sliced into ¼-inch rounds
• 4 cups fresh broccoli florets, cut into bite-sized pieces
• 1 large red bell pepper, sliced into thin strips
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons olive oil, divided
• Salt and freshly ground black pepper to taste
• ¼ teaspoon red pepper flakes (optional, for heat)

For the Honey Garlic Sauce:

• ⅓ cup honey
• ¼ cup low-sodium soy sauce
• 3 tablespoons water
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• ¼ teaspoon black pepper

For Garnish:

• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Fresh cilantro leaves (optional)
• Lime wedges for serving

Kitchen Equipment Needed

• Large 12-inch skillet or wok
• Mixing bowls (various sizes)
• Measuring cups and spoons
• Sharp knife and cutting board
• Whisk
• Wooden spoon or spatula
• Plate or bowl for setting aside cooked ingredients
• Small bowl for sauce mixture

Preparation Time

Nutritional Information Per Serving

Step-by-Step Instructions

Step 1: Prepare the Honey Garlic Sauce

In a small bowl, combine all sauce ingredients: honey, soy sauce, water, rice vinegar, sesame oil, cornstarch, minced garlic, grated ginger, and black pepper. Whisk thoroughly until the cornstarch is fully dissolved and no lumps remain. The sauce will initially appear cloudy due to the cornstarch, but this will clear up when cooked. Set aside while you prepare the other ingredients.

Pro tip: Make the sauce ahead of time and store it in the refrigerator for up to 3 days if you want to speed up your dinner prep.

Step 2: Prepare the Shrimp

Pat the shrimp dry with paper towels to remove excess moisture. This helps them sear properly rather than steam. Season lightly with salt and pepper (go easy on the salt since the sauce contains soy sauce). Set aside on a plate.

Step 3: Cook the Sausage

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced sausage in a single layer and cook for 2-3 minutes without stirring to allow them to brown on one side. Flip and cook for another 2 minutes until golden brown on both sides. The sausage doesn’t need to be fully cooked through at this point as it will finish cooking later. Transfer to a clean plate and set aside.

Step 4: Cook the Vegetables

In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and cook for 2-3 minutes until they begin to soften. Add the red bell pepper strips and continue cooking for another 2-3 minutes. Add the broccoli florets and 2 tablespoons of water to the skillet, then cover immediately with a lid to allow the broccoli to steam for about 3 minutes. Remove the lid, add the minced garlic and red pepper flakes (if using), and stir for 30 seconds until fragrant.

Step 5: Cook the Shrimp

Push the vegetables to one side of the skillet to create space for the shrimp. Add the shrimp in a single layer and cook for about 1-2 minutes per side until they just begin to turn pink and opaque. Be careful not to overcook them at this stage, as they will continue cooking in the sauce.

Step 6: Combine and Finish with Sauce

Return the sausage to the skillet with the shrimp and vegetables. Give your sauce another quick whisk (the cornstarch may have settled), then pour it over everything in the skillet. Stir continuously as the sauce begins to bubble and thicken, which should take about 2-3 minutes. The sauce should coat everything in a glossy glaze and be thick enough to cling to the ingredients.

Step 7: Garnish and Serve

Remove from heat and sprinkle with sliced green onions, toasted sesame seeds, and fresh cilantro if using. Serve immediately with lime wedges on the side for a bright finish. This dish pairs wonderfully with steamed rice, quinoa, or even on its own for a lower-carb option.

Recipe Variations

I love recipes that can be adapted based on what I have on hand or to suit different dietary needs. Here are some delicious variations to try:

Protein Swaps

• Chicken: Substitute 1 pound of boneless, skinless chicken thighs or breasts, cut into 1-inch pieces. Cook them before the vegetables until just cooked through.
• Tofu: For a vegetarian option, use 14 ounces of extra-firm tofu, pressed and cubed. Pan-fry until golden before adding the vegetables.
• All Shrimp: Double the shrimp and omit the sausage for a seafood-focused dish.

Vegetable Options

• Snow Peas or Sugar Snap Peas: Add 1 cup during the last 2 minutes of cooking for a delightful crunch.
• Baby Bok Choy: Halve or quarter 2-3 heads and add them with the broccoli.
• Mushrooms: Add 8 ounces of sliced mushrooms (shiitake, cremini, or button) when cooking the onions for an earthy flavor.
• Asparagus: Cut 1 bunch into 1-inch pieces and add with the broccoli.

Sauce Variations

• Spicy Honey Garlic: Double the red pepper flakes or add 1-2 tablespoons of sriracha or chili garlic sauce.
• Orange Honey Garlic: Add the zest and juice of one orange to the sauce for a citrusy twist.
• Maple Garlic: Substitute the honey with pure maple syrup for a different sweetness profile.
• Pineapple Variation: Add ½ cup pineapple juice and reduce the honey to 3 tablespoons for a tropical flavor.

Storage and Reheating Tips

This Honey Garlic Shrimp and Sausage dish keeps wonderfully, making it perfect for meal prep or leftovers. Here’s how to properly store and reheat it:

Storage

1. Refrigerator: Allow the dish to cool completely, then transfer to airtight containers. It will keep well in the refrigerator for up to 3 days.
2. Freezer: While the texture of the shrimp may change slightly upon thawing, this dish can be frozen for up to 2 months. Store in freezer-safe containers or heavy-duty freezer bags.

Reheating

1. Microwave: For quick reheating, microwave individual portions for 1-2 minutes, stirring halfway through. Add a splash of water if the sauce seems too thick.
2. Stovetop: For best results, reheat in a skillet over medium-low heat with a splash of water or chicken broth to loosen the sauce. Cover and heat until warmed through, about 4-5 minutes.
3. From Frozen: Thaw overnight in the refrigerator before reheating following the methods above.

Pro tip: If you’re planning to freeze this dish, consider slightly undercooking the broccoli to prevent it from becoming too soft when reheated.

Serving Suggestions

This versatile dish can be served in multiple ways:

• Over steamed jasmine or basmati rice for a traditional presentation
• With cauliflower rice for a lower-carb alternative
• Alongside quinoa for added protein and nutrients
• Over rice noodles or thin spaghetti for an Asian-inspired pasta dish
• In lettuce cups for a lighter, handheld option
• With crusty bread to soak up the delicious sauce
• On its own as a protein-rich, one-pan meal

Health Benefits

What I love about this recipe is that it’s not just delicious but also packed with nutritional benefits:

Budget-Friendly Tips

I understand that some ingredients in this recipe might seem expensive, so here are my favorite cost-saving tips:

1. Shrimp: Buy frozen shrimp when it’s on sale and defrost as needed. Frozen shrimp often costs significantly less than fresh while maintaining quality.
2. Sausage Alternatives: Turkey or chicken sausage can be more affordable than andouille or specialty sausages.
3. Seasonal Vegetables: Substitute whatever vegetables are in season and on sale. The honey garlic sauce works well with most vegetables.
4. Pantry Staples: Stock up on items like soy sauce, honey, and sesame oil when they’re on sale, as they have a long shelf life.
5. Bulk Spices: Buy spices like red pepper flakes in bulk or from international grocery stores where they’re often cheaper.

Common Mistakes to Avoid

Even as an experienced cook, I’ve made my share of mistakes with this recipe. Here’s how to avoid them:

1. Overcrowding the Pan: Cook in batches if necessary to ensure proper browning rather than steaming.
2. Overcooking the Shrimp: They cook very quickly and become tough and rubbery when overdone. Remove them from heat as soon as they turn pink and opaque.
3. Under-thickening the Sauce: Make sure to let the sauce bubble for the full 2-3 minutes to activate the cornstarch and achieve the perfect glaze consistency.
4. Skipping the Drying Step for Shrimp: Not patting the shrimp dry will prevent them from searing properly.
5. Too Much Salt: Be careful with added salt since the soy sauce already contains sodium. Taste before adding additional salt.

Expert Tips for Success

After making this dish countless times, I’ve collected some pro tips that elevate it from good to great:

• Mise en Place: Have all ingredients prepped and ready before you start cooking, as this dish comes together quickly.
• High-Quality Honey: Use a good-quality honey for the best flavor profile in the sauce.
• Deglazing: After cooking the sausage, don’t clean the pan! Those browned bits add incredible flavor to the vegetables and sauce.
• Sauce Consistency: If your sauce gets too thick, add a tablespoon of water at a time until you reach your desired consistency. If it’s too thin, mix an additional teaspoon of cornstarch with a tablespoon of cold water and stir it into the hot sauce.
• Rest Before Serving: Let the dish rest for 2-3 minutes off the heat before serving to allow the flavors to meld and the sauce to reach its perfect consistency.

Frequently Asked Questions

Q: Can I make this dish ahead of time for a dinner party?

A: Yes! You can prepare the components ahead of time: make the sauce, slice the sausage, and prep the vegetables up to 24 hours in advance. Store everything separately in the refrigerator. The actual cooking should be done shortly before serving for the best texture, especially for the shrimp and broccoli.

Q: Is this recipe gluten-free?

A: Not as written, due to the soy sauce. However, you can easily make it gluten-free by substituting tamari or a gluten-free soy sauce alternative. Also check that your sausage is gluten-free, as some varieties contain fillers with gluten.

Q: Can I use frozen broccoli instead of fresh?

A: Yes, you can use frozen broccoli in a pinch. Thaw it first and add it toward the end of the cooking process as it’s already partially cooked. It won’t have quite the same texture as fresh, but the flavor will still be delicious.

Q: How spicy is this dish?

A: As written, it has just a hint of heat from the optional red pepper flakes. You can easily adjust the spice level by adding more red pepper flakes, some sriracha, or omitting the heat altogether for a mild version that’s kid-friendly.

Q: Can I use pre-cooked shrimp?

A: I don’t recommend it. Pre-cooked shrimp will likely become overcooked and rubbery when heated with the sauce. If you only have pre-cooked shrimp, add them at the very end, just long enough to warm through.

Q: What’s the best type of sausage to use?

A: I prefer andouille for its smoky flavor or kielbasa for its universal appeal. However, any smoked sausage works well. For a lighter option, try chicken or turkey sausage. The key is to use a fully-cooked sausage that you’re just browning for flavor.

Q: How can I make this dish lower in sodium?

A: Use low-sodium soy sauce (as the recipe suggests), reduce the amount of soy sauce to 3 tablespoons, or substitute coconut aminos which typically contain less sodium. You can also skip adding any additional salt to the dish.

Q: Can I double the recipe?

A: Absolutely! Just be sure to use a larger pan or cook in batches to avoid overcrowding, which would steam rather than sear the ingredients.

Final Thoughts

This Honey Garlic Shrimp and Sausage with Broccoli has become my go-to recipe when I want to impress without stress. The combination of tender shrimp, savory sausage, and crisp-tender vegetables all coated in that irresistible sweet-savory sauce never fails to satisfy. What I love most is how the dish transforms everyday ingredients into something special with minimal effort.

Whether you’re cooking for a busy weeknight, meal prepping for the week ahead, or hosting friends for dinner, this versatile one-pan wonder deserves a spot in your regular rotation. The next time you’re standing in your kitchen wondering what to make, remember this recipe—I promise it won’t disappoint!

Give it a try and make it your own with the variations I’ve suggested, or create your own twist. Cooking should be fun and adaptable to your taste preferences and what you have available. And please, if you do make this dish, come back and let me know how it turned out for you. Nothing makes me happier than knowing my recipes are being enjoyed in homes beyond my own.

Happy cooking!