Yum — that combo is incredible! 😋 Here’s a quick and flavorful Honey Garlic Shrimp, Sausage, and Broccoli recipe that hits the perfect balance of sweet, savory, and smoky — all in one pan!
🍤 Honey Garlic Shrimp, Sausage & Broccoli
Ingredients (serves 4)
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1 lb (450 g) large shrimp, peeled and deveined
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8 oz (225 g) smoked sausage (andouille or kielbasa), sliced into coins
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2 cups broccoli florets (fresh or frozen, thawed)
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2 tbsp olive oil (divided)
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Salt and pepper to taste
For the Honey Garlic Sauce:
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¼ cup honey
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3 tbsp soy sauce
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2 tbsp minced garlic (about 3 cloves)
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1 tbsp rice vinegar or lemon juice
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½ tsp crushed red pepper flakes (optional, for a little heat)
Instructions
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Make the sauce
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In a small bowl, whisk together honey, soy sauce, garlic, vinegar (or lemon juice), and red pepper flakes. Set aside.
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Cook the sausage
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Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
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Add sausage slices and cook for 3–4 minutes, until browned and slightly crispy.
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Remove and set aside.
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Cook the shrimp
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In the same pan, add another tablespoon of olive oil.
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Add shrimp, season lightly with salt and pepper, and cook for 1–2 minutes per side, until pink and opaque.
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Remove shrimp and set aside with the sausage.
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Cook the broccoli
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Add broccoli to the same skillet (add a splash of water if needed).
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Cover and steam for 2–3 minutes, just until tender-crisp.
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Combine and glaze
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Return shrimp and sausage to the pan with the broccoli.
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Pour the honey garlic sauce over everything.
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Toss to coat and cook for 1–2 more minutes, letting the sauce thicken slightly.
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Serve
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Serve hot over rice, noodles, or enjoy as is for a low-carb option.
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Garnish with sesame seeds or sliced green onions if you like.
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💡 Tips
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For extra caramelization, let the sauce cook until sticky before removing from heat.
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Swap in chicken sausage for a lighter version.
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Want more veggies? Add bell peppers, snap peas, or carrots!
Would you like me to give you a sheet-pan oven version of this recipe (easy clean-up and no stovetop needed)?
