Honey Garlic Shrimp, Sausage & Broccoli

 A quick, bld one-pan meal—sweet honey, savory soy, tender shrimp, smoky sausage and crisp roasted broccoli. Ready in ~35 minutes and perfect over rice or noodles.

Yield & Times

• Serves: 3 (generous) — or 3–4 people if served with rice/noodles.

• Active prep time: 10 minutes.

• Cook time: 20–25 minutes (roasting + stove-top).

• Total time: ~30–40 minutes.

Tools / Equipment

• Baking sheet (rimmed)

• Large skillet (12-inch or similar)

• Mixing bowl for sauce

• Measuring spoons and cups

• Cutting board and sharp knife

• Spoon or spatula for stirring

• Serving platter or bowl

Ingredients

• ½ lb (approx. 227 g) shrimp, peeled and deveined

• ½ lb (approx. 227 g) smoked sausage, sliced (kielbasa, andouille, or your favorite)

• 2 cups (~180–200 g) broccoli florets

• 3 tablespoons (≈63 g) honey

• 3 tablespoons (≈45 ml) soy sauce

• 4 cloves garlic, minced (≈12 g)

• 1 tablespoon (≈15 ml) olive oil

• 1 teaspoon (≈5 ml) sesame oil — optional, for extra depth

• ¼ teaspoon red pepper flakes — optional, for heat

• Salt and pepper, to taste

• Fresh sesame seeds and chopped green onions for garnish (optional)

(If you prefer metric-first: 227 g shrimp, 227 g sausage, 180–200 g broccoli.)

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C). Line the baking sheet or leave unlined if nonstick.

2. Toss and roast the broccoli. In a bowl, toss broccoli florets with 1 tablespoon olive oil, a pinch of salt and pepper. Spread in a single layer on the baking sheet and roast 15–20 minutes until edges are golden and stems are tender-crisp. Remove and set aside.

3. Whisk the sauce. In a small bowl, combine 3 tbsp honey, 3 tbsp soy sauce, minced garlic, sesame oil (if using) and red pepper flakes (if using). Set aside.

4. Brown the sausage. Heat the large skillet over medium heat. Add sliced sausage and cook 5–6 minutes, turning occasionally, until nicely browned and slightly crisp at the edges. Remove sausage to a plate.

5. Cook the shrimp. In the same skillet (use drippings for flavor), add shrimp and cook 2–3 minutes per side until pink and just cooked through. Remove and set aside with the sausage.

6. Make the honey-garlic glaze. Pour the prepared honey-soy sauce into the hot skillet. Simmer 2–3 minutes, stirring, until it reduces and thickens slightly — it should coat the back of a spoon. Taste and adjust: more soy for saltiness, more honey for sweetness, or a squeeze of lemon for brightness.

7. Combine everything. Return sausage and shrimp to the skillet; toss to coat evenly in the glaze. Add roasted broccoli and gently fold everything together so the broccoli is coated but stays crisp. Heat 1–2 minutes to marry flavors.

8. Garnish & serve. Transfer to a serving dish. Sprinkle with sesame seeds and chopped green onions. Serve hot with steamed rice, noodles, or a bed of greens.

Tips to Guarantee Success

• Don’t overcook the shrimp. Shrimp become rubbery if left too long — remove as soon as they turn opaque and pink.

• Give broccoli space. Roast in a single layer so it crisps instead of steaming. Crowding = limp broccoli.

• Control the sweetness. If your sausage is very sweet or honey is strong, reduce honey to 2 tbsp and add to taste. Conversely, add a splash more soy if it needs salt.

• Make a silkier sauce. If the glaze is too thin, simmer a little longer. If it thickens too much, loosen with a teaspoon of water or rice vinegar.

• Layer flavor. Use the same pan for sausage and shrimp to capture browned bits (fond) for richer sauce — that’s where the magic lives.

Variations & Add-Ins

• Vegetable swap: Use asparagus, bell peppers, or snap peas in place of or alongside broccoli.

• Protein twist: Substitute chicken thighs (cut into bite-size pieces) or firm tofu for a different protein base.

• Spice it up: Add sriracha, gochujang, or a splash of chili oil for a spicy-sweet profile.

• Low-sodium: Use low-sodium soy sauce and reduce or omit added salt.

• Gluten-free: Use tamari or gluten-free soy sauce.

• One-pan oven method: Roast sausage and broccoli together on the baking sheet; in the last 6–8 minutes add shrimp tossed in a bit of the sauce so everything finishes in the oven.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 2 days. The sausage and shrimp are best eaten within 48 hours; broccoli will soften with time.

• Freezing: Not recommended for shrimp (texture suffers). You can freeze sausage-only portions but expect textural changes in broccoli and shrimp after thawing.

• Reheat: Gently reheat on the stove over low-medium heat, adding a splash of water or a teaspoon of soy to revive the sauce. Microwave on medium power in short bursts if needed — stir between intervals. Avoid overheating the shrimp to keep them tender.

Approximate Nutrition (per serving)

Nutrition is an estimate and will vary by exact ingredients and brands. Calculated for the whole recipe as written.

• If the recipe serves 3 (generous portions):

  • Calories: ~455 kcal per serving

  • Protein: ~29 g

  • Fat: ~28 g

  • Carbohydrates: ~25 g

  • Fiber: ~1.7 g

• If the recipe serves 4 (moderate portions):

  • Calories: ~341 kcal per serving

  • Protein: ~22 g

  • Fat: ~21 g

  • Carbohydrates: ~19 g

  • Fiber: ~1.2 g

Note: Sodium can be high due to smoked sausage and soy sauce—use low-sodium soy sauce or rinse pre-sliced sausage if you need to lower salt.

Frequently Asked Questions (FAQs)

Q: Can I make this gluten-free?
A: Yes — swap regular soy sauce for tamari or a certified gluten-free soy sauce.

Q: Can I prepare components ahead of time?
A: Roast broccoli and brown sausage ahead (same day). Reheat and finish with shrimp and fresh glaze just before serving.

Q: What should I serve it with?
A: Steamed jasmine or brown rice, garlic fried rice, lo mein, or even cauliflower rice for a low-carb option.

Q: My sauce caramelizes too fast — what did I do wrong?
A: High heat plus honey can burn. Keep the glaze on medium-low and stir continuously until it thickens.

Q: Is it safe to eat leftover shrimp the next day?
A: Yes if stored promptly in the fridge and reheated properly; consume within 48 hours.

Final Note

This recipe balances sweet, salty, smoky and fresh in a way that feels effortless — but honest, it’s the little moments (the sizzle, the glaze bubbling) that make you grin. If you try it, tell me whether you kept the heat or turned it down; I love recommending a side that matches your mood. Would you like a printable version or a social-ready caption to share the finished dish?