I’m excited to share my Honey Garlic Shrimp and Sausage with Broccoli, ready in under 30 minutes and featuring a surprising honey-garlic twist that plays beautifully off hearty sausage and crisp broccoli.

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I love how this Savory Honey Garlic Shrimp And Sausage With Broccoli hits sweet and savory at the same time. On paper it sounds a little strange, but I swear the large shrimp and broccoli florets give a crunchy, juicy contrast that keeps you eating.

That sticky glaze clings to every bite so nothing’s boring, and it’s quick enough for those weeknights when you forgot to plan dinner. I throw in a few optional twists sometimes to change the vibe.

Try it once and I’m guessing you’ll cook it again next week.

Ingredients

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Shrimp: Lean, high protein seafood, low in calories, tasty, adds briny slightly sweet flavor.
Smoked sausage: Rich in protein and fat, salty smoky punch, not the healthiest every day.
Broccoli: Crunchy, fiber rich, vitamins C and K, adds freshness and green color to plate.
Honey: Natural sweetener, adds sticky glaze and caramel notes, but high in sugar.
Garlic: Pungent, low calorie, boosts savory depth, has allicin with health benefits.
Soy sauce: Salty umami, deep savory backbone, adds color, choose low sodium when possible.
Cornstarch: Thickener that makes glossy sauce, no flavor, use sparingly for texture.
Green onions: Mild onion bite, fresh garnish, adds crunch and bright green color.

Ingredient Quantities

1 lb (450 g) large shrimp, peeled and deveined

12 oz (340 g) smoked sausage or kielbasa, sliced about 1/2 inch

3 cups (about 300-350 g) broccoli florets

2 tbsp vegetable oil or olive oil

3 tbsp butter optional

4 cloves garlic, minced

1/4 cup (85 g) honey

1/4 cup (60 ml) low sodium soy sauce

2 tbsp rice vinegar or lemon juice

1 tbsp cornstarch

3 tbsp water for slurry

1/2 tsp red pepper flakes optional

Salt and freshly ground black pepper to taste

2 green onions, sliced for garnish

1 tsp sesame seeds optional

How to Make this

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1. Prep everything first: pat 1 lb shrimp dry, peel/devein if needed, slice 12 oz smoked sausage into 1/2 inch rounds, cut 3 cups broccoli into bite sized florets, mince 4 cloves garlic and slice 2 green onions. Mix 1 tbsp cornstarch with 3 tbsp water to make a slurry and whisk 1/4 cup honey, 1/4 cup low sodium soy sauce and 2 tbsp rice vinegar in a small bowl; add 1/2 tsp red pepper flakes if you want heat.

2. Heat a large skillet or wok over medium high and add 2 tbsp oil. When hot, add the sausage in a single layer and brown for 3 to 4 minutes until edges are caramelized, stirring once. Remove sausage to a plate, leave the rendered fat in the pan.

3. Add the broccoli to the same pan, season lightly with salt and pepper, and stir fry 3 to 4 minutes until bright green and just tender. If the pan looks dry add a splash of water and cover for 1 minute to steam. Remove broccoli with the sausage to the plate.

4. Turn heat to high, add a little more oil or 1 to 2 tbsp butter if using, then add shrimp in a single layer. Season with salt and pepper and cook 1 to 2 minutes per side until pink and just cooked through. Don’t overcook shrimp or they get rubbery. Remove shrimp to the plate with sausage and broccoli.

5. Lower heat to medium, add remaining 1 tbsp butter if using and the minced garlic. Cook 20 to 30 seconds until fragrant but not brown, scraping up any browned bits from the pan.

6. Pour in the honey-soy-vinegar mixture, bring to a boil, then reduce to a simmer for about 1 minute so flavors meld. Stir, taste and adjust salt or more vinegar if too sweet.

7. Whisk the cornstarch slurry and slowly stream it into the simmering sauce while stirring. The sauce should thicken in 30 to 60 seconds and become glossy. If it gets too thick add a tablespoon of water to loosen.

8. Return shrimp, sausage and broccoli to the pan and toss gently in the sauce for 1 minute to coat and heat through. Sprinkle 1/2 tsp red pepper flakes now if you didn’t earlier, adjust seasoning with salt and pepper.

9. Serve immediately topped with sliced green onions and 1 tsp sesame seeds if using. Tip: serve over rice or noodles, and don’t walk away while the shrimp cooks, they finish fast and will go from perfect to rubbery in seconds.

Equipment Needed

1. Large skillet or wok (12 inch) for browning sausage and stir frying
2. Cutting board and chefs knife for all the prep
3. Tongs or a sturdy spatula to flip shrimp and toss everything
4. Measuring cups and spoons for honey, soy, vinegar and cornstarch
5. Small bowl and whisk for the sauce and for the slurry
6. Wooden spoon or silicone spatula to scrape browned bits and stir
7. Plate or rimmed baking sheet to hold cooked sausage broccoli and shrimp
8. Small ramekin or cup plus paper towels for the cornstarch slurry and to pat the shrimp dry

FAQ

Q: Can I use frozen shrimp? A: Yes, but thaw completely in the fridge or under cold running water, pat very dry, then cook straight away. Frozen pre-cooked shrimp should just be heated briefly or they get rubbery. Raw large shrimp will take about 2-3 minutes per side until opaque.

Q: My sauce is too thin, how do I thicken it? A: Stir the cornstarch slurry (1 tbsp cornstarch + 3 tbsp water) into the simmering sauce and cook 30-60 seconds until glossy and thick. If it still seems thin, simmer a bit longer or add a tiny bit more slurry. Don't add dry cornstarch or it will clump.

Q: Any good substitutions for honey or soy sauce? A: Use maple syrup or brown sugar for honey. For soy sauce try tamari or coconut aminos to make it gluten-free. Remember tamari and coconut aminos may be less salty so taste and adjust.

Q: How can I keep the broccoli crisp-tender? A: Blanch or steam broccoli 1-2 minutes then shock in ice water, or stir-fry it 3-4 minutes until bright green and just tender. Finish in the sauce for 30-60 seconds so it stays crisp-tender, not mushy.

Q: Can I make this ahead and reheat? A: Yes, store in separate containers if possible (shrimp/sausage and broccoli/sauce). Refrigerate up to 3 days. Reheat gently in a skillet over medium-low with a splash of water or sauce to prevent drying. Note: shrimp can get rubbery if reheated too long, so warm just until heated through.

Q: How do I change the spice level or swap proteins/veggies? A: Add or cut back the red pepper flakes for heat, or stir in sriracha. Sausage swaps well with kielbasa, andouille or chicken sausage. For vegetarian, use firm tofu (press it first) but skip sausage. Veggie swaps: bell peppers, snap peas, or cauliflower all work great.

Savory Honey Garlic Shrimp And Sausage With Broccoli Recipe Substitutions and Variations

Shrimp (1 lb): swap for 1 lb thinly sliced boneless chicken thighs or breasts if you dont like seafood, or use 1 lb firm tofu (pressed and cubed) for a vegetarian version — cooks in about the same time.
Smoked sausage (12 oz): use kielbasa, chorizo, or turkey sausage for a leaner option; keep slices about 1/2 inch so they brown the same.
Broccoli (3 cups): sub with broccolini, asparagus, or green beans — thinner veggies might need a little less cook time.
Honey (1/4 cup): replace with maple syrup or agave 1:1, or stir in 3 tbsp packed brown sugar dissolved in a bit of hot water for similar sweetness and stickiness.

Pro Tips

– Pat the shrimp dry and don’t crowd the pan, otherwise they steam instead of sear and get rubbery; cook them just until pink and then pull them off the heat, they’ll keep cooking a little while you finish the sauce.

– Brown the sausage well, those crispy edges make the whole dish taste richer, and when you add the sauce scrape up those browned bits into the pan, it makes the sauce way more savory.

– Taste the sauce before you thicken it, honey can hide a lot of salt so add vinegar or more soy in small amounts to balance sweetness, and stream the slurry in slowly while stirring so you dont get lumps or an over-thick gloopy sauce.

– For bright, snappy broccoli, give it a quick steam or splash of water and a short covered cook if the pan looks dry, then finish it in the pan with the sauce at the end so it stays tender-crisp not mushy.