One-Pan Honey Garlic Shrimp, Sausage, and Broccoli
Honey garlic shrimp sausage and broccoli comes together in one pan in about 25 minutes, and the sauce hits that salty-sweet balance that makes you want to spoon it over everything on the plate.
It is the kind of dinner I reach for when I need something fast but also want leftovers that taste like I actually cooked.
Why This One Stays in the Rotation
The smoked sausage gives the dish a deep, savory backbone that takes way less work than marinating a protein, and the broccoli sears in the same pan so it picks up all those browned bits.
The honey garlic sauce is sticky and glossy, just thick enough to coat each bite without turning into a heavy glaze. I like it best spooned over a pile of white rice.
Ingredients
- 1 lb raw shrimp, peeled and deveined: tail-on or tail-off, your choice; wild-caught has firmer texture
- 8 oz smoked sausage: andouille or kielbasa both work, sliced into 1/2-inch rounds
- 2 cups broccoli florets: cut into bite-size pieces so they cook fast
- 3 tbsp honey: a mild clover or wildflower honey gives a clean sweetness
- 2 tbsp soy sauce: reduced-sodium keeps the dish from getting too salty
- 3 cloves garlic, minced: fresh garlic makes the sauce
- 1 tbsp unsalted butter: adds richness without making the sauce greasy
- 1 tsp rice vinegar: just enough to cut the sweetness
- 1/4 tsp red pepper flakes: a mild warmth, not a spicy kick
- 2 tbsp neutral oil, divided: avocado or canola, for searing
- Salt, to season the broccoli
- Sliced green onions and sesame seeds, for serving (optional)
Variations / Substitutions
- Swap the sausage: turkey sausage or chicken sausage work, but you might miss some of the smoky depth.
- Change the protein: thinly sliced chicken breast cooks quickly and takes the sauce well.
- Use tamari or coconut aminos: makes the whole dish gluten-free without losing the salty backbone.
- Skip the heat: leave out the red pepper flakes entirely; it does not change the sauce texture.
- If you like the honey garlic combo, try my Honey Garlic Salmon Bites for a similar weeknight hit.
How to Make Honey Garlic Shrimp Sausage and Broccoli
Step 1: Sear the Sausage and Broccoli
Place a large skillet over medium-high heat and add 1 tablespoon of the oil. Once the oil shimmers, add the 8 oz sliced sausage and cook for about 3 minutes, until the edges are deeply browned. Add the 2 cups of broccoli florets and a pinch of salt, then cook another 4 minutes, stirring once or twice, until the broccoli is charred on a few sides and bright green.
The broccoli should still have some crunch, because it will finish cooking later. If the pan looks dry, add a tiny splash of water to help the broccoli steam a bit faster. Move the sausage and broccoli to a plate and set aside.
Step 2: Cook the Shrimp
Add the remaining 1 tablespoon of oil to the same pan. Place the 1 lb of shrimp in a single layer, giving each piece a little space. Cook for 2 minutes on the first side, then flip and cook 1 to 2 minutes more, just until they curl and turn pink and opaque.
The shrimp should look like a loose “C” shape. If they coil tightly into an “O”, they have gone a little too long. Transfer the cooked shrimp to the plate with the sausage and broccoli.
Step 3: Simmer the Honey Garlic Sauce
Drop the heat to low and add the 1 tablespoon of butter, 3 cloves minced garlic, and 1/4 teaspoon red pepper flakes. Stir for about 30 seconds until the garlic smells fragrant but does not brown. Pour in the 3 tablespoons of honey, 2 tablespoons of soy sauce, and 1 teaspoon of rice vinegar.
Let the sauce bubble gently on low heat for 2 minutes, stirring often. It will thicken slightly and start to look glossy. When you drag a spoon through the pan, the sauce should hold a trail for a moment before filling back in.
Step 4: Toss and Serve
Return the sausage, broccoli, and shrimp to the pan, then toss everything together until it is evenly coated in the sauce. Let it hang out over low heat for 1 minute so everything warms through.
Scoop it over bowls of steamed rice and top with green onions and a sprinkle of sesame seeds. The sauce will cling to the shrimp and sausage in glossy streaks, and the broccoli will have a little chew and a lot of flavor.
A Few Notes Before You Start
- Dry the shrimp well with paper towels before they hit the pan; any extra moisture will make them steam instead of sear.
- Cut the broccoli florets into similar-sized pieces so they finish cooking at the same rate.
- Don’t crowd the shrimp in the pan. Work in two batches if your skillet is not large enough, otherwise they will release water and the sear will be lost.
- The sauce doubles easily if you want extra for rice.
Storing Leftovers
- Refrigerate: Store in a sealed container for up to 3 days. The sauce thickens when cold but loosens up again when reheated.
- Reheating: Warm gently in a skillet over medium-low heat, stirring often. A splash of water helps the sauce come back together.
What To Serve With Honey Garlic Shrimp Sausage and Broccoli
Plain steamed rice is my go-to because it soaks up every bit of the sauce. Brown rice or quinoa work, too, and their nuttiness stands up to the sweetness without getting lost. A quick cucumber and sesame salad on the side adds a cold, crisp contrast.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, thaw them completely in the fridge or under cold running water, then pat them very dry before cooking.
How do I keep the shrimp from getting rubbery?
Pull them off the heat the moment they turn pink and opaque. They will finish cooking from residual heat once they are tossed back into the sauce.
What other vegetables work well here?
Thinly sliced bell peppers, snap peas, or asparagus all cook in about the same time as the broccoli. Just cut them to a similar size.
Can I make this dairy-free?
Swap the butter for an equal amount of neutral oil and the dish stays the same otherwise.
Honey Garlic Shrimp Sausage and Broccoli Recipe
Ingredients
Method
- Heat 1 tbsp oil in a large skillet over medium-high heat. Sear the sausage slices until browned, about 3 minutes. Add broccoli and a pinch of salt and cook 4 minutes, until charred and tender-crisp. Remove to a plate.
- Add remaining 1 tbsp oil to the pan. Cook shrimp in a single layer 2 minutes per side, until pink and opaque. Transfer to the plate.
- Reduce heat to low. Melt butter, then stir in garlic and red pepper flakes for 30 seconds. Add honey, soy sauce, and rice vinegar. Simmer 2 minutes, until slightly thickened.
- Return sausage, broccoli, and shrimp to the pan. Toss to coat and warm through, about 1 minute. Serve over rice with green onions and sesame seeds.
