Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
4 servings
Nutrition (Per Serving)
Calories: 410
Ingredients
Sauce
- 120 ml honey
- 60 ml soy sauce
- 1 teaspoon ground ginger
- 0.5 teaspoon garlic powder
- 1 teaspoon fresh minced garlic
- 0.25 teaspoon crushed red pepper flakes
Main
- 450 g large shrimp, peeled and deveined
- 340 g smoked sausage, sliced
- 3 cups broccoli florets (approximately 270 g)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon cornstarch
Instructions
Begin by preparing the honey garlic sauce, which forms the flavor base of this dish. In a medium bowl, combine the honey, soy sauce, ground ginger, garlic powder, minced garlic, and crushed red pepper flakes. Whisk the mixture thoroughly until the honey is completely dissolved and the sauce looks smooth and glossy. Make sure there are no thicker patches of honey at the bottom of the bowl. The finished sauce should smell sweet, savory, and aromatic with a gentle hint of heat.
Once the sauce is ready, divide it into two portions. Pour about one third of the sauce into a separate bowl and reserve the remaining two thirds for later. The smaller portion will be used to marinate the shrimp, while the larger portion will be thickened and used as the final glaze. Keeping these portions separate is essential to maintain both food safety and proper sauce texture.
Add the peeled and deveined shrimp to the bowl containing the smaller portion of sauce. Gently stir until all the shrimp are evenly coated. Cover the bowl and place it in the refrigerator for 30 minutes. This short marinating time allows the shrimp to absorb the honey garlic flavors without altering their delicate texture.
While the shrimp marinates, prepare the glaze. Take the remaining sauce and add the cornstarch directly to it. Whisk well until the cornstarch is completely dissolved and no lumps remain. This step ensures that the sauce will thicken evenly when heated, creating a glossy coating rather than a watery finish.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the broccoli florets and spread them into an even layer. Sauté the broccoli for about 5 minutes, stirring occasionally, until it turns bright green and becomes crisp-tender. The broccoli should still have a slight bite and not be overly soft. Remove it from the skillet and set it aside on a plate.
In the same skillet, add the unsalted butter and allow it to melt completely. Once the butter begins to sizzle, add the sliced smoked sausage and the marinated shrimp. Arrange them in a single layer as much as possible to encourage even browning. Cook for about 2 minutes on the first side, then turn the shrimp and sausage and cook for another 2 minutes. The shrimp should be pink and opaque, while the sausage should develop lightly browned edges.
Pour the reserved sauce mixed with cornstarch into the skillet. Stir gently and bring the sauce to a light simmer. Let it cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens into a shiny glaze that coats the shrimp and sausage evenly.
Return the cooked broccoli to the skillet and toss everything together. Continue cooking just long enough to warm the broccoli through and ensure it is fully coated in the honey garlic sauce. Avoid overcooking at this stage to preserve the broccoli’s texture.
Serve the dish immediately while hot, with the glossy sauce evenly distributed over the shrimp, sausage, and broccoli. This meal can be enjoyed on its own or paired with a simple side such as rice or noodles to soak up the flavorful glaze.