The Sauce is the Secret
Let me tell you about the sauce. It is the heart of this dish. You mix honey, soy sauce, and a little lemon juice. Add some garlic and a pinch of red pepper flakes. Doesn’t that smell amazing? It is sweet, salty, and a tiny bit spicy all at once.
I save most of the sauce for later. We only use a bit for the shrimp now. This matters because it lets the shrimp get a head start on flavor. The rest will make everything shiny and delicious at the end. What is your favorite sauce to make at home?
A Little Patience for the Shrimp
We let the shrimp take a bath in the sauce. Just pop them in a bag and into the fridge. They need about twenty minutes. This is a good time to cut your broccoli and sausage.
I learned this from my mother. She always said good food cannot be rushed. I still laugh at that. She was a very patient woman, except when we were late for dinner. Letting food marinate matters. It turns simple ingredients into something special.
Getting that Perfect Crunch
Now, we cook the broccoli first. You want it bright green and a little crisp. It should not be soft and mushy. We take it out of the pan for a little rest.
This way, it keeps its nice crunch. No one likes soggy broccoli. *Fun fact: broccoli is actually a flower!* We are eating little green flower buds. Do you like your veggies soft or with a bit of a crunch?
The Sizzle in the Pan
Next, the sausage goes in. I love the sizzling sound it makes. It smells so good. Then we add our marinated shrimp. They cook very fast, just until they turn pink.
Be careful not to overcook them. Rubbery shrimp are no fun for anyone. This part always makes my stomach rumble. The kitchen fills with the best smells.
Bringing It All Together
Now for the magic. Pour in that saved sauce. Let it bubble and get a little thicker. Then we add our broccoli back to the family. Toss it all together gently.
Everything gets coated in that glossy, yummy sauce. I spoon it over a big bed of fluffy white rice. A sprinkle of green parsley on top makes it pretty. This dish feels like a warm hug. What is your favorite meal to serve over rice?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Honey | 1/3 cup | |
| Soy sauce | 1/3 cup | |
| Lemon juice | 1 tablespoon | |
| Minced garlic | 1 teaspoon | |
| Red pepper flakes | 1/4 teaspoon | |
| Large shrimp | 1 pound | peeled & deveined |
| Extra virgin olive oil | 2 tablespoons | divided |
| Broccoli | 1 head | cut into florets |
| Kielbasa sausage | 13 ounces | sliced |
| White rice | cooked, for serving | |
| Fresh parsley | chopped, for garnish |
My Honey Garlic Shrimp & Sausage Supper
Hello, my dear! Let’s make a simple supper together. This dish always reminds me of my grandson, Leo. He loves anything sweet and savory. The honey and garlic make the kitchen smell wonderful. Doesn’t that smell amazing?
We will make a quick sauce first. Then we let the shrimp take a little flavor bath. It’s the secret to tasty shrimp. I still laugh at the time I forgot to set the sauce aside. We ended up with no glaze for the finish! So learn from my mistake.
Step 1: Make the Magic Sauce
Let’s make our magic sauce. Get a medium bowl. Put in the honey, soy sauce, and lemon juice. Add the minced garlic and a pinch of red pepper flakes. Whisk it all together until it’s smooth. Now, this is important. Pour most of it into another bowl for later. We only need a little for the shrimp.
Step 2: Marinate the Shrimp
Time to marinate our shrimp. Put the peeled shrimp into a bag. Pour in that smaller bowl of sauce. Seal the bag tight and give it a little squish. Place it in the fridge for about 20 minutes. (My hard-learned tip: Never marinate for too long! The lemon juice can make the shrimp mushy.)
Step 3: Cook the Broccoli
Now for our green trees! Warm a tablespoon of oil in a big skillet. Toss in the broccoli florets. Cook them for a few minutes. We want them bright green and a little crisp. Then take them out and set them aside on a plate.
Step 4: Cook Sausage & Shrimp
In the same pan, add another bit of oil. Cook the sliced sausage until it’s nicely browned. Now, throw away the marinade from the shrimp bag. Add the clean shrimp to the sizzling sausage. Cook them just until they turn pink on both sides. How can you tell shrimp are perfectly cooked? Share below!
Step 5: Combine & Glaze
Here comes the good part. Pour that saved sauce into the skillet. Let it bubble and get a bit thicker. It will look so glossy. Now add the broccoli back in. Gently toss everything together. Make sure that yummy sauce coats it all.
Step 6: Serve
Spoon your creation over fluffy white rice. A sprinkle of fresh parsley makes it pretty. It adds a fresh little taste, too. This dish always makes everyone at the table happy.
| Cook Time | 20–25 minutes |
| Total Time | 45 minutes |
| Yield | 4 servings |
| Category | Dinner |
Three Tasty Twists to Try
This recipe is like a good friend. It’s happy to change things up. Feel like playing with your food? Here are some fun ideas. I think they are all delightful.
- Pineapple Party: Add a cup of fresh pineapple chunks with the sausage. The sweet and tangy fruit is a wonderful surprise.
- Veggie Swap: Use two cans of chickpeas instead of shrimp and sausage. It makes a hearty and delicious vegetarian meal.
- Spicy Kick: Love a little heat? Use spicy sausage and double the red pepper flakes. It will warm you right up.
Which one would you try first? Comment below!
Serving It Up Just Right
This dish is a full meal on its own. But I love making it feel special. A simple side can make dinner feel like a celebration. It’s all about the little touches.
I always serve it over a bed of steaming white rice. The rice soaks up the extra sauce so nicely. A light cucumber salad on the side is wonderfully refreshing. Or just some warm, crusty bread for dipping.
For a drink, a crisp glass of chilled Pinot Grigio pairs beautifully. For the kids, or for me on a cozy night, I love fizzy lemonade with a sprig of mint. Both are just perfect with the sweet and salty flavors. Which would you choose tonight?
Keeping Your Honey Garlic Shrimp & Sausage Fresh
This dish keeps wonderfully in the fridge. Just let it cool completely first. Then pop it in an airtight container. It will stay tasty for up to three days.
You can freeze it for a later meal too. I once made a double batch for my grandson. He was so happy to find it in my freezer weeks later. Just remember to thaw it in the fridge overnight.
Reheating is simple. Warm it in a skillet over medium heat. Add a tiny splash of water if the sauce is too thick. This keeps everything from drying out.
Batch cooking saves you on a busy night. Having a ready-made meal is a lifesaver. It means you can relax and enjoy a good dinner. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
Is your sauce too thin? Just let it simmer a bit longer. The extra heat will help it thicken up nicely. I remember when I was learning, my sauce was always runny.
Do not overcook the shrimp. They only need a minute or two per side. Cook them just until they turn pink and curl. This keeps them tender and juicy.
If your broccoli seems soft, you cooked it too long. You want it bright green and a little crisp. This gives the dish a nice texture. Getting the texture right makes the whole meal better.
Solving small problems builds your cooking confidence. You learn that mistakes are okay. They are just chances to make it better next time. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Just use tamari instead of regular soy sauce. It tastes just as good.
Q: Can I make it ahead? A: You can chop the broccoli and sausage early. But cook everything fresh for the best taste.
Q: What if I do not have kielbasa? A: Any smoked sausage will work well. Chicken sausage is a great swap too.
Q: Can I double the recipe? A: Absolutely. Use your biggest skillet so everything has room to cook.
Q: Is the red pepper flakes a must? A: No, you can skip it. The dish will still be delicious without the spice. Which tip will you try first?
A Little Note From My Kitchen to Yours
I hope you love making this meal. It always makes my kitchen smell amazing. The mix of honey and garlic is a classic.
Fun fact: Honey is the only food that never spoils. I always keep a big jar in my pantry.
I would love to see your creation. Sharing food is one of life’s great joys. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Olivia Hartwell.
Honey Garlic Shrimp Sausage and Broccoli
Description
A savory and sweet one-pan meal featuring succulent shrimp, hearty kielbasa, and crisp broccoli in a sticky honey garlic sauce, served over rice.
Ingredients
Instructions
- In a bowl, combine the honey, soy sauce, lemon juice, minced garlic, and red pepper flakes, whisking until smooth. Set aside the majority of this sauce for later, using only about a third of it for the next step.
- Place the peeled and deveined shrimp in a resealable bag with the smaller portion of the sauce. Seal the bag and place it in the refrigerator to marinate for at least 20 minutes.
- Warm one tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets and cook, stirring occasionally, for 4 to 5 minutes until they are bright green and tender but still crisp. Remove the broccoli from the skillet and set it aside.
- Pour the remaining tablespoon of olive oil into the same skillet. Add the sliced kielbasa and cook for 4 to 5 minutes until the pieces are browned. Discard the shrimp marinade, then add the shrimp to the skillet with the sausage. Cook for 1 to 2 minutes on each side, just until the shrimp turn pink and are fully cooked.
- Pour the reserved sauce into the skillet, bring it to a simmer, and let it cook for 3 to 5 minutes until it thickens slightly. Add the cooked broccoli back into the skillet, tossing everything gently to coat evenly in the sauce.
- Spoon the shrimp, sausage, and broccoli mixture over bowls of cooked white rice. Finish with a sprinkle of fresh chopped parsley for garnish.
Notes
- For best results, do not overcook the shrimp. They are done as soon as they turn pink and opaque. You can substitute the kielbasa with andouille or smoked sausage for a different flavor profile.
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