Honey Garlic Shrimp Sausage

This honey garlic shrimp and sausage stir-fry has become my weeknight rescue recipe for those evenings when I need something quick yet impressive. The combination of succulent shrimp and smoky sausage creates a protein-packed dish that satisfies even the pickiest eaters in my household.

I first created this recipe when my in-laws showed up unexpectedly for dinner. With limited time and just what I had in the refrigerator, this stir-fry was born. The compliments haven't stopped since, and now it's requested at nearly every family gathering.

Ingredients

• 1 lb shrimp peeled and deveined. Look for firm shrimp with translucent flesh that smells fresh and oceanic not fishy
• 8 oz smoked sausage sliced. Andouille or kielbasa both work beautifully the smokiness enhances the overall flavor profile
• 2 cups broccoli florets. Cut them uniformly so they cook evenly the stalks should be tender but still have some bite
• 2 tablespoons olive oil. Use a light olive oil that won't overpower the delicate flavors
• 3 cloves garlic minced. Fresh is essential here the pre-minced jarred variety lacks the aromatic punch
• ¼ cup honey. Local honey works best with its complex floral notes
• ¼ cup soy sauce. Low sodium allows you to control the salt level better
• 1 tablespoon rice vinegar. Adds brightness and cuts through the richness
• 1 teaspoon sesame oil. A little goes a long way this provides that authentic Asian flavor
• ½ teaspoon red pepper flakes. Adjust according to your heat preference
• 1 teaspoon cornstarch. This transforms the sauce from watery to silky
• Salt and black pepper to taste
• Sesame seeds and chopped green onions for garnish. These add texture and a fresh finish

Step-by-Step Instructions

Heat the Oil

Add 1 tablespoon of olive oil to a large skillet or wok over medium-high heat. Allow the oil to get hot enough that it shimmers but doesn't smoke. This ensures your shrimp will sear rather than steam.

Cook the Shrimp

Add shrimp in a single layer without overcrowding the pan. Cook for about 2 minutes per side until they turn from translucent gray to opaque pink with slightly golden edges. The shrimp should curl into a loose C shape not a tight O which would indicate overcooking. Remove from the skillet and set aside on a clean plate.

Brown the Sausage

In the same skillet without cleaning it the leftover shrimp flavor will enhance the sausage add the sliced sausage and cook until the edges become crispy and brown about 3-4 minutes. Stir occasionally to ensure even browning. Remove and add to the plate with the shrimp.

Cook the Broccoli

Add the remaining tablespoon of olive oil to the skillet. When hot add the broccoli florets and sauté for about 3-4 minutes. The broccoli should turn bright green and become tender-crisp. You should be able to pierce it with a fork but it should still offer some resistance.

Prepare the Sauce

While the broccoli cooks whisk together the honey soy sauce rice vinegar sesame oil minced garlic and red pepper flakes in a small bowl. Make sure the honey is fully incorporated this might take a minute of vigorous whisking.

Combine Everything

Return the shrimp and sausage to the skillet with the broccoli. Pour the prepared sauce over everything and stir well to ensure every piece is evenly coated. Allow the mixture to simmer for about 30 seconds.

Thicken the Sauce

If you prefer a thicker glossier sauce mix 1 teaspoon of cornstarch with 2 teaspoons of water to create a slurry. Stir this into the skillet and cook for 1-2 additional minutes as the sauce bubbles and thickens. You'll notice it changing from thin and watery to silky and coating the back of a spoon.

Final Seasoning

Taste and adjust with salt and black pepper as needed. Remember that soy sauce already contains salt so go easy at first.

Garnish and Serve

Sprinkle with sesame seeds and freshly chopped green onions just before serving. These add not just color but textural contrast and a fresh finish to the dish.

Save This

The sesame oil is my secret weapon in this recipe. I discovered its importance when I once made the dish without it and immediately noticed something was missing. That nutty aromatic quality it adds is irreplaceable and transforms this from a simple stir-fry to something with restaurant-quality depth.

Make-Ahead Options

This stir-fry can be prepared up to two days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stovetop with a splash of water to loosen the sauce. I actually find the flavors meld and improve overnight making this an excellent meal prep option for busy weeks. The sauce tends to thicken in the refrigerator so you might need to thin it slightly when reheating.

Ingredient Swaps

This recipe welcomes customization based on what you have available. Chicken thighs cut into bite-sized pieces work beautifully in place of shrimp cooking them for about 5-6 minutes until no longer pink inside. Snow peas bell peppers or sliced carrots can substitute for or complement the broccoli. For a gluten-free version substitute tamari for the soy sauce. Brown sugar or maple syrup can replace honey though each will impart a slightly different flavor profile to the final dish.

Serving Suggestions

While this stir-fry is satisfying on its own I like to serve it over steamed jasmine rice which soaks up the delicious sauce. For a lower-carb option cauliflower rice works wonderfully. To complete the meal add a simple cucumber salad dressed with rice vinegar and a touch of sugar. For special occasions I sometimes include crispy wonton strips on top for added texture or serve with warm dinner rolls to soak up every last bit of sauce.

Cultural Context

This recipe represents fusion cooking at its finest blending Asian stir-fry techniques with Western ingredients like smoked sausage. The honey garlic combo has roots in Cantonese cooking where sweet and savory flavors commonly mingle. I learned from a Chinese friend that the key to authentic stir-frying is having all ingredients prepped and ready before you start cooking as the process moves quickly once begun. This approach known as mise en place has improved all my cooking not just this dish.

Common Queries

→ What kind of sausage works best in this stir-fry?

Smoked sausage like kielbasa or andouille works best as they hold their shape during cooking and add a nice smoky flavor that complements the sweet honey-garlic sauce. For a lighter option, you could substitute chicken sausage.

→ Can I make this dish ahead of time?

Yes, you can prepare this dish up to 2 days ahead. When reheating, add a splash of water or chicken broth to loosen the sauce, as it tends to thicken when refrigerated. For best texture, reheat gently on the stovetop rather than in a microwave to prevent the shrimp from becoming rubbery.

→ What can I substitute for shrimp if I have allergies?

Chicken breast or thigh cut into bite-sized pieces makes an excellent substitute for shrimp. You could also use firm tofu, thinly sliced beef, or even more sausage. Just adjust the cooking time accordingly for your protein choice.

→ What vegetables can I add besides broccoli?

This stir-fry is quite versatile. Bell peppers, snap peas, carrots, mushrooms, baby corn, and water chestnuts would all work wonderfully. Just make sure to add harder vegetables earlier in the cooking process and more delicate ones toward the end.

→ How can I make this dish gluten-free?

Simply substitute regular soy sauce with tamari or coconut aminos for a gluten-free version. Also ensure your sausage is gluten-free, as some varieties contain fillers with gluten. The rest of the ingredients should naturally be gluten-free.

→ What can I serve with this stir-fry?

This dish pairs perfectly with steamed rice (white or brown), cauliflower rice for a low-carb option, or rice noodles. You could also serve it over quinoa or alongside a simple cucumber salad for extra freshness and crunch.