Honey Garlic Shrimp and Sausage

This Honey Garlic Shrimp Sausage and Broccoli skillet started as my way to use up odds and ends on a hectic weeknight. The result surprised me and quickly became a go to meal for both family dinners and quick entertaining. The savory sausage and tender shrimp soak up a glossy honey garlic sauce while crisp broccoli brings fresh bite. Everything caramelizes for a sticky sweet finish in one pan so you get dinner on the table with almost no cleanup.

My family first tasted this when we were in a rush before a soccer game. Everyone cleared their plates so fast I barely had time for seconds. Now whenever I ask what to make with shrimp this is at the top of the list.

Gather Your Ingredients

• Large shrimp: Peeled and deveined makes every bite succulent and really soaks up the sauce. Look for firm shrimp with a fresh ocean smell when buying
• Smoked sausage: Sliced provides a deep savory base that pairs with the sweetness of the honey. Look for sausages with visible marbling and no excess liquid in the package
• Broccoli florets: Tender but with a bit of crunch they balance the rich sauce and add color. Pick broccoli heads with tight green florets and crisp stalks
• Honey: The key to creating a caramelized sticky glaze that holds everything together. Local honey has the brightest flavor but any pure honey works well
• Fresh garlic: Minced wakes up the dish adding a kick and complexity. Firm heavy heads with tight skin mean fresh garlic
• Soy sauce: Brings deep umami and salt. Choose a naturally brewed sauce for best flavor
• Olive oil: Starts the caramelizing and keeps the meats juicy. Extra virgin oil gives the richest taste
• Salt and pepper to taste: Essential for flavor balance
• Fresh lemon juice (optional): Adds a tangy finish and brightness if you like

How to Make It

Prep the Ingredients:

Peel and devein the shrimp patting them very dry so they can brown. Cut sausage into coins about a quarter inch thick. Separate broccoli into florets about the size of a walnut. Mince garlic and have honey and soy sauce measured and ready

Brown the Sausage:

Heat olive oil over medium high in a large skillet. Once shimmering lay the sausage slices in a single layer. Let them cook untouched for about four minutes until golden and a crisp edge forms. Flip with tongs and brown the other side for another minute. Take the sausage out and set aside

Sear the Broccoli:

With the heat still medium high add the broccoli to the same skillet. Give a toss so the cut sides make contact with the pan and let cook for three to four minutes. The broccoli should get bright green with some pieces starting to char at the edges. Remove and keep with the sausage

Cook the Shrimp:

Making sure the pan is still hot add another drizzle of oil if needed. Lay shrimp in a single layer. Let them cook two to three minutes without stirring so they develop a slight caramel crust. Flip and finish cooking the other side so they are pink but just barely cooked through. Overcooked shrimp turn rubbery quickly so err on the side of less time

Make the Honey Garlic Sauce:

Lower heat to medium. Melt a small pat of butter then pour in the minced garlic. Stir for one to two minutes until garlic is fragrant but not browned. Pour in honey and soy sauce stirring to combine and scrape up any browned bits with a spatula. Let this bubble for about two minutes so the sauce thickens and coats the back of a spoon. If you enjoy a touch of heat a big pinch of red pepper flakes can go in now

Combine and Glaze:

Return sausage broccoli and shrimp to the skillet. Use tongs to gently toss everything with the sauce. Keep the heat at medium and cook for two to three more minutes. The sauce should cling in a glossy layer to every bite

Serve and Garnish:

If you like a bright finish squeeze fresh lemon juice over everything. A shower of green onions or toasted sesame seeds can be sprinkled over the top for extra color and crunch. Serve immediately

For me the honey is the star ingredient. It feels like magic watching it bubble and turn into a syrupy glaze that holds all the flavors together. My daughter always asks for an extra spoonful of the sticky sauce and nothing makes me happier than seeing her wipe her plate clean with a last bit of bread.

Flavor Boosters

Try adding a pinch of red pepper flakes for gentle heat or a shower of green onions on top for brightness. Toasted sesame seeds or a finishing splash of lemon juice add great flavor contrast and crunch.

Serving Suggestions

Serve over steamy jasmine rice to soak up all the sauce. It is also delicious on thick garlic toast or spooned over buttered noodles. For a lighter meal try serving it with cauliflower rice or all on its own topped with lots of green onions.

Creative Twists

You can use chicken sausage or kielbasa instead of smoked sausage. Swap in cauliflower or snap peas for broccoli. Maple syrup works if you are out of honey. In spring add asparagus or sugar snap peas, or use smoked turkey sausage for summer.

Enjoy this meal hot and fresh from the pan for the best sticky finish and punchy flavors. It is a family favorite that comes together quickly no matter the season.

Common Questions About This Recipe

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp quickly over medium-high heat until they turn pink and opaque, about 2-3 minutes per side. Removing them promptly prevents overcooking and keeps them tender.

→ Can I substitute the smoked sausage with another protein?

Yes, you can replace smoked sausage with chicken sausage, tofu, or tempeh for different flavors or dietary preferences without losing the dish's balance.

→ Is it possible to make this dish vegetarian?

Absolutely. Simply substitute the shrimp and sausage with tofu or tempeh, and follow the same cooking steps for a satisfying vegetarian version.

→ What is the best way to add spice to this dish?

Add red pepper flakes or a splash of sriracha when simmering the honey garlic sauce to introduce a subtle heat that complements the sweetness.

→ Can I prepare this meal ahead of time?

While best served fresh, you can cook the components in advance and reheat gently on the stovetop, stirring frequently to maintain the sauce's glaze and flavors.