Honey Garlic Shrimp Sausage Broccoli (Printer-Friendly Version)

Shrimp, sausage, and broccoli unite in honey garlic sauce for a quick, flavorful one-skillet dinner.

# What You'll Need:

→ Main Ingredients

01 - 1 pound large shrimp (16-20 count per pound), peeled and deveined
02 - 12 ounces smoked sausage, sliced into 1/2-inch rounds
03 - 3 cups fresh broccoli florets

→ Sauce

04 - 1/3 cup pure honey
05 - 1/4 cup low-sodium soy sauce
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh lemon juice
08 - 1/2 teaspoon red pepper flakes

→ For Cooking

09 - 2 tablespoons extra virgin olive oil
10 - Salt and black pepper, to taste

→ To Serve

11 - 4 cups cooked white rice

# Steps to Follow:

01 - In a small bowl, whisk together honey, low-sodium soy sauce, minced garlic, fresh lemon juice, and red pepper flakes until the mixture is fully combined and glossy.
02 - Heat olive oil in a large skillet over medium-high heat. Add sliced sausage in a single layer and cook, undisturbed, until deep golden and crisp around the edges, about 4 to 5 minutes. Transfer to a plate.
03 - Add shrimp to the skillet in a single layer. Season lightly with salt and black pepper. Cook for 2 to 3 minutes on each side until the shrimp turn pink and opaque. Remove shrimp and set aside with the sausage.
04 - Add broccoli florets to the same skillet. Sauté, stirring frequently while scraping up any browned bits, for 4 to 5 minutes until broccoli is bright green and just tender. If needed, add 1 tablespoon water and cover for 1 minute to steam.
05 - Return the sausage and shrimp to the skillet. Pour the prepared honey garlic sauce over all ingredients and toss gently to coat. Simmer for 2 to 3 minutes until the sauce thickens and glazes the proteins and broccoli.
06 - Spoon the honey garlic shrimp, sausage, and broccoli over cooked rice. Serve immediately and enjoy while hot.

# Additional Tips:

01 - For best results, prepare all ingredients before starting; this dish comes together quickly and benefits from precise timing.
02 - Avoid overcooking the shrimp—remove from the pan as soon as they turn pink for a tender, juicy texture.
03 - Add a splash of water to the sauce if it thickens too much during the final simmer.

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