Today’s recipe will be a 2 part. I’ll share the shrimp and broccoli recipe today and the noodle recipe on Wednesday. They pair so well together with the sweetness of the shrimp and the spice of the noodles. My family gobbled this up and has already requested I make it again! We cooked the shrimp and broccoli on a cast iron plate on the grill. You could do either way I just like the way the cast iron plate heats up and gives up an added flavor. I promise you’ll love this as much as we did. The shrimp and broccoli would go well over rice as well.
Honey Garlic Shrimp and Broccoli
(Adapted from Homemade Hooplah)
2 tbsp garlic minced
1 tsp ground ginger minced or grated
1/2 cup honey
1/4 cup soy sauce
1 lb shrimp uncooked, medium size, shelled and deveined
1 1/2 cup broccoli
In a small bowl, mix together garlic, ginger, honey, and soy sauce. Set aside.
Place raw shrimp in a Ziploc bag (gallon sized). Pour 1/3 of the honey garlic sauce in the bag, then massage the bag to coat shrimp. Seal the bag and let shrimp marinate in the refrigerator for 1 hour. Keep the remaining honey soy sauce covered and at room temperature.
Warm a 10-inch cast iron skillet over medium-high heat. Add 2 tablespoons of reserved honey garlic sauce to the pan and let heat until steaming. Toss broccoli in a skillet and cook until warm and tender, about 5-8 minutes. Remove broccoli from the skillet and set aside.
Remove shrimp from the Ziploc bag and discard the bag and marinade. Place 5-10 shrimp in the skillet at a time and cook for 1 minute on each side or until shrimp bodies are curled and browned. Before removing from the pan, use tongs to rub shrimp into the caramelized sauce on the bottom of the skillet.
When the shrimp are cooked, return all shrimp and broccoli to the skillet. Heat for 2-3 minutes, tossing to catch any remaining caramelized sauce on the bottom of the skillet.
Serve immediately with remaining honey garlic sauce drizzled on top.