This came out awesome. My husband and toddler loved it. I give it 4 states because I changed the honey to apricot preserves. So this recipe definitely is going to TASTE different than how I made it. Great base recipe. Thank you Layla.
I had to quadruple the sauce recipe after I put half of the stated RECIPE toward the marinading. It wasn’t enough. So added the other HALF equaling the whole amount of the started recipes sauce. I used 3x the sauce recipe for the cooking.
I missed in two cups of brown rice and this dish make it dinner last night. Great save for dinner. Very quick cook time.
*I let my shrimps marinade for 30 minutes.
*I substituted the honey for apricot preserves.
*Made 4x the sauce recipe total -1x for the marinade and 3x for the cooking
- 1 lb. shrimp peeled and deveined
- 1 cup broccoli florets frozen or fresh
- 1 tablespoon oil
For the Sauce
- 1 teaspoon garlic minced
- ½ teaspoon ginger minced
- 4 tablespoons honey
- 3 tablespoons soy sauce
Place broccoli florets in a small bowl, fill with a few teaspoons of water and steam in microwave for 2 minutes. Combine the sauce ingredients and divide it into half. Marinate the shrimp with one half of the sauce for 5-10 minutes (or up to 24 hours). Discard marinade.
Heat a heavy duty skillet to high heat. Add 1 tablespoon oil to pan then add shrimp. Sear them on both sides in batches of 2 until browned, about 1 minute per side. Add the shrimp back to the pan along with the broccoli, drizzle with remaining sauce, and mix well to combine.