Honey Garlic Shrimp, Sausage and Broccoli (One Pan)

Plump shrimp, smoky sausage, and crisp-tender broccoli, all tangled up in a sticky honey garlic sauce. One pan, one sauce, dinner in 20 minutes.

This is the kind of meal that tastes like you tried hard, made on a night when you absolutely did not. 🦐

Why You’ll Love This Recipe

• One pan, less cleanup. Everything cooks in a single skillet.
• 20-minute dinner. Shrimp cook in minutes, so the whole thing moves fast.
• Sweet, garlicky, smoky. Honey and garlic against smoky sausage is a flavor combo that just works.
• Protein-packed. Shrimp and sausage make it filling without a side.
• Flexible. Serve it over rice, noodles, or on its own for a lighter plate.

The Story Behind This Skillet

Some of the best dinners come from pairing things that seem to compete. Sweet honey, sharp garlic, smoky sausage, fresh broccoli. On paper they pull in different directions. On the plate they snap into balance.

Shrimp bring a tender, briny bite. Smoked sausage adds richness and a savory backbone. Broccoli soaks up the sauce and keeps things fresh.

The sauce ties it all together. Honey, garlic, and soy reduce into a glossy glaze that coats every piece. It’s a one-pan meal that feels far more impressive than the effort it asks.

What You’ll Need

Serves about 4.

For the skillet:

• 1 lb large shrimp, peeled and deveined
• 12 oz smoked sausage or andouille, sliced into coins
• 4 cups broccoli florets
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper

For the honey garlic sauce:

• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 5 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes (optional)
• 1 tsp cornstarch mixed with 1 tbsp water (slurry)

To finish:

• 1 green onion, sliced
• 1 tsp sesame seeds

Ingredient Notes

Shrimp cook in just a couple of minutes and turn rubbery the moment they go too far. Buy them peeled and deveined to save time, and pull them off the heat the second they curl into a loose C and turn opaque.

Smoked sausage carries a lot of the flavor here. Andouille brings heat and a Cajun edge, kielbasa stays mild and sweet, and chicken sausage keeps it leaner. Any fully cooked smoked sausage works.

Honey is the heart of the glaze. It thickens as it reduces and balances the salty soy and sharp garlic. Don’t swap in sugar, since honey gives a softer, stickier finish.

Tools You’ll Need

• Large skillet or wok
• Cutting board and sharp knife
• Mixing bowl (for the sauce)
• Whisk
• Tongs or spatula
• Paper towels (to dry the shrimp)

How to Make Honey Garlic Shrimp, Sausage and Broccoli

1. Pat the shrimp very dry and season with the salt and pepper. Dry shrimp sear instead of steam.
2. In a bowl, whisk together the honey, soy sauce, garlic, rice vinegar, ginger, and red pepper flakes. Set the sauce aside.
3. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the sausage coins and sear for 2 to 3 minutes per side, until browned at the edges. Move them to a plate.
4. Add the broccoli to the same pan with a splash of water. Cover and steam for 3 to 4 minutes, until crisp-tender and bright green. Move it to the plate with the sausage.
5. Add the last tablespoon of oil. Lay the shrimp in a single layer and cook for 1 to 2 minutes per side, until they turn pink and curl into a loose C. Don’t walk away here. Shrimp go from perfect to rubbery fast.
6. Return the sausage and broccoli to the pan. Pour in the sauce and bring it to a simmer.
7. Stir in the cornstarch slurry. Cook for 1 to 2 minutes, tossing everything, until the sauce turns glossy and clings to each piece.
8. Pull the pan off the heat. Scatter green onion and sesame seeds over the top.
9. Serve right away, over rice or noodles, or just as it is.

Spoon the extra sauce from the bottom of the pan over each serving. None of that should go to waste.

Pro Tips & Troubleshooting

• Dry the shrimp. Wet shrimp steam and never get that nice sear. Pat them with paper towels first.
• Cook in stages. Sausage, then broccoli, then shrimp. Crowding the pan steams everything and you lose the browning.
• Watch the shrimp like a hawk. They need only a couple of minutes. Overcooked shrimp turn tough and lose their snap.
• Sauce not thick enough? Give it another minute, or add a little more slurry.
• Sauce too thick or salty? Loosen it with a splash of water and taste before adding more soy.
• Crisp-tender broccoli. Pull it while it’s still bright green. Mushy broccoli falls apart in the sauce.

Substitutions & Variations

• Spicy: Add extra red pepper flakes or a swirl of sriracha to the sauce.
• Low-carb: Serve over cauliflower rice or skip the grains entirely.
• Different protein: Swap shrimp for cubed chicken breast, or sausage for diced ham.
• More veggies: Toss in bell peppers, snap peas, or sliced carrots with the broccoli.
• Gluten-free: Use tamari or coconut aminos and check that your sausage is GF.

Storage, Make-Ahead and Reheating

Make-ahead: Mix the sauce and slice the sausage up to 2 days ahead. The dish itself comes together so fast that it’s best cooked fresh.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.

Freezing: You can freeze it for up to 2 months, though the shrimp soften a little after thawing. Cool fully before freezing.

Reheating: Warm gently in a skillet over medium-low until just heated through. Overheating toughens the shrimp, so stop as soon as it’s hot.

Good to Know

Nutrition (estimate, per serving of 4): Roughly 420 to 470 calories, 33 g protein, 22 g fat, and 26 g carbs, before any rice or noodles. Honey and sausage drive most of the variation, so your numbers will shift with brand and portion. Use these as a rough guide.

Meal pairing: Steamed jasmine rice or lo mein noodles soak up the sauce beautifully. For a lighter plate, cauliflower rice or a simple cucumber salad keeps it fresh.

Time-saving tip: Buy pre-cut broccoli florets and peeled, deveined shrimp. Mince the garlic with a press and the whole prep drops to a few minutes.

FAQ

How do I keep shrimp from getting rubbery? Cook them just 1 to 2 minutes per side and pull them off the heat the moment they turn pink and curl into a loose C.

What sausage works best in honey garlic shrimp and sausage? Smoked sausage, andouille, or kielbasa all work. Andouille adds heat, kielbasa stays mild, and chicken sausage keeps it leaner.

Can I make this honey garlic shrimp skillet ahead of time? The sauce and prep can be done ahead, but the dish tastes best cooked fresh since shrimp soften when reheated.

Is honey garlic shrimp and sausage gluten-free? It can be. Use tamari or coconut aminos in place of soy sauce and choose a gluten-free sausage.

What do I serve with honey garlic shrimp, sausage and broccoli? Rice, noodles, or cauliflower rice all work. The sauce wants something to soak into.

Wrapping Up

This one-pan honey garlic shrimp, sausage, and broccoli is proof that fast food can mean something you actually cook. Sweet, smoky, garlicky, and ready before takeout would even arrive.

Keep the ingredients on hand and it becomes the dinner you reach for on the busiest nights.

Make it this week, then leave a comment to tell me which sausage you used, how you served it, and any questions you have. I’d love to hear how it went. 🙂