This Honey Garlic Shrimp, Sausage, and Broccoli Recipe is a one-pan wonder that brings a takeout-level explosion of sweet, savory, and garlicky flavors right to your kitchen table. We’re talking plump, juicy shrimp, savory slices of chicken sausage, and crisp-tender broccoli and bell peppers, all bathed in a thick, sticky, homemade honey garlic sauce that is seriously addictive. Trust me when I say this dinner is a total game-changer for busy weeknights, ready in about 35 minutes, and so much better (and healthier!) than delivery.

Why You’ll Love This Recipe

A Flavor Powerhouse: The balance of sweet honey, salty soy sauce, and sharp garlic is absolutely perfect, creating a sauce that clings to every piece of shrimp and veggie.
The Ultimate Quick Dinner: From prep to plate, you’re looking at just 35 minutes! It’s faster than deciding what to order for takeout, and you’ll feel like a kitchen superstar.
A One-Pan Wonder: We’re using one large skillet to cook everything, which means minimal cleanup. That, my friends, is a weeknight win!
Packed with Goodness: This dish is loaded with lean protein from the shrimp and sausage, and plenty of vibrant, crisp veggies to make it a perfectly balanced meal.

Ingredients

All you need for this show-stopping dinner is a quick trip to the pantry and about 35 minutes! The ingredient list might look a little long, but I promise everything plays a critical role in creating that unforgettable flavor.

Large Shrimp (peeled and deveined): Our main star! They cook quickly and soak up all that gorgeous honey garlic sauce.
Chicken Sausage (sliced into rounds): Adds a wonderful savory depth and a hearty, meaty bite. Using chicken sausage keeps it nice and light!
Broccoli Florets and Red Bell Pepper (sliced): These provide color, crunch, and essential nutrients. We want them crisp-tender—not mushy!
Olive Oil: Used to sauté the sausage and stir-fry our veggies, giving them a head start before the sauce joins the party.
Garlic (minced): The heart and soul of this recipe. Use fresh garlic here; its pungent flavor is key to the “garlic” half of our delicious sauce.
Honey: Brings the essential sweetness and makes the sauce sticky and glossy.
Low-Sodium Soy Sauce: Our primary source of umami and savory saltiness. Using low-sodium lets us control the overall saltiness.
Rice Vinegar or Lemon Juice: A splash of acid cuts through the sweetness of the honey and the richness of the sausage, brightening the entire dish.
Crushed Red Pepper Flakes (optional): Totally up to you! A tiny pinch adds a subtle, warm kick that makes the flavors pop without making the dish truly spicy.
Sesame Oil: Just a tiny bit, added to the sauce, provides that signature, nutty, Asian-inspired aroma.
Cornstarch mixed with water (slurry): This is our little secret weapon! The cornstarch slurry is what thickens the sauce in seconds, ensuring it beautifully coats all the ingredients instead of just pooling in the bottom of the pan.
Green Onions (sliced) and Sesame Seeds (for garnish): Used for a final flourish of fresh color, crunch, and mild onion flavor.
Salt and Black Pepper: For seasoning the shrimp before cooking.
Cooked Jasmine Rice: The perfect fluffy foundation for soaking up every drop of that luscious honey garlic sauce.

Note: The ingredients with precise measurements and quantities for this recipe will be right under the article in the recipe card!

How to Make the Honey Garlic Shrimp, Sausage and Broccoli

I told you this was easy! Follow these steps and get ready for a truly amazing dinner.

Step 1: Whisk the Secret Sauce

In a small bowl, whisk together the honey, soy sauce, rice vinegar (or lemon juice), minced garlic, sesame oil, and crushed red pepper flakes (if you’re using them). Give it a good whisk until it’s perfectly combined, then set it aside—this liquid gold is what makes the dish!

Step 2: Brown the Sausage

Heat 1 tablespoon of olive oil in your largest skillet or wok over medium-high heat. Add your sliced sausage and cook them for about 4–5 minutes until they are beautifully browned and crisp around the edges. Take them out of the skillet and set them aside.

Step 3: Stir-Fry the Veggies

Add the remaining olive oil to the same skillet. Toss in the broccoli and bell pepper slices. Stir-fry for 4–5 minutes until they’re slightly tender but still have a nice, satisfying crunch. Remove them and set them aside with the sausage.

Step 4: Cook the Shrimp

Add the shrimp to the empty skillet. Season them lightly with salt and pepper. Cook for about 2–3 minutes per side. They should turn pink and opaque—be careful not to overcook them, or they’ll get rubbery!

Step 5: Add the Sauce and Thicken

Now for the fun part! Return the sausage and all the veggies to the skillet with the shrimp. Give it a quick stir. Pour the honey garlic sauce right over everything and mix until it’s all coated. Finally, pour in the cornstarch slurry and cook for just 1–2 minutes, stirring constantly, until the sauce magically thickens and turns glossy.

Step 6: Garnish and Serve

Remove the skillet from the heat immediately. Sprinkle liberally with sesame seeds and green onions. Serve it up piping hot right over a bed of fluffy jasmine rice or noodles. Dinner is served!

Pro Tips for Making the Recipe

Prep Your Ingredients First: Because this dish cooks so quickly, have your sauce whisked, your veggies sliced, and your shrimp ready to go before you turn on the stove. This is called mise en place, and it prevents burning!
Don’t Overcook the Shrimp: Shrimp cooks fast. As soon as they turn pink and form a “C” shape, they’re done. Overcooking them is the easiest way to lose that great texture.
Blanch Your Broccoli: If you prefer your broccoli softer, give the florets a quick 2-minute boil in water (blanching) before you start the recipe. This ensures they get perfectly tender during the stir-fry.
Adjust the Spice: If you like things spicy, increase the crushed red pepper flakes to 1 full teaspoon. If you prefer zero heat, skip them entirely—the flavor will still be incredible!

How to Serve

This recipe is incredibly versatile! Here are my favorite ways to plate up this flavor bomb:

The Classic Way: Serve over a big, fluffy pile of Jasmine Rice to soak up every drop of that incredible sauce. Brown rice or quinoa work great too for a hearty twist.
Noodle Night: Toss the finished skillet contents with some pre-cooked lo mein noodles or rice noodles for a complete noodle dish.
Low Carb: Skip the rice and serve this over a bed of cauliflower rice or even some zucchini noodles (zoodles) for a lighter meal.
Perfect Pairings: You don’t need much else, but a light, crisp side like a simple cucumber salad or a handful of edamame makes the perfect addition.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days.

Freezing

Freezing is not recommended for this dish, as the texture of the shrimp and the veggies will become rubbery and watery once thawed. It’s best enjoyed fresh!

Reheating

The best way to reheat is on the stovetop! Place the leftovers in a skillet over medium heat and add a tiny splash of water or broth. Stir gently until warmed through. The microwave works too, but can sometimes make the shrimp a little chewy.

FAQs

1. Can I use a different kind of sausage or protein in this recipe?

Absolutely! The honey garlic sauce is so versatile, you can easily swap out the chicken sausage for sliced pork sausage (like kielbasa) or even diced chicken breast. Just make sure to adjust your cooking time. If you use diced chicken, cook it before the veggies until it’s nearly cooked through, then proceed with the recipe as written. Using firm tofu works great for a vegetarian option; just toss it in cornstarch and pan-fry until crispy before adding the sauce.

2. How do I get my sauce to be extra thick and glossy?

The key to a thick, glossy sauce is ensuring your cornstarch slurry is mixed well before you add it, and that the liquid in the pan is boiling when you pour it in. Cornstarch needs heat to activate, so make sure the sauce is bubbling when you add the slurry. If it still seems too thin after a minute of simmering, mix up a little more slurry (1 teaspoon cornstarch with 2 teaspoons cold water) and add it to the pan until you reach your desired consistency.

3. I don’t have rice vinegar. What can I use instead?

No problem! The goal of the rice vinegar is to add a bright, acidic tang that balances the rich, sweet sauce. The best substitution is freshly squeezed lemon juice, which is listed in the ingredients. You can also use apple cider vinegar in a pinch, though start with a little less than the recipe calls for, as it tends to be stronger than rice vinegar.

4. Can I use frozen shrimp for this recipe?

You certainly can! Just make sure you thaw the shrimp completely before you start cooking. I recommend thawing them overnight in the refrigerator or placing them in a bowl of cold water for about 30 minutes. Cooking them from frozen will release too much water, which will dilute the beautiful honey garlic sauce and prevent it from thickening properly. Always pat the thawed shrimp dry with a paper towel before seasoning and cooking!