Honey Garlic Shrimp Bowls with Roasted Broccoli Recipe

Some nights, I just want food that tastes like I tried, but didn’t actually require me to lose my sanity.
Like, I don’t need a five-star plating. I don’t need 17 pans. I just want something warm, sticky, a little spicy, and kind of healthy-ish.
Enter: these Honey Garlic Shrimp Bowls with Roasted Broccoli.

They’re the kind of meal that makes you go, “Huh. I’m kind of a genius.”
Even though it’s stupid easy.
Even though the sauce is basically honey, garlic, and soy sauce having a party.
Even though the broccoli gets all caramelized and crispy in the oven like it’s showing off.

I made this after a long day. A really long day. One where I spilled coffee on my laptop and my dog ate half a sandwich off the counter.
And yet. This dinner fixed everything.
It’s sweet. It’s savory. It’s got crunch. It’s got shrimp that practically melt.
And yeah—leftovers? Even better.

So if you’re tired, hungry, and need something that doesn’t feel like a chore?
This is it.

Let’s get into it.

Health Benefits of Shrimp and Broccoli

Shrimp isn’t just tasty. It’s sneaky good for you.
Low in calories, high in protein. Like, 18 grams per serving? That’s solid.
Also packed with selenium, which your body kinda needs to fight off junk. And omega-3s? Yeah, shrimp’s got those too. Not as much as salmon, but still—bonus points.

Broccoli? Oh, it’s the overachiever of veggies.
Fiber. Vitamin C. Vitamin K. Folate. All that jazz.
And roasting it? That’s the magic move. Raw broccoli’s fine. Steamed? Meh. But roasted? Crispy edges, soft inside, caramelized bits… it’s like it went to charm school.
Plus, roasting helps your body absorb more of the good stuff. Win-win.

Together? Shrimp and broccoli are like the quiet power couple. They don’t scream, but they deliver.

Ingredients Needed for the Recipe

Let’s break this down. Not just what you need—but why it matters.

For the Shrimp:

• 1–2 lbs wild-caught jumbo or colossal shrimp, deveined – Big shrimp = more satisfying bites. Wild-caught? Better flavor, better for the planet. Deveined just means less grossness. Do it ahead or buy it done. Your call.
• 2 Tbsp unsalted butter – Adds richness. Makes the shrimp cook evenly. And honestly? Butter just feels like love.
• Salt, black pepper, garlic powder, dried parsley – The basics. But they matter. Salt wakes everything up. Pepper adds a little kick. Garlic powder? More depth than fresh sometimes. Parsley? Color and a little earthiness.

For the Veggies:

• 2 carrots, peeled + chopped – Sweetness. Texture. A little pop of orange so your bowl doesn’t look sad.
• Broccoli or broccolini, chopped into florets – The star veg. Roasting makes it better than steamed any day.
• 1 Tbsp olive oil – For roasting. Helps the broccoli crisp up. Also, it’s healthy fat. Eat it.
• 4 garlic cloves, minced – Garlic is flavor gasoline. Don’t skip it.
• 1 Tbsp fresh ginger, minced (or 1 tsp ground) – Zing. Warmth. That little something that makes you go, “What’s in this?”

For the Sauce:

• 1 cup raw honey – Sweet base. Sticky goodness. Raw has more flavor, but regular works. Just don’t use fake syrup. It’ll taste wrong.
• ¼ cup low-sodium soy sauce – Salty, umami punch. Low-sodium so you don’t blow out your taste buds.
• 1 ½ tsp red pepper flakes – Heat. Not too much. Just enough to tingle. You can go lighter if you’re sensitive.
• Arrowroot starch + 2 Tbsp water – Thickens the sauce. Makes it cling to the shrimp like it belongs there. Cornstarch or flour work too, but arrowroot’s cleaner.

Garnish:

• Chopped green onions – Freshness. Color. A little bite.
• Sesame seeds – Crunch. Toast them if you want, but not necessary. Still looks fancy.

How to Make Honey Garlic Shrimp Bowls with Roasted Broccoli

Step 1: Roast the Broccoli (Yes, Do This First)

Preheat oven to 425°F.
Toss broccoli florets and carrots with olive oil, salt, and a pinch of pepper.
Spread on a baking sheet. Don’t crowd them. They need space to crisp.
Roast 18–22 minutes, flipping once, until edges are browned and tender.

Why roast first?
Because while the shrimp cooks fast, the veggies need time. Plus, roasting = better flavor. Trust me.

Step 2: Cook the Shrimp

Melt butter in a large skillet over medium-high heat.
Pat shrimp dry (important—wet shrimp = steamed, not seared).
Season with salt, pepper, garlic powder, parsley.
Add to skillet. Cook 2–3 minutes per side. Until pink and opaque.
Don’t overcook. They turn rubbery fast.
Remove and set aside.

Pro tip: Use a timer. I forget. I always forget. Then shrimp suffer.

Step 3: Build the Sauce

Same pan. Keep that flavor.
Add minced garlic and ginger. Sauté 1 minute. Just until it smells amazing.
Don’t burn it. Burnt garlic = bitter. Sad.

Pour in honey, soy sauce, red pepper flakes. Stir.
Let it bubble gently for 2 minutes. The smell? Heaven. Like a restaurant kitchen.

Step 4: Thicken & Combine

Stir in the arrowroot-water mix.
Watch the sauce thicken. It’ll go from runny to glossy in like, 30 seconds.
Add the cooked shrimp back in. Toss to coat.
Let it simmer 2 minutes. Just to marry the flavors.

Step 5: Add the Roasted Veggies

Toss in the roasted broccoli and carrots.
Stir gently. Warm them through.
You want them coated, not mushy.

Step 6: Garnish & Serve

Plate over rice—brown, white, jasmine, cauliflower, whatever.
Sprinkle with green onions and sesame seeds.
Maybe a little extra red pepper if you’re feeling wild.

Eat. Immediately.
Or take a pic first. I get it.

Tips for the Perfect Honey Garlic Sauce

The sauce is the soul of this dish. Get it right, and you win.

• Taste as you go. Seriously. Dip a spoon in. Too sweet? Add a splash of soy. Too salty? More honey. Too flat? A squeeze of lime at the end wakes it up.
• Don’t rush the simmer. Let it bubble. That’s how the flavors blend. Two minutes. Set a timer. Again.
• Thicken it right. Arrowroot mix should be smooth—no lumps. Stir it in fast. If it’s still thin, add a tiny bit more slurry. Not all at once.
• Butter at the end? Optional. A small pat stirred in at the end makes it silky. Like, restaurant-level glossy. Worth it.
• Garlic and ginger—fresh is best. Ground ginger works, but fresh has life. Same with garlic. Minced > powder here.

Serving Suggestions and Variations

• Rice options: Brown rice (nutty, hearty), jasmine (fragrant, soft), cauliflower rice (light, low-carb). I like brown. Feels more “meal.”
• Noodles? Sure. Udon, rice noodles, even zoodles. Toss them in.
• Extra veggies: Snap peas, bell peppers, mushrooms. Toss them on the tray with the broccoli.
• Spice it up: Add a drizzle of sriracha. Or a little chili oil.
• Make it tangy: Squeeze of lime juice at the end. Brightens everything.
• No shrimp? Chicken strips work. Or tofu. Just adjust cook time.

And hey—kid-friendly? Yes. Just go easy on the red pepper flakes.

Storage and Meal Prep Tips

Leftovers? Good news: they keep.

• Fridge: Store in airtight containers. Up to 3–4 days.
• Reheat: Microwave (quick) or skillet (better texture). Add a splash of water if sauce thickens too much.
• Meal prep: Roast the broccoli ahead. Cook the shrimp day-of for best texture. Or cook everything, portion into bowls. Grab and go.
• Freezing? Not ideal. Shrimp gets weird when frozen after cooking. Broccoli turns soggy. Just fridge it.

Final Thoughts

This recipe? It’s not fancy.
But it feels fancy.
It’s the kind of dinner that makes your kitchen smell like a bistro.
That makes your partner go, “Did you order takeout?”
That makes you feel like you’ve got your life together.

And honestly? That’s enough.

So grab some shrimp. Roast that broccoli. Make the sticky, sweet, garlicky sauce.
Eat it with a fork, a spoon, your hands—whatever.

You’ve earned it.