Ingredients
Scale
- 1 lb Large shrimp, peeled and deveined
- 12 oz Smoked sausage (kielbasa or andouille), sliced into rounds
- 3 cups Broccoli florets, bite-sized
- 1/3 cup Honey
- 1/4 cup Soy sauce (low sodium preferred)
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Olive oil
- 1/2 teaspoon Red pepper flakes (optional)
- Salt and black pepper to taste
- Sesame seeds and sliced green onions for garnish
Instructions
- In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, and red pepper flakes. This is your signature glaze. Set this aside. Pat the shrimp dry with paper towels and season them lightly with salt and pepper. Slice your sausage into half-inch rounds and ensure your broccoli is cut into small, uniform florets for even cooking.
- Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced sausage and cook for 3-4 minutes until they are browned and slightly crispy on the edges. Remove the sausage from the pan and set aside. In the same pan, add the remaining oil and the broccoli florets. Add a splash of water (about 2 tablespoons) and cover with a lid for 2 minutes to steam the broccoli until it turns bright green. Remove the lid and cook until the water evaporates. Add the shrimp to the pan and cook for 2 minutes per side until they turn pink. Return the sausage to the skillet.
- Pour the honey garlic sauce over the shrimp, sausage, and broccoli mixture. Toss everything together for 1-2 minutes until the sauce thickens and coats every ingredient in a glossy glaze. Remove from heat immediately to prevent the shrimp from overcooking. Serve the mixture hot in shallow bowls, garnished with sesame seeds and freshly sliced green onions. Enjoy it as is or over a bed of fluffy white rice.
- Cook Time: 25 minutes