Description
This Honey-Glazed Shrimp, Sausage & Broccoli Medley is a one-pan meal bursting with flavor. Juicy shrimp, smoky sausage, and tender broccoli are coated in a sweet and tangy honey glaze for a satisfying dish that’s perfect for weeknight dinners or meal prep.
Ingredients
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- For the Honey Glaze:
- 1/4 cup honey
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon apple cider vinegar (or rice vinegar)
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 1/2 teaspoon chili flakes (optional, for spice)
- For the Medley:
- 2 tablespoons olive oil, divided
- 8 ounces medium shrimp, peeled and deveined
- 6 ounces smoked sausage, sliced into rounds
- 3 cups broccoli florets
- 1/2 red bell pepper, sliced (optional, for color and sweetness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
1. Prepare the Honey Glaze:
- In a small bowl, whisk together honey, soy sauce, vinegar, garlic, ginger, and chili flakes. Set aside.
2. Cook the Shrimp:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
3. Cook the Sausage and Vegetables:
- In the same skillet, add the remaining tablespoon of olive oil.
- Add the sausage slices and cook for 2–3 minutes until browned.
- Toss in the broccoli florets (and red bell pepper, if using). Sprinkle with salt and black pepper. Sauté for 5–7 minutes until the broccoli is tender-crisp.
4. Combine and Glaze:
- Return the cooked shrimp to the skillet with the sausage and broccoli.
- Pour the honey glaze over the medley and toss to coat everything evenly.
- Cook for 2–3 minutes, stirring occasionally, until the sauce thickens slightly and clings to the shrimp, sausage, and vegetables.
5. Serve:
- Serve hot over rice, quinoa, or as is for a low-carb option.
Notes
- Swap smoked sausage for chicken or turkey sausage for a lighter version.
- Add other vegetables like zucchini, snap peas, or carrots for variety.
- Make it gluten-free by using tamari or coconut aminos instead of soy sauce.