This super speedy recipe for Honey Lime Shrimp with Broccoli cooks up to sweet and savory perfection in no time. A seafood supper that will make you lose that takeout menu!
I love take-out as much as the next girl, but I also love a quick and scrumptious stir-fry recipe, especially when it involves a grand total of five whole minutes of actual cooking.
So this snazzy little shrimp recipe is just the ticket for those days when you don’t want to spend a whole lot of time in the kitchen (because it is HOT, or because you have had a DAY) but you still want a good and good for you seafood supper.
And (double win!) the ingredient list for this recipe is almost as short as the cooking time! Sweet honey, sassy soy sauce, crunchy broccoli, tangy lime juice, spicy cumin and a few scallops and sesame seeds to add some flavor and fanciness.
Ready to fire up the skillet? Let’s do it!
How To Make Honey Lime Shrimp With Broccoli
Cut a lime in half and squeeze the juice out into a large plastic zipper bag. Drop the lime peel into the bag with a pound of peeled shrimp, a quarter cup each of soy sauce and honey and a teaspoon of cumin and zip it up.
(Pro tip: as always, I recommend low sodium soy sauce. You can always put salt in if you think it needs it, but you can’t take it out. I might be speaking from experience – ha!)
Smoosh everything around together until well mixed, pop the bag in the fridge and let it marinate for 30 minutes.
While the shrimpies are marinating, cut up a head of broccoli into florets and steam or simmer it until it is tender, about 5 minutes or so.
When marinating time is up, things are going to go fast! Heat a large skillet over medium-high heat. Pour in the shrimp and the marinade, turning the shrimp with tongs until they are just cooked through, about 1-2 minutes.
Scoop out the shrimp and let the marinade simmer for another 1 to 2 minutes. Return the shrimp and the cooked broccoli to the skillet and toss until they are coated with sauce.
Divide the shrimp and broccoli among plates and scatter the scallions and a pinch of sesame seeds on top. Cut the other lime into 4 sections and put one section on each plate for squeezing.
Tips For Making Honey Lime Shrimp With Broccoli
Wild caught is the very best if you can find ’em! But US farmed shrimp are also fine. And don’t be afraid to buy them frozen – even the unfrozen kind in most markets has been frozen as some point. The Southern husband peels and deveins the shrimp in our house so I always get them with the shell on (I think shell-on shrimp are more flavorful) but if that’s not something you are up for, you can also buy already peeled and deveined shrimp, and that will cut even more time off the recipe!
Now, you don’t HAVE to take the vein (that dark line up the back of the shrimp) out, but lots of folks prefer their shrimpies that way. Pull off the shell by wiggling it apart at the bottom of the shrimp. Once the shell is off, cut a shallow line along the top of the shrimp where the vein is, pull it out with the tip of the knife and…you’re done! We save the marinade bag to toss out the shrimp shells, because if they sit in your trash can for more than a few hours…well, I’ll let you use your imagination.
I know, I live with a wonderful non-broccoli lover myself! You can swap out green beans or cauliflower florets or even spinach for the broccoli – cook them up first and just stir them in.
Give your broccoli a good rinse, then turn it upside down on a cutting board so the big stem is on top. Hold the stem in one hand and use a knife to cut the florets off where their littler stem meets the main stem, starting at the outside and working your way in. If you get any big florets, simply cut them in half. Done!
And just like that, it’s suppertime! We love this with rice – sometimes a fancy pilaf if we are feeling energetic, and sometimes just plain old rice. And sometimes we have it just by its delicious shrimp and broccoli self.
Happy speedy scrumptious shrimp stir-fry supper, my friends!
OTHER QUICK STIR FRY RECIPES THAT MAKE US FORGET ABOUT TAKEOUT!
- Lightened-Up Beef With Broccoli. Another homemade version of a take-out favorite.
- Easy Shrimp Dumpling Stir-Fry. Store bought dumplings transformed into supper!
- Shaking Beef. More ingredients than usual, but SO worth it.
Want to round out your meal? This recipe pairs well with...
Honey Lime Shrimp With Broccoli
Prep Time: 20 minutes- Marinating Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Calorie
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Pin RecipeDescription
This super speedy recipe for Honey Lime Shrimp with Broccoli cooks up to sweet and savory perfection in no time. A seafood supper that will make you lose that takeout menu!
Ingredients
- 1 pound large shrimp, shelled and deveined
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 1 teaspoon cumin
- 2 limes
- 1 head of broccoli, cut into bite sized florets
- 2 scallions, chopped
- Sesame seeds for garnish
Instructions
- Cut one lime in half and squeeze the juice out into a large plastic zipper bag. Drop the lime peel into the bag with the shrimp, soy sauce and honey and cumin and zip it up. Smoosh everything around together until well mixed, pop the bag in the fridge and let it marinate for 30 minutes.
- Steam or simmer up the broccoli until tender, about 5 minutes
- Heat a large skillet over medium-high heat. Pour in the shrimp and the marinade, turning the shrimp with tongs until they are just cooked through, about 1-2 minutes.
- Scoop out the shrimp and let the marinade simmer for another 1 to 2 minutes. Return the shrimp and the cooked broccoli to the skillet and toss until they are coated with sauce.
- Divide shrimp among plates and scatter the scallions and a pinch of sesame seeds on top. Cut the other lime into sections and put one or two on each plate for squeezing.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!
Hi Kate,
I tried this last night and loved the speediness of it but not a fan of the cumin. And I usually like cumin! Do you have a suggestion for another herb or spice? I don’t know what else would pair well with soy sauce, curry perhaps.
Had it over orzo. Big mistake, too soft.
As always, your input is appreciated.
Hi Jenny! There are a couple of subs for cumin, depending on what you are looking for. If you like the spiciness of cumin, you can try a little chili powder – I would use about half a teaspoon since it is spicier than cumin. You could also try coriander, which doesn’t have the heat but has the same slightly citrus flavor. And of course, you could just dial down the cumin a little – again to a half teaspoon – since you usually like it. And next time I would do rice – we love this with brown rice! Hope this helps. :)
Thanks!