Let’s be real for a second. Some nights, the thought of cooking feels like climbing a mountain. You’re tired, you’re hungry, and the last thing you want is a pile of dishes.
I get it completely. I’ve had those days where takeout calls my name, but my wallet (and my waistline) gently whispers “no.”
This recipe was born on one of those very nights. I needed something fast, something with a punch of flavor, and something that used ingredients I usually have hanging around. The result? A sweet, savory, and ridiculously easy skillet meal that tastes like you ordered it from a restaurant.
This Honey Garlic Shrimp and Sausage dish is your new weeknight champion. It’s the perfect blend of juicy shrimp, savory sausage, and a sticky-sweet sauce that will have you scraping the pan clean.
What You’ll Need
The beauty of this recipe is its simplicity. No strange ingredients you’ll use once and forget about. Here’s your shopping list:
- Shrimp: 1 pound large shrimp, peeled and deveined. Fresh or frozen both work great.
- Sausage: 12-14 ounces of pre-cooked smoked sausage, like Andouille or Kielbasa, sliced into rounds.
- Olive Oil: 1 tablespoon, for getting things started.
- Garlic: 4-5 cloves, minced. Don’t be shy with it!
- Honey: 1/3 cup. This is the “honey” in honey garlic, after all.
- Soy Sauce: 1/4 cup. I prefer low-sodium to control the saltiness.
- Chicken Broth: 2 tablespoons, to thin the sauce just right.
- Cornstarch: 1 teaspoon, to create a perfect, glossy sauce.
- Optional Garnish: Sliced green onions or fresh parsley.
Tools Required for the Job
No fancy gadgets are necessary. You probably have everything you need right in your kitchen.
- A large skillet (12-inch is perfect)
- A small bowl for mixing the sauce
- A cutting board
- A sharp knife
- Measuring cups and spoons
- A whisk or fork
Pro Tips for a Perfect Skillet
I’ve made this dish more times than I can count. Here are a few secrets I’ve picked up along the way that make a real difference.
- Don’t Burn the Garlic. It’s the cardinal sin of flavor. Add it to the pan only in the last 30-60 seconds before you add the sauce. Burnt garlic turns bitter and can ruin the whole dish. Keep the heat on medium-low for this step.
- Pat Your Shrimp Dry. This is a non-negotiable step. Use a paper towel to pat the shrimp completely dry before adding them to the skillet. This helps them get a beautiful, pink sear instead of just steaming in their own moisture.
- The Right Sausage Matters. A pre-cooked smoked sausage like Andouille (for a little kick) or Kielbasa is ideal. It adds a deep, smoky flavor and holds up well in the skillet. Using raw sausage would require a completely different cooking process.
- Don’t Crowd the Pan. Give your ingredients space! If you cram everything in, it will steam instead of sear. If your skillet isn’t big enough, cook the sausage and shrimp in two separate batches. It’s worth the extra minute.
Step-by-Step Guide to Honey Garlic Goodness
This comes together faster than you think. Let’s get cooking.
Step 1: In a small bowl, whisk together the honey, soy sauce, chicken broth, and cornstarch. Set this sauce mixture aside for later. This is your flavor powerhouse.
Step 2: Heat the olive oil in your large skillet over medium-high heat. Add the sliced sausage and cook for 3-4 minutes, turning occasionally, until it’s nicely browned and a little crispy on the edges.
Step 3: Push the sausage to one side of the skillet. Add the dried shrimp to the other side in a single layer. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Avoid overcooking them, as they’ll cook a bit more in the sauce.
Step 4: Reduce the heat to medium-low. Add the minced garlic to the pan and cook for about 30 seconds until fragrant. Stir it around so it doesn’t sit in one spot and burn.
Step 5: Give your sauce mixture one more quick whisk (the cornstarch can settle) and pour it all over the shrimp and sausage. Stir everything together gently.
Step 6: Let the sauce simmer for 1-2 minutes. It will thicken up quickly and coat everything in a beautiful, glossy glaze. Once the sauce has thickened, remove the skillet from the heat.
Step 7: Garnish with sliced green onions or fresh parsley if you’re feeling fancy, and serve immediately.
Substitutions and Fun Variations
This recipe is a great starting point. Feel free to play with it!
- Protein Swap: Try diced chicken breast or thighs instead of sausage. Cook the chicken thoroughly before adding the shrimp.
- Add Some Veggies: Toss in some broccoli florets, sliced bell peppers, or snow peas with the sausage to add a pop of color and nutrition.
- Make it Spicy: Add a teaspoon of sriracha or 1/2 teaspoon of red pepper flakes to the sauce for a nice kick of heat.
- Different Sweetener: No honey? Maple syrup or agave nectar can work in a pinch, though it will slightly alter the flavor profile.
Nutritional Info and Dietary Swaps
Here’s a quick look at the nutritional side of things and how to adjust for different diets.
| Nutrition (Approx. per serving) | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 28g |
| Carbohydrates | 25g |
| Fat | 26g |
Need to make some changes? No problem.
| Dietary Need | Ingredient Swap |
|---|---|
| Gluten-Free | Use tamari or gluten-free soy sauce. |
| Soy-Free | Use coconut aminos instead of soy sauce. |
| Lower Carb | Use a sugar-free honey substitute and omit cornstarch. |
Pairing, Storage, and Efficiency
Let’s talk about how to serve this dish and what to do with leftovers.
Meal Pairing Suggestions
This dish is fantastic on its own, but it pairs wonderfully with a few simple sides.
| Pairing Type | Suggestion |
|---|---|
| Starch | Steamed white or brown rice. |
| Vegetable | Roasted asparagus or steamed green beans. |
| Low-Carb Base | Cauliflower rice or zucchini noodles. |
Cooking Time Efficiency Tips
- Mise en Place: This means “everything in its place.” Before you even turn on the stove, slice your sausage, mince your garlic, and mix your sauce. The cooking process is so fast that you won’t have time to prep as you go.
- Thaw Shrimp Smartly: If using frozen shrimp, place them in a colander under cool running water for a few minutes. They’ll thaw in no time.
Leftovers and Storage
If you have any leftovers (which is a big “if”), store them in an airtight container in the refrigerator for up to 3 days.
To reheat, I recommend warming it gently in a skillet over low heat. Microwaving can make the shrimp rubbery, so a gentle reheat on the stovetop is your best bet.
Frequently Asked Questions (FAQ)
Here are some common questions that might pop up as you’re cooking.
Q1. Can I use frozen, pre-cooked shrimp?
Ans: Yes, you can. Just make sure it’s fully thawed. Since it’s already cooked, you’ll only need to warm it through in the pan for about a minute before adding the sauce. Don’t overdo it!
Q2. My sauce seems too thin. What did I do wrong?
Ans: You probably didn’t do anything wrong! Just let it simmer for another minute or two. The cornstarch needs a little heat and time to activate and thicken the sauce. If it’s still too thin, you can mix another 1/2 teaspoon of cornstarch with a tablespoon of cold water and add it to the simmering sauce.
Q3. Can I make this on a grill instead of a skillet?
Ans: Absolutely. It’s fantastic on the grill. Thread the shrimp and sausage slices onto skewers. Grill them for a few minutes per side, then brush the honey garlic sauce over them during the last minute of cooking.
Q4. What if I don’t have chicken broth?
Ans: You can simply use water instead. The broth adds a little more depth of flavor, but water will work just fine to help create the sauce.
Wrapping Up
There you have it—a meal that’s quick enough for a Tuesday night but impressive enough for company. This Honey Garlic Shrimp and Sausage skillet is a true game-changer for busy weeknights.
The combination of flavors is just right, and the speed at which it comes together is something you’ll appreciate time and time again.
Now it’s your turn. Give this recipe a try and see for yourself how easy and delicious it is. I’d love to hear how it turns out for you. Drop a comment below with your experience or any creative twists you added!
