If you’re staring at the fridge at 5:45 PM wondering how to feed your hungry crew fast, you’re in the right place. This shrimp sausage and broccoli recipe is your new dinnertime lifesaver. No fancy gadgets. No hard-to-find ingredients. Just one pan, thirty minutes, and a hearty meal with serious flavor. It’s perfect for busy weeknights or lazy Sundays when you want something satisfying without the hassle.
“When my kids start asking what’s for dinner before I’ve even had a moment to think, this dish saves the day—every time.” — Chef Jenny
Table of Contents
Why You’ll Love This Shrimp Sausage and Broccoli Recipe
- Fast and Easy: Ready in 30 minutes or less with minimal prep.
- Family-Approved: Savory, bold flavors that even picky eaters enjoy.
- One Pan = Less Cleanup: All cooked in a single skillet.
- Balanced Meal: Protein, veggies, and flavor all in one.
Let’s break it down so you can get this dish on the table tonight—stress-free and delicious.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Large shrimp (peeled and deveined) | 1 pound |
| Smoked sausage (sliced) | 12 ounces |
| Fresh broccoli florets | 3 cups |
| Olive oil | 2 tablespoons |
| Minced garlic | 3 cloves |
| Soy sauce | 2 tablespoons |
| Honey | 1 tablespoon |
| Red pepper flakes (optional) | 1/2 teaspoon |
| Salt and pepper | To taste |
Step-by-Step Instructions
- Prep the Ingredients: Slice the sausage, cut broccoli into florets, and pat the shrimp dry with a paper towel. It makes a big difference in how well they cook.
- Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced sausage and let it sear for about 5–6 minutes until browned. Remove and set aside.
- Sauté the Shrimp: In the same skillet, add the remaining olive oil and toss in the shrimp. Cook for 2–3 minutes per side, just until they turn pink and curl. Don’t overcook them!
- Add Garlic and Broccoli: Add minced garlic and stir for about 30 seconds. Then toss in the broccoli florets and stir-fry for 3–4 minutes. If you like your broccoli extra tender, add a splash of water and cover the pan for 2 minutes to steam them slightly.
- Bring It All Together: Return the sausage to the pan and pour in the soy sauce, honey, and red pepper flakes. Stir everything together and let it cook for another 2 minutes so the flavors meld beautifully.
- Season and Serve: Taste and adjust with salt and pepper. Serve hot, maybe over rice or on its own—it’s that good.
Cooking Tips for Success
- Use fresh shrimp if possible—they cook faster and have better texture.
- Pre-cut broccoli florets can save you even more time. No shame in shortcuts!
- Don’t overcrowd the pan. It can lead to steaming instead of that flavorful sear.
- Adjust heat carefully. Sausage burns quickly if left unattended. Stir and watch closely.
Serving Suggestions
There’s no wrong way to serve this dish. But if you’re looking to round it out or make it more filling, here are a few go-to ideas:
- Over a bed of steamed white or brown rice
- On top of buttery mashed potatoes
- With a side of garlic bread for that extra comfort touch
- In a warm tortilla for a quick wrap-style dinner
Drink Pairings That Work
To make this meal feel even more complete, a drink pairing can really add that finishing touch. Here’s what works well with this shrimp sausage and broccoli combo:
- Crisp white wine: Think Sauvignon Blanc or Pinot Grigio.
- Iced tea with lemon: A classic that complements the garlic and spice.
- Light beer: A lager or pilsner keeps it refreshing and not too heavy.
Restaurant-Style Presentation Tips
- Use a wide shallow bowl for plating. The colors pop more when spread out.
- Garnish with a sprinkle of sesame seeds or chopped parsley for a little flair.
- Serve with a lemon wedge on the side—brightens the flavors instantly.
Storage and Reheating Tips
This dish is just as good the next day (sometimes better). Here’s how to store it right:
- Refrigerate: Let it cool completely, then store in an airtight container for up to 3 days.
- Reheat: Use a skillet over medium heat to bring it back to life. Add a splash of water or soy sauce if it looks dry.
- Freezing: Skip freezing—it tends to change the texture of both shrimp and broccoli.
A Personal Note from Jenny
This shrimp sausage and broccoli recipe became a staple in my kitchen after a week of back-to-back chaotic evenings. I needed something quick, something flavorful, and—most importantly—something everyone in my family would actually eat. My youngest used to pick around broccoli like it was broccoli’s job to annoy her. Not anymore. With this dish, the veggies disappear right off her plate.
That’s when I knew I had to share it with you.
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Shrimp Sausage and Broccoli Recipe That Wows in 30 Minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Honey Garlic Shrimp, Sausage & Broccoli recipe is a flavorful one-pan meal that combines succulent shrimp, savory sausage, and tender-crisp broccoli, all coated in a sweet and garlicky sauce. It’s perfect for a quick weeknight dinner and can be served over rice or enjoyed on its own.
Ingredients
Protein
- 1 lb large shrimp, peeled and deveined
- 8 oz smoked sausage, sliced into ½-inch rounds
Vegetables
- 2 cups broccoli florets
Sauce
- ⅓ cup honey
- ⅓ cup soy sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon minced garlic
- ¼ teaspoon red pepper flakes (optional)
Cooking
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- Salt and pepper to taste
Instructions
- Prepare the Sauce: In a medium bowl, whisk together honey, soy sauce, lemon juice, minced garlic, and red pepper flakes. Reserve two-thirds of the sauce for later use.
- Marinate the Shrimp: Place the shrimp in a zip-top bag and pour in one-third of the sauce. Seal the bag, removing as much air as possible, and massage to coat the shrimp evenly. Refrigerate for at least 20 minutes.
- Cook the Broccoli: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for about 5 minutes until tender-crisp. Remove from the skillet and set aside.
- Cook the Sausage: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced sausage and cook for 4-5 minutes, turning occasionally, until browned on both sides. Remove from the skillet and set aside.
- Cook the Shrimp: Add the marinated shrimp to the skillet, discarding the marinade. Cook for 1-2 minutes on each side, or until the shrimp are pink and opaque. Remove from the skillet and set aside.
- Simmer the Sauce: Pour the reserved sauce into the skillet and bring to a simmer. Cook for 3-5 minutes, allowing the sauce to thicken slightly.
- Combine and Serve: Return the cooked broccoli, sausage, and shrimp to the skillet. Toss everything together until well-coated with the sauce. Serve over cooked white rice if desired.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- Feel free to add other vegetables like bell peppers or snap peas for variety.
- This dish can be served over rice, quinoa, or enjoyed on its own for a low-carb option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 646
- Sugar: 20g
- Sodium: 1455mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0.1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 225mg
FAQs About Shrimp Sausage and Broccoli Recipe
Can I substitute chicken for shrimp?
Absolutely. If you’re out of shrimp or just not a fan, boneless chicken thighs or breasts work beautifully. Just cut them into bite-sized pieces and cook a bit longer to make sure they’re fully done. You’ll still get that savory balance with the sausage and broccoli.
How can I make this dish spicier?
To turn up the heat, go ahead and add extra red pepper flakes or even a splash of hot sauce while you’re combining everything in the skillet. Andouille sausage also adds a smoky kick if you’re feeling bold.
Can I use frozen broccoli instead of fresh?
Yes, but with one small tweak—thaw it first and pat it dry with paper towels. This helps avoid excess water in the pan, which can make the dish soggy instead of crisp and flavorful.
What’s the best way to reheat leftovers?
Use a skillet over medium heat for best results. Add a splash of water, broth, or soy sauce to revive the moisture. Microwave is okay too, but it can soften the textures a bit more than a pan would.
Is this recipe low-carb or keto-friendly?
Pretty close! Skip the honey or reduce the quantity, and make sure your sausage isn’t packed with sugar. Serve it on its own or over cauliflower rice for a lower-carb option that still feels hearty.
What kind of sausage works best?
Smoked sausage or kielbasa is ideal for this shrimp and sausage skillet. They bring deep flavor and a satisfying bite. If you’re going for something lighter, turkey sausage is a great swap.
Can I prep this meal ahead of time?
Definitely. Slice the sausage, trim the broccoli, and clean the shrimp ahead of time. You can even store them in separate containers in the fridge. Then when it’s go-time, you’ll breeze through the cooking process.
How long does it keep in the fridge?
Up to three days in a sealed container. It’s a perfect make-ahead meal that holds up well for lunch or a second dinner.
And Just Like That—Dinner’s Done
Whether you’re cooking for one or feeding a house full of hungry mouths, this shrimp sausage and broccoli recipe is the kind of meal that earns repeat status fast. It’s flexible, dependable, and full of flavor with very little effort. One of those gems that sneaks into your regular dinner rotation and stays there.
Chef Jenny crafted this recipe for the real world—where dishes need to be quick, the ingredients need to be simple, and taste still matters most. And if you’re anything like her (or me), you’ll find yourself reaching for this one on more than just weeknights.
So the next time the clock’s ticking and the fridge looks uninspiring, remember this one-pan wonder. You’ve got shrimp. You’ve got sausage. You’ve got broccoli. And now—you’ve got dinner.