Easy Honey Garlic Shrimp with Sausage & Veggies: A 30-Minute One-Pan Wonder

Have you ever had one of those weeknights when you’re craving something delicious but don’t have the energy for a kitchen marathon? I’ve been there more times than I can count! That’s exactly why this Easy Honey Garlic Shrimp with Sausage & Veggies recipe has become my absolute go-to dinner. It’s quick, nutritious, and bursting with flavor that’ll make you feel like you spent hours in the kitchen (when really, it’s all done in about 30 minutes).

What I love most about this recipe is how the sweet and savory flavors come together in perfect harmony. The honey garlic sauce caramelizes beautifully on both the shrimp and sausage, while the vegetables soak up all those amazing flavors. Plus, it’s all made in a single pan, which means minimal cleanup afterward – always a win in my book!

Why You’ll Love This Recipe

Before we dive into the details, let me tell you why this recipe deserves a permanent spot in your dinner rotation:

• Quick and easy: From start to finish in about 30 minutes
• One-pan wonder: Less mess, less cleanup
• Customizable: Swap in your favorite vegetables or protein
• Meal-prep friendly: Stores beautifully for lunch the next day
• Nutritionally balanced: Protein, veggies, and healthy fats all in one dish
• Kid-approved: Sweet enough to please picky eaters, but still wholesome

Ingredients You’ll Need

For the Honey Garlic Sauce:

• 1/3 cup honey
• 4 cloves garlic, minced
• 3 tablespoons soy sauce (low-sodium works great)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)

For the Shrimp and Sausage:

• 1 pound large shrimp, peeled and deveined
• 12 ounces smoked sausage or kielbasa, sliced into 1/4-inch rounds
• 2 tablespoons olive oil, divided
• Salt and pepper to taste

For the Vegetables:

• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 medium yellow squash, sliced into half-moons
• 1 small red onion, sliced
• 8 ounces mushrooms, quartered
• 3 cups broccoli florets

For Garnish:

• 3 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Fresh cilantro leaves (optional)
• Lime wedges for serving

Nutritional Information

I’m all about knowing what’s going into my body, so here’s the nutrition breakdown per serving (based on 4 servings):

Equipment Needed

• Large skillet or wok (12-inch minimum)
• Mixing bowls
• Measuring cups and spoons
• Sharp knife and cutting board
• Wooden spoon or silicone spatula
• Small whisk

Step-by-Step Instructions

Preparing the Honey Garlic Sauce

1. In a medium bowl, whisk together honey, minced garlic, soy sauce, rice vinegar, sesame oil, cornstarch, and red pepper flakes (if using).
2. Make sure the cornstarch is fully dissolved with no lumps.
3. Set the sauce aside while you prepare the rest of the ingredients.

Cooking the Shrimp and Sausage

1. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Add the sliced sausage to the hot pan and cook for 2-3 minutes until it begins to brown.
4. Add the shrimp to the pan and cook for 1-2 minutes per side until they just turn pink.
5. Transfer the shrimp and sausage to a clean plate and set aside. (Don’t worry if the shrimp aren’t fully cooked through yet – they’ll finish cooking later.)

Cooking the Vegetables

1. In the same skillet, add the remaining tablespoon of olive oil.
2. Add the red onion and cook for 1 minute until it begins to soften.
3. Add the bell peppers, mushrooms, zucchini, and yellow squash. Stir-fry for 3-4 minutes until the vegetables are beginning to soften but still have some bite.
4. Add the broccoli florets and continue cooking for another 2 minutes.

Bringing It All Together

1. Return the shrimp and sausage to the skillet with the vegetables.
2. Give the honey garlic sauce a quick whisk (the cornstarch may have settled) and pour it over everything in the pan.
3. Toss everything together to coat evenly and let it simmer for 2-3 minutes until the sauce thickens and becomes glossy.
4. The shrimp should be fully cooked, and the vegetables should be tender-crisp.
5. Remove from heat and garnish with sliced green onions, sesame seeds, and cilantro if using.

Recipe Variations

One of the things I love about this recipe is how versatile it is. Here are some of my favorite ways to switch things up:

Protein Swaps:

• Substitute chicken thighs cut into bite-sized pieces
• Use tofu cubes for a vegetarian option
• Try beef strips for a heartier meal
• Swap the sausage for bacon or ham

Vegetable Options:

• Snow peas or sugar snap peas add a nice crunch
• Baby corn gives a sweet contrast
• Bok choy or Chinese cabbage wilt beautifully in the sauce
• Carrots add color and sweetness
• Asparagus spears work wonderfully in spring

Sauce Variations:

• Add 1 tablespoon of orange zest for a citrusy twist
• Stir in 1 tablespoon of peanut butter for a Thai-inspired flavor
• Use maple syrup instead of honey for a different sweetness
• Add 1 teaspoon of miso paste for umami depth
• Incorporate 1 tablespoon of gochujang for a Korean-inspired kick

Make-Ahead and Storage Tips

I love having leftovers of this dish because it reheats beautifully. Here’s how to store it:

• Refrigerator: Store in an airtight container for up to 3 days. The flavors actually get better as they meld together!
• Freezer: While you can freeze this dish, the vegetables might lose some of their texture. If freezing, I recommend slightly undercooking the vegetables. Store in freezer-safe containers for up to 2 months.
• Reheating: The best way to reheat is in a skillet over medium heat for 5-7 minutes, stirring occasionally. Add a splash of water if the sauce has thickened too much. Microwaving works too, but the shrimp might become a bit rubbery.

Serving Suggestions

This one-pan meal is pretty perfect on its own, but here are some delicious ways to serve it:

• Over steamed jasmine or brown rice
• With quinoa for extra protein
• On a bed of cauliflower rice for a low-carb option
• Alongside some crusty bread to soak up the amazing sauce
• Wrapped in lettuce leaves for a fun hand-held option
• With rice noodles or soba noodles tossed right in the pan

Time-Saving Tips

I’m all about efficiency in the kitchen! Here are my best tips for making this recipe even quicker:

1. Prep ahead: Chop all vegetables and make the sauce up to 24 hours in advance.
2. Buy pre-prepped: Many stores sell pre-cut vegetables that work perfectly in this recipe.
3. Frozen options: Frozen shrimp (thawed) and frozen mixed vegetables can be huge time-savers.
4. Double batch: Make twice as much sauce and save half for another quick meal later in the week.
5. One-pan technique: Cook ingredients in order of cooking time to maximize efficiency.

Common Mistakes to Avoid

Over the years of making this recipe, I’ve learned a few things the hard way. Here’s what to watch out for:

1. Overcooking the shrimp: They only need a minute or two per side initially, as they’ll finish cooking when returned to the sauce. Overcooked shrimp become tough and rubbery.
2. Overcrowding the pan: If your pan is too full, the ingredients will steam rather than sauté. Cook in batches if needed.
3. Cutting vegetables unevenly: Try to keep all vegetable pieces similar in size so they cook at the same rate.
4. Not patting the shrimp dry: Excess moisture prevents proper browning and can make the sauce too watery.
5. Adding vegetables all at once: Different vegetables have different cooking times. Add harder vegetables like broccoli before softer ones like zucchini.

Health Benefits

I’m a big believer in knowing the nutritional value of what I’m eating. This dish isn’t just delicious—it’s also packed with nutrients:

• Shrimp: High in protein and low in calories, shrimp also provide selenium, vitamin B12, and phosphorus.
• Bell peppers: One of the best sources of vitamin C, they also contain vitamin A, potassium, and fiber.
• Broccoli: A superfood that’s high in vitamins K and C, folate, and potassium.
• Garlic: Contains compounds that may help boost immune function and has anti-inflammatory properties.
• Honey: Offers antioxidants and antibacterial properties, and is a natural sweetener.
• Mushrooms: Provide vitamin D, B vitamins, and minerals like selenium and copper.

Frequently Asked Questions

Q: Can I make this recipe without sausage?

A: Absolutely! You can either double the amount of shrimp or substitute with chicken, tofu, or even just add more vegetables for a seafood-only version.

Q: What type of sausage works best in this recipe?

A: I prefer smoked sausage like kielbasa or andouille for their robust flavor, but any pre-cooked sausage will work. Italian sausage is also delicious, though you’ll need to ensure it’s fully cooked through.

Q: Is there a substitute for honey if I don’t have any?

A: Yes! Brown sugar, maple syrup, or agave nectar all work well as substitutes for honey in this recipe. Each will give a slightly different flavor profile, but they’ll all be delicious.

Q: My sauce is too thin. How can I thicken it?

A: Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, then stir it into the simmering sauce. Let it cook for another minute until it thickens.

Q: Can I make this dish spicier?

A: Definitely! Add more red pepper flakes, include a thinly sliced fresh jalapeño with the vegetables, or add a squirt of sriracha to the sauce for extra heat.

Q: What can I use instead of soy sauce for a gluten-free version?

A: Tamari is an excellent gluten-free alternative to soy sauce. Coconut aminos also work well and have a slightly sweeter flavor profile.

Q: How can I tell when the shrimp are perfectly cooked?

A: Perfectly cooked shrimp form a “C” shape and turn from translucent to opaque pink. If they curl into a tight “O” shape, they’re overcooked.

Q: Can I add pineapple to this dish?

A: Yes! Pineapple chunks add a wonderful tropical sweetness. Add them during the last few minutes of cooking so they warm through but don’t release too much juice.

A Final Note

I hope this Easy Honey Garlic Shrimp with Sausage & Veggies recipe becomes a favorite in your household just as it has in mine. There’s something so satisfying about creating a meal that’s both nutritious and crave-worthy in just 30 minutes. The combination of sweet honey, aromatic garlic, succulent shrimp, and savory sausage creates a symphony of flavors that will have everyone asking for seconds.

Remember, cooking should be fun and stress-free, so don’t hesitate to make this recipe your own by switching up the proteins or vegetables based on what you have on hand. The beauty of one-pan meals like this is their flexibility!

If you try this recipe, I’d love to know how it turned out for you. Did you make any interesting substitutions? Did your family enjoy it as much as mine does? The best recipes are the ones that evolve as they get passed along, so feel free to add your own special touch!