Ingredients
Scale
- 1 lb large shrimp, peeled and deveined (tail on or off)
- 3 cups broccoli florets, cut into bite-sized pieces
- 1 tablespoon olive oil or sesame oil
- 1/4 cup honey
- 3 tablespoons low-sodium soy sauce
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon toasted sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, and red pepper flakes. Place the broccoli florets in a separate large mixing bowl, drizzle with olive oil, and toss to coat. In another bowl, pat the shrimp dry with paper towels to ensure they get a good sear in the air fryer. Toss the shrimp with two tablespoons of the prepared honey garlic sauce.
- Preheat your air fryer to 375°F (190°C). Place the broccoli florets in the air fryer basket in a single layer. Cook the broccoli for 4 to 5 minutes. This gives the broccoli a head start since it takes slightly longer to cook than the shrimp. Shake the basket halfway through to ensure even roasting.
- Open the air fryer and add the marinated shrimp into the basket with the broccoli. Spread them out as much as possible. Air fry the mixture for another 5 to 6 minutes, or until the shrimp are pink, opaque, and cooked through. Avoid overcooking the shrimp, as they can become rubbery very quickly.
- Transfer the cooked shrimp and broccoli to a clean bowl. Pour the remaining honey garlic sauce over the hot food and toss gently to coat everything in the sticky glaze. Serve immediately over white rice, brown rice, or quinoa. Garnish with toasted sesame seeds and sliced green onions for a professional finish.
- Cook Time: 20 minutes