Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 lb (450g) Italian sausage (mild or hot), sliced into 1/2-inch (1cm) thick rounds
  • 1 large head of broccoli, cut into florets
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) honey
  • 1/4 cup (60ml) soy sauce (low sodium recommended)
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional)
  • 2 tablespoons (30ml) cornstarch, mixed with 2 tablespoons (30ml) cold water (slurry)
  • Sesame seeds, for garnish (optional)
  • Chopped green onions, for garnish (optional)

Instructions:

  1. Pat the shrimp dry with paper towels. This helps them brown nicely.
  2. Heat olive oil in a large skillet or wok over medium-high heat. Add sausage and cook until browned and cooked through. Remove from pan and set aside.
  3. Add broccoli to the skillet and cook until tender-crisp, adding a splash of water if needed to steam.
  4. Add minced garlic to the skillet and cook until fragrant (about 30 seconds). Stir in honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using).
  5. Bring the sauce to a simmer. Slowly pour in the cornstarch slurry, stirring constantly, until the sauce thickens.
  6. Add the shrimp and cooked sausage to the skillet. Cook until the shrimp are pink and opaque.
  7. Toss everything together to coat evenly in the sauce. Garnish with sesame seeds and green onions, if desired. Serve immediately over rice or noodles.