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Restaurant-Style Honey Garlic Shrimp & Broccoli

An image of prepared Honey Garlic Shrimp and Broccoli showing shrimp, shiitake mushrooms, broccoli, red bell pepper, shallots, garlic, Campbell's® Unsalted Cream of Mushroom Soup, honey, soy sauce and cilantro over jasmine rice.
  • prep time: 30 min
  • total time: 50 min
  • serves: 4 people
  • calories: 481 1 serving

Ever crave the bold flavors of restaurant-style Honey Garlic Shrimp and Broccoli minus the prep work? We’ve made it easy for you! Campbell’s® Condensed Cream of Mushroom Soup provides the perfect savory base, bringing together shrimp, fresh veggies and pantry staples like soy sauce, honey and crushed red pepper. Cut your time in the kitchen by using shrimp that's already been cleaned, or, to really get dinner ready fast, check out our tip for making this dish with pre-cooked shrimp. You can also add more veggies, or even swap jasmine rice for cauliflower rice for an easy-nutritious meal. No matter how you customize this versatile recipe, you’ll be sure to impress everyone at the table with “takeout” from your own kitchen.

Ingredients

  • 1 cup uncooked jasmine rice
  • 1 pound (26-30 count per pound) uncooked shrimp, peeled, deveined and tails removed or cooked frozen shrimp (if using cooked frozen shrimp, see tip below)
  • 2 tablespoons extra virgin olive oil (amount divided in recipe steps below)
  • 4 ounces sliced shiitake mushrooms (about 1 1/2 cups)
  • 3 cups small fresh or thawed frozen broccoli florets
  • 1 large red bell pepper, seeded and cut into thin strips (about 1 1/2 cups)
  • 2 large shallot, chopped (about 1/2 cup)
  • 4 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1 can (10 1/2 ounces) Campbell's® Condensed Unsalted Cream of Mushroom Soup or Heart Healthy Cream of Mushroom Soup
  • 1/4 cup water
  • 3 tablespoons honey
  • 3 tablespoons 38% less sodium soy sauce
  • 1/4 cup fresh cilantro, chopped

Instructions

  • Tips

    • Ingredient Swap: Try swapping out the jasmine rice and serve over prepared cauliflower rice or rice noodles instead.
    • Time Saver: You can also make this recipe with cooked, peeled, and deveined frozen shrimp. Just thaw the shrimp in your fridge overnight, then add them to the skillet 1-2 minutes before serving, after you’ve reduced the heat to medium (see Step 4). Once they’re warmed through, they’re ready to plate.
    • Fun Additions: We love this recipe for its versatility - you can tweak it according to your taste! Add a teaspoon of fresh grated ginger when you cook your veggies to give them an extra kick, dial up the heat with minced red chili peppers, or toss in a handful of sliced water chestnuts for added crunch.
    • Garnish Ideas: Don’t have fresh cilantro on hand (or just not a fan of the taste)? Try garnishing your plate with toasted sesame seeds, sliced green onion, or even chopped honey-roasted peanuts.

  • Step 1

    Cook the rice according to the package directions.  While the rice is cooking, pat the shrimp dry with paper towel.  Season the shrimp with salt.

  • Step 2

    Add 1 tablespoon oil to a cold 12-inch nonstick skillet.  Arrange the shrimp in the skillet in a single layer.  Turn the heat to high.  Cook for 4 minutes.  Turn the shrimp over and cook for 2 minutes or until just done.  Remove the shrimp from the skillet.

  • Step 3

    Heat the remaining 1 tablespoon oil in the skillet over medium-high heat.  Add the mushrooms, broccoli, red bell pepper and shallots and cook for 5 minutes or until the vegetables are tender-crisp.  Add the garlic and crushed red pepper and cook and stir for 2 minutes.

  • Step 4

    Stir in the soup, water, honey and soy sauce and heat to a boil.  Reduce the heat to medium.  Return the shrimp to the skillet and cook until hot.  Serve the shrimp mixture over the hot cooked rice.  Sprinkle with the cilantro before serving.

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Calories 481
Total Fat 12 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 161 mg
Sodium 581 mg
Total Carb 66 g
Dietary Fiber 3 g
Sugar 17 g
Protein 28 g
Vitamin D 0 %DV
Calcium 9 %DV
Iron 19 %DV
Potassium 16 %DV
Calories 463
Total Fat 9 g
Sat. Fat 1 g
Trans Fat 0 g
Cholesterol 161 mg
Sodium 797 mg
Total Carb 67 g
Dietary Fiber 3 g
Sugar 18 g
Protein 28 g
Vitamin D 0 %DV
Calcium 9 %DV
Iron 19 %DV
Potassium 16 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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