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Honey Garlic Shrimp and 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: 483 1 serving

Honey Garlic Shrimp and Broccoli sounds like something on a restaurant menu, doesn't it?  It does, but, you can make this garlic shrimp recipe fresh in your own kitchen, and it's so easy!  The unsalted 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 prep time by using shrimp that's already been cleaned and everything gets done in the time it takes for the rice to cook!  Or, add even more veggies and substitute cauliflower rice for the jasmine rice for an easy, nutritious dinner.  Whatever you serve it with, Honey Garlic Shrimp and Broccoli tastes like you splurged on takeout!


  • 1 cup uncooked jasmine rice
  • 1 pound (26/30 count per pound) uncooked shrimp, peeled, deveined and tails removed
  • 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 less sodium soy sauce
  • 1/4 cup chopped fresh cilantro


  • Tips

    • Can you substitute cauliflower rice for the jasmine rice?  Yes!
  • 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 483
Total Fat 12 g
Sat. Fat 2 g
Trans Fat 0 g
Cholesterol 161 mg
Sodium 457 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 23 %DV
Calories 465
Total Fat 9 g
Sat. Fat 1 g
Trans Fat 0 g
Cholesterol 161 mg
Sodium 674 mg
Total Carb 68 g
Dietary Fiber 3 g
Sugar 18 g
Protein 28 g
Vitamin D 0 %DV
Calcium 9 %DV
Iron 20 %DV
Potassium 23 %DV

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