Description
This easy Honey Garlic Shrimp Stir Fry delivers restaurant-quality flavor in just 15 minutes! Succulent shrimp are tossed in a sweet and savory honey garlic sauce with crisp vegetables for a healthy weeknight dinner the whole family will love. Perfect over rice or noodles!
Ingredients
Scale
For the Shrimp:
- 1½ pounds large shrimp (16-20 count), peeled and deveined
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil (divided)
For the Honey Garlic Sauce:
- ⅓ cup honey
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 5-6 cloves garlic, minced (about 2 tablespoons)
- 1 tablespoon fresh ginger, minced
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes (optional)
For the Stir Fry:
- 1 red bell pepper, cut into strips
- 1 cup snap peas, trimmed
- 1 cup broccoli florets
- 3 green onions, sliced (white and green parts separated)
- Sesame seeds for garnish (optional)
- Cooked rice or noodles for serving
Instructions
- Prepare the Shrimp: Pat shrimp completely dry with paper towels. In a medium bowl, toss shrimp with 2 tablespoons cornstarch, salt, and black pepper until evenly coated. This creates a light coating that helps the shrimp brown beautifully and allows the sauce to cling better.
- Make the Sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, ginger, rice vinegar, 1 tablespoon cornstarch, water, sesame oil, and red pepper flakes if using. Set aside. The cornstarch will help thicken the sauce into that glossy, restaurant-style coating.
- Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the shrimp in a single layer (work in batches if needed to avoid overcrowding). Cook for 1-2 minutes per side until pink and just cooked through with nice golden edges. Don’t overcook! Transfer shrimp to a plate.
- Stir Fry the Vegetables: In the same skillet, add the remaining 1 tablespoon oil. Add the white parts of the green onions, bell pepper, snap peas, and broccoli. Stir fry for 3-4 minutes until vegetables are crisp-tender but still have a slight crunch. The vegetables should be bright and colorful, not mushy.
- Combine and Glaze: Return the cooked shrimp to the skillet with the vegetables. Give the honey garlic sauce a quick whisk (the cornstarch settles) and pour it over the shrimp and vegetables. Toss everything together and cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy, coating everything evenly.
- Finish and Serve: Remove from heat and stir in the green parts of the green onions. Taste and adjust seasoning if needed – add a splash more soy sauce for saltiness or honey for sweetness. Garnish with sesame seeds if desired. Serve immediately over steamed rice, fried rice, or noodles.
Notes
- Shrimp Size: Medium to large shrimp work best. Smaller shrimp cook too quickly and can become rubbery.
- Don’t Skip Drying: Patting shrimp dry is crucial for getting a good sear rather than steaming.
- High Heat is Key: Your pan should be hot enough that ingredients sizzle when added. This ensures proper stir-frying, not steaming.
- Sauce Thickness: If your sauce is too thick, add a tablespoon of water. Too thin? Mix ½ teaspoon cornstarch with 1 tablespoon water and stir in.
- Vegetable Variations: Feel free to use whatever vegetables you have – carrots, baby corn, mushrooms, bok choy, or water chestnuts all work wonderfully.
- Make it Spicier: Add extra red pepper flakes, fresh sliced Thai chilies, or a drizzle of sriracha.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Stovetop/Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe (shrimp and vegetables only, without rice)
- Calories: 285
- Sugar: 19g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 215mg