Description
A quick and flavorful Honey Garlic Shrimp Stir Fry featuring tender shrimp and crisp vegetables tossed in a sweet and savory honey garlic sauce. Perfect for a healthy weeknight dinner ready in just 15 minutes.
Ingredients
Scale
Protein
- 1 lb. raw shrimp, peeled and deveined
Vegetables
- 1 head broccoli, chopped
- 2 bell peppers, sliced
- 2 cups snow peas
Sauce
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons cornstarch
Aromatics & Garnish
- 4 garlic cloves, minced
- green onion for garnish
Cooking Oil
- 1 tablespoon olive oil
- 1 teaspoon olive oil
Instructions
- Prepare the Sauce: Whisk together ¼ cup soy sauce, ¼ cup honey, and 2 tablespoons cornstarch in a small bowl until fully combined. Set the sauce mixture aside.
- Cook the Shrimp: Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the peeled and deveined shrimp and cook until pink and opaque, about 2 minutes per side. Use a slotted spoon to transfer cooked shrimp to a plate and set aside.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped broccoli, sliced bell peppers, and snow peas. Sauté the vegetables for 5-6 minutes until they become blistered and tender-crisp, stirring occasionally.
- Add Aromatics and Shrimp: Stir in the minced garlic with the vegetables and cook for 1 minute until fragrant. Return the cooked shrimp to the skillet and stir to combine everything evenly.
- Finish with Sauce: Reduce the heat to low and pour the prepared sauce over the shrimp and vegetables. Stir continuously for about 10 seconds until the sauce thickens and coats all ingredients evenly.
- Garnish and Serve: Remove the skillet from heat. Sprinkle sliced green onions on top as garnish. Serve the stir fry immediately over steamed rice for a complete meal.
Notes
- For a spicier kick, add red pepper flakes when sautéing the garlic.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Leftover stir fry can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Feel free to swap vegetables based on seasonality or preference, such as snap peas or carrots.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
