Go Back

Honey Garlic Shrimp Stir-fry

This quick dinner combines sweet honey, savory garlic, and colorful veggies to create a comforting family meal that's ready in about 20 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Shrimp
  • 1 pound medium shrimp, peeled and deveined Use fresh or thawed from frozen
Oil
  • 2 tablespoons vegetable oil or light olive oil Swap for avocado oil if preferred
Sauce Ingredients
  • 4 cloves garlic, minced The star aromatics
  • 1/4 cup honey Use local honey for a floral note
  • 2 tablespoons low-sodium soy sauce Sub tamari for gluten-free
  • 1 tablespoon rice vinegar or lime juice For brightness
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water Slurry to thicken
Vegetables
  • 1 cup snap peas or sugar snap peas Can swap spinach with kale for a heartier green
  • 1 medium red bell pepper, thinly sliced
  • sesame seeds For garnish
Serving
  • Cooked rice or noodles For serving

Method
 

Preparation
  1. Pat the shrimp dry with paper towels. Season lightly with salt and pepper.
  2. Whisk the honey, soy sauce, rice vinegar, and minced garlic in a small bowl.
Cooking
  1. Heat a large skillet or wok over medium-high heat and add the oil.
  2. When the oil shimmers, add shrimp in a single layer. Cook for 1–2 minutes per side until pink and just opaque. Remove shrimp to a plate.
  3. In the same pan, add the bell pepper and snap peas. Toss and cook for 2–3 minutes until crisp-tender.
  4. Pour the honey-garlic sauce into the pan and bring to a simmer. Stir in the cornstarch slurry and watch the sauce thicken.
  5. Return the shrimp to the skillet and toss to coat, cooking for another 30–60 seconds.
Garnishing & Serving
  1. Remove from heat, sprinkle with sliced scallions and sesame seeds, and serve over steamed rice or noodles.

Notes

Refrigerate leftovers in an airtight container for up to 2 days. Keep the sauce and vegetables only if freezing; add fresh-cooked shrimp when reheating.