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Honey Garlic Shrimp Stir Fry - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Shrimp: 1 pound large shrimp, peeled and deveined (tail on or off)
  • Vegetables: 2 cups broccoli florets, 1 red bell pepper (sliced), 1 cup snow peas, 2 carrots (thinly sliced), 3 green onions (sliced)
  • Garlic and Ginger: 4 cloves garlic (minced), 1 tablespoon fresh ginger (finely grated)
  • Sauce: 1/3 cup low-sodium soy sauce, 1/4 cup honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1–2 teaspoons sriracha or chili-garlic sauce (optional)
  • Thickener: 1 tablespoon cornstarch + 2 tablespoons water (slurry)
  • Cooking Oil: 1–2 tablespoons neutral oil (avocado, canola, or peanut)
  • Garnishes: Sesame seeds, lime wedges, extra sliced green onions
  • To Serve: Steamed rice or noodles
  • Optional: 1/2 teaspoon crushed red pepper flakes; 1 tablespoon butter for extra gloss

Method
 

  1. Pat the shrimp dry. Moisture is the enemy of a good sear. Lay shrimp on paper towels and blot well. Season lightly with salt and pepper.
  2. Whisk the sauce. In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha if using. Taste and adjust sweetness or saltiness. Set aside.
  3. Prep the cornstarch slurry. In a small cup, mix cornstarch with water until smooth. This will thicken the sauce at the end.
  4. Heat the pan first. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it get hot until it shimmers.
  5. Quick-cook the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and slightly pink. Remove to a plate; don’t overcook. They’ll finish in the sauce later.
  6. Stir-fry the veggies. Add another splash of oil if needed. Toss in broccoli and carrots first; cook 2–3 minutes, stirring often. Add bell pepper and snow peas; cook 2 minutes more until crisp-tender. Keep the heat fairly high.
  7. Add the sauce. Return shrimp and any juices to the pan. Pour in the sauce and bring to a simmer, stirring to coat everything.
  8. Thicken. Stir the cornstarch slurry, then add it to the pan. Simmer 30–60 seconds until the sauce turns glossy and clings to the shrimp and veggies. If you like, stir in 1 tablespoon butter for extra shine.
  9. Finish and serve. Sprinkle with green onions and sesame seeds. Squeeze over a little lime if you have it. Serve immediately over hot rice or noodles.