Honey Garlic Shrimp Stir-Fry

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📖 Description

This Honey Garlic Shrimp Stir-Fry is a quick and flavorful dish that comes together in under 30 minutes. Juicy shrimp are pan-seared and tossed in a glossy honey-garlic sauce with fresh vegetables. It’s the perfect balance of sweet, savory, and garlicky goodness—ideal for weeknight dinners, yet impressive enough for guests. Serve it over rice or noodles for a satisfying meal.

📝 Ingredients for Honey Garlic Shrimp Stir-Fry

    • 1/4 cup honey

    • 3 tbsp soy sauce (low sodium preferred)

    • 2 cloves garlic, minced

    • 1 tsp fresh ginger, grated (optional but recommended)

    • 1 tbsp rice vinegar (or apple cider vinegar)

    • 1 tsp cornstarch + 2 tbsp water (slurry, for thickening)

  • For the stir-fry:

    • 1 lb (450g) large shrimp, peeled and deveined

    • 1 tbsp olive oil (or sesame oil)

    • 1 red bell pepper, sliced

    • 1 cup broccoli florets

    • 1 carrot, thinly sliced

    • 2 green onions, chopped (for garnish)

    • Sesame seeds (optional, for garnish)

👩‍🍳 Instructions

  1. Make the sauce: In a small bowl, whisk together honey, soy sauce, garlic, ginger, and rice vinegar. Set aside.

  2. Cook the shrimp: Heat oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink. Remove and set aside.

  3. Stir-fry veggies: In the same pan, add bell pepper, broccoli, and carrot. Stir-fry for 3–4 minutes until tender-crisp.

  4. Add sauce: Pour in the sauce, stir, and bring to a simmer. Stir in the cornstarch slurry until sauce thickens.

  5. Combine: Return shrimp to the pan, toss well, and cook for 1–2 more minutes.

  6. Serve: Garnish with green onions and sesame seeds. Serve over rice or noodles.

🍴 Servings

  • Serves 4 people

🥗 Nutritional Info (per serving, approx.)

  • Calories: 280

  • Protein: 24g

  • Carbohydrates: 22g

  • Sugars: 14g

  • Fat: 9g

  • Fiber: 2g

  • Sodium: 640mg

💡 Notes

  • Use fresh or frozen shrimp (thawed and patted dry).

  • Adjust sweetness by reducing honey or adding a splash of lime juice.

  • Great with snap peas, zucchini, or baby corn—swap veggies to your liking.

🔑 Tips

  • Don’t overcook shrimp—they turn rubbery quickly. Remove them once pink.

  • For a spicier kick, add red pepper flakes or sriracha.

  • To meal prep, keep the sauce separate and stir in just before reheating.

  • Serve with brown rice, quinoa, or cauliflower rice for healthier options.

🌟 Health Benefits

  • Shrimp is high in protein, low in fat, and rich in selenium & vitamin B12.

  • Garlic & ginger support immunity and digestion.

  • Vegetables add fiber, vitamins, and antioxidants.

  • Honey provides natural sweetness and trace minerals.

❓ Q & A

Q1: Can I use chicken instead of shrimp?
👉 Yes! Thinly sliced chicken breast or thighs work perfectly. Just cook a little longer until fully done.

Q2: Can I make it ahead of time?
👉 Yes, but for best texture, cook shrimp fresh. You can prep the sauce and veggies in advance.

Q3: Can I make it gluten-free?
👉 Use tamari or coconut aminos instead of soy sauce.

Q4: What’s the best side dish?
👉 Steamed jasmine rice, brown rice, noodles, or even stir-fried cauliflower rice for a low-carb option.

Q5: Can I freeze leftovers?
👉 Not recommended, as shrimp tend to get rubbery after freezing and reheating. Store in the fridge for up to 3 days instead.

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