This honey garlic shrimp stir fry is a delicious Asian-inspired recipe that is filled with fresh vegetables and loads of flavor!
Honey garlic shrimp stir fry
I love a quick stir fry for busy nights! They’re both easy and quick!
It’s a great way to bulk up a meal with fresh vegetables and also a great way to clean out the fridge when you have veggies that are about to go bad.
It’s also an inexpensive way to have “take out” in! Loaded with veggies and cooked in a flavorful sauce, you definitely can’t go wrong with this honey garlic shrimp stir fry!
Have I mentioned the sauce? It’s so easy to make and it brings so much flavor to the dish. Don’t be fooled by the short ingredient list! Those are typically the best 😉
Ingredients used for the stir fry:
- Soy sauce
- Bell pepper
Can another protein be used instead of shrimp?
Yes! You can use boneless, skinless chicken thighs or breasts cut into cubes. I don’t recommend using red meat in this.
Can I use other vegetables?
Of course you can! I would try to stick to vegetables that have relatively the same cook time so you aren’t waiting around or having overcooked or undercooked vegetables.
My favorite vegetables to use are the ones in this recipe but also zucchini and snow or snap peas!
My sauce isn’t thick. How can I fix this?
It should tighten up as it cooks on the heat because of the honey, but if you prefer it to be thicker, you can make a slurry of 1 tablespoon cornstarch and 1 tablespoon water and mix it in while it’s cooking to thicken the sauce up.
Other Asian-inspired dishes:
Honey Garlic Shrimp Stir Fry
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
For the sauce:
- 1/3 cup honey
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 3 garlic cloves, minced
- 2 teaspoons grated fresh ginger
For the rest of the dish:
- 9 ounces frozen shrimp, thawed
- 1 medium red bell pepper, sliced
- 1 cup fresh broccoli florets
- In a measuring cup, whisk together honey, soy sauce, garlic, and ginger.
- In a medium bowl, add the shrimp and pour 1/2 the marinade on top of the shrimp. Keep the remaining marinade for later. Stir to coat then cover and let marinade in the refrigerator for 1 hour.
- When ready to cook, heat up wok over medium-high heat with a little bit of vegetable oil (about 1 tablespoon).
- Once the oil is hot, add the red bell pepper and cook until softened, about 5 minutes. Add the broccoli and cook until desired doneness. I like mine more crunchy so I tend to usually blanch it in boiling water then add to the dish but you can do whatever is convenient for you.
- Finally, add the shrimp, along with the marinade and the remaining marinade in the measuring cup.
- Let simmer until mixture thickens a bit.
- Serve with a side of white rice.