I just made a Honey Garlic Shrimp Stir Fry with glossy, slightly spicy shrimp and crisp broccoli that will make you scroll for the recipe.

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I can’t shut up about this Garlic Shrimp Stir Fry. I love the snap of snow peas and the pop of red pepper, but it’s the garlic and large shrimp that keep me coming back.

Sweet honey garlic sauce clings to each bite and I swear it’s slightly spicy enough to make dinner interesting. Quick, messy, loud flavors.

I eat this straight from the pan when no one’s looking. And it feels like a treat that didn’t suck up my whole evening.

Simple Shrimp Stir Fry that hits fast and sticks in your head. I always go back for seconds.

Ingredients

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Shrimp — juicy protein, cooks fast, brings seafood sweetness.
Broccoli brings green crunch and little healthy bite.
Snow peas add snap and fresh, bright texture.
Red bell pepper gives color and crisp, sweet notes.
Yellow onion adds mellow sweetness and a soft bite.
Garlic punches up flavor; it’s aromatic and savory.
Ginger gives a warm, zippy kick and freshness.
Vegetable oil keeps things from sticking, neutral frying base.
Sesame oil adds nutty aroma; use it for flavor.
Soy sauce brings salty umami and brown savory color.
Honey adds sticky sweetness; add more if you like.
Rice vinegar gives a touch of bright acidity.
Sriracha or flakes add heat; pick your spice level.
Cornstarch slurry thickens the sauce into a glossy coat.
Chicken broth or water loosens sauce and adds depth.
Green onions finish with fresh oniony crunch and color.
Salt and pepper balance tastes; season to your liking.
Sesame seeds sprinkle on top for toasty crunch.

Ingredient Quantities

1 lb large shrimp peeled and deveined, tails removed

2 cups broccoli florets

1 cup snow peas trimmed

1 medium red bell pepper sliced into strips

1 small yellow onion thinly sliced

4 cloves garlic minced

1 tbsp fresh ginger minced or grated

2 tbsp vegetable oil or other neutral oil

2 tbsp sesame oil divided

3 tbsp low sodium soy sauce

2 tbsp honey (add more if you like it sweeter)

1 tbsp rice vinegar

1 tsp sriracha or 1/4 to 1/2 tsp crushed red pepper flakes for heat

1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

1/4 cup low sodium chicken broth or water

2 green onions sliced on diagonal

Salt and black pepper to taste

1 tsp toasted sesame seeds optional for garnish

How to Make this

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1. Pat shrimp dry, season lightly with salt and pepper. Heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a large skillet or wok over medium-high heat until shimmering, then add shrimp in a single layer. Cook 1 to 2 minutes per side until just pink and opaque, remove shrimp to a plate and set aside.

2. In the same pan add the remaining 1 tablespoon vegetable oil and 1 tablespoon sesame oil. Toss in the onion and bell pepper, stir fry 2 minutes until they start to soften.

3. Add broccoli and snow peas and stir fry another 2 to 3 minutes so they stay crisp-tender. If the pan gets too dry splash a tablespoon of chicken broth or water to help them cook.

4. Push the veggies to the side, add garlic and ginger to the hot spot and cook about 30 seconds until fragrant but not burned, then mix everything together.

5. Whisk together soy sauce, honey, rice vinegar, sriracha (or red pepper flakes), and the 1/4 cup chicken broth or water in a small bowl. Taste and adjust sweetness or heat to your liking.

6. Pour the sauce into the pan with the vegetables and bring to a simmer. Let it bubble for 30 to 60 seconds so flavors meld.

7. Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring. The sauce will thicken in about 30 seconds, coat the veggies and get glossy.

8. Return the cooked shrimp to the pan, toss everything together just until shrimp are warmed through and coated in sauce, about 1 minute. Don’t overcook or the shrimp will get rubbery.

9. Stir in most of the sliced green onions, check seasoning and add more salt, pepper or sriracha if needed.

10. Serve immediately over rice or noodles, sprinkle with remaining green onions and toasted sesame seeds if using. Enjoy, and don’t let the sauce sit too long or it’ll thicken more as it cools.

Equipment Needed

1. Large skillet or wok (large enough for stir frying shrimp and veggies)
2. Spatula or wooden spoon for tossing and scraping
3. Tongs for turning shrimp and mixing gently
4. Cutting board and chef knife for slicing pepper, onion and chopping garlic/ginger
5. 2 small mixing bowls (one for the sauce, one for the cornstarch slurry)
6. Whisk or fork to combine the sauce smoothly
7. Measuring cups and spoons for oils, soy, honey and broth
8. Liquid measuring cup or ladle for adding broth/water splashes
9. Serving spoon and a plate or shallow bowl for resting cooked shrimp

FAQ

Q: Can I use frozen shrimp?

A: Yes, just thaw completely and pat dry first so they sear instead of steam. If they release water in the pan it wont get that nice browning.

Q: Can I substitute the vegetables?

A: Absolutely. Try asparagus, baby corn, sliced carrots or bell peppers. Just keep pieces similar size so everything cooks evenly.

Q: How do I make the sauce thicker or thinner?

A: For thicker sauce add a little more cornstarch slurry, but add it slowly and let it bubble for 30 seconds. For thinner, add more broth or water a tablespoon at a time.

Q: Can I make this ahead or refrigerate leftovers?

A: Yep. Store in an airtight container up to 3 days, shrimp will get a bit firmer. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.

Q: What if I dont like spicy food?

A: Leave out the sriracha or red pepper flakes, the dish is still full of flavor from garlic, ginger and soy. You can add a squeeze of lime for brightness instead.

Q: Any tricks for preventing rubbery shrimp?

A: Cook shrimp fast over high heat, just until pink and opaque, about 2 minutes per side depending on size. Overcooking is the usual culprit, so watch them closely.

Garlic Shrimp Stir Fry Recipe Substitutions and Variations

Shrimp: try bite sized chicken breast, firm tofu (press it first), or thinly sliced pork tenderloin if you want a different protein.
Broccoli florets: cauliflower florets, asparagus cut into 1 inch pieces, or green beans work great and cook about the same.
Soy sauce (low sodium): use tamari for a gluten free option, coconut aminos for a milder, slightly sweeter flavor, or regular soy sauce if you dont have low sodium.
Honey: swap in maple syrup, brown sugar (dissolve in the sauce), or agave nectar for similar sweetness and texture.

Pro Tips

– Pat the shrimp extra dry and don’t crowd the pan. If you toss too many in at once they’ll steam not sear, and get rubbery. Cook in batches if needed.

– Toss the cornstarch slurry in slowly and off the hottest flame. If you dump it in too fast you’ll get gluey clumps, stir for about 20-30 seconds until glossy then stop.

– Keep veggies crisp by high heat and short cook times. If the pan looks dry just splash a tablespoon of broth or water, not a lot, or you’ll cool the pan and get soggy veg.

– Taste the sauce before adding shrimp back in and adjust now, not later. Add another pinch of salt, a squirt more honey or a little extra sriracha while it’s simmering so the flavors actually meld.

Garlic Shrimp Stir Fry Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just made a Honey Garlic Shrimp Stir Fry with glossy, slightly spicy shrimp and crisp broccoli that will make you scroll for the recipe.

Servings

servings

Calories

327

kcal

Equipment: 1. Large skillet or wok (large enough for stir frying shrimp and veggies)
2. Spatula or wooden spoon for tossing and scraping
3. Tongs for turning shrimp and mixing gently
4. Cutting board and chef knife for slicing pepper, onion and chopping garlic/ginger
5. 2 small mixing bowls (one for the sauce, one for the cornstarch slurry)
6. Whisk or fork to combine the sauce smoothly
7. Measuring cups and spoons for oils, soy, honey and broth
8. Liquid measuring cup or ladle for adding broth/water splashes
9. Serving spoon and a plate or shallow bowl for resting cooked shrimp

Ingredients

1 lb large shrimp peeled and deveined, tails removed
2 cups broccoli florets
1 cup snow peas trimmed
1 medium red bell pepper sliced into strips
1 small yellow onion thinly sliced
4 cloves garlic minced
1 tbsp fresh ginger minced or grated
2 tbsp vegetable oil or other neutral oil
2 tbsp sesame oil divided
3 tbsp low sodium soy sauce
2 tbsp honey (add more if you like it sweeter)
1 tbsp rice vinegar
1 tsp sriracha or 1/4 to 1/2 tsp crushed red pepper flakes for heat
1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
1/4 cup low sodium chicken broth or water
2 green onions sliced on diagonal
Salt and black pepper to taste
1 tsp toasted sesame seeds optional for garnish

Directions

Pat shrimp dry, season lightly with salt and pepper. Heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil in a large skillet or wok over medium-high heat until shimmering, then add shrimp in a single layer. Cook 1 to 2 minutes per side until just pink and opaque, remove shrimp to a plate and set aside.
In the same pan add the remaining 1 tablespoon vegetable oil and 1 tablespoon sesame oil. Toss in the onion and bell pepper, stir fry 2 minutes until they start to soften.
Add broccoli and snow peas and stir fry another 2 to 3 minutes so they stay crisp-tender. If the pan gets too dry splash a tablespoon of chicken broth or water to help them cook.
Push the veggies to the side, add garlic and ginger to the hot spot and cook about 30 seconds until fragrant but not burned, then mix everything together.
Whisk together soy sauce, honey, rice vinegar, sriracha (or red pepper flakes), and the 1/4 cup chicken broth or water in a small bowl. Taste and adjust sweetness or heat to your liking.
Pour the sauce into the pan with the vegetables and bring to a simmer. Let it bubble for 30 to 60 seconds so flavors meld.
Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring. The sauce will thicken in about 30 seconds, coat the veggies and get glossy.
Return the cooked shrimp to the pan, toss everything together just until shrimp are warmed through and coated in sauce, about 1 minute. Don’t overcook or the shrimp will get rubbery.
Stir in most of the sliced green onions, check seasoning and add more salt, pepper or sriracha if needed.
Serve immediately over rice or noodles, sprinkle with remaining green onions and toasted sesame seeds if using. Enjoy, and don’t let the sauce sit too long or it’ll thicken more as it cools.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.