Honey Garlic Shrimp Stir Fry Recipe

I serve this Shrimp Stir Fry With Frozen Vegetables when I want charred shrimp, bright broccoli, and a sticky honey soy glaze that will ruin takeout for you.

I’m obsessed with this Honey Garlic Shrimp Stir Fry because the shrimp get that char and the sauce is sticky-sweet and simple. I love how 2 cups broccoli florets stay bright and crunchy while the peas sneak in pops of sugar.

But mostly it’s the shrimp. Fire, sauce, bite.

I always buy 1 lb raw shrimp, peeled and deveined and toss them into whatever’s hot. This is the Shrimp Broccoli Stir Fry Healthy version I crave on bad-week nights and the Shrimp Stir Fry that feels fancy but is dumb-easy.

Bring napkins. You’ll want them.

Trust me, you’ll want seconds.

Ingredients

• Shrimp: juicy protein that cooks fast, makes the dish feel fancy.
• Broccoli: crunchy green punch, honestly kind of the healthy backbone.
• Red bell pepper: sweet crunch and bright color, pretty and tasty.
• Peas: little pops of sweetness, basically tiny green surprises.
• Garlic: punchy aroma, it’s what makes it smell amazing.
• Ginger: warm zing, cuts through the sweetness real nicely.
• Honey: sticky sweet glue that gives the sauce real balance.
• Soy sauce: salty umami, keeps things savory instead of cloying.
• Rice vinegar or lemon: bright acid to lift everything up.
• Toasted sesame oil: nutty finish, use just a little.
• Vegetable oil: neutral frying workhorse, lets ingredients crisp.
• Cornstarch slurry: thickens the sauce so it clings to everything.
• Salt and pepper: simple seasoning, don’t skip the basic tweak.
• Green onions: fresh, oniony crunch for garnish and color.
• Sesame seeds: optional sprinkle that adds texture and visual charm.

Ingredient Quantities

• 1 lb raw shrimp, peeled and deveined, tails on or off your call
• 2 cups broccoli florets, about one small head
• 1 medium red bell pepper, sliced into strips
• 1/2 cup frozen peas, thawed
• 3 cloves garlic, minced (or more if you like)
• 1 tsp fresh ginger, minced or grated
• 3 tbsp honey
• 3 tbsp low sodium soy sauce
• 1 tbsp rice vinegar or a squeeze of lemon if you dont have it
• 1 tsp toasted sesame oil
• 2 tbsp vegetable oil or other neutral oil for stir frying
• 1 tbsp cornstarch plus 2 tbsp cold water, mixed to a slurry
• Salt and black pepper, to taste
• 2 green onions, thinly sliced for garnish
• 1 tsp sesame seeds, optional but nice for topping

How to Make this

1. Pat shrimp dry, season lightly with salt and pepper, set aside (tails on or off your call), thaw peas if needed and cut broccoli into bite sized florets.

2. Whisk together honey, soy sauce, rice vinegar (or a squeeze of lemon), sesame oil and minced ginger in a small bowl; set aside.

3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat until hot but not smoking.

4. Add broccoli and bell pepper, stir fry 3 to 4 minutes until bright and starting to char in spots; add peas and cook another minute, then remove veggies to a plate.

5. Add the remaining 1 tablespoon oil to the pan, toss in shrimp in a single layer, sear 1 to 2 minutes per side until pink and slightly charred; push shrimp to the side.

6. Add garlic to the empty space in the pan, cook 20 to 30 seconds until fragrant but not burnt, then return the veggies to the pan and give everything a quick toss.

7. Pour the honey soy mixture over the shrimp and veggies, stir to combine and bring to a simmer.

8. Stir the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) again then drizzle into the simmering pan, stirring until the sauce thickens and glossy, about 30 to 60 seconds. Taste and adjust salt or pepper if needed.

9. Remove from heat, garnish with sliced green onions and sesame seeds, serve immediately over rice or noodles.

Equipment Needed

1. Large skillet or wok, for stir frying the shrimp and veggies
2. Cutting board
3. Chef’s knife
4. Small bowl for the sauce and cornstarch slurry
5. Whisk or fork to mix the sauce
6. Measuring spoons and measuring cup
7. Spatula or tongs to toss and turn the shrimp
8. Plate or bowl to rest the cooked vegetables
9. Rice pot or saucepan if serving over rice
10. Small spoon for drizzling the slurry and tasting

FAQ

Honey Garlic Shrimp Stir Fry Recipe Substitutions and Variations

• Shrimp: swap with 1 lb thinly sliced chicken breast or firm tofu (use extra minute or two for chicken, tofu soaks up the sauce nicely) — cook until opaque and cooked through.
• Broccoli florets: replace with 2 cups snap peas, green beans, or cauliflower florets; they all keep a good crunch and take about the same cook time.
• Low sodium soy sauce: use tamari for gluten free cooking, or 3 tbsp coconut aminos if you want a slightly sweeter, milder flavor; adjust salt to taste.
• 1 tbsp cornstarch slurry: you can use 1 tbsp arrowroot powder mixed with 2 tbsp cold water, or 1 tbsp all purpose flour mixed with 3 tbsp water if thats what you got.

Pro Tips

1. Dry shrimp really well before cooking, like pat them with paper towels until they stop dripping. If they’re wet they steam instead of sear, and you want that quick char. Also, if you want extra flavor, toss them with a pinch of cornstarch before searing to get a crispier edge.

2. Cook veggies first and take them out while you sear the shrimp. Don’t overcrowd the pan or everything will get soggy. If your broccoli is thick, microwave or blanch it for 30 seconds first so the pan time is short and the shrimp dont overcook.

3. Taste the sauce before you thicken it. Honey can be sweeter depending on the jar so add soy or a squeeze of lemon to balance. Slurry can thicken too fast, so stir it well and add it slowly, you can always add more but you cant thin it out once it’s gluey.

4. High heat and a roomy pan are your friends. Use a heavy skillet or a wok and keep the oil hot but not smoking. If the pan gets too crowded, do shrimp in two batches so each piece gets color and doesnt steaming.

5. Finish with fresh stuff at the end. Add green onions and sesame seeds right before serving, and if you like, a little extra squeeze of lemon or a drizzle of toasted sesame oil after it’s off the heat. It keeps the flavors bright and not flat.